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KATHI Cake Mix, Black Forest, with Grated Dark Chocolate
KATHI Cake Mix, Black Forest, with Grated Dark Chocolate
14.6 oz
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About
Ingredients
Baking Mix: Sugar, Wheat Flour, Wheat Starch, Emulsifiers (Acetic Acid, Lactic Acid (Milk)) Glucose Syrup, Skim Milk Powder, Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Flavor, Mix For Fruit Layer: Sugar, Modified Starch (Acetylated Distarch Phosphate, Acetylated Distarch Adipate (Contains: Sulfite)) Mix For Topping: Sugar, Gelatin, Glucose Syrup, Cocoa Powder: Lowfat Cocoa, Grated Dark Chocolate: Sugar, Cocoa Mass, Lowfat Cocoa, Cocoa Butter, Emulsifier: Sunflower Lecithin (Contains: Traces of: Soy Products)
Directions
You will need: Cake Layer: 4 eggs, 4 tbsp water; Fruit Layer: 1 can or jar of sour cherries - drained weight: 12.3 oz (350 g); 1 cup (250 ml) cherry juice; Mix for Topping: 3 cups (600 g) heavy whipping cream. Preparation: Preheat oven to 350 degrees F (180 degrees C). Baking Pan: 10 inch (26 cm) springform pan cover springform pan with parchment paper. Baking Times: approx. 25 - 30 minutes (baking times may vary depending on oven type and altitude). Preparation: Preheat oven. Line bottom of springform pan with parchment paper. Don't grease it. Drain cherries well and collect juice in a bowl. Cake Layer: Combine baking mix, cocoa powder, 4 eggs and 4 tbsp water in a mixing bowl. Blend slowly with an electric mixer (whisk attachment), then beat at high speed for about 5 minutes. Pour dough evenly into the prepared springform pan, smooth surface and bake for about 25 - 30 minutes (baking times may vary depending on oven type and altitude). When cooled, remove cake base from pan and detach parchment paper. Cut cake layer horizontally in half and place on a cake platter. Fruit Layer: Combine 1 cup (250 ml) cherry juice and mix for fruit layer in a mixing bowl. Beat with an electric mixer (whisk attachment) or by hand, until smooth. Carefully fold in cherries (keep about 12 cherries for decorating purpose). Pour filling evenly on the bottom half of the cake base, leaving about 1/2 inch (1.25 cm) margin. Smooth surface. Gradually stir mix for topping into 3 cups (600 g) heavy whipping cream and beat until stiff peaks form. Pour 1/3 of the cream evenly onto the fruit layer. Gently put upper half cake layer on top and press it down carefully. Pour about 3 tbsp cream into a piping bag and put it aside. Cover top and sides of the cake layers with the remaining cream (you can use a spatula) and decorate the top with creamy swirls, using the prepared piping bag. Finally decorate the top and sides with the grated dark chocolate and place remaining cherries onto creamy swirls. Refrigerate cake for at least 2 hours. Kathi's Recipe Suggestion: To get an authentic regional touch, drizzle 2 tbsp cherry brandy from the Black Forest over the upper half of the cake base and/or into the mix for filling.
Warnings
Allergens egg,milk,tree nuts,allergens ancillary information may contain traces of tree nuts, eggs and milk
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 105mg5%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 2g
Ingredients
Baking Mix: Sugar, Wheat Flour, Wheat Starch, Emulsifiers (Acetic Acid, Lactic Acid (Milk)) Glucose Syrup, Skim Milk Powder, Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Flavor, Mix For Fruit Layer: Sugar, Modified Starch (Acetylated Distarch Phosphate, Acetylated Distarch Adipate (Contains: Sulfite)) Mix For Topping: Sugar, Gelatin, Glucose Syrup, Cocoa Powder: Lowfat Cocoa, Grated Dark Chocolate: Sugar, Cocoa Mass, Lowfat Cocoa, Cocoa Butter, Emulsifier: Sunflower Lecithin (Contains: Traces of: Soy Products)
Directions
You will need: Cake Layer: 4 eggs, 4 tbsp water; Fruit Layer: 1 can or jar of sour cherries - drained weight: 12.3 oz (350 g); 1 cup (250 ml) cherry juice; Mix for Topping: 3 cups (600 g) heavy whipping cream. Preparation: Preheat oven to 350 degrees F (180 degrees C). Baking Pan: 10 inch (26 cm) springform pan cover springform pan with parchment paper. Baking Times: approx. 25 - 30 minutes (baking times may vary depending on oven type and altitude). Preparation: Preheat oven. Line bottom of springform pan with parchment paper. Don't grease it. Drain cherries well and collect juice in a bowl. Cake Layer: Combine baking mix, cocoa powder, 4 eggs and 4 tbsp water in a mixing bowl. Blend slowly with an electric mixer (whisk attachment), then beat at high speed for about 5 minutes. Pour dough evenly into the prepared springform pan, smooth surface and bake for about 25 - 30 minutes (baking times may vary depending on oven type and altitude). When cooled, remove cake base from pan and detach parchment paper. Cut cake layer horizontally in half and place on a cake platter. Fruit Layer: Combine 1 cup (250 ml) cherry juice and mix for fruit layer in a mixing bowl. Beat with an electric mixer (whisk attachment) or by hand, until smooth. Carefully fold in cherries (keep about 12 cherries for decorating purpose). Pour filling evenly on the bottom half of the cake base, leaving about 1/2 inch (1.25 cm) margin. Smooth surface. Gradually stir mix for topping into 3 cups (600 g) heavy whipping cream and beat until stiff peaks form. Pour 1/3 of the cream evenly onto the fruit layer. Gently put upper half cake layer on top and press it down carefully. Pour about 3 tbsp cream into a piping bag and put it aside. Cover top and sides of the cake layers with the remaining cream (you can use a spatula) and decorate the top with creamy swirls, using the prepared piping bag. Finally decorate the top and sides with the grated dark chocolate and place remaining cherries onto creamy swirls. Refrigerate cake for at least 2 hours. Kathi's Recipe Suggestion: To get an authentic regional touch, drizzle 2 tbsp cherry brandy from the Black Forest over the upper half of the cake base and/or into the mix for filling.
Warnings
Allergens egg,milk,tree nuts,allergens ancillary information may contain traces of tree nuts, eggs and milk
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