assetright.blogg.se - Black forest ice cream cake kirsch

Pipe some whipped cream on top of the cake, place cherries on the whipped cream. Decoration: before serving the cake, whip 1/2 cup heavy cream with 2 tablespoons of powdered sugar and instant pudding (optional) until stiff peaks form, transfer to a piping bag.Chill the cake in the fridge for at least 4 hours. Brush the top of the cake with syrup and cover the top and the sides of the cake with the remaining cream.Place second layer of chocolate cake and repeat the process one more time. Cover cherry mixture with whipped cream and smooth the top. Then spoon half of the cherry mixture in the middle of the cake. Pipe whipped cream around the edges of the cake. Cream shortening and sugar until light and fluffy. Sift together flour, cocoa, bicarbonate of soda and salt. Place the bottom cake layer on a cake stand or plate and brush with the syrup lightly. Line the bottoms of two 20 cm round pans with baking paper circles. Sift dry ingredients: Combine dry ingredients by sifting the cocoa and plain flour into a bowl.

Grease 3 x 20cm (8) cake pans with butter, line with parchment / baking paper. Assembly: cut the cake horizontally into 3 even layers, using a Cake Leveler. Chocolate sponge cake layers: Oven and cake pans: Preheat oven to 180C / 350F (160C fan).Make the cream filling: in a large bowl whisk heavy cream and powder sugar until stiff peaks form.Remove from heat, add the cherries and stir. Bring the mixture to a boil, while whisking, then reduce to medium-low heat and whisk constantly until thickness. Place the cherry juice in a saucepan, add kirsch (optional), sugar, cornstarch and stir well. Meanwhile make the filling: drain the cherries and set aside.Simmer for 2-3 minutes, turn the heat off and add the kirsch/liquor. Meanwhile make the syrup: in a small saucepan heat water and sugar.Pour into prepared pan and bake for 30-35 minutes. Float a little double cream over the top of the cocktail (see notes) Sprinkle with grated chocolate or a little sieved cocoa powder. Stir for 20 seconds then strain into the glasses.

Add melted butter, vanilla extract and mix until combined. Put a handful of ice into a cocktail shaker or jug then add all of the alcohol.

Add flour mixture into wet mixture and gently fold until combined and smooth.

In a separate bowl, mix flour, cocoa powder and baking powder.

Whisk for 6-7 minutes until doubled in volume.

In a bowl of a stand mixer witted with whisk attachment, or in a large bowl, whisk eggs, sugar and salt.

Butter a 9-inch (23cm) cake pan and line the bottoms with a parchment paper, grease the sides.

Make the cake: Preheat the oven to 350˚F (180C˚).