AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Monday, February 11, 2008

German Black Forest

This is a twist to the normal blackforest. This is a cross between a black forest and a blueberry cake.
















Sponge cake:

(You cake use any chocolate sponge cake. I have the very easy non-failure chocolate optima sponge cake recipe in my blog but nevertheless, here's another sponge cake recipe:

Sift the flour together:
(A)
125 gm. cake flour
1/2 tsp. baking powder
1/4 tsp. bicarbonate of soda
75 gm. sugar
1/4 tsp. salt

(B)
80 gm. egg yolks (About 4 eggs)
50 gm. cornoil
50 gm. fresh milk
35 gm. cocoa powder + 70 gm. hot water

(C)
160 gm. egg white
80 gm. sugar
1/4 tsp. cream of tartar

(D)
300 gm. whipped cream - whipped
1 tin or dark pitted cherries - drained
200 gm. Blueberry pie filling
200 gm. grated / scraped chocolate - for sides

Method:

(1) Combine (B) ingredients together till smooth, add in sifted flour mixture and blend till smooth.
(2) Whisk egg white with sugar and cream of tartar till stiff.
(3) Fold in (1) and (2) then pour into a 9" round tin and bake at 180C for about 35 to 45 mins. or till cooked.
(4) Leave to cool completely then slice into 3 layers of cake.
(5) Spread soem whipped fresh cream on the 1st layer of sponge cake, then spread some blueberry pie filling on top and place some pitted cherries on top. Place the second layer of cake on top and repeat the same process till the 3rd layer cake is on top.
(6) Cream the whole cake with fresh cream.
(7) Spread scraped chocolate for the side and top. Decorate to your desire.
(8) Chill the cake before serving.

Note: this sponge cake is a little harder to make. I will advise new bakers to use the chocolate optima sponge cake recipe.

42 comments:

Anonymous said...

hi

may i know what kind of cream u use to 'cover' your cake?

yochana said...

Hi,

I used non-dairy cream. Value Pride.

rgds

Anonymous said...

YUM! My fav!
rgds-YooLee

Aqua said...

Hi...

Can I have the receipe of this cake?

Anonymous said...

Aunty yochana,
I just curious u bake so much.. Do u have a confectionary shop?

By the way i have a question. How u mix chocolate and whipped cream to make chocolate cream.
I made manytimes all got lumps of chocolate.

Regards,
Geraldine

yochana said...

Hi Geraldine,

I don't have a confectionery. I give away all my bakes.

To mix cocoa powder into the whipped cream, mix some hot water into the cocoa powder, then scoop some of the whipping cream and mix thoroughly then pour all into the balance whip and fold lightly.

Rgds,.

Home Baker said...

This look delicious despite I just finish my lunch :)

Cyndi

chanchao said...

Hellow.
Those cakes look fantastic.
you are really good in baking.
I was wondering, are you interest in Taipei International Bakery Show. It's a big show in Taiwan.
you can see some details in the website:http://www.chanchao.com.tw/webdm/2008/tibs/tibs_edm1227.html

p.s.mine e-mail is chanchaoimc@chanchao.com.tw

Anonymous said...

Aunty yochana,
I melted my chocolate then fold in but it's lumpy..
wow u are so generous to give away so much of yr food :)
it's very expensive when u keep doing n giving.. so nice of u hee :)

Cheers to u! haha!
regards,
Geraldine

yochana said...

Hi Geraldine,

yes I spend a lot on baking and giving away but it's my passion, just can't help it.

If you want to fold in the melted chocolate, make sure your whipped cream is not too cold otherwise the chocolate will set before you could mix properly. Stir in some whipped cream when the melted chocolate is still hot then fold into the rest of the whipped cream.

Rgds

Anonymous said...

Aunty yochana,

hee thanks for teaching me, :) i also bake n give away too.

I learn baking in sch but because i cant stand or walk much so i have to stop going to sch. But i still love to bake.

regards,
Geraldine

yochana said...

Hi Geraldine,

How come you can't stand or walk much? don't worry, baking will cheer you up.

rgds

Anonymous said...

Aunty yochana,

Because.. i got this rare illness. It cause damage to my bones. Now it ok already but may come back anytime. And also because of that my knees are tilted other joints also pain. Soon i going for surgery which means no more baking for 3 to 6mths unless i can start to walk without crutches.

Yes baking is fun i am now making pineapple fillings. tommorrow making the crust then bake. hehe

Regards,
Geraldine

yochana said...

HI Geraldine.

You're such a brave and strong girl. I can feel it while reading your mail...you sound so bubbly and I'm glad you feel that way. Wish all the best in your coming surgery and we will all be praying for your and may god bless you in everyway.

Do have fun in your baking...you won't regret it.

rgds

Anonymous said...

Aunty Yochana,
hehe thanks for yr encouragment. :) thanks for keeping me in prayer.

just curious are u christian too?
hehe nice talking to u... :)
God bless u too!
Regards,
Geraldine

yochana said...

Hi Geraldine.

I'm a Roman Catholic.

rgds

Anonymous said...

