White Forest Cake

White Forest Cake

White Forest Cake

When my family asks me to bake a cake for them, I can almost always guess which one it’ll be: Black Forest Cake.  Everybody loves it and this latest one was for my niece’s birthday. There was only one tiny problem, I was out of cocoa powder! I didn’t have the time to go to the store so what we have here is white forest cake instead. :) I didn’t have a chance to try it, or provide photos with a slice, but they said it was delicious. Note: You’ll need a springform pan for this recipe.

White Forest Cake
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 6+

Ingredients
For the cake
For the filling

Instructions
  1. Pre-heat oven to 390F
For the cake
  1. Using an electric mixer, beat the egg whites. When they start to become thicker add the sugar and continue mixing until thick.
  2. While you are still mixing, add the vanilla, the egg yolks (one at the time) and oil and mix for about 5 minutes.
  3. Next we very gently mix in with a wooden spoon the flour and baking powder. Mix the flour and baking powder together and then split into 3 parts, gently mixing in the first part, then the second and so on.
  4. Cover the bottom of the springform pan with Kirkland Signature parchment paper, attach the ring and pour in the cake batter.
  5. Bake in the oven at 390F for about 35-40 minutes or until a toothpick inserted into the cake comes out dry.
  6. Take the cake out of the oven and let it cool.
  7. Drain all the syrup from the cherries, reserving about 1-2 tablespoons. Mix those 1-2 tablespoons of syrup with the kirsch.
  8. Use an electric mixer to whip the cream until it is thick.
  9. Carefully cut the cake into 3 layers. Take the top layer and put it upside down (cut-side up) into the baking pan with sides. Drizzle the layer with some of the kirsch mixture, then spread 1 cup of cherries, then put about ¼ of the cream on top.
  10. Place the middle layer of the cake on top and repeat.
  11. Cover the cake with the last layer of the cake. Drizzle with kirsch mixture and then cover the baking pan with plastic wrap and put the cake into the fridge for about 15 minutes.
  12. When the cake has cooled, take off the ring from the baking pan and spread the rest of the whip cream on the sides and top of the cake. Decorate with shredded chocolate and extra cherries.

Adding the cherries

Adding the cherries

All the layers are built

All the layers are built

White Forest Cake

White Forest Cake