Finally sprinkle the centre with chocolate curls. Schwarzwälder Kirschtorte (literally Black Forest cherry torte) is a local specialty of the Black Forest and also known as Black Forest Cake (American English) or Black Forest Gateau (British English). Pipe swirls of cream around the edge of the top then add a cherry to each one. Cover the side of the cake with the chocolate curls. Spread a layer of the reserved (less thick) cream over the whole cake then scrape the remaining cream into a piping bag. Beat heavy cream until stiff peaks form beat. Allow to cool 10 minutes, then invert onto wire racks to cool completely. Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Divide batter evenly between prepared cake pans. Repeat, then top with the third sponge, upside down. In a medium bowl, combine cake mix, eggs, water, oil, and reserved cherry sauce mix well. To assemble, put one sponge on a cake stand and spoon over ½ the kirsch liquid, spread over ½ the preserve then ½ of the thicker cream and top with ½ the drained compote. Whisk the rest a little more so it will hold its own between the sponges.Ĥ. Whip together the cream, icing sugar and vanilla using a balloon whisk to form soft peaks. In a small pan, simmer the cherry liquid from the bowl, keeping an eye on it, until thickened, then stir in the kirsch and leave to cool. An honour to make the cake - and a bonus for it to arrive in one piece cake food school teacher birthday. Tasty Eats Ronit Penso says: Decemat 2:42 am. Chocolate sponge: 6 large eggs at room temperature.
While the cakes bake, tip the cherry compote into a sieve over a bowl and leave for 10-15 minutes. Recipe for Black Forest Gateau with caramel glazed cherries. Cool in the tins for 5 minutes then turn out onto a wire rack.ģ. Gently spoon the mixture into the tins and bake for 15-20 minutes until the sponges spring back when lightly pressed. Using clean electric beaters, beat the egg whites in a separate bowl with a pinch of salt until they form stiff peaks, then carefully fold into the cake mixture. Sift over the cocoa and fl our carefully fold in until almost combined.Ģ. For the sponge, use electric beaters to beat the yolks with the sugar for 3-4 minutes until pale and thick.
Grease 3 x 20cm loose- bottomed cake tins and line the bases.
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