Black Forest Christmas Wreath |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Not your usual Black Forest! You can use your own chocolate cake and frosting recipe if you like. Ingredients:
cake |
2 cups cake flour |
1/2 cup of cocoa powder |
2 cups soft brown sugar |
1 teaspoon salt |
1 heaped tablespoon baking powder |
1/2 cup + 3 tablespoons oil |
1/4 cup syrup |
4 tablespoons brandy |
7 eggs |
1 teaspoon vanilla essence |
1 cup boiling water |
frosting |
pinch of salt |
4 1/2 ounces white chocolate, chopped into small pieces |
3 ounces unsalted butter(6 tablespoons) |
1 1/3 cups confectioners sugar |
1/4 cup of milk |
1/2 teaspoon vanilla extract |
filling |
frosting |
6 tablespoons sugar |
1/2 cup water |
2 teaspoons rum extract |
cherries : maraschino or glaced |
1 can cherry pie filling |
decoration |
frosting |
chocolate sprinkles |
flowers |
leaves |
Directions:
1. Cake:
2. Mix cocoa and boiling water.
3. Set aside to cool down.
4. Sift dry ingredients.
5. Mix in the sugar.
6. Seperate the eggs.
7. Mix eeg yolks, cocoa mixture, oil, essence and syrup.
8. Mix with dry ingredients.
9. Whisk egg whites until stiff.
10. Fold in.
11. Pour into greased ringpan.
12. Bake at 180 degrees C (360 degrees F)for 35 minutes.
13. Turn out on cooling rack and let it cool down totally.
14. Wash ringpan for later use.
15. Cut off 1 1/2 inch of the bottom of the cake.
16. Put cake back into ringpan.
17. With a teaspoon, hollow out the cake to make a trench.
18. Bring 6 tablespoons sugar and 1/2 cup water to the boil.
19. Remove from heat and stir in run extract.
20. Melt white chocolate in a double boiler.
21. Let it cool to room temperature.
22. Sift the confectioners' sugar into a medium bowl.
23. Stir in the milk and vanilla.
24. Add butter and salt.
25. Beat until smooth.
26. Stir in the cooled white chocolate.
27. Set aside until firm enough to put on cake.
28. Brush the syrup into the hollowed cake.
29. With a teaspoon, put and smear some frosting in the hollow out cake
30. Put some pie filling inside.
31. Out cherries in aswell.
32. Cover with Frosting.
33. Smear some of the syrup where the bottom must be put back.
34. The syrup (jelly) will act as a glue.
35. Put the bottom back.
36. Turn out.
37. Decorate with frosting, sprinkles, flowers and leaves
38. Refrigerate to set.
|
|