WHITE FOREST PASTRY
I remember the first time I ate black forest. It was in a bakery (which is now a giant chain of bakeries) that had opened up close to my place. My mom, bro and me fell in love with it and it is till date, a common favorite for the three of us. My bro has eventually switched over to white forest like my dear husband (who never seems to agree with me when it comes to chocolate; he likes white and I like dark).
I love to bake but I hardly gorge on desserts. What do I do? I still go ahead and bake everything on my I-would-like-make-that wish list but I make versions that Nachiket loves. Even lab rats are given test drugs masked in ways palatable to them which means that my experiments in the kitchen are better off in his favorite flavours! 😛
So, here is my recipe for
White Forest Pastry
- 1 eight inch sponge cake
- 10 ounce jar of Morello Cherries in syrup
- 4 tablespoons kirschwasser (optional)
- 1/8 cup sugar
- Whipped Cream Frosting
- 3 cups heavy whipping cream (double cream)
- 1 teaspoon pure vanilla extract
- 3 tablespoons sugar
- Drain the cherries. Save the liquid.
- Take 1 cup of the reserved cherry syrup in a small saucepan.
- Add sugar and heat until all the sugar has dissolved.
- Take the pan off heat, add 2 tablespoons Kirsch, and let cool.
- Place the whipping cream and the wire whisk in the refrigerator for at least 30 minutes. Then, beat the mixture just until stiff peaks form. Put it back in the refrigerator.
- Cut the sponge cake, horizontally, into two layers. You can use a knife or a Cake Slicer/Leveler
- Turn over the top layer of the cake (so that the inside faces out). Quickly place it on a cake board.
- Brush the cake layer with 1/8 cup of cherry syrup mixture.
- Take 1 cup of whipped cream and spread it on the surface of the moistened sponge cake.
- Place the cherries (cut in halves) evenly over the cream.
- Brush the inside of the bottom half with the rest of the cherry syrup mixture.
- Place the moistened side on the cherry garnished
- Press it gently into place.
- Use another cup of whipped cream and spread it over the top and sides.
- Smoothen the cream using a spatula.
- Use a piping bag and the rest of the whipping cream to garnish the pastry.
- Decorate with fresh cherries and white chocolate shavings.
- Cover and refrigerate the cake for several hours (or overnight) before serving.
Take a dark chocolate cake instead of plain sponge cake; you have black forest pastry ready!