I just like to stroll about picking things up, have a wee look at them and then wander on. It is the pleasure of finding things that are both ugly and beautiful. I think the reason I have a Blog is to do many different things; make comments, try to understand concepts, and not to be too tidy. It might seem like disconnected jottings, well you would be correct and that suits me.
Black Forrest Cake 265 g all-purpose flour 400 g white sugar 65 g unsweetened cocoa powder 7 g baking powder 3 g baking soda 5 g salt 3 eggs 235 ml milk 120 ml vegetable oil 15 ml vanilla extract 2 (20 ounce) cans pitted sour cherries 200 g white sugar 30 g cornstarch 5 ml vanilla extract 710 ml heavy whipping cream 40 g confectioners' sugar Add to Recipe Box My folders:
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DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake. Yummy =)
Black Forrest Cake
ReplyDelete265 g all-purpose flour
400 g white sugar
65 g unsweetened cocoa powder
7 g baking powder
3 g baking soda
5 g salt
3 eggs
235 ml milk
120 ml vegetable oil
15 ml vanilla extract
2 (20 ounce) cans pitted sour cherries
200 g white sugar
30 g cornstarch
5 ml vanilla extract
710 ml heavy whipping cream
40 g confectioners' sugar
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Yummy =)