by a tale
It’s been almost two years ago since I came across the most incredible food blog. What Katie Ate, a resource for your mouth and almost more important your eyes. And her blog post about a cake. A German one. The Black Forest Gateaux.
6 teaspoons of cold water
240 g caster sugar
180 g sifted white flour
1/2 tsp of baking powder
60 g unsweetened cocoa powder
a pinch of salt
For the sponge: Preheat oven to 180° C. Line a 26 cm cake tin with baking paper and brush with a little bit of butter. Beat eggs with cold water until stiff peaks form, use a spatula to scrap the remaining liquid from the bottom. Gradually add sugar and continue beating until shiny. In another bowl whisk egg yolks until creamy and pale. Add the egg whites, combining both ingredients very gently. Sift over flour, cocoa and baking powder, folding gently with a spatula. Pour the batter in the tin, bake until the center springs back when pressed lightly with your fingertip. This will take about 20-25 minutes. Let rest to cool. Carefully loosen with a knife from the sides of the tin, then let cool completely.
600 g pitted cherries
60 g sugar
cornstarch (amount depends on the preferred consistency)
Meanwhile, drain juice from cherries, in total about 500 ml. If you prefer using fresh ones, use cherry, black currant or grape juice. Place cherries in a bowl. Mix cornstarch with 20ml reserved cherry juice to make a paste. Combine remaining cherry juice, drained cherries and cornflour paste in a saucepan. Stir over medium heat until mixture boils and thickens (2-3 minutes). Add 30ml sherry and set aside to cool.
750 ml double cream
15 g vanilla sugar
Whip cream to soft peaks, gradually add vanilla sugar.
200 g dark chocolat
Melt chocolate and fill into piping bags. Draw some trees on parchment paper. This might use a little experience, if the trees are to heavy they won’t stick to the cake or break easily, if they are to thin, they will melt in seconds.
To assemble the cake.
Halve cake twice horizontally, drizzle base generously with sherry, spread with cherry compote and spoon over 1/3 of the cream. Top with another base. Continue with the cherry compote, cream and finish with the last base. Then cover the whole cake with the last third of the cream. Decorate with trees and store it in a cool place. Be careful with the trees, they might break easily.
wishes for today