carefully turn them over to another sheet of baking paper.bake 3 individual chocolate sponge layers.chocolate sponge preparation with step by step photos can be found here.prepare vanilla cream as described here.to prepare sour cherries layer I cut baking paper to the size of the cake and placed cherries to make this layer, covered it with baking paper and kept refrigerated for several days.repeat the process and cook cherries until very little thick syrup is left (I was left with 50 ml of sour cherry syrup). cook on medium heat until boiling point and 10 minutes after that.the sugar will dissolve while cherries defrost.place frozen sour cherries in a sauce pan.Sour cherries can be prepared well in advance, vanilla cream have to be prepared the day before cake assembly. double baked chocolate sponge cut-offs, ground into crumbs.I used my own apricot jam, with low sugar content, any tart and smooth jam will do.5ml alcohol of your choice, I used French apple brandy Calvados.Quantities of ingredients below are for a cake with 3 sponge layers, I made double portion, which was used to make 4 layers cake and to fill vanilla cream horns. for canned Morello cherries use 100ml liquid and 50g sugarĬanned Morello cherries cooked until practically no liquid is left.500g frozen sour cherries (I got them from our greengrocer), alternatively you can use canned Morello Cherries in liquid with 14% sugar, not in syrup.When using raw cocoa powder you can use either baking soda or baking powder, with Dutch cocoa powder, darker in colour, only baking powder will work as a raising agent. 100g pure apple puree (I used blended commercial apple pie filling).I had 4 sponge layers in my cake, just because I wanted to be sure that I will have enough off-cuts from the sponge to make crumbs for cake sides decoration. It is possible to prepare the batter for 3 layers and bake them in a thin layer on a large flat cookie tray and then cut the sponge in 3 pieces. Ingredients are given for one individual layer, each layer is baked separately. The cream was not squeezed out from the cake, as it often happens with whipped cream in sponge layered cakes. With vanilla cream, soft, but dense enough to keep its texture, the cake was very easy to cut. For my taste it was a touch too bitter, and needed some extra whipped cream to be served with. It was perfect for my husband, who adores dark chocolate. Intense dark and bitter chocolate taste is balanced with silky vanilla cream gentle sweetness with Calvados flavour, complimented with tart and juicy whole sour cherries. For every chocoholic this cake is the answer to their cravings. I made this cake for our Christmas lunch this year. And finally, for cake decoration I used fresh cherries, ground sponge crumbs, and new for me chocrocks, instead of chocolate shavings. I bake chocolate sponge layers in my new, unusual in shape, spingform pan, but sponge layers can be baked in regular round pans, as well. For the cream layers I used my rich vanilla cream, made as a mixture of thick pastry cream and whipped cream with the addition of leaf gelatine. Sour cherries layer is made from frozen sour cherries, cooked with only half quantity of sugar, usually used for cherry jams. Chocolate sponge in this cake is soft, moist and has a deep dark chocolate taste, but is it made from unusual list of ingredients, without chocolate, butter or any other added fats. My version of Black Forest cake is quite different, compared to many gluten free adaptations of this popular German cake.
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