11/7/2023 0 Comments German black forest cake 1Put the cherries in a sieve and save the cherry juice.Make sure to test the doneness of your cake – a wooden pick inserted in the center should come out clean.Bake at 180☌/356☏ for 40 minutes on a medium rack.Grease a cake tin (26 cm in diameter) with vegan butter and add the dough.Add the oil and sparkling water and stir in only briefly.Mix flour, sugar, cocoa, vanilla sugar and baking powder in a large bowl.Preheat the oven to 180☌/356☏, circulating air.The only question I still have is: What to do with the remaining 900 ml of cherry brandy? The vegan Black Forest cake was definitely my favorite cake of our theme week “ 7 vegan cake classics” even if I never had a Black Forest Cake before. For the original taste (like from the bakery), you need a few drops of the fruit brandy, and they are definitely worth it. For a non-alcoholic (and child-friendly version), you can, of course, ignore the cherry brandy. You add the brandy on the cake layers, which gives the cake the original taste.įortunately, the taste of the cherry brandy is very decent in the end. We don’t mean the water in the glass of the morello cherries, but the alcoholic fruit brandy. The only ingredient I wasn’t really sure about was the “Kirschwasser “. But actually, many of the components of a Black Forest cake sound pretty good: chocolate batter, whipped cream, morello cherries, and grated chocolate. Serving: - Allow the Black Forest Cake to set in the refrigerator for a few hours before serving.To be honest, I’ve never eaten a German Black Forest cake (and neither did Julia). Decorate the cake with dark chocolate shavings and additional cherries. Surface and Decoration: - Spread the remaining whipped cream over the surface and sides of the cake. Finish the cake with a layer of whipped cream. Place a layer of sponge cake on top, then add another layer of whipped cream, followed by a final layer of sponge cake. Filling and Decoration: - After cooling, spread a layer cream over the cherry pudding layer. Let it cool completely in the refrigerator. Spread the cherry pudding layer evenly over the bottom cake layer. Place the bottom cake layer on a cake platter and drizzle with cherry water. ![]() Filling and Assembly: - Horizontally slice the sponge cake twice to create three layers. Heat over medium heat while stirring continuously until the mixture thickens into a pudding. Cherry Pudding Layer: - In a pot, mix cherry water from the drained cherries, cornstarch, sugar, and vanilla extract. Pour into an 18 cm baking form and bake at 180☌ for 25-30 minutes. Mix flour, cocoa powder, baking powder, and gently fold in melted butter. Sponge Cake: - Beat eggs and sugar for 20 minutes until fluffy. 230 g canned sour cherries (Schattenmorellen) □ For the Filling and Decoration: - 500 ml whipping cream (32% fat content) - 2 packets whipping cream stabilizer - Cherry water for drizzling - Cherries for decoration - Dark chocolate shavings (bittersweet) for decoration □□□ Instructions: 1. ![]() □ Ingredients: For the Sponge Cake: - 4 eggs (room temperature) - 120 g sugar - A pinch of salt - 100 g all-purpose flour (Type 405) - 20 g cocoa powder - 1 tsp baking powder - 30 g melted butter □ For the Cherry Pudding Layer: - 300 ml cherry water from the drained cherries - 2 tbsp cornstarch - 60 g sugar - 1 tsp vanilla extract - Approx. More Black Forest Cake Recipe □□□□□ Indulge in the heavenly taste of Black Forest Cake, a classic German delicacy.
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