Place in the fridge for minimum 2 hours, then cut into 12 slices and enjoy! Finish off by decorating the top with the reserved cherries and a grating of chocolate. Feel free to spread with a palette knife, use a piping nozzle or simply spread the frosting 'roughly'.Then remove from the fridge and spread the remaining frosting all over the cake. Crumb coat the entire cake with a thin layer of frosting and place in the fridge for 30 minutes to firm up. Brush more cherry syrup on the top cake layer, again, be generous, and make sure you reach the edges too with the syrup! Finish off by adding the third cake layer. Carefully place the next cake layer on top of the frosting and repeat by brushing cherry syrup all over the surface, adding the second half of your soaked cherries and another ¼ of your frosting mixture. Then take a spatula and spread ¼ of your frosting mixture all over the cherries. (I cut my cherries in half but you can leave yours whole if you wish). Arrange the first half of the cherries all over the first cake layer. Brush all over the surface and right up to the edges. Start by placing the first layer of your cake on a plate and brush generously with the cherry syrup. Add remaining whipped cream, and gently fold until the mixture is combined. Add half of the whipped cream to the gelatin mixture stir until smooth using a spatula. Be careful not to over whisk as your cream will become too stiff and resemble butter! Using the whisk attachment, whisk until stiff peaks form.Using a mixer, add the fresh cream, kirsch and vanilla extract. Transfer the gelatin mix to a large bowl and set aside. (You may need to pop the gelatin mixture in the microwave for 15 seconds to loosen if it has set too soon.) Once the mixture resembles pudding mixture in thickness, add the gelatin mixture and whisk to combine and the mixture is nice and smooth. In a medium saucepan, add the cornstarch and sugar with the 2 cups of milk and whisk over a medium heat. Use a small bowl and add the gelatin and 6 Tbsp milk. Place the cherries on a plate and sort through them to pick a dozen or so nice ones for decorating the top of the cake if you're not using fresh cherries for the decoration, and divide into 2 equal portions.Add the liquid used for soaking the cherries in the cherry syrup. Place the ½ cup of sugar and ½ cup reserved cherry juice in a medium size saucepan and under a medium heat, stir until the sugar dissolves.Add the drained cherries to a bowl and pour the kirsch all over the cherries and let steep for about 30 minutes.Using a serrated (like a bread knife), slice the cake into 3 equal layers as the photo.Transfer the cake IN the pan on to a cooling rack and let rest for 15 minutes then carefully turn out from the pan, upside down on to a cooling rack and leave until completely cooled.Test the center with a skewer to make sure the cake is done. Transfer to your greased and floured cake pan and place in oven for about 40 minutes.Add the melted butter and using a spatula or large spoon, gently fold the mixture until combined. In a separate bowl, sieve the flour, salt, cornstarch and cocoa powder.In a large mixing bowl, add the sugar and eggs, beat of a medium speed until tripled in volume, see photo.Grease and flour a deep 9 inch round baking pan.
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