![]() ![]() It strikes the perfect balance between a decadent cake sponge and sweet cherry compote. Every black forest cake has an airy, light, and fluffy whipping cream layered in between the cake sponges. Is any black forest cake complete without whipped cream? I don’t think so. You want to cook down this mixture till it is thicker and the cherries have broken down to smaller chunks. For the compote, again you need some water, sugar and the cooked cherries along with some fresh cherries. These cooked cherries have a lovely flavor so we are going to use these to make our cherry compote and reduce them down further. Then you sieve out the cooked cherries and the leftover liquid is your cherry syrup. To make the syrup, all you need to do is cook pitted cherries, sugar and water till all the sugar dissolves and you end up with a thick and slightly sticky mixture. To maximize the cherry flavor in the cake, I made a cherry syrup and a cherry compote from scratch. ![]() If you want to make a single layer with a good height, you can just divide the recipe by half and still make a gorgeous single layered black forest cake.Ĭherry syrup and cherry compote for all black forest cake flavors You are less stressed and definitely have more fun assembling and decorating the cake! Having your sponges ready to go makes all the difference. When making an elaborate cake like this one, I like to prepare my cake sponges a day in advance so that I can divide my work and not stress myself with doing everything in one single day. If you are baking one layer at a time, you can keep the remaining batter in the fridge and bring it out when you are ready to bake the next layer. I actually had two cake pans so I baked two layers together and one layer later. Weighing each portion in grams will give the most accurate results but if you want, you can also use cups to help keep the amount of batter equal.īaking three layers can be time consuming, especially when you only have one cake pan of the same size. To make sure that all my layers were even and of the same height, I divided my cake batter into three equal portions. ![]() I used my 8inch foodhall cake pan to bake each layer. I decided to go all out and make a three tiered black forest cake. Let me take you through each and every element of this cake carefully. Pipe around the edge of the cake and 8 swirls in the middle place the reserved cherries on the swirls.I do not know why it has taken me this long to share my recipe for a black forest cake but better late than never! I am actually very happy with this recipe and if you want to make a stunning, bakery style, black forest cake at home then this recipe will come to your rescue.īelieve it or not, this is an eggless cake, with lots of whipped cream, cherry compote, a silky chocolate ganache and of course, some fresh cherries and lots of chocolate shavings. Stick the chocolate shavings over the sides of the cake with your palm. Using a palette knife, cover the top and sides of the cake with the rest of the cream. Spoon a quarter of the remaining cream into a piping bag fitted with a large star nozzle set aside. Brush with syrup (you may have a little syrup left). Spread a little more cream over the cherries, then top with the final sponge, upside down, to give an even, flat top. Spread over a layer of the kirsch cream, about 1cm (½in) deep. Sandwich together with a second sponge and brush again with the syrup. Brush the sponge with some of the syrup spread over the raspberry preserve. Place a little kirsch cream on a serving plate and secure one of the sponges on top. To assemble the cake, level the tops of the sponges using a sharp knife, if necessary. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch. To make the syrup, put 200ml water and the sugar in a pan bring to the boil for 5 minutes. Shave the block of chocolate using a potato peeler or by scraping the blade of a kitchen knife across the surface. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely. Stir in the melted butter.ĭivide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Sift the cocoa powder and flour together, then fold in. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail – it will take about 10 minutes. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper. Preheat the oven to 180☌, fan 160☌, gas 4. Bake the cakes a day ahead and store in an airtight tinįirst, make the sponges. ![]()
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