September Passion for Food || Passion des Produits Septembre

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SEPTEMBER 01 2013 author BRIGITTE MARTIN

Black Forest Cake

A traditional French Black Forest Cake with Guinettes brandied cherries.

INGREDIENTS: 6 eggs 150 g flour 150 g sugar 40 g cocoa powder 75 mL milk Guinettes cherries 1 tsp. cinnamon, ground 3.5 tsp. (2 packets) vanilla flavoured sugar 3 tsp. baking powder chocolate shavings 500 mL whipping cream 35% 50 g icing sugar 1/2 tbsp. vanilla extract (or seeds from 1 vanilla bean) salt

NOTES: — preheat oven to 350°F — for making the whipped cream later, chill a mixing bowl in the freezer

THE QUALIFIRST GROUP

vancouver-toronto-montréal

CAKE: 1. beat egg whites with a pinch of salt 2. in another bowl, whisk together egg yolks + sugar + vanilla sugar 3. when the mixture is foamy, add milk, cacao, flour and yeast and whisk together 4. add in ground cinnamon 5. gently add in the egg whites, starting with a big tbsp. then adding the rest 6. pour into a 12” cake pan and bake in the oven for 35 minutes WHIPPED CREAM: 1. whip the cream into the bowl that was in the freezer 2. add: 50 g icing sugar plus the seeds from a vanilla bean or vanilla extract 3. continue to whip the cream until firm (be careful not to over-whip) 4. place the cream into the fridge CHOCOLATE SHAVINGS: To make chocolate shavings: take a large block of chocolate at room temp., flat side up. Holding the tip of a French knife in one hand and the handle in the other, drag it level across its surface, applying a little pressure. Begin at an arms length away from yourself and pull towards you. ASSEMBLY: 1. alllow the cake to cool down in the fridge for half an hour, then slice in 3 layers 2. drain the cherries and save the juice 3. dampen the first cake layer with the juice from the cherries (a few tbsp.) 4. add a layer of whipped cream 5. cover with some of the drained cherries (about 15) 6. add the second cake layer and press down to lightly flatten 7. dampen the second cake layer with the juice from the cherries (a few tbsp.) 8. add a layer of whipped cream 9. cover with some of the drained cherries (about 15) 10. add the top cake layer and press down to lightly flatten 11. cut the sides and the top of the cake to give it an even shape (if desired) 12. add whipped cream on the top and sides 13. shave some chocolate on the top and sides and then cover with a few cherries 14. refrigerate for a few hours 15. serve

WEB www.qualifirst.com

TEL 800.206.1177

EMAIL info@qualifirst.com


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