Hold a sharp long-bladed knife at a slight angle and draw it across the chocolate to make long thin scrolls. Leave to cool until just firm, but not hard or brittle. A marble slab is ideal and spread into a rectangular shape, using a palette knife. Melt chocolate in a bowl over a pan of hot water and then pour onto a cold surface. I hope you and your friends enjoy this German cake recipe as much as I do. Blend the arrowroot with 3 tbsp cherry syrup, place in a small saucepan, bring to the boil and boil, stirring for a few minutes until the mixture is thickened and clear. Spoon the remaining cream into a piping bag, fitted with a large star nozzle and pipe swirls of cream around the edge of the cake.įill the centre with the reserved cherries. Coat the sides with the chocolate caraque, reserving some to decorate the top. Spread a thin layer of cream around the sides of the cake, reserving a third to decorate. Top with the third cake round and spoon over the remaining kirsch-flavoured syrup. Repeat the layers of sponge, syrup, cream and cherries. Reserve a quarter of the cherries for decoration and scatter half the remainder over the cream. Whip the cream until it just holds its shape, then spread a little thinly over the soaked sponge. Mix together 5 tbsp cherry syrup and the kirsch. Turn out onto a wire rack and allow to cool for 30 minutes.Ĭut the cake into three horizontally. Bake in the oven at 180 degrees C for about 40 minutes, until well risen, firm to the touch and beginning to shrink away from the sides of the tin. Turn the mixture into the tin and tilt the tin to spread the mixture evenly. Fold in the vanilla flavouring and softened butter. Sift the flour and cocoa together, then lightly fold into the mixture with a metal spoon. Put the eggs and sugar in a large bowl, place over a pan of hot water and whisk until pale and creamy and thick enough to leave a trail on the surface when the whisk is lifted. Put the butter into a bowl, place over a pan of warm water and beat it until really soft but not melted. Grease and base-line a 9 inch (23cm) round cake tin. To make my Black Forest Cake recipe, just follow my easy recipe. Two 425g cans stoned black cherries, drained and Invite your friends round and impress them with a slice of your Black Forest cake. It really is not difficult, although there are quite a few steps to the recipe. If you can't manage to travel to the Black Forest this year, well, you can always try baking it yourself. My most recent taste was on holiday in the Black Forest. A delicious German cake recipe from the Black Forest. This moist German Black Forest cake recipe traditionally consists of several layers of moist chocolate sponge cake, whipped cream and cherries between each layer. German Black Forest Cake Recipe Schwarzwaelderkirschtorte
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