Looking through my recipes I found a Cherry Black Forest Cake which I did not manage to post last year, so I thought I should share it with you now that the cherry season is here.
I have posted similar recipes in the past, so I am just going to give you the links.
Cherry Black Forest, Recipe by Ivy
You will need:
1 sponge cake with cocoa
Double dose chantilly
Caramelized Rum Cherries ( see recipe below) or Cherry Compote or Cherry Spoon Sweet
Grated Couverture Chocolate
Prepare the sponge cake in a spring form baking tin. When it cools divide it in two parts and wet both with some of the cherry syrup.
Put the ring of the spring form back on the cake again and add half of the whipped cream and some cherries. Cover with the second sponge and refrigerate.
With the remaining cherries prepare the jelly. If you are using spoon sweet, dissolve the syrup with some water, so that it is not too sweet. To make the jelly you will need for 1/2 litre fruit and syrup, 6 gelatine leaves or 1 sachet gelatine powder. See how I have made it here.
Leave the jelly at room temperature until it begins to cool and set. Pour on top of the cake and refrigerate again until it sets.
Remove the spring form and decorate with the remaining whipped cream and grated chocolate.
Caramelized Rum Cherries, Recipe by Ivy
1 cup brown sugar
1 tablespoon lemon juice
2 tablespoons rum
30 – 40 cherries pitted
In a non stick frying pan add sugar, lemon juice and rum and mix continuously for a few minutes until the sugar melts and begins to caramelize. Add the cherries and mix continuously for about five minutes.
Whiλe it is still hot prepare the jelly.
Kopiaste and Kali Orexi!!