Gluten-Free Black Forest Cake

Gluten-Free Black Forest Cake
Summary Not available
Diet : Vegetarian
Total time : 1 hr
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Gluten-Free Black Forest Cake

Summary Not available
Total Time1 hr
Course: Dessert
Cuisine: Italian
Diet: Vegetarian
Keyword: 30-60 min
Person: 12
Calories: 559kcal

Materials

  • 9 large eggs seperated
  • 275 g brown sugar
  • 120 g cocoa powder
  • 2 tbsp cherry liqueur for soaking the sponge
  • 2 tbsp cherry compote:
  • 100 g cherries
  • 2 tsps cornflour
  • 2 tbsp cold water

Italian buttercream

  • 300 g sugar granulated
  • 5 tbsp water
  • 3 egg whites
  • 1 tsp vanilla extract
  • 400 g unsalted butter cut into cubes and softened
  • 50 g chocolate shavings to decorate

Instructions

  • Preheat the oven to 180°C /160°C (fan) /350°F /gas mark 4
  • Grease three 20cm sandwich tins and line with parchment paper
  • Using an electric hand mixer, beat the egg yolks and sugar together in a bowl until light and fluffy
  • Gradually add the cocoa powder and mix until it is all incorporated
  • In a separate bowl and using clean beaters, whisk the egg whites until they form stiff peaks
  • Gently fold a quarter of the whisked egg whites into the batter, to loosen it
  • Add the remaining egg whites and gently fold through until just combined
  • Be careful not to overmix as it will knock out the air from the egg whites
  • Divide the batter between the three sandwich tins and bake for 15–20 minutes, or until an inserted skewer comes out clean
  • Remove from the oven and leave the cakes to cool in their tins
  • They will shrink slightly and come away from the edges of the tins
  • If any of the cakes are domed, trim the tops to ensure a flat surface for stacking
  • Make several holes in the cooled sponge with a skewer, then brush some of the cherry juice or liqueur over the top of the cakes
  • Repeat two or three times, until all the juice or liqueur is used up
  • Place the cherries and their juice in a pan and bring to the boil
  • In a small bowl, mix the cornflour with the cold water, then pour into the pan of boiling cherries, stirring continuously to combine
  • Turn the heat down to medium and continue stirring until the mixture thickens and reaches a thick compote consistency
  • Pour into a heatproof bowl and leave to cool
  • For the Italian buttercream pour the sugar and water into a pan over a medium heat and bring to the boil without stirring
  • Allow to boil for about 3–5 minutes until a thick syrup forms
  • Meanwhile, whisk the egg whites in a clean metal bowl until stiff peaks form
  • With the mixer on a low or medium speed, slowly pour the syrup in a thin stream into the egg whites until it is all used up
  • Then add the vanilla extract and continue whisking until cool
  • Once the mixture has cooled, continue whisking and add the butter a cube at a time until it is all incorporated
  • The buttercream should be smooth and thick with a consistency similar to whipped cream
  • To assemble take a third of the buttercream and place in a separate bowl
  • Add 2 heaped tablespoons of the black cherry compote and gently fold it in
  • Place the first cake on a cake board or serving plate and spread half of the plain buttercream on top, followed by some black cherry compote
  • Gently place the second cake on top and spread the cherry-coloured buttercream over the top
  • Then place the third cake on top and spread the remaining plain buttercream over the top
  • Pour any remaining black cherry compote on top of the icing and sprinkle dark chocolate shavings around it

Notes

No extra notes

Nutrition

Calories: 559kcal | Carbohydrates: 59g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 54mg | Potassium: 249mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
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