Black Forest Gateau
Black Forest Gateau
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For the gateau:
10 gm Butter
100 gm. castor sugar
1 packet vanilla sugar
75 gm. flour
25 gm. corn flour
25 gm. Un-sugared cocoa
1 pinch ground cinnamon
1 heaped tsp. baking powder
3 tbsp. milk
For the filling:
300 gm. drained cherries
1 tbsp. kirsch
400 ml. single cream
25 gm. icing sugar
20 gm. dark chocolate
How to Make Black Forest Gateau
Preheat the oven at 180 deg C.
Grease the tin and dust with flour.
Put 4 egg yolks and the sugars into the processor bowl and blend for 30 seconds on speed 12 using the plastic blade.
Add the corn flour, cocoa, cinnamon and baking powder.
Mix together in 4 or 5 short bursts, then pour in the milk through the feeder tube and mix for 30 seconds on speed 8 to obtain and oven mixture.
Wash the bowl, replace the blade with the whisk and beat the egg whites stiff on MAX speed.
Lightly fold the egg whites into the mixture in 3 goes and pour into the tin.
Bake for 30 mins. and turn out into a cooling rack.
Attach disc C in the processor.
Stand the chocolate upright in the small feeder tube and process in short bursts on MIN speed on obtain flakes of chocolate.
Put the cherries in a bowl with the kirsch and stir.
Whip the very cold cream with the whisk until fluffy.
Whip for 30 seconds on speed 3 then increase gradually up to 8.
Mix in the icing sugar towards the end.
Once cooled, cut the cake into 3 layers.
Spread the first layer with half of the cherries and a third of the cream filling.
Put the second layer on top and spread with the remaining cherries and a third of the filling.
Put on third layer and spread with the remaining filling.
Sprinkle with chocolate flakes.
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