It is a perfect mixture of light whipped
cream, delicious cherries and shortcrust
chocolate: Black Forrest Gateaux is one
of the most famous cream cakes in the
world. However, for Master Confectioner
Siegfried Brenneis from Mudau-Schloßau
near Eberbach and cooperation partner of
GELITA AG, its making is always a creative
challenge, especially when he is taking part
in competitions such as the Black Forrest
Gateau Festival in Todtnauberg and others
where he has accumulated many prizes.
“For me, GELITA® Leaf Gelatine is indispensable
to the recipe as it helps to maintain
the form of the cherry brandy cream”
says Brenneis. “At the same time it produces
a fluffy and light cake. The cream can be
formed in such a way that, on cooling, it can
be removed without the cake, or desserts,
falling apart.” His tip: the dissolved gelatine
should not be allowed to get too hot otherwise
the cherry brandy cream will melt and
the cake will become too compact.
A special cake he makes is heart-shaped
– very appropriate for occasions such as
Mother’s Day.
The recipe:
Black Forest Gateau in heart form
Shortcrust pastry base:
30 g confectioner’s sugar
60 g butter
90 g wheat flour
1 egg yolk
1 pinch of salt
Juice of ½ vanilla pod
Place all the ingredients in a baking bowl
and process rapidly to a smooth dough.
Wrap the dough in foil and allow to cool
for 30 minutes before rolling it out to form a
28 cm (11”) diameter base that is then placed
in a ring form lined with baking paper. Pierce
several times with a fork and bake in an oven
for about 10 minutes at 180 °C.
Chocolate filling:
200 g sugar
150 g wheat flour
25 g cocoa powder
60 g wheat powder
3 g baking soda
8 eggs
Beat the eggs and sugar to a foam for
approx. 15 minutes. Mix the wheat flour,
cocoa powder, wheat powder and baking
soda, sieve and mix into the mass. Place the
mass in a heart-shaped form (28 cm /11”
diameter) and bake in the oven for about 30
minutes at 180°C.
To coat:
50 g cherry jam
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Cherry filling:
500 g braised sour cherries
250 g sour cherry juice
50 g sugar
40 g wheat powder
10 g cherry brandy
Heat the cherry juice and sugar to boiling. Mix
the wheat powder and some cherry juice and
add to the boiling juice while stirring. Once it
has attained a pudding-like consistency, add the
sour cherries and the cherry brandy. Remove
the pan from the stove and allow to cool.
Cherry brandy cream:
1200 g whipped cream
100 g confectioners’ sugar
100 g cherry brandy
8 leaves of GELITA® Gelatine
Place the gelatine in cold water and allow to
swell for at least 5 minutes. Squeeze out well,
add to a pan and mix in the cherry brandy and
confectioners’ sugar.Mix in a small portion of
the whipped cream, stir and add the rest.
Decoration:
150 g sliced semi-bitter couverture
20 sour cherries
Finishing off the gateau:
Cut the chocolate base into three equal
parts. Spread the cherry jam over the pastry
base, layer on the next base and spread with
cream. With an icing bag and no. 10 hole,
form 4 hearts on the surface. Fill the spaces
with the cold cherries and spread the cream
evenly. Place the second base on top, press
down slightly and wet with a little cherry
brandy. Spread another layer of cream, cover
with the third base and add a little more
cherry brandy. Apply the remaining cherry
brandy cream. Divide the gateau into portions.
Apply rosettes around the edge with
the icing bag and garnish with cherries.
Sprinkle the remaining couverture crumbs
onto the center of the cake.
Enjoy!
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