Aunty Yochana,
Oh i see :D

Tomorrow i making sugee cookie and pineapple tart haha (part 2)If got the time i wanna make the foochow tradition dessert it's gultinous rice porridge. I dont know how though still looking for recipe. I want to cook for my grandpas during chinese new year.
haha i dont remember the recipe coz they cook for me when i am a kid very young.

Plus i am cantonese so my dad side dont cook that.

God bless,
Geraldine

yochana said...

Hi Geraldine,

Foochow glutinous rice porridge?? Mmm. sounds interesting. I have a Philippino maid who made this dessert last time, then she add in cocoa powder and sugar.

Anyway, all the best for your Part 2.

rgds

Sherry said...

Hi Aunty Yochana,

Would appreciate if you could share the recipe for GERMAN BLACK FOREST CAKE? Can I also add some Kirsch into the cream or sponge?

Thanks - Samantha

Anonymous said...

Hello Aunty,
Happy New Year to you and your family!
I have been brownsing your blog for a while. I admire your talent and always thought you have a bakery. I met Lyn last month when I was in SIN, I asked her about your bakery, she laughed at me and said that you are just a homebaker. I still did not believe her until she told me that she has been to your house. OMG I now admire you even more!!!! A homebaker, your goodies look even better than some bakeries....keep up the good work aunty so we can enjoy your baking virtually!!!

Rgds

yochana said...

Hi anonymous,

Lyn is in my house practically every year since she was a child and her favourite cookie is: checkboard cookies.

Happy New Year to you and your family.

rgds.

KWF said...

Aunty, happy lunar new year to you & family!

May I know where I can find the chocolate optima sponge cake recipe? I tried searching your recipes, is it the Simple Sponge Cake?

Thanks for your help!

yochana said...

hi KWF,

here it is:

250 gm. chocolate sponge mix (optima flour)
4 eggs
70 ml. water
1 tsp. ovalette

70 ml. cornoil

Whisk opetima flour, eggs, water and ovalette until thick and fluffy. about 8 to 10 mins.
Fold in cornoil and then pour into a 9" round tin and bake at 180C for about 40 to 45 mins. or till cooked.

rgds

KWF said...

Thank you so much, aunty! You're so fast!

Anonymous said...

Hi Aunty Yochana,

May I know what knife did u use to slice the cake into 3 layers?

Thank you ~!

yochana said...

Hi anonymous,

I used Victorinox Serrated Knife.

Rgds.

Anonymous said...

Hi,

Thanks for the recipe. I live in US, do you know where I can find the chocolate optima flour in US?

yochana said...

Hi anonymous.

Optima flour in US? Mmm...I hope Valerie and Little corner of mine can help with this question..

rgds

Anonymous said...

Thanks Yochana for replying. I hope your friend can help me to find optima flour. I also learned that there are sponge cake stabilizer. Where can I find it?

I tried your recipe for steam pau. Thanks, I like the texture of the pau, the only thing is my pau is not white as yours in the picture. I don't have hongkong flour, what is that? I use regular all purpose flour, the color is yellowish. Is it why my pau is yellow? Is there any way to fix it?

yochana said...

Hi anonymous,

I guess you must be using all-purpose flour hence the yellowish colour.

rgds

C said...

Thanks Yochana.

Do you know where can I find the Ovalett Sponge Cake Stabilizer?

yochana said...

Hi 'C",

I don't know where you are residing but ovalette is easily available in Singapore and Malaysia. Supermarkets like NTUC do have too.

rgds

C said...

I live in US Yochana. Do you know where can I get it? Thanks.

yochana said...

Hi C,

If you cannot get optima flour, just make the ordinary sponge cake will do.

rgds

Anonymous said...

Hi Aunty,

May I know where to find your non-failure chocolate optima sponge cake recipe?

Thanks,
Lulu

Aunty Yochana said...

Hi LuLu,

To make it easier:

4 eggs
250 gm. optima sponge mix
70 ml water
70 ml. cornoil

Whisk eggs , optima flour and water till thick then pour in cornoil and mix till well combined. Pour into a 9" round tin and bake for 40 mins or till cooked.

rgds

YT said...

Hi Yochana,
Is the cake suppose to rise during baking? My cake remains flat during baking.

YT said...

Hi Yochana,
Is the cake suppose to rise during baking? mine remains flat. Pls advise.

YingYing said...

hey aunty!
i just want to know why aunty said it's difficult to make the sponge? isn't the method the same as basic sponge cake or like the sponge cake in your mango yogurt cake recipe?

Anonymous said...

aunty..do you have your own homemade whipped cream?

Happy Belly said...

Hi
May I ask how do you use chocolate emulsifier? My friend brought a bottle for me from SG and I have no idea how to use it? Will I be able to use it for this recipe? Do I omit the cocoa? It will be nice if you could advise, thanks!

Miss B @ Everybody Eats Well in Flanders said...

Hi Aunty Yochana,
I adapted your recipe and made this black forest cake a while ago. It was very very nice, thanks very much for the recipe!

I had a little problem with the frosting but that was bcos I used dairy whipping cream, nevertheless the cake was fantastic! http://everybodyeatswell.blogspot.be/2013/01/german-black-forest-cake-with-belgian.html