When you hear the name black forest or any forest cake ,what crosses your mind??
Well for me the first thought that comes is a cake deep and rich in flavor.
Well, I will always wonder what was going through the mind of Escofier or Careme when they named the cake. It will always be a mystery to me.
I love cakes because they are an all time delicacy for any moment or occasion. Most cakes are served as desserts, which are taken after meals but I recomend eating of cakes anywhere, anytime. You have to agree with me that cakes have a taste of heaven once they land in your mouth.In a way they bring a sense of bliss and extacy.
When I was a child my grandma used to bake me cakes,and not with an oven. She used an ordinary jiko. I used to anticipate for every moment in the preparation of the cake right from the creaming in of the butter and sugar to the folding in of the flour, and to the production of the final product. Granny is a good Baker,She loves making marble cakes that are very tasty.
Here’s how you can prepare black and white forest cakes.
(white and dark sponge cake)
125g butter or margarine, softened
2 medium eggs
125g self raising flour
A few drops of vanilla essence
1. Heat the oven to 180C.
2. Line two 18cm cake tins with baking parchment
3. Cream the butter and the sugar together until pale using an electric hand mixer.
4. Beat in the eggs.
5. Sift over the flour and fold in using your hands or a wooden ladle.
6. The mixture should be of a dropping consistency; if it is not, add a little milk.
7. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
NB:For dark Sponge cake use 95g flour and 35 g cocoa powder while folding in.
Whip one liter of whipped cream till its firm and fluffy.
Dark Sponge cake for Black Forest.
Divide the cake horizontally into three pieces. Sprinkle some sugar syrup on the three layers.
On all the layers apply some blueberry sauce,some little whipped cream and align some strawberry on each layer. This should be done systematically as you align the layers on top of each other once each layer has the blueberry strawberry and cream. (use a palette knife)
Finally on the top layer and on the edges of the cake apply the whipped cream and sprinkle some dark chocolate flakes
Sponge cake for White Forest Cake
The same procedure carried out during the preparation of the Black Forest Cake applies here. The only difference is that instead of sprinkling Dark Chocolate flakes you sprinkle White Chocolate Flakes.