Thursday, June 7, 2012

Black Forest Victoria

Well there is no complexity with this cake, its a whizz-bang Black Forest Gateau which is pretty easy to make!!

Butter - 225gms, unsalted and diced
Caster Sugar - 200gms
Golden Syrup - 1 tablespoon
Self Rising Flour - 200gms
Baking Powder - 2tsp
Cocoa Powder - 25gms, sifted
Eggs - 4
Milk - 100ml
For the Filling:
Cherry Jam - 300gms
Kirsch or Rum - 1 tablespoon
Double Cream - 350ml
Grated Chocolate - 2 tablespoons

Grease a 20cm cake pan with a removable base which is 9cm deep and keep aside. Put all the ingredients into a food processor and cream together. Spread the batter into the prepared cake pan. Smoothen the surface and bake in a preheated oven at 180C for 50-55minutes or until it passes the skewer test. Run a knife around the edges of the cake and leave to cool.

For the the filling preparation:
In a bowl add the rum or kirsch add in the cherry jam and mix well. In another bowl, whip the cream to a soft peak consistency. Once the cake is cooled, slit the cake across into two or three layers. Spread the lower half of the cake with half the quantity of jam and then spoon in half of the cream mixture and repeat the layers. use the last of the jam to glaze the top of the cake using a pastry brush.Scatter on the grated chocolate. Once assembled its ready to eaten. I cut mine as soon as it was assembled because I had the family as onlookers while doing it. But you could leave in the refrigerator for about half hour to an hour and then cut it for a nice neat slice....

1 comment:

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