Saturday, January 2, 2016

黑森林樱桃蛋糕 Black Forest Gateau

Black Forest Gateau is a popular German cake consisting of few layers of chocolate sponge cake sandwiched with whipped cream and cherries. In addition, the high alcohol content from Kirsch, which is technically cherry brandy, gives the cake a deep and rich flavor. If you cannot get hold of this alcohol, you could substitute the required quantity of Kirsch with brandy.


Sharing this lovely cake recipe from a great recipe book Step by Step Baking by Carolie Bretherton
今天又再次与你分享这蛋糕食谱取自于 Step by Step by Carole Bretherton.

Black Forest Gateau

Ingredients 材料
100g Unsalted Butter 无盐牛油, melted 融化
9 Grade A Eggs 鸡蛋(大)
180g Golden Castor Sugar 金幼糖
180g Plain Flour 中筋面粉 / 蛋糕分
75g Cocoa Powder 可可粉
2 Tsp Vanilla Powder 香草粉

Directions 步骤

Preheat oven to 175C degrees. Grease the bottom and sides of a removable base 22cm cake pan with parchment paper. Set aside.

Combine flour, cocoa powder and vanilla powder into a mixing bowl and sieve to incorporate.

In a separate heat proof mixing bowl, combine eggs and sugar. Place the bowl over a pan of simmering water.  Make sure the bowl does not touch the simmering water.

Whisk the eggs with a electrical egg beater until the mixture become pale and thick and firm enough to hold a trail when lift up the beaters.

Remove the bowl from heat and whisk for another 5 minutes or until cool slightly.

Sift the flour mixture over the beaten egg mixture. Gently fold the dry ingredients into the egg batter with a rubber spatula.

Fold in the melted butter. Transfer batter into the prepared cake pan and bake in the middle rack for 40 minutes. Or, when the cake has risen and started to shrink away from the sides.

Turn out the cake onto a wire rack and allow to cool before removing baking mould.

1 can 425g Pitted Black Cherries 罐头去核黑樱桃
4 Tbsp Kirsch 樱桃酒
600ml Whipping Cream 动物性鲜奶油
150g Chocolate Shreds 巧克力碎片

Directions 步骤

Drain the canned cherries. Reserve the juice. Add Kirsch into the reserved cherry juice and set aside.

Chop 1/2 of the cherries while the balance 1/2 to remain whole. Set aside.

Carefully cut the cooled cake into 3 layers.

Equally drizzle the cherry kirsch juice over each cake layer.

In a separate chilled mixing bowl, beat the whipped cream until it just holds shape and not too stiff.

Place a layer of cake on a cake base. Spread the layer with cream and 1/2 of the chopped cherries. 

Repeat with the second cake layer. Top with the final cake layer, Press down. 

Coat the sides and top with whipped cream pressed chocolate shreds.

Pipe a ring of whip cream around the cake and decorate with whole cherries.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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