![]() Let cakes cool completely before using.ġ. Bake for 20-22 minutes, then let the cakes cool for 10 minutes in their pans before inverting them onto a cooling rack. Divide batter between the three prepared cake pans.ĥ. Add all other ingredients -salt, sugar, egg, sour cream, melted butter and hot water. Sift flour, cocoa powder, baking powder and baking soda in a large bowl. Butter and flour three 6 inch (15 cm) cake pans. If you want a more stable cake, bake the cakes in two or three 8 or 9 inch pans instead (but make sure to adjust baking time).Ģ50 g whole cherries (weight with pits and all)Ģ. I was even able to take the cake along for a ride in the car (with me holding the cake of course)! I put a skewer in mine, then let the cake set for 20 minutes in the fridge, after that it was surprisingly stable. Placing a skewer in the middle of the cake when moving it is not a bad idea. This cake is really, really tall and therefore it might be in need of some support. You could always use the extra frosting for piping dollops on top of the cake, then putting the cherries on top, like so. The frosting recipe makes slightly more than you need for filling the cake as it’s a little difficult to scale down this recipe. For the filling, you can always use store-bought cherries in rum if you don’t feel like making your own cherries in kirsch. Bring egg and sour cream to room temperature before beginning. ![]() Recipe adapted from my book Lomelinos tårtor It consists of three fluffy layers of chocolate cake drenched in kirsch syrup, mascarpone frosting, cherries in kirsch, shaved chocolate, chocolate ganache and fresh cherries. Definitely something for a future blogpost.Īnyway, this is my version of the Black forest cake. The Swedish Schwarzwald cake consists of hazelnut meringue layers, whipped cream and chocolate and is of course also one of my favorites. When I made some research for my first book, I realized that the Swedish Schwarzwald cake I had been eating all my life was something completely different than the German Schwarzwälder Kirschtorte (also known as the Black Forest cake/gâteau). I must say it’s one of my all time favorites. I’m a huge fan of boozy desserts and this cake is no exception.
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