MONIN Premium Black Forest Syrup 700ml

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Love to try this recipe. But wondering if I can use only a 8” high cake pan Instead of 2 x 8”? Please advice ! Thanks ! I tried this recipe and the outcome was so wow I don’t even know how to explain it.thank you very much for the recipe. How I wish I shared aome with you. It was indeed nice 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. Once the milk is ready, add half of it to the mug and stir well (5), then add the rest of the milk and stir again (6). If you have a milk frother or a small whisk, that’ll help you get even more bubbles into your drink. I used a cheap milk frother to get to the consistency pictured above – right. Almost Ready

To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here. Hello! I was wondering for the whipped cream, would only 1 1/4 cup of heavy cream be enough to cover the entire cake? I only have that much on hand and I want to make this for Mother’s Day! Is there any way to add more liquid (like milk) to the heavy cream to make more of it? Thanks in advance!

Are canned cherries the same as jarred cherries? I’m not sure if in Canada we have cherries with syrup since I’ve only ever seen cherry pie filling Hi Austin. The recipes mentions to place the cake layers in the fridge or for a little while in the freezer before cutting. It would definitely help. 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?

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 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. Wonderful recipe! Very excited to try it! I was wondering what kind of canned cherries are best to use : cherries canned in water or cherries canned in heavy syrup? Thank you!! Yum! This sound great! What an amazing cake to make in remembrance of your nephew. May your memories of him stay with you forever ❤️ Thank you so much . I made it for my daughters birthday and it was just amazing – even though I left the sides of the care bareI can’t find buttermilk.. if I use whole milk, is that ok? If I use whole milk, is that compulsory to use hot water?? Chocolate Hazelnut Cake: Layer of rich chocolate cake, creamy hazelnut frosting, and crunchy hazelnuts. Can I bake in a high cake tin rather than 2 as my oven is not wide enough for 2 tins. Or should I bake 2 one after another ? Can the batter wait 35 minutes.

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. Superb recipe…tried it 1st time …n it was yummyy….my family luved it…better than the store bought cake…thanks. I have made this several times already and it always comes out delicious and very pretty. The sponge is DELICIOUS and can be made into many other deserts, including just eating it by itself. I have 2 identical 8 in baking pans and I weigh the batter in each so it’s equal. I cut off the tops to even them, then cut them in half and I end up with 4 layers of equal height. The only thing that I don’t love about it is how difficult it is to put the chocolate shavings on the side, mine end up falling off and making a mess on the assembly stand. Also my chocolate shavings don’t come out as pretty, more like chocolate dust than chocolate shavings.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.

We didn’t have 8 inch cake pans- and could not find 2 inch high ones anywhere. If you don’t have those, you can use standard 9 inch diameter, 1.5 inch high pans— they are very close in volume . ( I did the math- they are both around 100 cubic inches!). The cake came out fine. 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. After opening: Keep container closed. Keep cap area clean and free from syrup residues. Do not refrigerate – crystals may form in the liquid at low temperature. 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 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.

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. It was simple to assemble with your tips. I let the cake rest overnight in the fridge, as you suggested. 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. This was perfect and everyone loved it so much. “Best cake we’ve ever tasted”. Doubled the amount of tart cherries and the four layers make it such a show stopper. Thank you for this one!