Recipe for Black Forest Cake- Ridglea Country Club Style


 
Frozen Whipped Cream and Meringue Layers

Recipe for Black Forest Cake- Ridglea Country Club Style
 


7 April 2009 at 7:50:35 AM
salon

Someone left a comment earlier today on a post I had made about Loco Coyote in Glen Rose that also mentioned the Swiss Pastry Shop in FW. Asked if I had the recipe for the Black Forest Cake. Well.. Yes I Do! But first a story

I found out about this wonderful cake through a cousin of mine who served it at a luncheon I attended. I had had a mildly related dessert a long time back when I lived in Overland Park, KS, but the other dessert was much flatter, although still frozen. I went back once for my birthday to have a slice at Swiss Pastry and was pretty well hooked. One time I ordered one of the cakes to take to my brother's house. I forgot that he was in the process of moving and had already packed up all his plates and flatware... we ate it with our hands! heh.

This is NOT a Black Forest Cake in the style of a chocolate cake with cherry filling. This, instead, is a frozen confection of meringue layers with whipped cream in between, topped by shaved chocolate.

I don't know where I got this recipe but I think it must have been from the Fort Worth Star-Telegram, in a recipe section. Then, because I am not the most organized in the world, in order to remember it, I wrote it down in the back of my favorite chocolate cookbook, the Hershey's 1934 Cookbook, which has the recipe for the best brownies I have ever made or eaten.. anywhere. Updating this in 2014 with some photos. 

Here, for you,is how to make the Meringue Whipped Cream Cake. If you, dear reader, are passing by and have eaten this confection, please make a comment about it, where you were when you first ate it if you remember.

Black Forest Cake Riglea Country Club

Serves 8-10

Cake: 1 1/4 c egg whites (8 large egg whites should equal 8 oz. or 1 measuring cup, so, about 10 large)

10 TBs granulated sugar

3 oz blanched almonds, finely grated

2 TBs all purpose flour

Let egg whites stand until at room temperature. Whip them until stiff but not dry. Carefully fold in sugar, almonds and flour.

Line three 10 inch cake pans with wax paper or parchment paper (See tip below about alternately preparing paper with butter and flour if you have a problem removing these from the paper. I use a sharp spatula and any mistakes can be frosted over. YOu could also make parchment circles to put on a cookie sheet and cook them that way, giving you more flexibility. )

Divide meringue and gently place a third in each pan. Bake at 250 degrees for 1 1/2 hours or until well dried. Remove from oven and put on cake rack, letting it cool partially. (See tip below about length of cooking time) While still warm, turn out of pan, remove paper and finish cooking.

*****FILLINGS

1 envelope plain gelatin (SEE NOTE BELOW)

1 1/2 pints whipping cream

1 c plus 2 TBs sugar

1 square chocolate

NOTE: UPDATE: Found a second variation of this recipe, which doesn't use gelatin.  IF GELATIN: Soften gelatin in 2 TBs cold water. Set cup in pan of hot water and stir until dissolved. (You may want to strain through a fine strainer, just in case it hasn\'t thoroughly dissolved.) Cool

I'm actually with her since I don't like working with gelatin either unless it's jello!  She subsituted powdered sugar since it contains cornstarch.

2.Beat 3 c. of whipping cream with 6 T confectioner's sugar. Confectioner's sugar contains cornstarch and will help to stabilize the whipped cream.You could use gelatin - at your own risk!

Whip cream until stiff. Fold in gelatin mixture (or skip if you're using powdered sugar alternative, above) and sugar while whipping. Put baked meringue together with whipped cream, leaving enough to cover top and sides. Shave chocolate (I used a grater to grate bittersweet choc on top)  and sprinkle on top of cake. Cake handles more easily if allowed to stand in refrigerator overnight.

And, of course, you can freeze this and eat later. There\'s something quite delish about getting a frozen one and having it partially thaw and then tasting the heavenly morsels.

TIP UPDATE: A couple of tips I read in a different meringue cake recipe from the LA Times about a choco-meringue cake. In that recipe, the parchment or wax paper is brushed with melted butter, generously floured and then the excess is shaken out. That, of course, would help if the  meringues stick to the cake pan.  In my opinion, if the above sticks on the bottom to your parchment paper, you need to cook it longer.  On the other hand, Martha Stewart's recipe for Walnut Meringue layers does not butter and flour the paper. Also, in this other recipe, the meringues are baked at 250 for 25-30 minutes or just until starting to color and then baked at 200 for another 2 hours, then left in the oven, oven off, to dry and cool some more, taken out while still warm.One thing I did originally was use a smaller cake pan for the larger flat meringues and realized I needed to definitely get the 10 inch pans. ​

 

P.S. I had 10 egg yolks, decided to freeze them to make creme brulee at another time.  Be sure to freeze the egg yolks property if you do this. 

