mary berry recipe for black forest gateau

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.Bake in your preheated oven for 9-10 minutes.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.With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries.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: Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. Top with another sponge layer and continue until you have three layers of cherries and cream. Divide one half of the cream into thirds and spread one third over the cherry mix. Spread one third of the cherry mix over the sliced sponge. Divide the cream in half, setting aside one half for the sides and top of the cake.Ĭut each sponge into 2 layers using a long sharp knife. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Snip off the tip of the plain chocolate piping bag (start with a very small tip). Lay a sheet of non-stick parchment paper over the template. Draw a tree within the rectangle to use as a template. Spoon the remaining melted chocolate into 2 separate disposable piping bags.ĭraw a credit card size rectangle on a piece of paper and position it vertically. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment.

Refrigerate until quite firm.įor the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Remove from the heat, add the cherries and leave to cool. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Turn out onto a wire rack to cool and peel off the parchment.įor the filling, drain the jars of cherries, reserving the juice. Turn the mixture into the prepared tins.īake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Carefully fold in the sifted flour and cocoa powder. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.īreak the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl.

Mary berry recipe for black forest gateau