Black Forest Slice
- Level:
-
Medium
- Shelf life:
-
3 Days in refrigerator
- Conservation:
-
13-15°C
Chocolate Sponge
Ingredients: Chocolate Sponge
-
600 gcake flour
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120 gcocoa powder
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840 gsugar
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12 gbaking powder
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240 gbutter
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720 gmilk
-
6 geggs
Preparation: Chocolate Sponge
Method
1 Crumb the dry with the butter by hand. Add milk & eggs-beat well. Bake at 145C
Cherry Compote
Ingredients: Cherry Compote
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1000 gFrozen Sour Cherries
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500 gsugar
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3 gCitric acid
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250 gwater
Preparation: Cherry Compote
Method
1 Ring all to a boil and cook for 1min
2 Cool and strain cherries from syrup
3 Use cherries to garnish and syrup to soak sponge
White Chocolate Cream
Ingredients: White Chocolate Cream
-
550 gmilk
-
700 gVHP Signature White Chocolate
-
750 gwhipping cream
-
9 gGélatine
-
2 gVanilla
Preparation: White Chocolate Cream
Method
1 Warm Milk & Vanilla, melt in hydrated gelatine
2 Pour Hot mixture over chocolate and emulsify
3 Cool slightly and fold in semi whipped cream
4 Cool & set
5 Whip before use
Assembly
Method
1 Soak Sponge with cherry syrup
2 Pipe whipped White chocolate cream and decor with cherries & chocolate shavings