Sunday, September 18, 2011

Black Forest Gateau

When I saw this recipe in a cookbook, I had to look up the word "gateau." (French words and I just don't get along.) It turns out that "gateau" simply means "fancy cake." I guess that's fitting for this cake.

I love black forest cake, and someday I'll have to post my high school German teacher's super easy recipe for black forest cake. (It's truly a cake, and not a fancy "gateau.")

Here is my version of the Black Forest Gateau.

Black Forest Gateau

5 eggs
1 cup sugar
1/2 cup flour
1/2 cup cocoa
6 tablespoons butter, melted
15-ounce can of dark sweet cherries, pitted
2-1/2 cups heavy cream
2 tablespoons powdered sugar
4 tablespoons kirsch/cherry brandy (optional)
a few maraschino cherries with stems (optional)
chocolate sprinkles (optional)

Cut a piece of wax paper into 2 circles to match the bottom of two 8-inch cake pans. Place a wax paper circle on the bottom of each pan and then spray the pans with cooking spray.

Preheat the oven to 350 degrees.

In a mixer bowl, beat together the eggs and sugar for 10 minutes. Mixture should become thick and pale. Sift together the flour and cocoa. Fold gently into egg and sugar mixture. Melt the butter and fold in gradually.

Pour batter into cake pans. Bake for 30 minutes. Cake should spring back when touched lightly. Cool for 5 minutes and then turn onto wire rack. Peel off wax paper.

While cake is cooling, drain and chop cherries. Whip cream until soft peaks form. Add powdered sugar and incorporate into whipped cream. Take two-thirds of the cream and mix with chopped cherries.

Split each cooled cake horizontally. (If desired, you can sprinkle each layer with a tablespoon of cherry brandy.) Place one layer on cake plate. Spread one-third of cherry whipped cream on top. Place another layer on top. Spread with cherry whipped cream. Repeat one more time and then place finally layer on top.

Use reserved whipped cream to frost cake.

To achieve the decorated version in my photo. Place some of the plain whipped cream in a decorating bag with a star tip and make rosettes along the top and stars along the bottom. Drop chocolate sprinkles inside circle of rosettes. Make three large rosettes in center of cake and place a maraschino cherry in each rosette. Sift powdered sugar over top for frosted look.

Yields: about 16 servings

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