***************************************************.ANOTHER VARIATION OF a meringue layer cake.

Meringue layer cake

Time: 2 hours, 45 minutes, largely unattended

Servings: 12 to 16

Note: Adapted from "The Gourmet Cookbook, Volume 1." Ice this cake immediately after you make the icing and serve soon after preparing.

Meringues

1 tablespoon butter (for parchment)

2 tablespoons flour (for parchment)

8 egg whites

1 cup plus 2 tablespoons sugar

3 tablespoons flour

1/2 cup ground almonds

1. Heat the oven to 350 degrees. Line 3 baking sheets with wax paper or baking parchment. Trace 2 circles on each of two baking sheets, 8 inches in diameter, with 1 inch between them. On the third sheet, trace one circle. Brush the paper with melted butter and flour generously, shaking off the excess.

2. Beat the egg whites to soft peaks. Gradually beat in the sugar and continue beating until stiff and glossy. Fold in the flour and the ground almonds.

3. Divide the egg white mixture among the circles on the baking sheets, taking care to spread it evenly to the edges of the circles as thin spots will be fragile.

4. Place the sheets in the oven, reduce the heat to 250 degrees and bake for about 25 to 35 minutes, or until the layers are just beginning to color. Reduce the heat to 200 and bake for two more hours.

5. Remove the meringues and cool briefly so they can be handled. Peel the parchment paper from the bottom of the disks, trying not to break them but not minding if you do -- icing will conceal it.

Icing and assembly

6 ounces bittersweet chocolate

1 1/2 cups butter, softened

3 egg whites

1/2 cup sugar

3 tablespoons cocoa

1. As the meringues cool, make the filling. In a double boiler, melt the chocolate and butter together; remove from heat.

2. Beat the egg whites until foamy and soft but not until stiff peaks form. Gradually beat in the sugar and cocoa and then the melted chocolate and butter.

3. Put a meringue disk on a good pastry dish. Coat it with icing. Place a disk on top of the icing. Ice. Repeat with the remaining disks, finishing with a layer of icing. Serve immediately. The Italian walnut liqueur Nocino would be the ideal accompaniment.

Each of 16 servings: 320 calories; 4 grams protein; 28 grams carbohydrates; 1 gram fiber; 23 grams fat; 13 grams saturated fat; 46 mg. cholesterol; 40 mg. sodium.

**********************************

Martha Stewart's Walnut Meringue Layers

Makes three 9-inch-square cakes

  • 8 ounces toasted walnut halves (2 1/2 cups), toasted and finely ground (2 cups)
  • 1 cup superfine sugar
  • 1 1/2 cups confectioners' sugar
  • Pinch of salt
  • 8 large egg whites, room temperature

Directions

  1. Preheat oven to 200 degrees. Line 3 baking sheets with parchment paper. Using a cake pan or a ruler, trace a 9-inch square on each piece of parchment.
  2. In a medium bowl, whisk together walnuts, 3/4 cup superfine sugar, confectioners' sugar, and salt.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup superfine sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in walnut mixture with a spatula. Spread batter evenly onto traced squares on parchment, and smooth tops.
  4. Bake for 2 1/2 hours. Turn oven off, and let cool in oven until completely dry, about 75 minutes.
  5. Carefully peel meringue layers from parchment, and let cool completely on wire racks. Meringue layers can be stored in airtight containers at room temperature overnight if the humidity is low.

From The Martha Stewart Show, December 2007

Update: 9/22/2014. Since I first posted this, have become pretty proficient in doing meringues. Reason is I started making gelato which uses ONLY the egg yolks and not the egg whites. I found a recipe for mini meringues which is utterly delish and experience has taught me even more how to do baking of meringues. DO always use parchment paper and the meringues should NOT stick-if they are still wet inside, cook them some more ( I like the meringues crisp on the outside and a little chewy on the inside) and then leave them in the oven to dry out. 

I make the following with cocoa "Substitute 2 teaspoons instant coffee granules or 1 1/2 tablespoons cocoa for the vanilla if you prefer" I also tried them once with sprinkles but don't really like them this way. 

Mini Meringues
 
recipe image
Rated: rating
Submitted By: K.SUTTON
Photo By: mominml
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 12
"Small meringues flavored with vanilla, coffee or chocolate."
INGREDIENTS:
2 egg whites
1/2 cup superfine sugar
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.

