En la Cocina con… Chef Paty Mewymar, instructor at UTSMA
By Jade Arroyo
Paty Meymar is a pastry and baking teacher on the Faculty of Gastronomy at the Technological University of San Miguel de Allende (UTSMA). The UTSMA’s facilities are impeccable, and the academic approach is innovative. Students who graduate from the gastronomy program have ventured beyond San Miguel’s, and the country’s, borders, working in kitchens around the world.
Paty worked in different parts of Mexico, Canada and Europe before she came to San Miguel six years ago. Passionate about teaching, she says: “When the student surpasses you, then you know you did a good job.” She and her students shared a recipe to round out the meal, a Black Forest cake. This German classic is enjoyed around the world. Its name evokes the darkness and mystery of a region known for its thick forest and slightly sour cherries. The combination of cherries, liqueur, creamy icing and chocolate makes this cake a real temptation.
Black Forest Cake
Chocolate genoise (cake batter):
10-inch round cake pan, greased and floured
¾ cup sifted flour
1 tablespoon cocoa
3 tablespoons sugar
1 teaspoon vanilla
Beat eggs, vanilla and sugar together well then add the flour and cocoa and stir to incorporate all the ingredients thoroughly. Pour into the greased and floured pan and bake at 350 °F for15 minutes.
4 cups water
2 cups sugar
4 tablespoons (suggested) cherry liqueur, brandy or rum
Boil water and sugar for 10 minutes. Allow to cool and add the liqueur.
1 ¼ cup sugar
1 teaspoon vanilla
4 cups of butter, cubed
1 ½ cup maraschino cherries
This cream will cover and fill the cake. Put the sugar in a saucepan with a little water just to cover the sugar (about one cup). With the help of a candy thermometer, heat to 250°F while stirring constantly to prevent burning the caramel. In a blender emulsify the eggs and vanilla for five minutes, until when lifted the mixture forms a ribbon. Add the caramel in a thin stream, so as not to cook the egg mixture. Slowly incorporate the cubed butter and beat until smooth. Cool the buttercream in the refrigerator.
1 ½ cup semisweet chocolate
8 cherries cut in half
Heat the chocolate in a microwave in 20-second rounds until it is melted. On a flat surface (preferably marble), spread the chocolate with a spatula. Let it dry and then with scrape it with a spatula to form curls, or break it into small pieces. Refrigerate until use.
To assemble the cake:
Cut the cake in half and soak both halves with the syrup. Spread half of the buttercream between the two layers, and then decorate the top with the rest, the cherries and the chocolate.