Sunday, April 29, 2012

3. My Favorite Cake

Posted by gymah | at 12:52 PM

assalamualaikum and Hi !

I love to eat. 
I eat almost everything, except rock and sand. haha.
What I like the most is Nasi Kerabu, especially my mom's handmade.
To explain about food, I really don't have enough time to type it. 
So I just jump to my favorite dessert which I really love to eat and I want to make it with my mom and sisters. 
I got the recipe from Google and I found it interesting and easy to do. 
So , check it out. 



Black Forest Cake !

Ingredients

½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling

¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional


Does it looks too delicious to eat ? huwaarghh 

Method

  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  2. Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
  3. With an electric mixer, beat the softened butter with sugar until white and fluffy.
  4. Add one egg at a time, mix well between each egg.
  5. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
  6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
  7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling

  1. Drain cherry pie filling in a colander to remove most of the thickened juices.
  2. Beat the whipping cream with confectioners' sugar until it thickens.
  3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling

  1. Sprinkle each layer of the cake with Kirschwasser.
  2. Place one cake layer on a serving plate.
  3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
  4. Add the second cake layer.
  5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
  6. Add the third cake layer.
  7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Variations

  1. You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.
  2. You may use three cake tins intead of one. In that case the baking time must be shortened.
  3. If cake flour is used, the cake comes out much fluffier (suggested by Andrea, February 2009).

I wish I could make this cake for my mama UMI's Birthday.

Friends, you also can try this recipe. sure you will fall in love with it But remember, don't eat too much. Give me some :P


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