How to make Black Forest Gateau – Recipe | cake
I Think in a long time enough for a while Sarah Lee To give up the splendor of OG BFG: This tall tortilla of the chocolate sponge full of cherries, cherries and whipped cream whose name holds to many cherry trees in the German, black, white and red Schwarzweler from its traditional dress. It is also very simple bread, because the bit that stops the show is in the assembly.
Preparatory 1 hour
Cook 1 hour 5 minutes
Serving 8-10
For the pastry layer (optional)
60g normal flour
Cocoa 5G powder
25 grams of sugar
40g butter diligently
salt
For sponge
6 large eggs
140 grams of soft light brown sugar
60g cocoa powder
salt
For full
750 grams of fresh or frozen cherryOr 700 grams of cherry in syrup (see Step 1)
60g wheels sugar (Only if you are using fresh or frozen cherries)
1½ tablespoon of KirchOr a non -local Brande Cherry (Cherry Liqueur will work, but it is much sweeter)
500 ml of double or whipped cream
½ teaspoon of vanilla
50 grams of sugar ice
300g cherry jam
1 square dark chocolateShave in curls
1 note on cherry
Traditionally, this cake is made of sour cherry, which is not easily available in the UK. Sometimes you can find it frozen, or use the MELLO cherry in syrup/juice, instead, but there is still a summer cherry in stores, so I created this recipe to use fresh sweet diversity (skipping step 2 if you use the full or canned fruit).
2 Prepare cherries
You will split everything except 10 fresh or frozen cherries, if necessary, and leave it aside the fruit that is not restricted at the present time. The only easy way to do this is with Bir al -Karaz. It is not expensive and some of them can also be used for olives.
Put the beloved cherry in a saucepan with calf sugar, set it over medium heat, cook and stir gently, until the cherry is sacrificed, but it still holds its shape.
3 pie or not pastries?
Traditionally, the base of this cake consists of short pastry, instead of sponge, for a simple reason that it is better to be drowned in cherry and brimdy juice more than Cake. You can skip this and the next two lines of the simple sponge cake consisting of three levels that require a little cream and less cherry.
4 Make pastry dough
Connect the bulb tin base with a diameter of 20 cm with a circle of accurately relaxed paper -resistant paper. Take the flour powder and cocoa for the pastry layer, if made, in a large bowl, add sugar and a sapphire, and whisk. Squidge in butter to make a soft dough.
5 bread of pastry layer
Use your fingers to press the dough at the base of the lined tin, covering it with a somewhat thin layer. Cover and cool it for 20 minutes while heating the oven to 200 ° C (180 ° C)/390 f/GAS 6, then baked for 15 minutes, until clear. Take the tin out of the oven, lift the pastries carefully and leave it to cool.
6 Start the cake mixture
The tin line with more resistant paper resistant and lower oven to 180 ° C (fan 160 ° C)/350 f/gas 4.
Separate the eggs in two large bowls and whisk the yolk with sugar until the latter melts and the mixture begins in the thick.
A sieve in cocoa powder and a sapphire of salt, and stir gently to collect.
7 finish the mixture and bake
Whisk the egg whites until it affects, then stir a tablespoon of it in the egg yolk mixture, just to relieve. Gently fold in the rest of the egg whites, then carefully tend to the mixture in the lined tin. Calm the top and bake for 35-40 minutes, until the cake blows and placed on top. Leave to cool completely in the tin (and beware that it will drown a little).
8 cake flavor
Drain cooked cherry and mix 50 ml of its drink with Kirsch. Use the baking knife to cut the cooled cake into three layers.
Spoon some cherry syrup on the top of each one, taking care not to increase its download. Bring the cream until it starts in the fish, then add the vanilla, and turtle in the iced sugar and whisk it again until it becomes huge, but not harsh.
9 final touches
Spread a third of the jam on the cooled pastries, then lead it to a quarter of the cream and a third of the cooked cherry. Place one of the three sponge cakes on top and repeat the jam, cream and cherry layers.
Repeat again with the second sponge cake, more jam, cream and cherry.
The top with the final sponge, spread with a sharp layer of the cream and decorate with shaving chocolate and the seized fresh cherry.