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GSABO - S2- Ep1 - Recipes

Avontalent's Spicy Black Forest Gateau with Star Anise Cherry Compote

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Sponge:

  • 3 cups milk
  • 8 tbsp butter
  • 2 tsp coffee granules
  • 3 cups flour
  • 8 tsp baking powder
  • 1/2 tsp salt
  • 4 tsp cayenne pepper
  • 1 tsp mixed spice
  • 6 eggs
  • 2 cups castor sugar
  • 3 tsp vanilla extract

Cherry compote:

  • 800g black pitted cherries
  • 400g maraschino cherries
  • 1/4 cup castor sugar
  • 1/2 cup cherry juice
  • 1 tbsp corn starch
  • 1 tbsp water
  • 2 drops almond essence
  • 3 star anise
  • 4 cloves

Chocolate ganache:

  • 300g dark chocolate
  • 1 cup cream
  • 1 tbsp butter

Cream:

  • 4 cups cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract

Garnish:

  • 200g white chocolate
  • 1 pack white fondant
  • 20 rose leaves
  • 200g dark chocolate
  • 50g glace cherries

Preparation method

Sponge:

  • Pre-heat oven to 180 C and spray 4 x 20cm sandwich pans and line bases with greaseproof paper
  • Heat milk, butter and coffee granules until boiling, then set aside
  • Sift dry ingredients excluding sugar
  • Whisk eggs and sugar for approximately 6 mins until light and fluffy, then add vanilla essence
  • Fold in dry ingredients and hot liquid, alternating, until combined
  • Pour equally into 4 x 20cm sandwich pans and bake for 14-15 mins
  • Turn out and cool

Cherry compote:

  • Roughly chop cherries
  • Add the reserved juice and castor sugar and bring to simmer
  • Mix the corn-starch with water and add to the simmering cherries
  • Add spices and simmer for 10 minutes
  • If too thick, slacken with more cherry juice
  • Add the almond essence
  • Cool and remove whole spices before use

Chocolate ganache:

  • Melt the butter, cream and chocolate gently over a low heat
  • Do not over mix

Cream:

  • Whip together to soft peak stage

Garnish:

  • Make mushroom stems with fondant
  • Top each stem with half a cherry
  • Melt white chocolate and pipe dots on mushroom cap
  • Melt dark chocolate and brush onto rose leaves
  • Cool and peel off chocolate leaves

Assembly:

  • Spread half the compote on the first layer
  • Spread with whipped cream (not too close to the edges)
  • Repeat until third layer
  • Cover cake completely with cream
  • Coat the top of cake with chocolate ganache allowing it to drip down sides of cake
  • Decorate with mushrooms and chocolate leaves
  • Crumble the fourth cake layer and bake until crunchy
  • Use as décor, sprinkling around base of assembled cake to imitate sand