White chocolate black forest cake desserts recipes
Ingredients
Melted butter, to grease
200g roasted macadamias
180g butter, at room temperature
155g (3/4 cup) caster sugar
2 teaspoons vanilla essence
200g white chocolate, melted
3 eggs
200g (1 1/3 cups) self-raising flour
75g (1/2 cup) plain flour
390g (1 1/2 cups) Greek-style natural yoghurt
20 fresh cherries, stems intact
1 egg white
2-3 tablespoons caster sugar, extra
900ml thickened cream
45g (1/4 cup) pure icing sugar
1 teaspoon vanilla essence, extra
White chocolate curls (see tip), to decorate
Spiced cherries
500g fresh cherries, stems removed
100ml Frangelico liqueur
1 cinnamon stick
6 whole cloves
6 cardamom pods
60ml (1/4 cup) water
2 strips orange rind
55g (1/4 cup) caster sugar
White chocolate black forest cake desserts recipes
Method
Step 1
Preheat oven to 160°C. Brush a 22cm (base measurement) round cake pan with melted butter. Line with non-stick baking paper. Process the macadamias in a food processor until finely crushed.
Step 2
Use an electric beater to beat butter and sugar in a large bowl until pale and creamy. Beat in the vanilla and white chocolate until smooth. Add eggs, 1 at a time, beating well after each addition. Mix combined flour and macadamia in a bowl. Fold the macadamia mixture and yoghurt, in alternating batches, into egg mixture until just smooth. Spoon into the prepared pan and smooth the surface. Bake for 1 hour 35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
Step 3
Meanwhile, to make the spiced cherries, place cherries, Frangelico, cinnamon, cloves, cardamom, water and orange rind in a saucepan. Simmer, covered, over low heat for 3-4 minutes. Stir in sugar. Uncover. Simmer for 5 minutes or until cherries are just soft. Set aside to cool completely. Remove stones.
Step 4
Line a baking tray with non-stick baking paper. Reserve 5 cherries. Lightly whisk egg white in a small bowl until frothy. Lightly brush 1 remaining cherry with egg white. Sprinkle with extra caster sugar to coat. Shake off the excess and place on prepared tray. Repeat with the remaining cherries. Set aside to dry.
Step 5
Beat cream, icing sugar and extra vanilla in a bowl until soft peaks form. Drain the spiced cherries, reserving syrup. Discard spices and orange rind. Cut the cake horizontally into 4 layers. Place 1 layer on a serving plate. Spread with one-quarter of cream mixture. Top with one-third of the spiced cherries, pressing gently. Continue layering with remaining cake, cream mixture and spiced cherries, finishing with cream mixture. Top with frosted cherries, reserved fresh cherries and white chocolate curls. Serve with reserved cherry syrup.
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