Black Forest gateau recipe

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Black Forest gateau recipe

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Ingredients

Adjust Servings:
300 g Plain flour
375 g Caster sugar
25 g Cocoa
1 tspn Bicarbonate of soda
2 Egg medium
200 ml Buttermilk
175 g Butter
200 g Plain cooking chocolate
1 tin Cherries + syrup
1 small punnnet Cherries fresh
3 tblspn Jam Morello cherry jam
4 tblspn Kirsch
600 ml Double cream
3 tblspn Icing sugar
Cuisine:
    • Serves 10
    • Medium

    Ingredients

    Directions

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    Black Forest gateau recipe

    This Black Forest gateau recipe is not particularly hard, however there are a few steps! Called Schwarzwälderkirschtorte in Germany – this translates to Black Forest cherry tart. It consists of a few layers of sponge, although not as many as the Prinzeregententorte! I will be making that at somepoint this year, so we will see the difference then. In between the layers you will find cream or buttercream, cherries and sometimes jam. It is usually topped with more cream and cherries and also even more cream around the sides! As decoration you may find chocolate shavings around the sides or sprinkled on top.

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    Steps

    1
    Done

    Put the butter into a saucepan along with 75 g of chopped cooking chocolate.
    Put onto the stove at a low temperature, stirring every so often.

    2
    Done

    While the butter and chocolate is melting, butter and line three 20 cm cake tins.
    Take the pan off the stove one the butter has all melted and stir thoroughly.

    3
    Done

    Add the flour, sugar, cocoa, pinch of salt and bicarbonate of sofa into a large mixing bowl.
    Mix thoroughly until evenly combined.

    4
    Done

    To the buttermilk (or natural yoghurt) add the two eggs and whisk until combined.
    Boil a kettle and measure out 100 ml of water.

    5
    Done

    Make a well in the dried ingredients and add the melted chocolate, the mixed eggs and stir until combined.
    Add as much of the water as required so that it makes a smooth batter.
    Preheat the oven.

    6
    Done

    Whisk the batter until smooth.
    Divide the batter evenly amongst the three cake tins.
    Smooth the batter as much as possible with a palette knife.

    7
    Done
    25 - 30 minutes

    Put the tins into the preheated oven.
    At around the 20 minute mark, you may have to rotate the tins around to get an even bake.
    Remove the cakes when they start to come away from the sides of the tin and when you insert a skewer it comes out clean.

    8
    Done

    Pour the syrup from the tin of cherries into a separate container.
    Take two tablespoons of the cherry syrup and add to that four tablespoons of Kirsch.

    9
    Done

    Make a few holes with a cocktail stick or skewer in the tops of all three cakes.
    Using a pastry brush or a spoon, apply the syrup liberally to get an even coverage.
    Either wrap in clingfilm and put somewhere cool over night or proceed to the next step after it has all soaked in.

    10
    Done

    Put a dessert spoonful of water into a small saucepan along with three tablespoons of cherry jam.
    Heat gently while stirring.
    Spread half of this over the bottom cake.

    11
    Done

    Pour the cream into a bowl with the vanilla and whip until it starts to thicken.
    Sieve into this the icing sugar.
    Continue whipping until the cream holds it's shape.

    12
    Done

    Using a spatula, spread a quarter of the cream over the jam.
    Now add as many cherries as you see fit - remembering you'll need to repeat this once more!
    Add the next cake layer and add the remaining jam, cherries and another 1/4 of the cream.

    13
    Done

    Add the final sponge cake and press down gently.
    Use 1/4 of the cream to cover the top layer and the remainder to coat the sides (the sides are optional!)
    Decorate with black cherries, chocolate etc.

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