Sivi's Blackforrest Gateau

Sivi's Blackforrest Gateau

Blackforrest Gateau

Shortcrust Base:

• Pre-heated Top and Bottom Heat only @ 200degree
• Not pre-heated Fan-Oven @ 170degrees
• Pre-heated Gas Oven @ 3-4

Ingredients:

125g Plain Flour

10g Cocoa Powder

1 knife tip of Baking Powder

50g Caster Sugar

1 tsp Vanilla Sugar

100g soft unsalted Avonmore Butter

1. Add the Butter, Sugar and Vanillin Sugar into a bowl and mix until creamy, using a hand mixer.
2. Add the Flour, Cocoa Powder and Baking Powder in a bowl and sift onto the butter/sugar mix.
3. Mix with a dough hook, first on low speed for a short time, then on highest speed until well mixed.
4. Take the dough out of the bowl onto your worksurface and knead the dough until smooth. If the dough is too sticky, leave in fridge for 30min.
5. Grease a 25cm (10in) round sandwich tin and cover base with baking paper.
6. Roll the dough and add it to the sandwich tin, making sure the the base is all covered.
7. Prick with a fork several times and bake for about 15min.
8. Remove the Shortcrust base from tin and leave to cool.

Sponge Cake:

• Pre-heated Oven @ 170degrees
• Pre-heated Gas Oven @ 3-4

Ingredients:

4 Eggs

2 tbsp hot Water

100g Caster Sugar

1 tsp Vanilla Sugar

75g Plain Flour

30g Corn Flour

10g Cocoa Powder

1 knife tip Ground Cinnamon

1/2 tsp Baking Powder

1. Add Eggs and Water to a bowl and whisk on highest speed for 1 Minute until frothy.
2. Slowly add Sugar and Vanilla Sugar while whisking for 1 more Minute, then whisk for another 2 Minutes.
3. Add the Flour, Corn Flour, Cocoa Powder, Cinnamon and Baking Powder in a bowl and sift half of it onto the Egg mixture.
4. Whisk briefly on slowest speed.
5. Sift the other half of the Flour mixture onto the Egg mixture and whisk gently on slowest speed until well combined.
6. Pour Sponge mixture into the sandwich tin and bake for about 25-30 minutes
7. Grease a 25cm (10in) round sandwich tin and cover base with baking paker.
8. Once baked, take out of the sandwich tin to cool

Filling:

Ingredients:

abt 700g pitted Sour Cherries in juice

250ml of Cherry Juice

30g Cornflour

abt 25g Caster Sugar

abt 3tbsp Kirschwasser (42% vol.) (or to taste – if kids are eating the cake as well, I ony add half the amout of Kirsch or use just Cherry Juice instead)

750g Avonmore Double Cream

50g Icing Sugar

1 tsp Vanilla Sugar

30g Dark Chocolate, grated

1. Drain the Cherries and measure 250ml of the Cherry Juice, pour into a sauce pan. (Keep about 15-18 Cherries if you want to use them for decoration)
2. Take 4tbsp of the Cherry Juice and mix with the Cornflour.
3. Bring the rest of the Cherry Juice to the boil.
4. Take of the heat and add the Cornflour with Cherry Juice and stir constantly until thick and leave to cool.
5. Mix the sugar and Kirschwasser in a small bowl and add to the Cherries.
6. Whisk the Cream for 1/2 minute, then sift Icing Sugar and Vanilla Sugar onto the Cream and whisk until Cream is forming a peak.
7. Spread half of the Cherry Mix evenly onto the Shortcrust Base, then add 1/3 of the Cream Mixture.
8. Cut the Sponge base lengthways through the middle, to create 2 layers.
9. Put one half of the Sponge base onto the Shortbread/Cherry/Cream layer.
10. Repeat and add the other half Cherry Mix and 1/3 of Cream onto the Sponge Base, then put the second Sponge Base on top.
11. Cover the cake (top and sides) with the leftover cream.
12. Spread the grated Chocolate evenly all over the cake (top and sides) and decorate with the Cherries on the top of the cake, forming a ring on the edge of the cake.
13. Leave in the fridge to cool. You can eat it the sacme day, but I think it's even nicer the following day. Enjoy!