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5 from 1 vote

White Forest Cake

Ingredients

  • 230 grams all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 230 grams granulated sugar
  • 160 grams unsalted butter / margarine
  • 7 whole eggs
  • 1 teaspoon vanilla essence

For decoration

  • Sugar syrup or rum or cherry liqueur
  • 250 grams Whipped cream
  • 250 grams Fresh strawberries washed and sliced thinly reserve 4 -5 whole for topping
  • 200 grams white chocolate compound

Instructions

  • Pre heat oven at 180 degrees C
  • In a bowl, mix all purpose flour, baking powder and salt and set aside.
  • Using a stand mixer or electric hand mixer, cream unsalted butter/ margarine and sugar until pale in colour, About 3-5 minutes. If using a wooden spoon this will take a little longer.
  • Add eggs one at a time and add vanilla essence.
  • Add flour mixture and mix for 3 minutes until smooth.
  • Divide the batter equally between three 8″ round tins.
  • Bake at 180 degrees C for 28 -30 minutes or until a toothpick inserted at the centre of the cake comes out clean.
  • Cool cakes completely before frosting.
  • To frost, remove cakes from the tins and remove the parchment paper.
  • On a cake board or wide plate add a small dollop of fresh cream and place the first layer of cake.
  • Using a spoon or pastry brush feed the syrup or rum if using throughout the top surface of the cake layer.
  • Add a dollop of whipped cream and spread with an offset spatula to form an even layer.
  • Place strawberry slices in one single layer then repeat the procedure with the second layer.
  • Once the third layer is placed, feed with syrup and now coat the whole cake with the whipped cream.
  • Using a scraper and offset spatula, cover the surface of the cake until desired results are achieved.
  • Using a grater or potato peeler, shaved the chocolate to get small shavings.
  • Cover the cake with the chocolate shavings.
  • Top with half sliced strawberries.
  • White forest is best served chilled.

Video

Notes

Sugar syrup is made with equal proportions of sugar and water. In a saucepan add water and sugar and get it to a gentle simmer and turn off the heat once the sugar dissolves.