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Black forest gateau
Category : Desserts and baking dishes
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
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- Preheat the oven at 180 deg C.
- Grease the tin and dust with flour.
- Put 4 egg yolks and the sugars into the processor bowl and blend for 30 seconds on speed 12 using the plastic blade.
- Add the cornflour, cocoa, cinnamon and baking powder.
- Mix together in 4 or 5 short bursts, then pour in the milk through the feeder tube and mix for 30 seconds on speed 8 to obtain and oven mixture.
- Wash the bowl, replace the blade with the whisk and beat the egg whites stiff on MAX speed.
- Lightly fold the egg whites into the mixture in 3 goes and pour into the tin.
- Bake for 30 mins. and turn out into a cooling rack.
- Attach disc C in the processor.
- Stand the chocolate upright in the small feeder tube and process in short bursts on MIN speed on obtain flakes of chocolate.
- Put the cherries in a bowl with the kirsch and stir.
- Whip the very cold cream with the whisk until fluffy.
- Whip for 30 seconds on speed 3 then increase gradually upto 8.
- Mix in the icing sugar towards the end.
- Once cooled, cut the cake into 3 layers.
- Spread the first layer with half of the cherries and a third of the cream filling.
- Put the second layer on top and spread with the remaining cherries and a third of the filling.
- Put on third layer and spread with the remaining filling.
- Sprinkle with chocolate flakes.
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Ingredients:
For the gateau:
10 gms. Butter
4 eggs
100 gms. castor sugar
1 pkt vanilla sugar
75 gms. flour
25 gms. cornflour
25 gms. unsugared cocoa
1 pinch ground cinnamon
1 heaped tsp. baking powder
3 tbsps. milk
For the filling:
300 gms. drained cherries
1 tbsp. kirsch
400 ml. single cream
25 gms. icing sugar
20 gms. dark chocolate
Got a recipe query? Mail it to us at bawarchieditor@sify.com
RECIPES BY REHANA KHAMBATY
