Black Forest gâteau
MAKES 1 x 20cm l 8in cake unsalted butter for the tin DRIED CHERRIES 75g l 3oz dried sour cherries 3 tbsp brandy CAKE 225g l 8oz unsalted butter diced 200g l 7oz light muscovado sugar 1 tbsp golden syrup 200g l 7oz self-raising flour sifted 2 tsp baking powder sifted 50g l 2oz cocoa powder sifted 4 medium eggs 150g l 5oz fromage frais 1/4 tsp bicarbonate of soda TO FILL 300g l 11oz cherry jam ideally morello 350ml l 12fl oz double cream ON TOP 4-5 tbsp coarsely grated dark or white chocolate a handful of undyed glacé cherries sliced icing sugar for dusting (optional) ♥ Soak the dried cherries in the brandy for 2-3 hours. ♥ Preheat the oven to 190C/170C fan/gas 5 and butter a 20cm l 8in loose-bottom cake tin about 9cm l 3 1/2 in deep. ♥ To make the cake, place all the ingredients in the bowl of a food processor and cream together until combined. Transfer the mixture to the prepared tin, smoothing the surface, and bake for 45-55 minutes or until a skewer inserted at the centre comes out clean. Run a knife around the collar of the cake and leave it to cool in the tin. ♥ When ready to assemble, work the jam in a bowl to loosen it, drain the soaked cherries, reserving the brandy, and fold them into the jam. ♥ In a separate bowl, whisk the cream using an electric whisk until it forms soft peaks, taking care not to overbeat. ♥ If the cake has risen unevenly, you can trim the top using a bread knife. Slit the cake into three layers. Drizzle half the reserved brandy over the bottom layer. Arrange on a plate and spread with half the jam, and then half the cream. Repeat with the next layer, using up the remaining jam and cream, and then place the final layer on top. ♥ Use the jam coating the sides of the bowl to lightly glaze the top of the cake with a pastry brush, and then scatter over the grated chocolate. Scatter over a few glacé cherries and dust with icing sugar if you wish. ♥ Chill the cake for 1 hour before serving. It is best eaten within a couple of days. Bring it back up to room temperature for 30-60 minutes before serving. [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/