2 minute read
Food & Drink
Food & Drink Cooking... with Martha Legg
Black Forest Gateau (with a nod to Mary Berry)
So, back to the Seventies, and I decided to make a black forest gateau. I have never made one before, and I am not known for my sponge cakes! I used cherry pie filling and mixed the cornflower in it, which may have been a mistake when it came to assembly! I was in my teens in the Seventies and got married in ’78. If you went out for a meal then, it was always melon or prawn cocktail for starters and a black forest gateau for dessert. We used to go to what was the Dormers in Wimborne, (the Olive Branch) and often had gammon steak or scampi as a main. We thought we were so posh!! So, this didn’t turn out quite like I expected. To quote a certain Paul Hollywood. The texture of the sponge is good, but needs to have risen a bit higher. The layers are not well defined and all in all it’s a bit messy! So, not star baker this week!!
Ingredients 6 large free-range eggs 150g caster sugar 100g self-raising flour, sifted 50g cocoa powder, sifted For the filling and topping 500g black cherries tinned and add brandy 2 heaped tbsp cornflour 750ml whipped
Method Preheat the oven to 180C/160C Fan/Gas 4 Grease two 23cm round baking trays and line the bases Break the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail. Carefully fold in the sifted flour and cocoa powder. Put mixture into the prepared tins. Bake for 25-30 minutes, the sponges should be risen and beginning to shrink away from the sides of the tin. Leave to cool Drain the cherries, reserving the juice. Chop the cherries roughly into quarters. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Remove from the heat, add the cherries and leave to cool. Refrigerate until quite firm. Whip the cream to soft peaks. Divide the cream in half, setting aside one half for the sides and top of the cake. Cut each sponge into 2 layers using a long sharp knife. Divide the cherry mixture into thirds. Spread one third of the cherry mix over the sliced sponge. Divide one half of the cream into thirds and spread one third over the cherry mix. Top with another sponge layer and continue until you have three layers of cherries and cream. Top with the final sponge layer. Decorate as you choose.
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