poltrealtime.blogg.se - Classic german black forest cake recipe

Spoon a quarter of the remaining cream into a piping bag fitted with a large star nozzle set aside. Brush with syrup (you may have a little syrup left). Spread a little more cream over the cherries, then top with the final sponge, upside down, to give an even, flat top. Spread over a layer of the kirsch cream, about 1cm (½in) deep. Sandwich together with a second sponge and brush again with the syrup.

Brush the sponge with some of the syrup spread over the raspberry preserve. Place a little kirsch cream on a serving plate and secure one of the sponges on top. To assemble the cake, level the tops of the sponges using a sharp knife, if necessary. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch. To make the syrup, put 200ml water and the sugar in a pan bring to the boil for 5 minutes.

Shave the block of chocolate using a potato peeler or by scraping the blade of a kitchen knife across the surface. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely.

Stir in the melted butter.ĭivide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Sift the cocoa powder and flour together, then fold in. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail – it will take about 10 minutes. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper. Preheat the oven to 180☌, fan 160☌, gas 4. Decorate the sides of the cake with chocolate shavings.Bake the cakes a day ahead and store in an airtight tinįirst, make the sponges. Pipe some whipped cream on top of the cake, place cherries on the whipped cream.

Decoration: before serving the cake, whip 1/2 cup heavy cream with 2 tablespoons of powdered sugar and instant pudding (optional) until stiff peaks form, transfer to a piping bag.

Chill the cake in the fridge for at least 4 hours.

Brush the top of the cake with syrup and cover the top and the sides of the cake with the remaining cream.

Place second layer of chocolate cake and repeat the process one more time. Cover cherry mixture with whipped cream and smooth the top. Then spoon half of the cherry mixture in the middle of the cake. Pipe whipped cream around the edges of the cake. Place the bottom cake layer on a cake stand or plate and brush with the syrup lightly.

Assembly: cut the cake horizontally into 3 even layers, using a Cake Leveler.

Make the cream filling: in a large bowl whisk heavy cream and powder sugar until stiff peaks form.

Remove from heat, add the cherries and stir. Bring the mixture to a boil, while whisking, then reduce to medium-low heat and whisk constantly until thickness. Place the cherry juice in a saucepan, add kirsch (optional), sugar, cornstarch and stir well.

Meanwhile make the filling: drain the cherries and set aside.Simmer for 2-3 minutes, turn the heat off and add the kirsch/liquor. Meanwhile make the syrup: in a small saucepan heat water and sugar.Pour into prepared pan and bake for 30-35 minutes. Add melted butter, vanilla extract and mix until combined. Add flour mixture into wet mixture and gently fold until combined and smooth.In a separate bowl, mix flour, cocoa powder and baking powder.Whisk for 6-7 minutes until doubled in volume. In a bowl of a stand mixer witted with whisk attachment, or in a large bowl, whisk eggs, sugar and salt.Butter a 9-inch (23cm) cake pan and line the bottoms with a parchment paper, grease the sides. Make the cake: Preheat the oven to 350˚F (180C˚).