Recipe

Black Forest Gateaux Cake

PREPARATION:

For a 24 cm spring clip tin.

Line the tin with greaseproof paper. Beat egg yolks, Hermesetas Granulated and water together until light and fluffy. Combine flour, baking powder and cocoa powder. Whisk egg whites until stiff. First sieve the flour mixture and fold into the egg yolk cream, then stiffly beaten the egg whites and mix in 1-2 tbsp to soften the mixture. Finally carefully fold in the rest of the egg whites. Turn the mixture into the tin and bake in preheated oven at 180ºC for 25-30 minutes. Cool. Split sponge in half. Mix Kirsch, water and half Hermesetas Granulated Sweetener and pour over both pieces sponge. Whip cream with remaining Hermesetas Granulated until stiff. Place sponge base onto serving plate. Cover with the cherries and spread over half the cream. Place the other layer of sponge on top, spread remaining cream over top and sides of cake. Decorate with chocolate curls.

General information
Ready in:
100 minutes
Calories p.P.:
290
Product:
Portions:
12
Ingredients
Sponge:
Eggs, separated
6
Hermesetas Granulated
14 tbsp
Hot Water
2 tbsp
Self-raising flour
150 g
Baking powder
1 tbsp
Cocoa powder
25 g
Filling:
Kirsch
5 tbsp
Water
3 tbsp
Hermesetas Granulated
2 tbsp
Double cream
400 ml
Fresh ripe cherries, stoned
500 g
Chocolate curls
15 g
Nutritional information
Recipe:
Portion:
kJ
14280
1190
kcal
3480
290
Carbohydrates g
228
19
Fat g
240
20