Black Forest Cake
INGREDIENTS:
1 cup water
1 cup honey
1/2 cup applesauce
1 teaspoon vanilla extract
1 teaspoon vinegar
2 cups pastry flour, whole wheat
3/4 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
Syrup
1/2 cup water
1/4 cup honey
2 each lemon slices thin, or orange slices
1/3 cup kirsch wasser
Icing
3/4 cup cashew nuts
3/4 cup water
2 teaspoons vanilla extract
1/2 cup honey
10 ounces tofu firm
3 ounces chocolate (semi-sweet) melted
16 ounces cherries jar, drained, pitted
DIRECTIONS:
1. CAKE: Preheat oven to 350F.
2. Combine liquid ingredients in a large bowl
and whisk well.
3. Sift dry ingredients together and whisk into
liquid mixture.
4. Pour into greased and floured 9" cake tin and
bake for 35 minutes or until springy.
5. Cool cake completely and remove from pan.
6. With a serrated knife, cut cake horizontally
to make 3 thin layers.
7. SYRUP: Combine first 3 ingredients in a small
pot and boil for 3 minutes. Let cool and then add
kirsch.
8. ICING: In a blender, combine cashews, water and
vanilla. Blend till smooth and creamy. Add honey
and tofu and blend again. Set aside 2 c for the
vanilla icing to go on top and sides of cake.
9. To the rest of the mixture, add melted
chocolate and 3 tb of syrup.
10. Blend till smooth. Chill both icings before
using.
11. TO ASSEMBLE: Carefully remove the top two layers
of cake. Brush some syrup onto bottom layer and
spread half of chocolate icing over it. Place the
middle cake layer on top and brush with syrup and
icing.
12. Put down a layer of cherries and dot with a
little vanilla icing to help the top layer stick.
13. Place the top layer on the cherries and brush
again with syrup.
14. Frost top and sides with vanilla icing.
15. Decorate with cherries and pipe rosettes if
desired.
16. Chill several hours before serving.
17. The cake can be kept covered if not being served
till the following day.
18. However, the frosting may discolour after about 3
days.
Black Forest Cake
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