Black Forest cake and its German origin, Muffin Taffin

In Budva, Muffin Taffin keeps a German classic among its cakes: the Black Forest cake appeared long before orders on the coast of Montenegro.

The cake is known as Schwarzwälder Kirschtorte. Pastry cook Josef Keller of Bad Godesberg is often linked to an early version from 1915. Printed recipes spread in the 1930s, and German cake shops made the combination familiar.

Sponge, cherries and kirsch

The classic method is specific. Chocolate sponge is soaked with kirsch syrup, whipped cream and sour cherries go between the layers, and chocolate shavings cover the sides.

Morello cherries are often used preserved, so the cake is not tied only to the short summer harvest. Kirsch, a clear cherry brandy, gives the scent in older German recipes.

At Muffin Taffin this cake is part of sales and orders in Budva. Guests get the known Black Forest cake, not a dish invented for the counter.