Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I recently have a little time, I was browsing on the web a few days ago. Trying to get fresh, interesting tips, inspirational recipes that I have never tested before, to delight my loved ones with. Hunting for quite some time yet couldn’t find any interesting things. Just before I wanted to give up on it, I ran across this fabulous and easy dessert simply by chance. The dessert seemed so delicious on its image, that required prompt action.
It absolutely was easy to imagine the way it is created, its taste and just how much boyfriend will probably like it. Mind you, it is very simple to delight him when it comes to puddings. Anyhow, I went to the page: Suncakemom and then used the step-by-step instuctions which were coupled with great images of the procedure. It just makes life quite easy. I could suppose it is a bit of a effort to take photographs down the middle of baking in the kitchen because you will often have sticky hands therefore i highly appreciate the time and energy she placed in for making this blogpost .
That being said I am empowered presenting my own, personal formulas in the same way. Many thanks the concept.
I was fine tuning the main mixture to make it for the taste of my family. Need to tell you it absolutely was a terrific outcome. They enjoyed the flavour, the consistency and loved having a sweet such as this in the midst of a stressful workweek. They quite simply asked for more, many more. So the next occasion I am not going to commit the same miscalculation. I’m going to double the quantity to keep them happy.
This Black Forest Cake was provided to us by SunCakeMom
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs and put them into two different mixing bowl.
First beat egg whites until stiff peaks form.
Next beat butter until soft and fluffy. Put honey and vanilla extract into it as well.
Beat yolks until fluffy and light yellow so it’s ready to add to the butter.
Alternate flour, melted chocolate and yolks whilst mixing them with the butter. Incorporate them well.
As a final step, fold egg whites to the mixture.
10. Pour batter into the tray and stick it into the preheated oven for about 40 minutes or until tooth pick comes out clean.
11. When it’s out of the oven, place it on a cooling rack until it completely cools down. Don’t try to work with it even if it’s only slightly warm as it would ruin the whipped cream’s texture thus the whole cake.
12. Cut the cake into 3 equal pieces horizontally.
In a bowl mix jam and the liquor.
In a different bowl beat the whipped cream until hard peaks form.
Divide the jam into 3 equal parts then divide the whipped cream into 4 equal parts.
Spread 1/3 of the jam on the bottom part of the cake.
Spread 1/4 of the whipped cream on the bottom of the cake on top of the jam.
Place the second layer of the cake on top of the 1st layer of whipped cream.
Repeat spreading the jam and the whipped cream on the second layer.
Put the third cake layer on top of the second whipped cream layer.
Spread the remaining 1/3 of jam on top of the last cake layer and 1/4 of whipped cream on top.
Divide the rest of the whipped cream into two parts and spread one part on the side of the cake.
Sprinkle chocolate flakes on the side and the top.
Fill a pastry bag with the remaining whipped cream and decorate the top of the cake by squeezing the cream out gently.
10. Place the cherries on top of each whipped cream decoration.
11. Optimally, the cake should rest in the fridge until the whipped cream locks the layers together for about 6 hours.