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Square cut black forest gateau9/12/2023 ![]() Non-dairy cream (I used the coconut cream from a really good quality tin of coconut milk and mixed it with 3 tbsps of icing sugar) It’s no wonder really, that in the all-encompassing cake world it’s considered an immortal.Ĥ20g raw sweet potatoes (peeled and cut into small pieces)ġ00g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)ģ0 fresh black cherries (halved and pitted) This black forest gateau is really easy to make and rewards you with beautifully moist chocolate sponge layers which are thinly spread with cherry jam, wrapped in a duvet of whipped cream, topped with fresh, ripe cherry halves and finished with a generous dusting of grated dark chocolate. The cream for this black forest gateau is simply made from coconut cream that’s been mixed with icing sugar, but if you don’t have a problem with dairy you could just use whipped double cream. Whereas once I would have given them a wide berth, now I’m willing to try making them myself and it’s really opening my eyes to a lot of recipes. I used my standard sweet potato based chocolate sponge for this black forest gateau because it makes a gorgeous, moist, rich cake which works really well with the sweet ripe cherries and the whipped cream. I think the advent of a number of non-dairy creams that are now available on the market has really expanded my appreciation of creamy things, such as stroganoffs. However, if you’re fine with a small amount of fructose it’s full steam ahead! Equally, this black forest gateau would also be delicious if you replaced the cherries with another type of low FODMAP fruit, such as 220g of fresh blueberries, fresh clementine slices, 100g of passionfruit, or 250g of pomegranate seeds. ![]() Therefore, you only need to avoid this recipe if you’re really sensitive to fructose. Now according to the Monash app, a serving of 3 cherries per portion (21g) is only a yellow traffic light for fructose and is green (and low FODMAP) for all of the other FODMAP categories. Very much so indeed! So, when my Mum gave me a punnet of perfectly ripe fresh cherries that needed to be used up I figured I’d have a bash at making a version of black forest gateau that I could actually enjoy. However, I am a fan of chocolate and fresh cherries. I’ve never liked dairy cream either, so the thought of eating a cake that’s so heavily dosed with thick whipped cream has never really floated my boat. I think it’s because it seems like such a 1980’s dessert. Decorate with mint leaves and decorative flowers, if using, before serving.įor more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.I have to be honest, I’ve never been a big fan of black forest gateau. To decorate: Sprinkle over the dark chocolate curls and top with the remaining blueberries and blackberries.ġ5. Top with the final piece of small sponge.ġ4. Spread with more cream and top with a layer of blueberries and blackberries. Top with the second piece of smaller sponge.ġ3. Spread with more cream and top with more blueberries and blackberries. Top with more cream and then sit the bottom half of the smaller sponge on top.ġ2. Top with the top half of the larger sponge, pressing down gently to adhere. Arrange some blueberries and blackberries over the cream in an even layer.ġ1. Spread about one-quarter of the cream over the top of the sponge on the cake stand. Whip the cream with the icing sugar and vanilla extract in a large mixing bowl until semi-stiff peaks form.ġ0. For the filling: Toss the blueberries with the lemon juice and caster sugar in a mixing bowl. Drizzle each sponge piece with some kirsch.Ĩ. Split the smaller sponge into three pieces, cutting carefully through the sponge. Horizontally split the larger sponge in half, placing the base piece on a cake stand. Once cool, turn out from their tins and trim their tops flat with a serrated bread knife, if needed.ħ. ![]() When ready, remove to wire racks to cool.Ħ. ![]() Bake for 20-30 minutes, rotating the tins halfway through, until risen and springy to the touch a cake tester should come out clean from their centres. Divide between the prepared tins, smoothing the tops with the back of a damp tablespoon.Ĥ. Beat together the ingredients for the sponges, apart from the kirsch, in a large mixing bowl until smooth, about 3-4 minutes.ģ. Grease and line a 20 cm | 8" square cake tin and a 15 cm | 6" square cake tin with greaseproof paper.Ģ. For the sponges: Preheat the oven to 180☌ (160° fan) | 350F | gas 4. ![]()
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