BLACK FOREST CAKE
EGG -4 LARGE
SUGAR - 8 TBSP
BAKING POWDER -1 TSP
COCOA POWDER -2TBSP
ALL PURPOSE FLOUR -6 TBSP ( I USED 8 TBSP)
VANILLA ESSENCE-1 TSP
PREHEAT OVEN TO 180 DEGREES
MIX ALL DRY INGREDIENTS TOGETHER
BEAT EGG AND SUGAR IN A LARGE BOWL ON HIGH SPEED TILL TRIPLED IN VOLUME-ABOUT 7 TO 10 MNTS,ADD VANILLA ESSENCE ,ADD 1/2 OF FLOUR MIXTURE AND FOLD GENTLY ,REPEAT WITH REMAINING FLOUR ,UNTIL ALL FLOUR HAS DISAPPEARED,
POUR TO CAKE PAN AND BAKE AT 180 C FOR 25 MINUTES ,
FOUR CREAM FROSTING
FOSTER CLARK'S WONDER WHIP -4 SACHET
LIQUID WHIPPING CREAM(PUCK CREAM) -1 CUP
VANILLA ESSENCE -1TSP
IN A LARGE BOWL POUR CREAM ,ADD DREAM WHIP AND VANILLA ,BEAT ON HIGH SPEED TILL FLUFFY.
LIBBY'S COCKTAIL MIXED FRUIT -1 SMALL CAN
CHERRIES- 15
Syrup:
1/4 cup sugar
1/2 cup water
vanilla essence 1 tsp
Bring the sugar and water to a rolling boil, stirring until the sugar has dissolved. pour vanilla,cover and allow to cool. {Can be stored in the fridge in an airtight container for up to a month}
Assembling the cake:
Split the cake horizontally to get 2 layers. Sprinkle both sides of each layer with the syrup, and reserve on platters. Place the bottom layer on the serving platter.
Reserve about 1/2 the cream for the topping and frosting. Take a third of the remaining cream and spread over the bottom layer. Distribute cocktail fruit over the cream,
Put about 1/2 a cup of cream in a piping bag to make rosettes on top if desired. Frost the top and sides of the cake with the remaining cream. Cover the sides with grated dark chocolate. Pipe rosettes on top, sprinkle chocolate flakes in the centre, and place cherries on the rosettes. Chill until ready to serve,.
