![]() ![]() Sprinkle each cake with grated chocolate and serve. The Hairy Biker's Black Forest Gateau The Hairy Bikers Bakeation BritBox 235K subscribers Subscribe 6.5K views 1 year ago The lads are on a journey through Germany, stopping off for some. Top each cake with more vanilla cream and garnish with the remaining cherries. Spread a little of the vanilla cream over the jam-covered half of each cake, then place the other half on top. Meanwhile whip the cream, caster sugar, icing sugar and vanilla seeds together in a mixing bowl until soft peaks form when the whisk is removed, then fold in half of the cherries. Slice each in half across the centre to create two sponge circles from each cake.ĭrizzle one half of each cake with the blackcurrant liqueur, then spread the jam over the same half. Remove the cakes from the oven and allow to cool. If the cakes are cooked through the skewer will come out clean. 1 hour 15 minutes A rich chocolate sponge soaked in Cherry liqueur topped with cherries, thick whipped cream and grated dark chocolate. Test the cakes with a metal skewer pushed into the centre of each cake. Place into the oven and bake for 20-25 minutes. Sift the flour and cocoa powder into the mixture.Īdd the instant coffee and fold the mixture until just combined.ĭivide the sponge mixture equally between four greased and lined 7.5cm/3in spring-form cake tins. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed.įold the whisked egg whites into the butter and egg yolk mixture. Whip some double cream until thickened and then piped swirls on top using a star nozzle.For the sponges, in a bowl beat the butter and sugar together until pale and fluffy. ![]() For the log effect, I simply ran a fork along the ganache to create grooves.Break the eggs into a mixing bowl, add the sugar and. Place your Swiss roll onto your chosen serving plate and spread the slightly thickened ganache all over using a palette knife, or just a spoon! Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.Stir to combine until smooth and glossy, then leave aside to cool and slightly thicken Gently warm the double cream in a small saucepan, then pour the cream onto the chocolate. Finely chop the dark chocolate and place in a small bowl.Gently roll the cake back up and chill in the fridge while you make the ganache topping.Spread the whipped cream on top, followed by the cherries.Unroll the cooled cake and brush the cake with 2-3 tablespoons of Kirsch/cherry liqueur (optional).Whisk the double cream until lightly whipped and spreadable.Add 2 tablespoons of Kirsch/cherry liqueur to the sieved cherries (optional). Sieve the tinned black cherry filling and keep the leftover syrup aside.Slowly roll the warm cake up from the same edge with the baking paper still inside.Using a sharp knife, cut halfway through the cake about one inch from the longest edge of the cake (see photos in recipe card for a visual!).Place the Swiss roll tray face down onto the baking paper and carefully lift the tin away.Place a piece of baking paper (slightly larger than the Swiss roll baking tray) and sift icing sugar on top of the paper.Place the sheets of gelatin in a small bowl and pour over 100ml cold. Bake in your preheated oven for 9-10 minutes Line a 21.5cm x 31.5cm brownie tin with clingfilm.Pour the mixture into your Swiss roll baking tin and tilt the tin to spread evenly into all the corners.Sieve flour, cocoa powder and salt into the large bowl and gently fold through until well combined.Using an electric stand mixer or hand mixer, whisk the eggs and sugar in a large bowl on medium-high speed until pale, frothy and thickened.Preheat your oven to 180☌/160°c fan, then line a Swiss roll baking tray with baking or parchment paper and set aside.How to make a homemade Black Forest Swiss Rollįull step-by-step instructions can be found in the recipe card at the bottom of the post! To summarise: ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |