My daughter’s favourite cake that I always make for her birthday. This is a slightly changed version since it is made in portions and not in a pie.
- 1 rectangular cake sponge
- 350 g preserved cherries, I used the ones I have frozen in syrup
- 2 large sheets of gelatin
- 400 g whipped cream (milk cream) with 3 tablespoons of sugar
- 2 tablespoons shavings of dark chocolate
- mint leaves, optional
- Chop the gelatin leaves and dip in cold water to soften. Drain and put in a bowl, pour 2 or 3 tablespoons of water and dissolve.
- Strain the gelatin when it is cold and mix carefully with the whipped cream.
- Strain the cherries and store the syrup for use in any other recipe such as salads or sauces.
- Cut the cake into rectangles of 7 cm by 14 cm and open them in half with great care.
- Spread one of the sides of each sponge cake with the cream and smooth with a pastry spatula.
- Distribute cherries on each piece of cake with a pastry pin.
- Cover with more cream.
- Cover with another rectangle of sponge and go over the edges so that the cream is even.
- Cover the surface with cream, I do it with a spoon because I like it to be a little rustic, but it can be done with the manga. Garnish with cherries and sprinkle with grated chocolate and mint sprigs.
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