White Forest Pastry ( Cakes and Pastries)
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 117859 times
A delicious dessert of chocolate sponge layered with cream and cherries.
- Slice the vanilla cake horizontally into 3 equal parts. Keep aside.
- Combine the sugar syrup and cherry liquor in a bowl to make the soaking syrup and keep aside.
- Soak the bottom layer of the vanilla cake with 1/3 of the soaking syrup.
- Spread ½ cup of cream on the soaked layer of the cake.
- Put ½ the cherries on top and sandwich with the second layer of the vanilla cake.
- Repeat the steps 3-5 to make 1 more layer on top.
- Soak the topmost layer of the vanilla cake with the remaining soaking syrup.
- Spread the remaining cream evenly on top and at the sides.
- Cut into 4 equal wedges, transfer the wedges onto a cake board and refrigerate for 20 minutes to set.
- To make the white chocolate curls, spread ¼ cup of tempered white chocolate in a thin layer on a clean formica / granite or marble surface using a palate knife.
- With a firm grip on the palate knife and employing a steady amount of pressure, slowly draw the knife in a straight line down the layer of white chocolate. You can use your free hand to help form the chocolate into nice curls.
- Garnish the circumference of the upper surface and the sides with white chocolate curls.
- Place 2 cherries on each portion and serve.
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