Blackforest cake (again)
I wanted to make this again with more layers and a little less cream, but messed up slicing the layers, so it's pretty much the same cake :) If you like Chinese cakes, you'll probably like this one. (This uses a chocolate genoise base, which tends to be drier than American butter cakes).
posted by martha at
9:02 AM
6 Comments:
note to self: more syrup
By
Anonymous, at 9:05 AM
3.5 - The cake is definitely getting fluffier. 5 for presentation! The little pans are cute, and the cake is less intimidating. Personally I think I would like a bit more cherries in the filling
By
leskie, at 11:04 AM
I really like the light cake. The less cream is nice. I also think that more cherries would be a nice touch.
By
Phoebe, at 11:59 AM
I found the cherries a little offputting, actually. But I'm a weirdo. They turned out pretty well, but I was apprehensive at first since I've had so many other bad experiences with cherries in cakes (e.g. too sweet, overpowering taste, sour, etc.)...
The lightness overall was excellent!
I wonder if the cake would be more attractive with frosting all around the perimeter? Or perhaps trimmed edges?
-Garry
By
Anonymous, at 3:12 PM
Cake was great as usual. Note that it was sitting in our fridge all day and started to absorb some of the tastes from other foods in the frdige. Maybe we need to cover it better but you could still tell the quality of the cake was excellent.
By
Anonymous, at 3:47 PM
Cake was good - but I'm a big fan of frosting and sweetness - so I wouldn't call this my favorite. Given the aim of light and dry, it definitely hit those attributes spot on.
Thanks,
-Aki
By
Anonymous, at 11:05 AM
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