#BLACK FOREST GATEAU INGREDIENTS PLUS#

cake flour - using cake flour in this white forest cake keeps the layers light and fluffy.This cake differs from a traditional black forest cake in one way: no chocolate! We replace the traditional chocolate cake layers with white vanilla cake, and add white chocolate to the whipped cream frosting! What You'll Need for White Forest Cake White Forest Cake Ingredients It adds a distinct kick to this cherry syrup that is so good! Kirschwasser (or just kirsch) is a spirit distilled from sour cherries. So what is the difference between white forest cake and Black Forest Cake? Well, like its older sister black forest cake (also known as black forest gâteau), this white forest cake features a whipped cream frosting and cherries in a syrup spiked with kirschwasser.

Top it with white chocolate shavings and you have the ultimate celebration dessert! White Forest Cake vs Black Forest Cake This white forest cake is a six-inch layer cake made of white cake layered between cherry filling and a white chocolate whipped cream frosting. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.*This post contains affiliate links - as an Amazon Associate I earn from qualifying purchases. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.Ĭombine 1 1/2 cups water and 3/4 cup sugar in a small saucepan.

#BLACK FOREST GATEAU INGREDIENTS PLUS#

If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Whip together the cream, 2 tablespoons sugar, and vanilla sugar. Decorate the top of the cake with chocolate shavings and additional cherries. Spread the remaining Whipped Cream around the side of the cake. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Meanwhile, make the Whipped Cream and the Syrup. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Remove from the heat, pour into a bowl, and let cool.Ĭut the cake into 3 layers. Then add the cherries, stir again, and heat through. Reduce the heat to medium, add the sugar mixture, and stir. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly.

Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula.

Gently fold in both the sifted flour and wheat flour, and the cocoa powder. The mixture should increase in size 4 to 5 times and become very pale in color. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Butter the parchment paper and set aside. Butter and line a 9-inch round cake pan with parchment paper.

Black forest gateau ingredients