***********************

ONE MORE. This is actually not a meringue recipe but omigosh, easy to make.  My mom made it, was in a book called "Never in the Kitchen When Company Comes" and is made, of all things, from Ritz crackers. You can't tell, people generally have not believed me when I told them the filling is crackers and nuts, AND it's a fabulous whipped cream torte dessert that is really quick to make.

Mystery Torte

16 Ritz crackers

2/3 cup chopped nuts (pecans or walnuts)

3 egg whites

1/2 tsp baking powder sifted together with 

1 c sugar

1 tsp vanilla

350 degree oven

Decoration

1/2 pint whipping cream

Sugar to taste

Bitter sweet or bitter chocolate curlicues- grated with vegetable parer onto whipped cream.  

****

Chop crackers and nuts together (or whirl in blender-(hah, now we have cuisinarts!) until quite fine. Beat egg whites until stiff, gradually adding the baking powder-sugar mixture; when whites are almost stiff, fold in nut-cracker mixture all at once and add vanilla. Pour into lightly greased 8 inch pie plate and bake in 350 degree oven for 30 minutes. Cool. To prepare decoration. Whip cream, sweeten to taste, and spread over entire top of cooled torte. Garnish with chocolate shavings or more chopped nuts. Refrigerate for at least 3 hours before serving-can be all day. 


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Comments!  
1 - Hay   7 May 2009 @ 11:43:34 PM 

I LOVE this cake! I had the recipe from the chef at Ridglea at one time but lost it when I left for college- I didn't want to bug him again for it.  Thanks for posting this- I can't tell you how long I've waited to make it again! 



2 - salon   8 May 2009 @ 11:11:40 AM 

Heh. I'm on a serious diet right now but when I get down to the weight I want to be, the very first thing I'm going to make is this. I think it's my favorite dessert... ever... well, besides brownies.


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3 - Judi   5 Jun 2009 @ 11:51:52 AM 

My family joined Ridglea Country Club over 50 years ago.  I don't remember my first piece of Black Forest Cake, but I do know that we would always get our piece at Sunday buffet BEFORE getting other food, in case they ran out!  I have made it at home a number of times.  The only difference from the original is that at the club the top was covered with HUGE chocolate curls!  Just had this at a wedding reception and it brought back lots of memories.



4 - salon   5 Jun 2009 @ 12:17:55 PM 

That's so cute! Yes, I can see where you'd get your piece before your meal. And, since the recipe is here, will have to remember that HUGE CHOCO CURLS, as many as we want, can be put on.


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5 - humanbeing   5 Jun 2009 @ 9:38:58 PM 

I remember when Ridglea Country was built, at least several lifetimes ago, I think. 


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6 - Margie   15 Oct 2009 @ 1:49:18 PM 

Our co-worker original from Ft Worth rant and raved about this cake he got from the Swiss Pastry Shop.  We told him to bring us one and he did on the plane.  We loved it but I could not find the recipe.  His daughter directed me to your sight for the recipe.



7 - salon   15 Oct 2009 @ 2:48:55 PM 

I made this last week with one change-I used 9 inch pans instead of 10 inch because I didn't have enough 10 inchers. All it meant is that I needed to cook the meringue longer to get it dried out and the whipped cream part was thicker. It was still really yummy and my guests ate seconds. I'm going to get 10 inch pans next time before I make it to have a flatter cake.


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8 - Kelly   19 Dec 2009 @ 11:01:49 AM 

I remember tasting this in 1977 at RCC during a Congressional Fund Raiser with Tip O'Neal and Jim Wright.  I have loved it ever since.  I order it from Riglea Country Club whenever possible.



9 - Theresa   7 Jan 2010 @ 4:24:58 PM 

What kind of chocolate do you use and how do I make the big curls?



10 - salon   8 Jan 2010 @ 9:01:38 AM 

I use bittersweet because it's not too sweet--and here's an example of how to make chocolate curlshttp://www.wonderhowto.com/how-to/video/how-to-make-chocolate-curls-for-garnishing-204802/


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11 - Shane   19 Apr 2010 @ 2:52:01 AM 

I tried making this cake myself and it was a disaster.

Can someone tell me how I'm supposed to know if it's "well dried"?

How do I "remove from paper and finish cooking"? in the oven? on the rack? My wax paper stuck to the pan and the baked merigue. I wish I could just go buy one of these cakes, but I live in Portland, OR. I used to live in Fort Worth and decided I wanted to have this cake for my grooms cake many years ago and well, the wedding it in 3 months and I can't figure out how it's made. Please tell me in detail...for a beginner... how to make this cake. I love it so much. Please help me!!!!



