memotore.blogg.se - Mary berry black forest gateau

Then pipe a ring around the edge and fill the middle with half the cherry mixture. When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly.Set aside in the fridge until you are ready to assemble. Whisk the cream and icing sugar together until soft peaks form.Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Heat the jam in a small saucepan to melt.Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely. Divide the mixture equally between the three tins and bake for 20-25 minutes, until springy to the touch.

Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in.In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out.The mixture should leave a visible trail when you lift the whisk (ribbon stage). In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy.Grease and line the base of three 20cm/8in sandwich tins with baking paper. Arrange the reserved cherries on top, then drizzle with the reduced kirsch. Dust with cocoa, then stick the shards around the side of the cake. Carefully unfold and separate into long shards. To decorate the cake, take the rolled chocolate paper out of the freezer and leave at room temperature for 5 minutes.Meanwhile, put the remaining kirsch in a small pan and simmer over a medium heat until the liquid is reduced and thick and syrupy.Sandwich the second sponge on top and use a palette knife to cover the top and sides of the cake with the buttercream icing. Spread over the cream, then scatter with half the drained cherries.

Put one of the sponges on a cake stand or plate and drizzle with 2 tbsp of the kirsch from the cherry jar.

For the filling, put the double cream in a large mixing bowl, add the icing sugar and 1-2 tbsp of the kirsch, then whisk to soft peaks using an electric mixer.

Once the mixture is fluffy, beat in the soured cream and vanilla.

Make the buttercream by beating the butter with the icing sugar in a large mixing bowl until light and fluffy (put a clean damp tea towel over the bowl when you start mixing to stop a cloud of icing sugar from escaping).

Roll up the paper straightaway, then put in the freezer to set.

To make the chocolate shards, lay out the baking paper on a work top, then spread thickly with 300g melted chocolate.

Cool the cakes in the tins for 5-10 minutes, then turn out onto a wire rack to cool completely (see Make Ahead). Divide between the 2 prepared tins, level the tops and bake for 30 minutes or until risen and springy to the touch. Beat in the eggs, one at a time, then the vanilla, 100g melted chocolate, flour, cocoa powder and bicarb until combined. With an electric mixer, beat the 175g butter with the caster sugar until pale and fluffy.