MONIN Premium Black Forest Syrup 700ml

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I have done a recipe that has requested to do it with an 8 inch pan, but I did it with 9. It is not this recipe, but from my experience, if you use an 9 inch pan it will not be as moist and will be more on the dry side. If you want it to be more on the moist side, use the 8 inch pans. I hope this helps.

You can make your own buttermilk. One cup of milk to one tablespoon of vinegar. It will curdle the milk and you have buttermilk. Easier to make your own. Are canned cherries the same as jarred cherries? I’m not sure if in Canada we have cherries with syrup since I’ve only ever seen cherry pie filling

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place drained cherries in a medium bowl, and add to the bowl 1/4 cup Kirsch and 1/2 cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers. When you’re ready to assemble the cake, set aside 12 of the cherries, then put the pastry layer on a cake stand or board. Spread this with a third of the jam, a quarter of the cream and a third of the remaining cherries, then top with a layer of sponge (be gentle as you lift it) and repeat the jam, cream and cherry layers. Repeat again, finishing with the final layer of sponge.

If you’re making the pastry layer, sift the flour and cocoa powder into a mixing bowl and add a pinch of salt. Whisk together, then mix in the remaining ingredients to make a dough. Wrap in clingfilm and chill for 20 minutes. Next time, we are going to double the number of cherries (2 cans) — as is you don’t get many cherries between the layers in each slice. I have made this several times already and it always comes out delicious and very pretty. The sponge is DELICIOUS and can be made into many other deserts, including just eating it by itself. I have 2 identical 8 in baking pans and I weigh the batter in each so it’s equal. I cut off the tops to even them, then cut them in half and I end up with 4 layers of equal height. The only thing that I don’t love about it is how difficult it is to put the chocolate shavings on the side, mine end up falling off and making a mess on the assembly stand. Also my chocolate shavings don’t come out as pretty, more like chocolate dust than chocolate shavings.Awesome recipe. Couldn’t find Kirsch so used a cherry whisky. Only thing I would do different next time is use more of the syrup! I had lots left over. Definitely a keeper. Hi Shiran, what’s the reason for draining the cherries first if they’re going to be soaked in the cherry juice from the can anyway (as described in ingredient list and Step 5) ? Excited to try this recipe tomorrow, but I’m a bit stressed about the use of hot water into the egg mixture. Why hot water? Won’t cold do?

After opening: Keep container closed. Keep cap area clean and free from syrup residues. Do not refrigerate – crystals may form in the liquid at low temperature. Hi Austin. The recipes mentions to place the cake layers in the fridge or for a little while in the freezer before cutting. It would definitely help. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.Hi Shiran thank you for this recipe I am about to make this for a friend’s wedding. I have 25cm tins can you please advise on baking time and measurements. You can use a buttermilk substitute. To make 1 cup of homemade buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes (it will look curdled and that’s fine), then use in the recipe. Hi Ronalyn, you can leave it out, and replace it with more cherry juice. You can read more about it at the above post. Trust me. It’s an amazing recipe. Came out really well following your instructions. Thank you so much Shiran for this wonderful recipe. Many asked for the recipe and have forwarded to all of them. Will make it again. When the microwave pings, add a splash of the milk to the mug and return the jug to the microwave to finish heating. (Another 90 seconds is perfect for skimmed milk. However, it’ll need less time if you’re using coconut, semi skimmed or whole milk, so keep an eye on it).