Tuesday, 12 January 2016

Black Forest Gateau

Dreamy layers of fluffy whipped cream, dark cherries and moist chocolate cake make this favourite German gateau a real delight. Really popular in 70s still has a place on our tables. Looks impressive, but doesn’t require lots of skills. I used frozen sour cherries, but if you can get hold of fresh ones, definitely use them instead. The cake traditionally is made with Kirsh, a German type of cherry brandy. It’s a great addition to the cake, but if you serve to children,  omit this ingredient :)



Ingredients:
Sponge:
  • 5 eggs, separated
  • 130g / ¾ cup erythritol, powdered
  • 70g / 2/3 cup ground almond
  • 40 g / 1/3 cup cocoa powder
Cherry filling:
  • 300g frozen sour cherries/forest berries
  • ½ tsp xantam gum
  • 2 tbsp. erythritol
  • 3 tbsp. kirsch (optional)
Cream:
  • 700 ml whipping cream
  • 4 tbsp. erythritol
  • About 2 tbsp. grated dark chocolate for decoration
Preparation:
Sponge:
  • Preheat oven to 170 C and line a springform tin with baking paper (only the bottom)
  • All ingredients should be at room temperature. Sieve the cocoa powder and ground almond (for almond I used colander)
  • Using electric mixer beat egg whites until soft peaks form. At the end of beating gradually add xylitol. Add the egg yolks one by one, still beating until the mixture is thick and creamy.
  • Gently fold in the almonds and cocoa powder.
  • Pour the batter into prepared tin and bake for about 40 minutes (check with the skewer if the cake is ready). Set aside to cool down.
Cherry filling:
  • In a saucepan, heat up cherries with erythritol. Take off the heat and sprinkle xantam gum over the top and stir it up well. Add kirsh and set aside to cool down completely.
Cream:
  • Whip the cream with powdered erythritol.
Assembly:
  • Cut the sponge in half horizontally. Transfer one layer on the cake stand and spread about 1/3 of the whipped cream on top of it. Spread the cherry filling over the cream and top with the second layer. Spread half of the remaining cream over the top and sides of the cake. Spoon the remaining cream into a piping bag fitted with a large, star nozzle and pipe rosettes around the edge of the cake. Decorated with fresh cherries if you have some and sprinkle a chocolate over the top.
Enjoy :)
Nutritional values:

Whole cake
1 slice (1/12 of the cake)
Carbohydrates
59g
4.9g
Protein
74g
6g
Fat
320g
27g
Calories
3432
286


Please note that this carbohydrate count does not include the erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels.

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