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LOCATION: Recipes >> German >> Blackforest Cake 02

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Black Forest Gateau

3 large eggs
4 1/2 oz caster sugar
3 oz plain flour
1/2 oz cocoa powder
1 425g/15oz can black cherries
2 tsp arrowroot
1 pint double cream
2-3 tbsps kirsch or brandy
3 Cadbury's Flakes

Beat the eggs and sugar together until very pale and very thick
and the beater leaves a trail when lifted. Sift the flour and cocoa
together twice and fold into the egg mixture. Pour into a greased
and lined 23cm/9" round deep cake tin.

Bake in a preheated moderately hot oven (190C/375F/GM5) for about
30 mins or until firm to the touch. Cool on a wire rack.

When the cake is cold cut it into three layers. Drain the cherries,
reserving the can syrup. Mix 1/2 pint of the syrup (adding water
if necessary) with the arrowroot in a saucepan and bring to the
boil, stirring. Simmer until thickened and clear.

Halve the cherries, remove the stones (pits) and add them to the
pan, reserving a few for decoration. Cool. Whip the cream until

Place the bottom cake layer on a serving plate and spread with half
the cherry mixture and another layer of cream. Cover with the second
cake layer. Sprinkly with the kirsch or brandy, then spread over
the remaining cherry mixture and another layer of cream. Put the
top layer of the cake carefully on the cream.

Reserving a little cream for decoration, spread the remainder over
the top and sides of the cake. Make a decorative pattern on the
top. Flake or grate the chocolate and press most of it onto the
sides of the cake. Pipe the reserved cream in whirls on top of
the cake and decorate with the remaining chocolate and reserved

Leave the cake for 2-3 hours before serving.

(Serves 8-10)


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