(If preferred you can leave the sides of the cake without icing to show off the layers.) This way, if the chocolate oozes down the sides of the cake, it won't matter. Use a palette knife to thickly spread the top and sides of the cake with the icing, starting with the top first.
It must use the gateau’s original ingredients, including kirsch, a brandy made from fermented sour cherries from the. Remove the chocolate icing from the fridge and give it a quick stir. Black Forest Cake in Germany was granted legally protected status in 2013. Gently press the whole cake together with the palms of your hands. Top with the second disc of sponge and repeat this process, finishing with the third disc left plain on top. Spread one of the cake discs with half of the cream then cover with half of the cherries, pressing them in lightly. Whip the remaining double cream until thick. Pour into a bowl and allow to cool in the refrigerator, to thicken slightly. Text is available under the Creative Commons. Black Forest gateau References This page was last edited on 9 March 2023, at 16:49 (UTC). Remove from the heat and stir gently until the chocolate is melted and smooth. Buckwheat gateau Alternative names: Buckwheat torte: Course: Dessert: Place of origin: Germany: Region or state: Lüneburg Heath: Main ingredients. Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.įor the icing, heat 200ml (7 fl oz) of the double cream to scalding point then add the chocolate pieces. Use a large serrated knife to slice the cake horizontally into three equally sized rounds. Remove from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack.ĭrain the cherries, reserving 200ml (7 fl oz) of the cherry syrup. To test if the cake is done, insert a clean skewer into the middle of the cake - if it comes out clean then the cake is ready. Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 1 hour -1 hour 45 minutes until firm and springy. Beat in the eggs one at a time then fold in the flour and the cocoa powder. Line the tin with greaseproof paper.įor the cake, place butter and sugar in a bowl and whisk until light and fluffy. Lightly butter a 20cm (8in) loose-bottomed cake tin then dust with a little plain flour and shake off any excess.
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