By
What’s not to love about this White chocolate and almond black
forest cake! A seriously impressive large cake that will feed a crowd –
make the cake in advance, wrap and freeze ahead – then fill at the last
minute.
SERVES 15
PREP 30 MINS
COOK 45 MINS
PREP 30 MINS
COOK 45 MINS
For the cake:
350g unsalted butter, at room temperature
350g golden caster sugar
6 large eggs
400g self-raising flour
100g ground almonds
200g white chocolate, grated
150ml soured cream
For the decoration:
300g white cooking chocolate, broken into squares
1tsp vegetable oil
Fresh cherries
For the filling:
4tbsp kirsch
850g can pitted black cherries, drained (we used Cooks &Co)
600ml double cream
500g Greek yogurt
1tbsp vanilla bean paste
50g icing sugar, sieved
1tbsp sparkle dust (Asda)
What you need to do:
- Heat the oven to 170 C, Gas 3. Grease and line. 2 x 23cm round cake tins,
- Cream the butter and sugar together, until pale; gradually mix in the eggs, then fold in the flour, almonds, white chocolate and soured cream.
- Spoon half the mixture into each of the cake tins and bake for 45 minutes, until risen and firm. Remove from tins and cool on a wire rack.
- Slice each cake in half horizontally. Wrap in cling film and freeze.
- To make chocolate curls; melt the white cooking chocolate in a bowl over simmering water with the oil. Tip into a margarine tub and chill for at least 1 hour.
- To make the curls, tip the block of white chocolate onto a parchment lined tray. Drag a cheese slicer over chocolate to create huge curls. Alternatively, use a large knife.
- To serve; defrost cake for 2 hours. Whip the cream until softly peaking, fold in the Greek yogurt, vanilla bean paste and icing sugar.
- Put one cake layer on cake stand, drizzle over 1tbsp kirsch. Spoon over ¼ of vanilla cream and scatter with 1/3rd cherries.
- Repeat twice. Spread remaining cream on top. Carefully lift choolate curls over cream to decorate, sprinkle with sparkle dust and finish with fresh cherries.
Per serving: 865 cals, 58g fat (33g saturated), 72g carbs
