Gâteau de la forêt-Noire(Black Forest Gâteau)- Metric

Black Forest Gateau


Gâteau de la forêt-Noire(Black Forest Gâteau)- Metric

Ingredients:

Gênoise au Chocolat

3 Eggs

3 Egg Yolks

130g Soft Flour( Cake Flour)

30g Cocoa Powder



Sirop au Kirsch

80g Sugar

80ml Water

40 ml Kirsch

Crême Chantilly

600 ml Cream

60 g Sugar

Vanilla Essence

Garniture

250g Griotte Cherries

10g Cornflour(Cornstarch)

100ml Syrup from Griottes

500 ml Black Cherry Preserves

Steps:

1. Mix the eggs and sugar together, and cook over a hot water bath until ribbon stage is reached.

2. Sift the dry ingredients together, and fold dry ingredients into egg mixture in three parts. Fold to incorporate between additions.

3. Pour batter into floured cakes form and smooth. Make sure to create a slight dimple in the center.

4. Bake in a preheated 180°C oven until a toothpick inserted in the center can be removed clean. Invert cake onto a cooling rack, removing form, allow to cool completely.

5. Prepare the soaking syrup, and Chantilly cream while allowing your cake to cool.

6. To make the syrup add the sugar, water, and Kirsch into a small saucepan and reduce by half over medium to high heat. Allow to cool.

7. To make the filling, heat the syrup from the griotte in a medium saucepan. Add just enough water to the cornstarch to make a smooth paste. Add paste to the syrup as it begins to boil and stir to incorporate. Allow to cook for one minute, or the starchy flavor has been removed. Remove from heat fold in cherries. Reserve.

8. Remove the crust from the edges of the cake, and cut cake horizontally into three separate layers.

9. Brush bottom layer of cake with syrup. Spread a thin layer of black cherry preserves.

10. Add a second layer of sponge. Brush with syrup, pipe a thin layer of Chantilly cream to form a border, and add a thin layer of cherry filling to fill center of cake.

11. Top with final layer of sponge. Brush with syrup, and allow to soak one minute.

12. Covered cake with thin layer of Chantilly cream to serve as a crumb coat.

13. Finnish cake with a smooth layer of Chantilly cream. Use a crumb scraper on the sides to create thin grooves. Garnish with fresh cherries, and shaved dark chocolate.