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Posted 20 hours ago

MONIN Premium Black Forest Syrup 700ml

£9.9£99Clearance
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Don’t overmix the cake batter. Overmixing will make the cake less light and fluffy. Gently mix the batter just until the ingredients are incorporated. I made this cake today for a remembrance get-together for our recently departed nephew’s first heavenly birthday. I was told it was his favorite cake. This recipe is a keeper, for sure! It came out just beautifully and was delicious! We like less-sweet desserts, so I did tinker a bit. I used Alulose in place of the sugar… the canned cherries in heavy syrup had enough sweetness… and I whipped the heavy cream without adding anything. I didn’t have Kirsch so I added a bit of cherry polinka (Hungarian liquor), and also, no fresh cherries in season so I used Bada Bing jarred cherries for the topping. I am excited to make this cake! As far as the hot water goes, what temperature should the water be? Is tap water hot enough, or should I boil the water? Thank you for your time and attention. I made this recipe yesterday, lovely moist sponge, but I added a bit more flour as the amount of flour to liquid, just didn’t seem right. Did you find this? Also alit of sugar 400g- I reduced this too. Cakecwas lovely. I used morello cherries from a jar and used its syrup as i prefer to kirsch. I didnt have sour cream so soured the milk as said . I cant fault this cake. A good tip was to get cake cold before decorating. I didnt cream all over either as enough in the middle. Sprinkled top with soft icing. Looked and tasted amazing. Highly reccomend you try this. Friends said they were at a high tea. Very pleasing.

looking for German dessert recipe for Oktoberfest dinner party and stumbled across your recipe. What do you mean by neutral oil? Have you ever tried using coconut oil? Cherry syrup to soak the cake layers, and cherries to add between the layers. The syrups makes the cake ultra moist – my favorite part of this recipe. When the microwave pings, add a splash of the milk to the mug and return the jug to the microwave to finish heating. (Another 90 seconds is perfect for skimmed milk. However, it’ll need less time if you’re using coconut, semi skimmed or whole milk, so keep an eye on it). Hi Shiran, what’s the reason for draining the cherries first if they’re going to be soaked in the cherry juice from the can anyway (as described in ingredient list and Step 5) ?It was simple to assemble with your tips. I let the cake rest overnight in the fridge, as you suggested.

Use a palette knife to spread the remaining cream on top in big, puffy waves. Grate chocolate curls generously over them, and arrange the remaining cherries around the edge. Chill for an hour before serving.I baked this for a family gathering, it was large enough for everyone to have a piece, thats 15 people! Looked and tasted amazing. Having another get together tomorrow for the bank holiday and this has been requested. Thanks so much for the recipe. Next time, we are going to double the number of cherries (2 cans) — as is you don’t get many cherries between the layers in each slice. To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.

place drained cherries in a medium bowl, and add to the bowl 1/4 cup Kirsch and 1/2 cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers. Hi Chloe, I usually don’t recommend freezing whipped cream frosting, but I did freeze a few pieces of this cake myself and they kept well. I recommend freezing only leftovers, and then thaw overnight in the fridge. When you’re ready to assemble the cake, set aside 12 of the cherries, then put the pastry layer on a cake stand or board. Spread this with a third of the jam, a quarter of the cream and a third of the remaining cherries, then top with a layer of sponge (be gentle as you lift it) and repeat the jam, cream and cherry layers. Repeat again, finishing with the final layer of sponge. Yum! This sound great! What an amazing cake to make in remembrance of your nephew. May your memories of him stay with you forever ❤️ Hi Megan. It might be a little small for all the batter, but as long as you don’t fill the pan more than 3/4 full, you should be ok. Baking time will be longer.

If you’re making the pastry layer, sift the flour and cocoa powder into a mixing bowl and add a pinch of salt. Whisk together, then mix in the remaining ingredients to make a dough. Wrap in clingfilm and chill for 20 minutes. I have done a recipe that has requested to do it with an 8 inch pan, but I did it with 9. It is not this recipe, but from my experience, if you use an 9 inch pan it will not be as moist and will be more on the dry side. If you want it to be more on the moist side, use the 8 inch pans. I hope this helps. Hi Shiran 🙂 this recipe looks fab and I am wanting to make a rectangular version of it. Would it be wise for me to double the recipe if I wanted to split it between two 14×11 inch pans? (approx length can’t remember exactly haha) Chocolate Hazelnut Cake: Layer of rich chocolate cake, creamy hazelnut frosting, and crunchy hazelnuts. Hi! I baked the two cakes but I have a question.. it’s about 1 inch high even though I used a 2” pan.

Thank you, Shiran, for the recipe! Everybody loved it! This time, it was for my husband’s birthday. Trust me. It’s an amazing recipe. Came out really well following your instructions. Thank you so much Shiran for this wonderful recipe. Many asked for the recipe and have forwarded to all of them. Will make it again. I must say this is a stunning cake!!! Very moist and fluffy! This is my first try at it and am thrilled with the outcome!!! Thank you very much! The kirsch gave it a wonderful lift!!!I need to make this cake for tomorrow afternoon. can I bake the cake tonight and put in fridge until tomorrow? Or will it become too hard? I’m not going to decorate it until tomorrow so the whipped cream doesn’t become too hard. Also, I only have a 9 inch pan! Could this recipe work with a 9 inch?

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