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  • Black Forest Cake

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    yuenthengfong
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    This document provides recipes for a Black Forest cake with three layers. It includes recipes for a chocolate sponge cake, cherry filling, and instructions for assembling the layers. The chocolate sponge cake is made with flour, cocoa powder, eggs, sugar and melted butter. The cherry filling combines cherries, kirschwasser liquor, sugar, pectin and cornstarch. To assemble, the sponge cake is cut into layers, brushed with kirschwasser syrup, and filled with whipped cream and cherry filling. The finished cake is coated with more whipped cream and topped with cherries and chocolate.

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    This document provides recipes for a Black Forest cake with three layers. It includes recipes for a chocolate sponge cake, cherry filling, and instructions for assembling the layers. The chocolate sponge cake is made with flour, cocoa powder, eggs, sugar and melted butter. The cherry filling combines cherries, kirschwasser liquor, sugar, pectin and cornstarch. To assemble, the sponge cake is cut into layers, brushed with kirschwasser syrup, and filled with whipped cream and cherry filling. The finished cake is coated with more whipped cream and topped with cherries and chocolate.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    38 views3 pages

    Black Forest Cake

    Uploaded by

    yuenthengfong
    This document provides recipes for a Black Forest cake with three layers. It includes recipes for a chocolate sponge cake, cherry filling, and instructions for assembling the layers. The chocolate sponge cake is made with flour, cocoa powder, eggs, sugar and melted butter. The cherry filling combines cherries, kirschwasser liquor, sugar, pectin and cornstarch. To assemble, the sponge cake is cut into layers, brushed with kirschwasser syrup, and filled with whipped cream and cherry filling. The finished cake is coated with more whipped cream and topped with cherries and chocolate.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    Ingredients

    Chocolate Sponge Cake


    3 oz / 90g all-purpose flour 1.75 oz / 50g pastry flour 1 tsp baking soda 1 oz / 30 g cocoa powder (unsweetened) 6 eggs 6 oz / 170g granulated sugar tsp salt 2 oz / 60g melted butter

    Cherry Filling

    1 lb / 450g canned morello cherries, drained (keep the juice) 2 oz / 60ml kirschwasser 4oz / 125g granulated sugar 1 tbsp / 7g pectin powder 1.5 oz / 45g cornstarch 3 tbsp water

    Black Forest Cake


    2 cups / 500ml whipping cream cup / 60ml simple syrup 1/3 cup / 80ml kirschwasser 1 cup / 250ml whipping cream 1 tbsp sugar chocolate chips shaved dark chocolate

    Preparation
    Chocolate Sponge Cake 1. Grease a 10 in / 25cm spring form or use pan spray. 2. Sift together flour, baking soda and cocoa powder 3. Combine eggs, sugar and salt. In a mixing bowl, whisk constantly over a hot water bath until the temperature has reached about 110F / 44C. 4. Whisk on high speed until the mixture has cooled, is foamy and has turned pale yellow. 5. Incorporate the flour-cocoa mixture. Be careful to deflate the foam as little as possible. 6. Incorporate the melted butter. Pour into spring form. Bake at 400F / 200C until done, usually about 20 minutes. 7. Let cool, remove from form. Cherry Filling

    1. Combine cherries with kirschwasser. Let soak for at least a few hours, preferably overnight. 2. Drain the cherries, retain the liquid. 3. Set aside 14 nice cherries to place on top of the cake (optional). 4. Add cherry juice to the liquid so that you get about 10 fl oz / 300ml of liquid 5. Combine sugar and pectin powder. 6. Dissolve the cornstarch in water. 7. Stir sugar, pectin powder and cornstarch slurry into the cherry liquid. Set over medium heat and carefully bring to a boil. The mixture should thicken rapidly. Cook for 1-2 minutes. Carefully stir in the cherries. Let cool and refrigerate. Assembling the Cake 1. Cut the chocolate sponge cake into 3 layers of equal thickness. 2. Combine kirschwasser and simple syrup. 3. Combine about one third of the syrup-kirschwasser mixture with 2 cups / 500ml of whipping cream. Whisk to stiff peaks, reserve (refrigerate if necessary) 4. Combine the remaining syrup-kirschwasser mixture with about cup of cherry juice (optional). 5. Brush the bottom layer with a generous amount of syrup-kirschwasser-juice mixture. 6. Using a pastry bag with a large plain tip, pipe a thick ring of whipped cream around the edge of the sponge. Pipe another concentric ring about halfway between edge and center. Pipe a bit of whipping cream in the center. 7. Fill the spaces between the rings with half of the cherry filling. 8. Place the second sponge layer on top of the first, press on gently. Again, brush generously with the syrup-kirschwasser-juice mixture. 9. Repeat piping on the cream and adding the filling. 10. Put on the top layer, brush with the remaining syrup-kirschwasser-juice mixture. 11. Combine 1 cup / 250ml whipping cream with 1 tbsp of sugar. Whisk to stiff peaks. Spread evenly over top and sides of the cake so that the sponges are fully covered. 12. Top the cake with cherries, shaved chocolate and chocolate chips. The cake tastes best when prepared a day in advance and refrigerated overnight. For the best look, assemble the cake up to step 10, refrigerate overnight and finish the next day a few hours before serving.
    Black Forest sponge cake (sponge recipe inspired by Jo Seagar's Cook School Recipes) 300g cherries 1/2 cup liquor of your choice (Gran Marnier, Cointreau, rum) 1 cup sugar 2 tbs water 4 eggs, separated few drops vanilla essence 1 1/2 cups cornflour 1 tsp baking powder 1/2 tsp salt 1 tbsp cocoa powder (omit if you want a vanilla sponge) 600ml thick cream, whipped

    1 cup berry jam, heated slightly grated chocolate to serve Sit the cherries in the liquor overnight. Preheat the oven to 180 degrees C. Grease two 24cm spring form pans. Place the sugar and water in a small saucepan and bring to the boil. Using an electric mixer fitted with a whisk attachment, beat the egg whites until stiff. With the mixer running, slowly dribble in the hot sugar and water solution. Beat really hard. Add the egg yolks and vanilla then carefully fold in the sifted dry ingredients. Be very gentle. Carefully pour the sponge mixture into the prepared tins and bake for 18-20 minutes. Once cooked, remove immediately from the oven and leave to cool. Drain cherries. Slice each sponge in half and spread with some of the whipped cream and half of the jam. Decide which sponge you are going to use as the top of the cake. On top of the other cake, spread the whipped cream and arrange most of the cherries, reserving some to decorate the top of the cake. Place the other cake on top and then ice the cakes with whipped cream. Place reserved cherries on top of the cake and grate some chocolate over the cakes to finish. Serves 12-20 depending on your slice size.

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