Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for gamish. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.Īssemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and vanilla and beat until it holds stiff peaks. Gently heat mixture over low heat, stirring, until liquid is clear. Make the whipped cream topping: In small saucepan combine gelatin and liqueur and let soften 5 minutes. Remove pan from heat and stir in liqueur. Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Filling may be made 1 day in advance and kept covered and chilled. Stir in cherries and kirsch, transfer to a bowl and let cool.
Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Make the filling: In a saucepan combine reserved cherry juice, sugar, and cornstarch. Run knife around edge of pans and invert onto racks to cool completely. Pour batter into pans, smoothing the tops, and bake for 10 -15 minutes, or until cake tester inserted in center comes out clean. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Into a bowl sift together the flour and salt. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper.
(I also picked a 20cm cake because the Beatrix sponges are 20cm cakes and I don't dare tinker with Nat's perfect base recipes!) This recipe makes a 20cm diameter cake, which is very small by German standards, but well, standard, by Australian standards.I really liked the way it looked, but that's probably a good skill for me to learn in the future - if you've got any tips, please leave a comment!
#TRADITIONAL BLACK FOREST CAKE RECIPE HOW TO#
I don't do chocolate flakes on the side because most Black Forest cakes that I've seen in Germany have nude sides, and crucially, I couldn't figure out how to put chocolate flakes on the sides without creating a huge mess or ruining the top and edges of the cake.I use Lindt hot chocolate flakes for the flakes, but I think a crushed Flake bar would also work, or if you're feeling energetic you could chop some chocolate yourself.I don't actually like the taste of glacé cherries, but they just look so right here that I can't leave them out or replace them with fresh stemmed cherries.
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