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GSABO - S2- Ep1 - Recipes

Motshidisi's Triple Layer Black Forest Gateau

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Sponge:

  • 360g cake flour, sifted
  • 30g cocoa powder, sifted
  • 2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 1 pinch salt
  • 450g castor sugar
  • 4 large eggs, room temperature
  • 360g buttermilk
  • 100g butter, melted

Cherry filling:

  • 500g black cherries, pitted
  • 250g maraschino cherries
  • 125ml Kirsch liqueur
  • 100g castor sugar
  • 1 tsp vanilla essence

Dark chocolate ganache:

  • 100g dark chocolate, chopped
  • 90g fresh cream
  • 2 tbsp unsalted butter

Mascarpone cream:

  • 500g mascarpone cream
  • 4-5 tbsp icing sugar
  • 190ml fresh cream

Vermicelli bird's nest:

  • 20g vermicelli noodles
  • 60g dark chocolate, roughly chopped

Assembly:

  • 100g berries and cherries
  • 50g egg-shaped chocolates (speckled eggs)

Preparation method

Sponge:

  • Preheat oven to 180 C
  • Grease and line three 23x7cm round cake tins
  • Beat the eggs and sugar until light and fluffy, then mix in the butter
  • Sift together the flour, cocoa, baking powder, bicarbonate of soda and salt
  • Gently fold the flour mixture into the egg mixture in two additions, alternating with the buttermilk
  • Divide the batter evenly between the three prepared cake pans
  • Bake for 25-30 minutes
  • Let the cakes cool in the pans for about 5 minutes then transfer to cooling rack to cool
  • Once cool, level the cakes

Cherry filling:

  • Place the cherries, liqueur and castor sugar in a saucepan
  • Bring to a simmer for 10 minutes, gently stirring until cherries are soft
  • Add the vanilla essence after removing from the heat
  • Strain the mixture and place the cherries and syrup in separate bowls
  • Brush the syrup over the levelled cakes
  • Allow to cool

Dark chocolate ganache:

  • Place the roughly chopped chocolate in a bowl
  • Place the cream and butter in a saucepan and bring to a simmer
  • Pour the cream/butter mixture over the chopped chocolate
  • Leave covered for a few minutes and then stir until smooth

Mascarpone cream:

  • Whip the cream and icing sugar until thick and silky (do not over mix)
  • Cream the mascarpone cream until smooth
  • Fold in the whipped cream mixture until smooth (do not over mix)

Vermicelli bird's nest:

  • Break the vermicelli noodles into rough pieces by hand
  • Melt the dark chocolate and pour over the noodles, then toss to coat
  • Cover the inside of a small bowl with cling wrap, firmly press the noodles into the bowl
  • Place in the fridge to harden
  • Gently pull out the nest with the cling wrap out of the bowl and gently pull off the plastic

Assembly:

  • Place one layer on cake server
  • Top with a generous dollop of the mascarpone cream filling
  • Evenly scatter half of the cherries over the filling and gently press down into the cream
  • Repeat with a second layer
  • Top with the final layer of cake
  • Spread a thick layer of the ganache on top of the cake, letting it flow down the sides
  • Decorate with the fresh fruit and a sprinkle of icing sugar
  • Place the vermicelli bird's nest on top and fill with a few egg shaped chocolates
  • Let the cake sit in the fridge for 10 minutes before serving