Friday, February 25, 2011
I'm so so happy that cherries are getting more affordable here each year. This season (southern hemisphere's), the lowest was RM8.99 for 250gm at Tesco.
I grabbed 4 punnets when I saw it at this price because my mother's birthday was coming up and I want to make her a Black Forest with fresh cherries.
Why use canned ones when fresh ones are available? No doubt it is far far more pricey, but fresh ones still have nutrients in them, it's worth it. And I never scrooge when it comes to baking birthday cakes for family members.
For the cake, I used Rose Levy Beranbaum's chocolate cake base for her Designer Chocolate Baby Grands that doesn't harden in the fridge. I've also used the same chocolate cake recipe for my Chocolate Hidden Banana Cake. And all the cakes turn out lovely and soft, direct from the fridge. I made 1.5 portion of the cake and baked in a 8 inch cake pan. Cut the cake into 3 layers and then I prepared the rest.
I pitted 2 punnets of cherries using a chopstick, as seen here in this post. Then I halved the pitted cherries.
Kept the cherries in the fridge while I whipped the cream. And I also froze a block of chocolate at this point.
As always, I try to use dairy cream, and then stabilized it by using gelatin. I filled each layer with cream and pitted cherries, generously : )
Made a crumb layer, and chilled it.
Then I covered the whole cake with cream.
I looked for my serrated comb....................but it's no where to be seen! Yikes! Comb, please don't treat me like this, please don't. In the end, I used my zigzag jelly knife to comb the cake. The effect was different. The grooves were wider. But then, sigh, had to make do.
Then I piped ugly dots of cream around the cake, top and bottom. Piped small mounds of cream to attach more cherries on the top
I then grated the half frozen chocolate and sprinkled them on the cake. And top each mound of cream with a cherry.
Phew, cake done, and now, in the fridge it goes until it's time for dinner.
Everybody except my eldest brother enjoyed the cake. My eldest brother said, he cake texture is different, like a choc moist cake, he prefers sponge. But the rest felt that this cake taste better than sponge. With a better mouthfeel. The cherries also made the cake very very moist. Cakes with fruits are best chilled for a few hours before serving so that the juices will soak the cake.