Black For­est Gâteau

The People's Friend - - Cookbook -

Course: dessert Skill level: easy Serves: 8-10

150 g (5 oz) but­ter, melted

6 eggs

½ tsp vanilla ex­tract

225 g (8 oz) caster sugar

50 g (2 oz) plain flour, sifted twice 50 g (2 oz) co­coa pow­der, sifted

4 tbs Kirsch liqueur

450 ml (¾ pt) dou­ble cream

1 x 410 g can black cherry pie fill­ing To Dec­o­rate: choco­late curls (made with veg­etable peeler).

1 Grease and flour the bases and sides of three 20 cm (8 in) sand­wich tins. Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4.

2 Strain the melted but­ter through a clean muslin cloth.

3 Whisk to­gether the eggs, vanilla and sugar over a saucepan of hand-hot wa­ter for

8 to 10 min­utes or un­til mix­ture is thick and has the tex­ture of softly whipped cream.

4 Re­move bowl from saucepan and con­tinue whisk­ing for a fur­ther 5 min­utes.

5 Gen­tly fold in the flour, co­coa pow­der and melted but­ter, us­ing a me­tal spoon.

6 Di­vide mix­ture be­tween pre­pared tins and bake in the pre-heated oven for 10 to 15 min­utes.

7 Re­move the cakes from the oven and cool for 5 min­utes in the tins, then place on a wire cool­ing rack to cool thor­oughly.

8 Prick the cooled sponge cakes all over with a skewer. Spoon the Kirsch over cakes and al­low to rest for 5 min­utes.

9 Whip the cream un­til softly stiff.

10 Sand­wich the cakes to­gether with some of the whipped cream and pie fill­ing. Spread the top with cream and spoon pie fill­ing in the cen­tre. Dec­o­rate the top with choco­late curls.

Serve at once.

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