12 - salon   19 Apr 2010 @ 8:33:15 AM 

@Shane-I wonder if it's because of the moisture difference in Portland? In any event, I looked at some other meringue layer recipes and saw a couple of tips that would undoubedtly help. One is to brush butter on the paper, throughly flour and then shake off the excess. That ought to help with any issues of sticking. On the second, it takes at least a couple of hours to 2 1/2 hours to get the layers dry  (by the oven) down here.

I wonder if, because it's more humid in Portland, you should allow more time for the layers to dry?

I didn't, of course, write the recipe, it was in the Ft Worth paper, but I read the "remove from paper and finish cooking" to mean the next section of ingredients while the meringue cools.


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13 - Jenn   7 Sep 2010 @ 3:15:58 PM 

Okay I don't know what it is with men and this cake from swiss pastry shop but it seems to be a favorite of theirs.  It was a tradition for my ex to get a black forest cake every year for his birthday.  Now, it turns out that my current boyfriend loves the same exact cake!  However, he refuses to have me buy him the same cake that I bought my ex-boyfriend!  This year I will be able to make him one and he will be so surprised and definitely feel more special than the last.  Thanks so much :)



14 - Andrea   16 Sep 2010 @ 1:11:04 PM 

I have fond memories of the first time I ever had this cake. My brother (who I found murdered  in March 2001 & therefore is no longer with us & the murderer that got by with it, can't take our memories from us!) bought this cake from the Swiss Pastry shop for my daughters birthday. Since we had never had it before, we put a candle on it, sang Happy Birthday where she then preceded to blow out the candle and when she did, it sent chocolate shavings flying! LOL! We now know that you must blow gently!  LOL! My family has been hooked ever since! The thing is that the Swiss Pastry shop may be a little further drive for us than the local grocery store, but it is definitely worth the drive!! We always call ahead & reserve one because they do usually sell out of them! The price of this cake is only a few dollars more than your conventional 1/4 sheet cake from the grocery store, but well worth the price. Plus I do not like the buttercream frosting (tastes like sugar flavored Crisco) & the stores that carry cakes with the whipped icing are usually limited. (Wish I could get my hands on that whipped frosting...its hard to find stores to sell it to you). Something that I have always liked to do, is to decorate the Black Forest cake with a rose off one of my rose bushes. I do put it on the cake & back in the freezer & freeze the rose...it is very pretty. I may try brushing the rose with egg white & sugaring it or just the tips of it to see what that looks like.



15 - salon   16 Sep 2010 @ 1:54:11 PM 

@Andrea-I'm so sorry about your brother. Your idea about the rose is charming.


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16 - Stacey   19 Oct 2010 @ 1:59:59 PM 

This cake was served @ Henri Bistro in fort worth. Henri Laborde Sr had hired the chef that started the Swiss pastry shop and he made this cake for the restaurant.



17 - Terese   27 Oct 2010 @ 3:59:49 PM 

This is the best non traditional black forest cake I've ever had.  We get it all the time for my birthday and my husbands birthday. 



18 - Janny   1 Mar 2011 @ 12:54:36 PM 

I have been searching for this recipe for a month.  I had a piece of this at Siegi's in Tulsa, OK for my birthday and wanted to recreate it.  The waitress only knew that they had it shipped in from Dallas, TX.  I can not wait to make it at home.  Thank you for posting this to the internet. 



19 - Marilyn   29 Mar 2011 @ 11:03:27 AM 

Always enjoyed the Black Forest Cake at RCC and was delighted when the Swiss Pastry Shoppe opened and since have served this cake as the groom's cake in 3 weddings and also was served at our 50th anniversary party to over 200 persons.   Of course, everyone raved about the cake.   The one thing that is different from your recipe and that of the Swiss Pastry's Black Forest Cake is that theirs is gluten-free.   No flour is used in their recipe.   Another reason it is a family fav for us because of a grandson who has celiac disease.   



20 - salon   29 Mar 2011 @ 11:29:05 AM 

@Marilyn. Thanks! As mentioned, I think this originally came out of the FW Star-Telegram for the Ridglea County Club cake. Good to know that it may absolutely not be necessary to add flour- I assume maybe that was added in to thicken the meringue a little?


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21 - Sheri   6 Apr 2011 @ 1:53:48 PM 

I used to live in Fort Worth and have had this several times.  I don't remember my first time, however; this was my brother's cake (grooms) at his wedding, back in the 70's.  I thought the Swiss Pastry Shop closed.  But see by the web they are open.  I moved to NY in 1988 and once my parents actually brought me the cake up to NY.  Upon my visits back to TX, I stopped by and had a piece.  I have searched for this recipe several times and until today have been unsuccessful.  So glad you posted this. 

 

Thank you.



