Im baking a Black Forest Gateau (BFG) for a birthday bash. I'm using [url=https://www.sainsburysmagazine.co.uk/desserts/item/proper-black-forest-gateau]Eric Lanlard's[/url] recipe
Most BFG call for Kirsch. Now I don't have Kirsch but I do have Cherry Brandy and was wondering if I can interchange them, from what I'm reading I'm not to sure [quote]Brandy is the most common, so cherry liqueur is often called cherry brandy. Then there's kirsch or kirschwasser, which is an unsweetened eau de vie distilled from cherries. But sometimes kirsch is called cherry brandy. You can't use kirsch and cherry liqueur interchangeably, since one is sweet and the other isn't[/quote]As a non drinker I'm completely confused, I can't even have a slug of the Cherry Brandy to see what it tastes like!
Simple question: can I use cherry brandy in place of Kirsch is this recipe and if so do I have to adjust the quantise. I think I'll do that anyway on the cream as I mightn't particularly like the taste. I'm using [url=https://bols.com/products/bols-cherry-brandy]Bols Cherry Brandy[/url]
many thanks
Kevin
Kirsch is quite alcoholic (like 40%) and has a rather subtle cherry flavor. I haven't tried the Bols, but it looks like one of those concentrated icky sweet concoctions. I would use it sparingly if at all. (Luxardo Maraschino might be a closer Kirsch substitute though it's still a bit sweet.)
If I may, I would suggest omitting alcoholic ingredients entirely. You could perhaps use some cherry syrup in the sugar syrup and a little cherry flavoring in the cream. But It's the chocolate cake and actual cherries that do most of the work in this dessert, so if you have good quality chocolate and cherries everyone will be happy.
Kirsch and Cherry Brandy are totally different, when I think of Cherry Brandy it reminds me of cough syrup where Kirsch is more like Vodka with a subtle cherry flavour.
Gerhard
Got a surprise; was looking through my drink cupboard and found the remains of a mini bottle of kirch. I'd say about a Tbs
So what I think I'll do is use Brandy for the syrup and keep the kirch for the cream