I found some time for a blog again after a long hiatus and since it’s the season, I made something with fresh cherries. I wanted to create something creamy, with a cake batter and a milky flavor. I took a milk-slice as a model, but I wanted to make it fresh and summery. Black Forest Cake Sandwich Bars are such a summer version of a milk-slice along with the fruit. They consist of sponge cake batter, heavy cream, cream cheese and powdered milk filling, and fresh cherries. I used black cocoa for the sponge cake batter to create a nice contrast between the batter and the filling. You first bake the cake in a large baking pan and then cut it in half to make two smaller sheets, as this cake involves cake on the bottom as well as the top. The filling is my to-go filling, with heavy cream and cream cheese, but I also added vanilla and powdered milk to give it a bit of a milky taste, so it resembles a milk-slice. When assembling the bars, the filling shouldn’t be very runny and the edges of the cake should be covered with something hard or in the exact shape pf a baking pan so the filling doesn’t ooze out. With juicy cherries, this really is a delicious refreshing summer dessert.
- Cake:
- 6 eggs
- 8 tablespoon crystal sugar
- 2 tablespoon oil
- 3 tablespoon black cocoa
- 10 tablespoon all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- Filling:
- 700 g fresh cherries
- 300 g heavy cream
- 200 g cream cheese
- 10 teaspoon powdered milk
- 7 tablespoon icing sugar
- 1 teaspoon vanilla extract
- 15 g gelatin powder
- 3 tablespoon water
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Cake:
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Separate the egg whites from the yolks.
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Beat the egg whites with a pinch of salt until fluffy and not liquid anymore.
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Beat the egg yolks with the sugar, add the oil and cocoa.
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In another bowl, mix the flour with the baking powder.
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Add the flour mixture and the egg white mixture alternately to the egg yolk mixture.
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Pour the batter onto a baking pan covered with baking paper and bake at 200 degrees for about 5 minutes, or until a toothpick inserted comes out clean.
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Once baked, turn the cake over so that the paper is on top. Slowly remove the baking paper from the cake. After all the paper is 'peeled off', turn the cake back over.
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Cut the cake into two equal halves. It is best if you divide the cake into halves that will fit exactly into the smaller baking pan so that the filling does not ooze out.
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Filling:
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Wash and pit the cherries.
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Whip the heavy cream.
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Add cream cheese, powdered milk, icing sugar and vanilla extract, beat again on low speed.
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Prepare the gelatin as directed. Heat until the gelatin dissolves, then stir in a few tablespoons of the mixture. Pour the gelatin mixture into the rest of the mixture.
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Fold the pitted cherries into the filling, stir gently.
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Set the filling aside, stir occasionally, for about an hour to set slightly.
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Put half of the cake into a smaller baking pan - if you don't have one, wrap the perimeter of the cake with something sturdy (e.g. cake edge foito create a barrier and prevent the filling from oozing out.
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Pour the filling over the cake.
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Place the other half of the cake on top of the cream and press down slightly.
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Place in the fridge to set, preferably overnight.
- Baking pan - 30 x 43 cm
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