Black Forest Cake by shireen

Black Forest Cake

Ingredients

Eggs 4

Castor sugar 4 ounce 

Flour 3 ounce 

Coco powder 1 Tbsp

Baking powder 1 tsp

Vanilla essence 1 tsp

For icing

Fresh cream 12 ounces

Icing sugar 2 ounces

Canned cherries as required

Tinned peaches 1 cup

Chocolate syrup for decoration

Method

Beat eggs with castor sugar till light and fluffy, add essence. Sift together flour, coco and baking powder. Very lightly fold the sifted flour into beaten eggs. Grease two 8 inches sandwich pans with oil. Line with greased butter paper. Pour cake batter in this. Bake in a pre heated oven on 180 degrees for 25 minutes. Removed and cool. Cut sponge in 2 halves. Brush with fruit syrup. Spread with whipped cream. Top with peaches and cherries. Cover with second piece of sponge. Again brush with syrup. Continue till all three layers have been added in the same way. Now put the last layer of sponge on top. Apply whipped cream on sides and top, drizzle with chocolate syrup on top and sides, decorate with cherries.

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Blackforest Cake

      Chocolate sponge

      4 eggs

      8 Tbsp castor sugar

      8 Tbsp slightly heaped flour

      2 Tbsp heaped cocoa powder

      1 tsp baking powder

      1 tsp vanilla essence

      Preheat oven 180 degrees

      Beat eggs with a mixer (machine or with hand mixer) until they become light and fluffy. While mixer is still going, add sugar 1 spoon at a time. Add vanilla essnce and continue to beat until a point forms and stays when beater is lifted. (the longer mix is bested - the lighter the sponge will be).

      Once egg mix is ready, fold flour mix lightly - lightly by little by hand using a spatula. Fold mix in a figure 8 Ina clockwise direction.

      Grease 2 x 81/2 inch sandwich pans with oil, then butter paper and then oil again. Divide mix in 2 and bake for 20 mins (if you only have 1 large 81/2 inch pan, put all mix in 1 pan, bake for 25 mins and once cool, cut cake in half.

      Icing for cake

      1-1/2 cups (24 Tbsp) fresh cream chilled (Whipping cream - tetrapak cream doesn't get as firm)

      4 Tbsp icing sugar

      Canned cherries - as required

      1 cup canned peach pieces - drained - keep juice seperate

      Choc syrup - as required. Bought, or see recipe below.

      Beat cream with hand mixer. As it starts to thicken, add sugar 1 spoon as a time. Once whipped and makes stuff peaks set aside.

      Place 1 sponge cake in serving plate. Spoon reserved peach syrup then add layer of whipped cream. Add drained peach pieces over cream and put on 2nd sponge. Add more peach syrup in this sponge and the cover whole cake with whipped cream. Drizzle chocolate syrup* in circles all over top. You can leave like this or with the tip of fork draw zig zag pattern down cake, change direction and draw again.

      Place rest of cream in piping bag and pipe around top of cake. Add canned cherries into piped area and serve.

      Enjoy



 *chocolate syrup

      1 cup icing sugar

      2 Tbsp cocoa powder

      1 tsp butter

      2 Tbsp water

      Place all ingredients in a pan, heat for 2 minutes and allow to cool.

      **you can use pineapple pieces and syrup if you don't like pieces

      ***you can make blackforest pastries by making cake in rectangle pain 9x13 inch pan. Then take out, cut into ling strips then ice as described for individual cakes.

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 Black Forest Cake

Black Forest Cake Ingredients Eggs 4 Castor sugar 4 ounce Flour 3 ounce Coco powder 1 ounce Baking powder 1 tsp Vanilla essence 1 tsp For icing Fresh cream 12 ounces Icing sugar 2 ounces Canned cherries as required Tinned peaches 1 cup Chocolat...e syrup for decoration Method Beat eggs with castor sugar till light and fluffy, add essence. Sift together flour, coco and baking powder. Very lightly fold the sifted flour into beaten eggs. Grease two 8 inches sandwich pans with oil. Line with greased butter paper. Pour cake batter in this. Bake in a pre heated oven on 180 degrees for 25 minutes. Removed and cool. Cut sponge in 2 halves. Brush with fruit syrup. Spread with whipped cream. Top with peaches and cherries. Cover with second piece of sponge. Again brush with syrup. Continue till all three layers have been added in the same way. Now put the last layer of sponge on top. Apply whipped cream on sides and top, drizzle with chocolate syrup on top and sides, decorate with cherries.


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      Blackforest Cake
      Chocolate sponge
      4 eggs
      8 Tbsp castor sugar
      8 Tbsp slightly heaped flour
      2 Tbsp heaped cocoa powder
      1 tsp baking powder
      1 tsp vanilla essence

      Preheat oven 180 degrees

      Beat eggs with a mixer (machine or with hand mixer) until they become light and fluffy. While mixer is still going, add sugar 1 spoon at a time. Add vanilla essnce and continue to beat until a point forms and stays when beater is lifted. (the longer mix is bested - the lighter the sponge will be).

      Once egg mix is ready, fold flour mix lightly - lightly by little by hand using a spatula. Fold mix in a figure 8 Ina clockwise direction.

      Grease 2 x 81/2 inch sandwich pans with oil, then butter paper and then oil again. Divide mix in 2 and bake for 20 mins (if you only have 1 large 81/2 inch pan, put all mix in 1 pan, bake for 25 mins and once cool, cut cake in half.

      Icing for cake
      1-1/2 cups (24 Tbsp) fresh cream chilled (Whipping cream - tetrapak cream doesn't get as firm)
      4 Tbsp icing sugar
      Canned cherries - as required
      1 cup canned peach pieces - drained - keep juice seperate
      Choc syrup - as required. Bought, or see recipe below.

      Beat cream with hand mixer. As it starts to thicken, add sugar 1 spoon as a time. Once whipped and makes stuff peaks set aside.

      Place 1 sponge cake in serving plate. Spoon reserved peach syrup then add layer of whipped cream. Add drained peach pieces over cream and put on 2nd sponge. Add more peach syrup in this sponge and the cover whole cake with whipped cream. Drizzle chocolate syrup* in circles all over top. You can leave like this or with the tip of fork draw zig zag pattern down cake, change direction and draw again.

      Place rest of cream in piping bag and pipe around top of cake. Add canned cherries into piped area and serve.
      Enjoy
      *chocolate syrup
      1 cup icing sugar
      2 Tbsp cocoa powder
      1 tsp butter
      2 Tbsp water

      Place all ingredients in a pan, heat for 2 minutes and allow to cool.

      **you can use pineapple pieces and syrup if you don't like pieces

      ***you can make blackforest pastries by making cake in rectangle pain 9x13 inch pan. Then take out, cut into ling strips then ice as described for individual cakes.
      about a month ago · Report