Black Forest Gateau (M&J’s pre-wedding cake)
Ingredients:
Method:
Separate the egg yolks and white. Mix both with half the sugar and beat until stiff and creamy respectively. Add the egg yolk to the egg white and carefully fold it in.
Mix the flour with the corn flour, cocoa and baking powder and sieve it carefully onto the egg mix, add the vanilla sugar and fold them all in as well with a spoon.
Fill the mix into a spring form (26cm in diameter and with baking paper covering its base) and leave for ca. 25 mins in a preheated oven at 180 deg C direct heat / no fan (check with tooth pick whether dough is done!).
Remove the spring form, put the cake upside down onto a grid and leave it there to cool.
Drain the cherries from the jar, but keep about 250 ml of the liquid. Stir the corn flour and the sugar into about 4 tbsp of this liquid.
Heat the remaining liquid until it boils and stir in the mix into this hot (not boiling) liquid. Boil everything briefly again it clears up and thickens a bit.
Add the cherries and leave it to cool down in a cool place (e.g. fridge). Add the Kirschwasser to taste.
Mix the sugar, vanilla sugar and whip cream stabalizer into the whipping cream and whip it until it stiffens (given the amount of cream, it is recommended to split the ingredient mix into two and to whip them then seperately).
Carefully remove the baking paper from the cake sponge and cut the sponge horizontally into three equally sized layers.
Place the base layer onto a plate and fix the spring form ring around it again. Drip a teaspoon-full of Kirschwasser onto that layer and then cover it equally with the cherry filling. Then add about a third of the cream on top.
Put the second sponge layer on top and carefully press it down slightly. Distribute a bit of Kirschwasser on it again to taste and then spread out about half of the original whipping cream on it.
Add the top-most sponge layer (with again some drops of Kirschwasser to taste), remove the spring form and use all the remaining cream short of some spoonfuls for piping to ensure that the outside of the cake is nicely covered in cream.
Press the chocolate flakes onto the sides. Add piping to the top and decorate with the remaining chocolate and candied cherries.
Servings 12
- Amount Per Serving
- Calories 6300
- % Daily Value *
- Total Fat 406g625%
- Total Carbohydrate 544g182%
- Protein 84g168%
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Separate the egg yolks and white. Mix both with half the sugar and beat until stiff and creamy respectively. Add the egg yolk to the egg white and carefully fold it in.
Mix the flour with the corn flour, cocoa and baking powder and sieve it carefully onto the egg mix, add the vanilla sugar and fold them all in as well with a spoon.
Fill the mix into a spring form (26cm in diameter and with baking paper covering its base) and leave for ca. 25 mins in a preheated oven at 180 deg C direct heat / no fan (check with tooth pick whether dough is done!).
Remove the spring form, put the cake upside down onto a grid and leave it there to cool.
Drain the cherries from the jar, but keep about 250 ml of the liquid. Stir the corn flour and the sugar into about 4 tbsp of this liquid.
Heat the remaining liquid until it boils and stir in the mix into this hot (not boiling) liquid. Boil everything briefly again it clears up and thickens a bit.
Add the cherries and leave it to cool down in a cool place (e.g. fridge). Add the Kirschwasser to taste.
Mix the sugar, vanilla sugar and whip cream stabalizer into the whipping cream and whip it until it stiffens (given the amount of cream, it is recommended to split the ingredient mix into two and to whip them then seperately).
Carefully remove the baking paper from the cake sponge and cut the sponge horizontally into three equally sized layers.
Place the base layer onto a plate and fix the spring form ring around it again. Drip a teaspoon-full of Kirschwasser onto that layer and then cover it equally with the cherry filling. Then add about a third of the cream on top.
Put the second sponge layer on top and carefully press it down slightly. Distribute a bit of Kirschwasser on it again to taste and then spread out about half of the original whipping cream on it.
Add the top-most sponge layer (with again some drops of Kirschwasser to taste), remove the spring form and use all the remaining cream short of some spoonfuls for piping to ensure that the outside of the cake is nicely covered in cream.
Press the chocolate flakes onto the sides. Add piping to the top and decorate with the remaining chocolate and candied cherries.