The last time I made Black Forest cake was maybe 4 or 5 years ago. The urge to make was triggered by a cookbook called The Art Of French Pastry by Jacquy Pfeiffer. I borrowed the book after reading so many glowing reviews specially the Black Forest cake which one rater said "the best recipe ever". Well, I didn't try the recipe, returned the book, and rated it 1-star because the recipes are the same ones you can find in many many baking books. The author offers nothing new or revolutionary and I didn't like the endless anecdotes about his childhood, etc. I can't understand why cookbook authors have to talk about their past and the people who influenced them. They should either write a cookbook or a separate memoir, but please don't mix the two. But the most disappointing is the supposed to be great Black Forest Cake. Pfeiffer adds gelatin to both the cherry liqueur syrup and the heavy cream frosting. I'm sorry, but no. The cake shouldn't have gelatin, nah uh.
