Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I lately have a little time, I was searching on the web the other day. Looking to find fresh, stirring thoughts, inspiring recipes that We have never tried before, to astonish my family with. Hunting for quite some time unfortunately couldn’t come across lots of interesting stuff. Right before I thought to give up on it, I found this delicious and easy dessert by chance. It looked so tempting
on its image, that required immediate actions.
It had been easy to imagine how it’s created, how it tastes and how much boyfriend might enjoy it. Mind you, it is rather easy to impress the man in terms of desserts. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I went to the blog: Suncakemom and followed the step-by-step instuctions that have been combined with impressive photographs of the task. It just makes life less difficult. I can imagine that it is a slight effort to take snap shots in the middle of cooking in the kitchen as you may typically have sticky hands so that i seriously appreciate the time and energy she devote to build this post and recipe easily followed.
With that said I’m encouraged presenting my own, personal recipes in a similar fashion. Appreciate your the thought.
I had been fine tuning the initial mixture create it for the taste of my loved ones. Need to mention that it was an incredible outcome. They loved the flavor, the overall look and loved getting a delicacy such as this in the middle of a stressful week. They quite simply requested lots more, more and more. Hence the next time I am not going to commit the same miscalculation. I’m going to multiply the volume .
The origanal Black Forest Cake is from 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.