Recipes, re-invented from cooking shows
Black Forest Sponge Slice
Prep. Time:
Baking Time:
Total Time:
20 mins
20 mins
40 mins
Serves:
8
word
Ingredients
SPONGE: 90 g all-purpose flour 15 g cocoa powder 1/2 tsp baking powder 90 g European butter 100 g cane sugar 1 tsp vanilla bean paste 2 eggs 100 g cherries (fresh or canned) 1 tbsp caster sugar 1 tbsp kirsch
TOPPING: 150 ml double cream 30 g powdered sugar 1/2 tsp vanilla bean paste
Method
SPONGE: Pre-heat the oven to 400°F.
Sift the flour, cocoa, and baking powders into a bowl.
Separately, put the butter and sugar into the bowl of a stand mixer and cream together until light and fluffy.
Add the vanilla paste, then add the eggs, one at a time, beating well after each addition. Slowly and carefully add the dry ingredients then add the pitted and quartered cherries.
Transfer the batter into the prepared cake tin and level. Bake for 20 minutes, or until a skewer comes out clean. Remove from the oven and turn out on a wire rack to cool completely.
Pour the kirsch and sugar into a small pan and heat gently over a low heat, stirring, until the sugar dissolves. Remove from the heat. Pierce the cooled cake all over with a cocktail stick and pour the kirsch syrup over the cake.
TOPPING Pour the cream into a mixing bowl and add the powdered sugar and vanilla bean paste. Whisk the cream until it holds a soft peak. Chill until needed.
Ice the cake with the cream
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Instructions
SPONGE:
Pre-heat the oven to 400°F.
Sift the flour, cocoa, and baking powders into a bowl.
Separately, put the butter and sugar into the bowl of a stand mixer and cream together until light and fluffy.
Add the vanilla paste, then add the eggs, one at a time, beating well after each addition. Slowly and carefully add the dry ingredients then add the pitted and quartered cherries.
Transfer the batter into the prepared cake tin and level. Bake for 20 minutes, or until a skewer comes out clean. Remove from the oven and turn out on a wire rack to cool completely.
Pour the kirsch and sugar into a small pan and heat gently over a low heat, stirring, until the sugar dissolves. Remove from the heat. Pierce the cooled cake all over with a cocktail stick and pour the kirsch syrup over the cake.
TOPPING
Pour the cream into a mixing bowl and add the powdered sugar and vanilla bean paste. Whisk the cream until it holds a soft peak. Chill until needed.
Ice the cake with the cream
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Ingredients
SPONGE:
90 g all-purpose flour
15 g cocoa powder
1/2 tsp baking powder
90 g European butter
100 g cane sugar
1 tsp vanilla bean paste
2 eggs
100 g cherries (fresh or canned)
1 tbsp caster sugar
1 tbsp kirsch
TOPPING:
150 ml double cream
30 g powdered sugar
1/2 tsp vanilla bean paste
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