Black Forest Gateau
Delicious Black Forest
Gateau Cake Recipe.
Serves 8-10 people
Ingredients
·
6 eggs
·
200g / 7oz /scant 1 cup caster
sugar
·
5ml/ 1 tsp vanilla essence
·
50g/ 2oz / ½ cup plain flour
·
50g / 2oz/ ½ cup cocoa powder
·
115g / 4oz/ ½ cup unsalted butter,
melted
FOR THE FILLING AND TOPPING
·
60ml/ 4 tbsp Kirsch
·
600ml/ 1 pint/ 2 ½ cups double
cream
·
30ml /2 tbsp icing sugar
·
2.5ml/ ½ tsp vanilla essence
·
675g /1 ½ Ib jar stoned Morello
cherries, well drained
TO DECORATE
·
icing sugar, for dusting grated chocolate
Chocolate Curls fresh or drained canned Morello cherries
Procedure
1.
Preheat oven to 180°C/ 350°F/Gas 4.
Grease three 19 cm/ 7 ½ in sandwich cake tins. Line the bottom of each with
non-stick baking paper. Combine the eggs with the sugar and vanilla essence in
a bowl and beat with a hand-held electric mixer until pale and very thick.
2.
Sift the flour and cocoa powder
over the mixture and fold in lightly and evenly with a metal spoon. Gently stir
in the melted butter.
3.
Divide the mixture among the prepared
cake tins, smoothing them level. Bake for 15-18 minutes, until the cakes have
risen and are springy to the touch. Leave them to cool in the tins for about 5
minutes, then turn out on to wire racks and leave to cool completely. Remove
the lining paper from each cake layer.
4.
Prick each layer all over with a
skewer or fork, then sprinkle with Kirsch. Using a hand-held electric mixer,
whip the cream in a bowl until it starts to thicken, then gradually beat in the
icing sugar and vanilla essence until the mixture begins to hold its shape.
5.
To assemble, spread one cake layer
with a thick layer of flavoured cream and top with about half the cherries.
Spread a second cake layer with cream, top with the remaining cherries, then
place it on top of the first layer. Top with the final cake layer.
6.
Spread the remaining cream all over
the cake. Dust a plate with icing sugar, and position the cake carefully in the
center. Press grated chocolate over the sides and decorate the cake with the
chocolate curls and fresh or drained cherries.View Original Recipe
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