Black Forest Gateau Cake

Black Forest Gateau Cake

This delicious Black Forest gateau recipe from Eric Lanlard is the perfect dessert for a special occasion
Prep Time 10 mins
Cook Time 25 mins
15 mins
Total Time 48 mins
Course Cake
Cuisine Germany
Calories 804 kcal

Ingredients
  

  • 6 pic medium eggs
  • 1 tsp vanilla extract
  • 250 g golden caster sugar
  • g cocoa powder
  • 50 g plain flour
  • 150 g unsalted butter, melted and cooled, plus extra for greasing
  • 150 g dark chocolate
  • 3 sbsp raspberry preserve
  • 40 pic pitted black cherries, fresh or tinned

FOR THE SYRUP

  • 175 g golden caster sugar
  • 2 tbsp kirsch

FOR THE KIRSCH CREAM

  • 750 ml whipping cream
  • 75 g golden caster sugar
  • 2 stp vanilla extract
  • 3 tbsp kirsch

Instructions
 

  • First, make the sponges. Preheat the oven to 180°C, fan 160°C, gas 4. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper.
  • In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail – it will take about 10 minutes. Sift the cocoa powder and flour together, then fold in. Stir in the melted butter.
  • Divide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely.
  • Shave the block of chocolate using a potato peeler or by scraping the blade of a kitchen knife across the surface. Chill the shavings.
  • To make the syrup, put 200ml water and the sugar in a pan; bring to the boil for 5 minutes. Leave to cool; stir in the kirsch. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch.
  • To assemble the cake, level the tops of the sponges using a sharp knife, if necessary. Place a little kirsch cream on a serving plate and secure one of the sponges on top. Brush the sponge with some of the syrup; spread over the raspberry preserve.
  • Sandwich together with a second sponge and brush again with the syrup. Spread over a layer of the kirsch cream, about 1cm (½in) deep. Cover with the cherries, reserving
  • Spread a little more cream over the cherries, then top with the final sponge, upside down, to give an even, flat top. Brush with syrup (you may have a little syrup left).

Notes

Nutrition Information:
  • Calories 804Kcal
  • Fat 52gr
  • Saturates 31gr
  • Carbs 18gr
  • Sugars 64gr
  • Fi  2gr
  • Protein 9gr
  • Salt 0.3gr
Keyword black forest cake

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