Isa sa mga paboritong bilhin ang Black Forest sa mga
kilalang bakeshop sa Pinas. Nais mo bang matutong gumawa nito. Heto ang paraan
sa paggawa ng isang masarap na Black Forest Puff Pastry.
Puff Pastry made with:
4 oz. ( 1c) flour
Pinch of salt
Squeezed lemon juice
Water to mix
4 oz. butter ( or buy 8 oz frozen puff pastry)
For the cakes:
3 large eggs
4 oz. castor sugar
¼ tsp. vanilla essence
2 ½ oz. self-raising flour ( or plain flour with ½ teaspoon
baking powder)
1 level tbsp. cocoa
1 tbsp. hot water
For the filling:
1large can black cherries
2 level tsps. Arrowroot or corn flour
½ pint thick cream
3 tbsps. Brandy or cherry brandy
2 oz. castor sugar
For the decoration:
½ oz. plain chocolate ( optional)
Paraan ng Pagluto:
Make the puff pastry and roll out into an 8-9 inch round.
Prick this lightly and bake above the center of a hot to a very hot oven,
450-475 F, gas mark 7-8, for approximately 15-20 minutes until crisp and brown.
Lower the heat after 10 minutes to moderately hot so the pastry does not become
to brown.
Whisk the eggs, sugar and vanilla essence until thick. Sieve
the flour or baking powder with the cocoa twice so it is very fine. Fold into
the egg mixture carefully, then fold in the water. Divide between two 7-8 inch
greased and floured sandwich tins. (i.e., If you have baked a 9 inch circle of
pastry, circle is only 8 inches, use a 7-inch tin.) Bake above the center of a
moderate oven, 350-375F, for 12-15 minutes
until firm to touch. Turn out and cool. Drain the syrup from the canned
cherries. Measure this. You need 12 table spoons ( 1 cup). If inadequate, add a
little water. Blend the arrowroot or cornflour with the syrup.
Put into a saucepan and boil until thick and clear. Mix with
the stoned cherries and allow to cool.
Trim the edges of the puff pastry. Put on the serving plate.
Whip the cream until it holds its shape, fold ½ tablespoon brandy or cherry brandy
and the sugar into this. Spread about a quarter of the cream and half the
cherry mixture over the center of the puff pastry. Leave a small round rim
around the outside.
Sprinkle both halves of the sponge with the remaining brandy
or cherry brandy. Lift one-half on the pastry. Spread with cream and all the
rest of the cherry mixture. Top with the second sponge. Put the remaining cream
itno a piping bag with a small icing rose and pipe all over the top of the cake
and over the edge of the puff pastry, leaving the sides of the cake plain. This
must be very neat otherwise, the cake looks overdecorated. Complete by grating
chocolate over the top, if liked. Serves 7-8.
Recipe source: Delicious Desserts ni Irma Contreras Yu
Image source: Violetexperience.com
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