Black Forest Cake with Washington Cherries in Glass
Ingredients
Yield: 4
- 250g Washington Cherry
- 200g U.S. Whipping cream
- 25g U.S. Butter
- ¼ pc U.S. Lemon juice
- 1tbsp U.S. Corn starch
- 20g Brown sugar
- 80g Icing sugar
- 2g Vanilla Essence
- 1tbsp Water
- 120g Sponge cake
Directions
- Remove the seeds from the cherries.
- In a pan, combine sugar and cherries.
- Cook them over low heat for 4 minutes until the cherries are soft.
- Add butter and finish with a cornstarch mixture (water mixed with cornstarch).
- Allow the cherry compote to cool down and store it in the fridge.
- In a mixing bowl, combine whipping cream, icing sugar, and vanilla essence.
- Whip the cream using an egg mixer until it becomes firm and doesn’t fall off.
- Slice or cube the sponge.
- Place the sponge in a glass and add the whipped cream on top.
- Spoon the cherry compote over the cream.
- Repeat steps 9 and 10.
- Garnish with fresh cherries.