Wintry Schwarzwald (Black Forest)

Snow and sun in Saig which is about 1,192 m. above sea level

Sunrise and the view of the Alps from our hotel Alpenblick

Titisee, a natural glacier lake near Feldberg. Feldberg, the highest moutain at

 1,493meter.

Schwarzwälder Maedels as souvenirs from China

Wintry Urberg

Lots of spirits at Hotel Hochfirst

Cuckuroo-cuckoo, Cuckoo clocks

"Geschnetzeltes" sliced chicken with Rösti (fried grated potatoes)

From Freiburg, take the train up to Titisee. Regional buses served the region.

The friendly staff at Hotel Cafe Alpenblick in Saig

Hmmmmm, Schwarzwälder Kirschtorte at Cafe Alpenblick

Man in Black in Snow in Saig

Fried Liver, one version

A piece of Schwarzwälder Kirschtorte as breakfast. Glorious!

Lake Schluchsee, the largest lake in Black Forest

From our hotel, viewing the Alps

Alpenblick Apartments for rent

If there's one place we really love to go back and spend short holidays in summer or in winter, it will be Schwarzwald or Black Forest known as one of the biggest and best known holiday regions in Germany. This year, it was a constant -8° C stay which we took as a great excuse not to do long walkings but chose to stay indoor and enjoy food which is the most elaborate German cuisine according to one info for tourists. We enjoyed the best versions of cooking liver in three different restaurants, tasted the best wine coming from the region and gave into temptation of eating Schwarzwälder Kirschtorte (Black Forest gateau) in every chance we saw them on display. I almost bought myself a Bollenhut hat as I need it for a costume for the coming Carnival season. When I asked for a bigger hat, the salesman told me it was only meant as decor on the wall and not to wear. Uuups, tourist on the loose in Titesee! No cuckoo clock for us this time. The last time I bought it, I sent it back to the Philippines where they discovered it was made in China. 

For a detailed, original info on Schwarzwald, please read further below:

The Black Forest covers a triangular section of the state of Baden-Württemberg in southwestern Germany, roughly 145 km (90 miles) long and 40 km (25 miles) wide. The Feldberg as highest mountain in the southern part reaches about 1493 m (5000 feet) - excellent for skiing in winter and hiking or mountain climbing in summer. The name "Black Forest (Schwarzwald)" is a little wrong, as the forests are no darker or blacker than anywhere else in Germany. In fact, the whole area receives considerably more sunshine than the overall average for the rest of Germany. It is a bright, open land of tree-covered mountains, intermittent pine and birch forests and mountains alive with fairy-tale villages. There is hardly a section of the Black Forest that is lacking in beauty and charm. Weathered great farmhouses dress the landscape. In the Black Forest you will find ski resorts and well-equipped spas, as well as ordinary mountain towns that are small, rustic, colorful, and often tucked away in valleys of stunning peacefulness and beauty. People from all over the world come to the Black Forest to rest and enjoy the beauty of nature. In the 19^th century, for example, just about everyone who mattered in Europe gravitated to the Black Forest: queens, kings, emperors, princes and princesses, members of Napoleon’s family, and the Russian nobility, along with actors, actresses, writers, and composers. Turgenev, Dostoyevsky, and Tolstoy were among the Russian contingent. Victor Hugo was a frequent visitor. Brahms composed lilting melodies in this calm setting. Queen Victoria spent her vacations here. Today it’s a favorite vacation setting for average citizens and travelers. Source:

http://www.frsw.de/info-gb.htm#Black%20Forest%20in%20southwestern%20Germany

Do You Like Schwarzwaelder Torte or Black Forest Cake?

When travelling to Germany, don't miss ordering these gems of
German cakes, Schwarzwaelder Torte or Black Forest Cake. If you
are not in Germany and have time to experiment on baking,
here's one recipe I found in the internet courtesy of CD Kitchen.

Ingredients
2 eggs -- separate out yolks
1/2 cup sugar
1 3/4 cup cake flour, sifted
1 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
1/3 cup salad oil
1 cup milk, divided
2 ounces unsweetened chocolate, melted and cooled

***CHERRY FILLING***

1 can (20 oz.) tart cherries -- drained
1/2 cup port wine
1 tablespoon kirsch
3 drops almond extract

***CHOCOLATE MOUSSE***

3 ounces semisweet chocolate
3 tablespoons kirsch
1 egg, well beaten
1 cup heavy cream
2 tablespoons sugar

***FROSTING***

6 tablespoons unsalted butter
1 package (16 oz.) confectioner's sugar -- sifted
1/4 cup light cream
1 1/2 teaspoon vanilla extract

PREPARATION:

CHERRY FILLING: Combine all ingredients in a bowl and refrigerate overnight.
Drain thoroughly.

CAKE:
Preheat oven to 350 degrees, grease and flour 2 nine inch round cake pans. In a large mixing bowl beat egg whites until soft peaks form. Gradually add in 1/2 cup sugar, beating until soft peaks from again. In a large mixer bowl sift together flour, 1 cup sugar and salt. Add oil and 1/2 cup milk.

Beat for 1 minute at medium, on electric mixer, scraping down side of bowl often. Add remaining milk, egg yolks and chocolate. Beat 1 minutes longer, scraping down sides of bowl frequently. Gently fold in egg whites. Pour into prepared pans and bake for 30 - 35 minutes. Let cool 10 minutes then remove from pans and allow to cool completely on racks. Split each layer in half, horizontally, to make 4 thin layers. Set aside.

CHOCOLATE MOUSSE:
In the top of a double boiler, combine Kirsch and chocolate. Stir until melted and smooth. Slowly stir into egg. In a mixing bowl whip cream with sugar. Fold cream into chocolate. Refrigerate and chill for 2 hours.

FROSTING:
In a large mixer bowl cream butter and gradually add in half the sugar. Beat in 2 tablespoons cream and the vanilla extract. Gradually blend in remaining sugar, adding enough cream to make it a spreading consistency.

CAKE ASSEMBLY:
Spread 1/2 cup frosting on the cut side of a cake layer. With remaining frosting make 1 ridge, 1/2 inch wide and 3/4 inch high around the outside of the layer you just frosted. Make another ridge 2 inches in from the outside edge. Chill 30 minutes.

Fill the space between the two ridges with the cherry filling. Spread second layer with chocolate mousse and place unfrosted side atop first layer. Chill 30 minutes. Whip 2 cups whipped cream with 2 tablespoons sugar and 1 teaspoon vanilla extract.

Spread third layer with 1 1/2 cups whipped cream and place atop second layer. Top with fourth layer. Frost sides of cake with 1/4 cup whipped cream. Sift confectioner's sugar over top. Garnish with dollops of remaining whipped cream, maraschino cherries and chocolate curls. Chill 2 hours before serving.
This recipe from CDKitchen for Black Forest Cake serves/makes 8

And if you wish to bring them home as sweet souvenirs, here's
an interesting development on the richest and most famous
German cake. Why not ask for canned Black Forest Gateau.
See this feature on this legendary German Black Forest Cake
with the Deutsche Welle.

Guten Appetit!