![]() On the top, I created a barrier with the Buttercream to pile the Kirsch soaked Cherries into the middle, and then decorated with some fresh cherries to boot. Because this cake is so soft and delicious already, I decided to use a Cherry Conserve/Jam on each layer of the cake, with some of the buttercream after having soaked Kirsch into the sponges. In my No-Bake Black Forest Cheesecake I used Cherries in the filling of the Cheesecake, and drizzled jam and such on top. You could add Kirsch to the buttercream as well if you wanted, but I like that the buttercream is different to the cake. I used Double Cream in the buttercream to smooth it down into the best textured buttercream I’ve eaten in a long time, and it helps give it a creamy heavenly flavour. I decided to use a Vanilla Buttercream for my cake which immediately strays from the classic, but I didn’t want to have to store my cake in the fridge like if you use cream. I jazzed it up a little by using the Liquid from the Cherries in Kirsch jar to soak into the sponges to make it delicious Black Forest like and ohmydays it was so tasty! The Buttermilk in the sponge, mixed with the bicarbonate and other ingredients helps give it a deliciously light and moreish texture. It enhances the flavour of the chocolate, and it helps make it the perfect texture. It does use Coffee in the sponge but you can’t taste it! I get so many comments all of the time, but honestly, you cannot taste the coffee inside it. I went for using the same sponge as my Chocolate Fudge Cake because its just so damn delicious and perfect in my eyes. I will say from the beginning that this is my version and interpretation of a Black Forest Gateau, and I loooove it, but its not the most classic attempt ever. I have recently found my love for all things Black Forest with the help of my Black Forest Brownies and my No-Bake Black Forest Cheesecake, I thought it was about time to post a Cake Version. Please see my disclosure for more details!*Ī Three Layer, Chocolate and Kirsch Sponge, with Vanilla Buttercream, and all things Cherry and Chocolate. Specially Produced for Aldi Stores Ltd.*This post may contain affiliate links. Per 75g serving Energy (8400kJ/2000kcal) 881kJ, 211kcal 11% Fat (70g) 11g 16% MEDIUM Saturates (20g) 4.1g 21% HIGH Sugars (90g) 17g 19% HIGH Salt (6g) 0.22g 4% LOWĬhocolate Flavoured Sponge Layered With Vanilla Flavour Cream Mousse Topped With Cherry Sauce And Decorated With Dark Chocolate Flakes. ![]() Per 100g: Energy 1175kJ, 281kcal Fat 15g of which saturates 5.5g Carbohydrate 32g of which sugars 23g Fibre 1.7g Protein 3.2g Salt 0.29g After defrosting keep refrigerated and consume within 24 hours. Allow to defrost at room temperature for 3-3.5 hours. Remove from all packaging and place on a plate or serving tray. ![]() Find Out More At Ra.Org.įor allergens, see ingredients in bold. ![]() Cream (□□□□) (38%), Sugar, Pasteurised □□□, Morello Cherries (8%), Rapeseed Oil, □□□□□ □□□□□, Invert Sugar Syrup, □□□□□ Starch, Glucose-fructose Syrup, Water, Dark Chocolate Flakes (1.5%) (Sugar, Cocoa Mass*, Fat Reduced Cocoa Powder*, Cocoa Butter*, Emulsifier: Lecithins (□□□□)), Fat Reduced Cocoa Powder*, Maize Starch, Modified Maize Starch, Acidity Regulators: Citric Acid, Calcium Sulphate, Sodium Citrates, Calcium Phosphates, Potassium Citrates Thickener: Sodium Alginate Emulsifiers: Mono- And Diglycerides Of Fatty Acids, Lactic Acid Esters Of Mono- And Di-glycerides Of Fatty Acids Palm Oil, Glucose Syrup, Raising Agents: Sodium Carbonates, Calcium Phosphates, Diphosphates Salt, Cocoa Powder*, Flavouring, Gelling Agent: Pectin Sequestrant: Polyphosphates Coconut Oil, Cocoa Mass*, □□□□ Powder, Lactose (□□□□), □□□□ Protein, Black Carrot Concentrate, Colour: Carotenes. ![]()
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