You are here

Mini Black Forest Gateau

Ingredients
  Unsalted butter 6 Ounce (175 Gram)
  Caster sugar 6 Ounce (175 Gram)
  Eggs 4 , separated
  Self rising flour 4 1⁄2 Ounce (125 Gram)
  Cocoa powder 3 Ounce (85 Gram)
  Instant coffee powder 1 Teaspoon
  Kirsch 2 Fluid Ounce (50 Milliliter)
  Black cherry jam 2 Ounce (50 Gram)
  Whipping cream 14 Fluid Ounce (400 Milliliter)
  Caster sugar 2 Ounce (50 Gram)
  Icing sugar 1 Ounce (25 Gram)
  Vanilla pod 1 , scraped
  Black cherries 400 Gram, drained (1 Can, In Syrup)
  Dark chocolate 2 Ounce, grated (50 Gram)
Directions

GETTING READY
1. Preheat your oven to 180C/fan 160C/gas 4
2. Evenly grease four 10cm cake tins and line the bases with greaseproof paper

MAKING
3. In a bowl, beat the butter and sugar till pale; beat in the egg yolks one at a time
4. In another bowl, whisk egg whites until stiff; add it to the butter misture along with sifted cocoa and coffee
5. Add this mixture into tins and bake for twenty five minutes; allow to ool completely and slice at the centre
6. Splash some kirsch into the cake and spread the jam
7. To the cream, add both the sugars and vanilla seeds and whip till soft peaks form; add in half cherries
8. Spread half of the cherries mixture into the bottom half of the cake; sandwich with the other half and spread the remaining cream on top

SERVING
9. Spread the remaining cherries, sprinkle grated chocolate and serve

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cherry
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
4

Rate It

Your rating: None
4.29
Average: 4.3 (15 votes)