22 - Ann   7 Aug 2011 @ 6:27:03 PM 

I have had this cake on several occassions from the Swiss Pastry Shopp in Fort Worth, Texas!! It's the best cake ever!! Diet or not you don't know what you are missing!



23 - Janet   29 Aug 2011 @ 4:00:32 PM 

I am thrilled to have found this recipe - thank you! I too had the recipe, but it was lost after several moves. Our story is one of family and Thanksgiving: for many, many years our family (along with my dad's three brothers' families) would descend upon my aunt and uncle in Ft. Worth for Thanksgiving holidays. The hanger-oners that stayed thru Sunday were treated to Sunday brunch at RCC by my aunt and uncle. First thing many of us checked out was the dessert table - best in the world. Forget dinner and bring on the Black Forest Cake! Decades memories to Ft. Worth are tied to the famous Black Forest Cake. Thanks for the memories & recipe.



24 - Marsha   10 Sep 2011 @ 10:42:48 PM 

THANK YOU!!!! OMG-I have thought about this wonderful dessert for over the past 20 years. I only had this treat once in my life, but have never been able to forget it. I would love to have the name of this Swiss Pastry Shop.Being a native of FW, I will search High and Low until I find this  pastry shop!!! Since finding your blog, I am closer than I have ever been to reliving the EXPERIENCE of eating this Wonderful dessert.



25 - Deborah   11 Sep 2011 @ 12:45:18 AM 

Re: #24 Marsha - the bakery is called Swiss Pastry Shop on Vickery at Bedford Street.

My family and I were introduced to this cake for my husband's birthday just after we moved to Fort Worth in 2000. Two years later, we moved back to the Los Angeles area. Of course, what does he want for his birthday every year? Now that I have just found the recipe, he may get his wish this year after all. Thank you.



26 - Kat   16 Oct 2011 @ 7:59:19 PM 

I was so glad to find this recipe. I order one of these from Swiss Pastry Shop every year for my birthday and have for the last 15 years. In fact, I just got one yesterday. I had grown up with this cake and now know why. My family was members of Ridglea Country Club when I was very young. I even remember my mother making this cake when I was a child. I'm thrilled to have the recipe now. As for the Swiss Pastry Shop, I was introduced to it about 16-17 years ago by a co-worker.



27 - Courtney Adeeb   26 Mar 2012 @ 4:18:17 PM 

thankyou!!! I am from Ft. Worth, havent lived there in years, but grew up on confections and pastries from the swiss pastry shop. The black forest cake was my favorite and I absolutely crave it. I have been earching and searching online, but couldnt remember the name of the bakery. thanks for the recipie, cannot wait to make this!!!



28 - Heather Rougeux   17 Apr 2012 @ 5:54:28 PM 

The first time i had this cake was when i was a very little girl. This is a family favorite that we request every year for our birthdays. 20+ years later and its still a family favorite only now my kids are big fans of this cake too. My grandma and I have always tried to find the recipe for this cake from the swiss pastry shoppe so that we could make it. It was very hard to get this cake back to California when I lived there and everyone thought I was crazy at the airport or that i would melt before i could get it back, but it made it! We have always been huge fans of this cake and always will be. Thank you for posting this recipe. :)



29 - Heather Rougeux   17 Apr 2012 @ 9:43:12 PM 

The first time i had this cake was when i was a very little girl. This is a family favorite that we request every year for our birthdays. 20+ years later and its still a family favorite only now my kids are big fans of this cake too. My grandma and I have always tried to find the recipe for this cake from the swiss pastry shoppe so that we could make it. It was very hard to get this cake back to California when I lived there and everyone thought I was crazy at the airport or that i would melt before i could get it back, but it made it! We have always been huge fans of this cake and always will be. Thank you for posting this recipe. :)



30 - Sarah Swank   15 Jul 2014 @ 3:35:44 PM 

I grew up in Fort Worth and this was my grandfathers favorite dessert.  My cousins gathered last Saturday which would have been his 116th birthday.  My sister picked up the cake and we enjoyed it together!!!

 



31 - salon   22 Sep 2014 @ 10:39:57 AM 

Updated this recipe-one of the most popular on the site with, currenty, over 7600 hits. Added in an alternate recipe that doesn't use gelatin (I also don't much like working with gelatin), a recipe for mini meringues and one for Mystery Torte. Planning to make this again in the next month, will add photos when I do. 


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32 - Beth   4 Sep 2015 @ 11:19:02 PM 

I love this cake!  I plan on making it for the first time this month!  I have made the Mystery torte for years-however mine is made with regular saltine crackers and is called Angle pecan torte.  Everyone always loves it!



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