![]() ![]() Creamcheese filling 400 g creamcheese 200 g double cream 100 g icing sugar 1 tbsp Vanilla essence 1. Whisk up all the ingredients on medium to high speed for 12 min. Buttercream: 200 g butter - room temp 300 g icing sugar 1 tbsp Vanilla essence 1. Add cornstarch and then mash or blend the cherries till you have a thick consistancy. Let it simmer for 20-25 min, and then drain half of the cherry syrup. Add the cherries to a saucepan along with the sugar, water, lemon juice and water and bring to a simmer on medium to high heat. Pick out the cherry seeds with a metal straw. (a toothpick should come out with wet crumbs, when it’s ready) Cherry marmelade & syrup: 400 g cherries 120 g sugar (you can use honey instead) 2 tbsp lemon juice 50 ml water 1 tbsp cornstarch 1. Pour the batter into 2 x 20 cm cakeforms and bake at 185 ☌ fan for 28-35 min. Add in the yogurt, fold carefully and add the remaining dry’s. Add in the oil and whisk for another 1/2 minute just till incooporated. Whisk upp eggs and sugar on high speed for around 8-10 minutes till foamy. I'll be sure to leave more time to troubleshoot little issues like that next time I make the cake.Cherry season = Black Forest #Cake□ (Recipe below) Chocolate sponge: 8 eggs 200 g sugar 150 g flour 70 g cocoa powder 100 g yogurt or buttermilk 80 g vegetable oil 10 g baking powder 5 g baking soda 1. I'll use the leftovers to dip strawberries for dessert another night.I was frustrated that I was short on time while decorating the cake and I somehow had a clogged piping tip, so my intended rosettes looked more like blobs, but no one at our dinner party cared about that. ![]() I also doubled the icing quantity to be certain I would have enough to both frost and decorate. I didn't want to risk overbeating the icing while trying to thoroughly incorporate the stabilizers/flavors. 2) I beat the whipped cream to just shy of soft peaks and added the powdered sugar, dry milk, and Kirsch, then beat to stiff peaks. I did incorporate the full 1/2 cup amongst the three layers. I also made two minor procedural modifications: 1) I followed the lead of the reviewer who linked her modified recipe for this cake by gradually brushing the 1/2 cup Kirsch that the cherries had soaked in onto the tops of the three cakes (I had poked about 30 holes with a toothpick in each cake) while the cakes were still in the pans and had not yet cooled. He even posted a picture of the cake on Facebook, and it was only the second picture in 5 years he's ever posted!There were only about a dozen people at the get-together, and the cake was such a big hit I was commissioned to make four more cakes for $50 each! That certainly helped me get over the sticker shock I experienced when I purchased the Kirschwasser.I made the recipe exactly as stated with canned pitted dark cherries in heavy syrup (Oregon brand, two 15oz cans, drained, including the 15 or so cherries I reserved for the garnish) because I could not locate fresh cherries in any local markets in April. He said it was very authentic and as good as any he's ever had back home. The host, who was born and raised near Stuttgart, actually jumped with glee when I arrived with the cake. I made it for a German-themed Easter gathering. Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings.If you like more icing double this recipe.Add the vanilla and pour in the Kirsch until it's a good consistency.Gently fold in the dry milk and icing sugar.Whip the cream until it forms stiff peaks. The day you're going to serve this cake prepare the icing.Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist. Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake.Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.If the icing is too thick add Kirsch or cherry juice. Add the icing sugar, salt and espresso and mix well. In a bowl beat the butter until light and creamy.Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake. Bake for 20 minutes or until a tooth pick comes out clean. Add the dry ingredients alternately with the buttermilk and mix well.Sift the dry cake ingredients together.Preheat the oven to 350☏ Line the bottom of three 9 inch round cake pans with parchment.Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight. Pit most of the cherries leaving about 10 for decoration on top of the cake. ![]()
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