White Forest Cake
By: pepsakoy
Published: Tuesday, December 1, 2009 - 12:58am

Ingredients




The cake base (vanilla sponge) :
100 grams sifted self-raising flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large egg, seperated
110 grams caster sugar
1 teaspoon vanilla
50 ml milk
30 grams butter,melted
The cherry filling :
2 *395g cans black cherry filling
2 tablespoons kirsch
The cream topping :
2 cups whipping cream, chilled
30 grams caster sugar
1 teaspoon vanilla
2 tablespoons kirsch

Preparation

1 Make the base, line the 8" cake tin with parchment paper.Preheat the oven to 350f. Sifted together the flour, baking powder and salt into a bowl. Beat/whisk the egg white at a high speed of a mixer until foamy, the gradually add sugar, few tbsp at a time, then continue to beat until a peak stage. Add the yolk, one at a time, to the white and beat until the mixture have reached a ribbon stage. 2 Add the vanilla and mix to incorporate. Divide the flour mixture into few portions and add a portion at a time into the egg mixture using minimum speed. Mix until just combined, then slowly and gently pour the warm mixture of milk and melted butter into the batter. Now using spatula to gently fold everything until incorporated. Pour the batter into the prepared tin and bake for 25-30 minutes until the top springs back when touched. Cool on a wire rack for 5-10 minutes before turning it out to cool completely. 3 Make the cherry filling, mix the cherry with the kirsch in a bowl and set aside. 4 Make the cream topping, beat the whipping cream with the sugar, vanilla and kirsch until peaked. 5 To assemble : Slice the cake into 2 layers. Spread about 1/3 of the cream topping over the bottom layer ,then top with half of the filling. Place the top layer over and cover the cake with most of the remaining topping (save some for a decoration on top which will protect the filling from leaking/dipping to the side). 6 Use the rest of cream topping to decorate the top around the cake.Then place the rest of the cherry filling on top. Chill for a few hour/overnight before slicing and serve.

About


This cake has the same concept of Black Forest Cake in that Kirsch, a clear fruit brandy, is used. The difference is a vanilla sponge cake base is used in White Forest Cake instead of a chocolate cake base.

Comments:
Sarah Donnell

Hi, I noticed that "difference" is misspelled in the About section. I couldn't edit since the recipe is locked. The cake sounds delicious!
Mariam

What you were asking for.