I had fun with this challenge and was so glad I had everything at home. Wanted to make something new but didnt have everything. I need to use up what I have more often, especially now that I am moving. My mother made a large version of this cake for my birthday every year and I have not made one in probably 20 years. Good memories. Enjoy!!Mini Black Forest Cakes
by Nancy
Adapted from Baking is Fun, Volume 1 by Oetker
6 egg yolks
250 ml sugar (1 cup), divided
1 package Oetker vanilla sugar
30 ml hot water (2 Tablespoons)
1 bottle Oetker rum essence
125 ml all-purpose flour (1/2 cup)
50 ml cocoa (1/4 cup)
dash cinnamon
45 ml corn starch (3 Tablespoons)
5 ml baking powder (1 teaspoon)
6 egg whites
Filling:
500 ml whipping cream (2 cups)
45 ml sifted icing sugar (3 Tablespoons)
2 packages Oetker vanilla sugar
Filling:
500 ml whipping cream (2 cups)
45 ml sifted icing sugar (3 Tablespoons)
2 packages Oetker vanilla sugar
Brandy
Cocoa powder
375 ml cherry pie filling (1 1/2 cups)
Preheat oven to 180°C (350°F.) Grease and line with waxed paper the Good Cook Dessert Bar Pan.
Combine egg yolks, 2/3 cup sugar, vanilla sugar, hot water and rum essence in mixer bowl. Beat at high speed until thick and creamy. Pour mixture into the red Good Cook mixing bowl. Sift together the flour, cocoa, cinnamon, cornstarch and baking powder and fold into the egg yolk mixture with Good Cook Silicone Spatula.
In a clean mixing bowl, beat the egg whites with the remaining 1/3 cup of sugar to stiff peaks. Fold into the egg yolk mixture. Turn batter into prepared dessert bar pan.
Bake on lower oven rack for 15-20 minutes or until toothpick inserted in centre comes out clean. Remove immediately from pan. Remove waxed paper and let cool completely.
Slice cake in half and drizzle bottom with brandy. Place the cake in a serving glass.
Filling: Beat cream in a mixing bowl to soft peaks and gradually add the sugars, beating to stiff peaks.
Spread the pie filling on the bottom of the cake and pipe the cream onto the cake. Place the cake top, on the cream. Pipe the top with the cream and place a cherry from the filling as a decoration on the centre. Dust with cocoa powder.
Cocoa powder
375 ml cherry pie filling (1 1/2 cups)
Preheat oven to 180°C (350°F.) Grease and line with waxed paper the Good Cook Dessert Bar Pan.
Combine egg yolks, 2/3 cup sugar, vanilla sugar, hot water and rum essence in mixer bowl. Beat at high speed until thick and creamy. Pour mixture into the red Good Cook mixing bowl. Sift together the flour, cocoa, cinnamon, cornstarch and baking powder and fold into the egg yolk mixture with Good Cook Silicone Spatula.
Bake on lower oven rack for 15-20 minutes or until toothpick inserted in centre comes out clean. Remove immediately from pan. Remove waxed paper and let cool completely.
Slice cake in half and drizzle bottom with brandy. Place the cake in a serving glass.
Filling: Beat cream in a mixing bowl to soft peaks and gradually add the sugars, beating to stiff peaks.
Spread the pie filling on the bottom of the cake and pipe the cream onto the cake. Place the cake top, on the cream. Pipe the top with the cream and place a cherry from the filling as a decoration on the centre. Dust with cocoa powder.
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