Tag Archives: Black Forest Gâteau

Accession of Queen Elizabeth II

http://www.facebritain.org.uk/

Today is the accession of Queen Elizabeth II. How hard must it have been for her 60 years ago?

At just 25 not only did she have to cope with the death of her father, but also take on the responsibility of becoming queen!

After watching the King’s Speech it’s really made me think about what their lives might be like. As a member of the Royal Family pretty much everything is in the public eye, especially grief. I am VERY glad that I am a mere commoner!

Face Britain

Of course, this year sees the Diamond Jubilee and plans are in full swing to commemorate the event in style. One of my favourite is Face Britain, a national project that invites all young people in the UK to submit a self-portrait.

The artwork will be part of a world record attempt and hopefully the biggest online gallery of self-portraits in the world. All portraits will go into the online gallery and be part of a special portrait of HM The Queen, which is going to be projected onto Buckingham Palace!

Embarrassing I know, but I had to remind myself
(with the trusty Dairy Diary) how many years the
diamond represents! Yes it’s 60……I’ll get my coat.

For others like me, here’s a list of anniversary dates:

 

No celebration would be complete without a special cake.
Here’s a gorgeously retro one to cook for your special occasion.

Black Forest Gateau
Or just as a treat for yourself! Enjoy….

 

 

Black Forest Gâteau

A gorgeously retro celebration cake to cook for a special occasion

Black Forest Gateau recipe taken from The Dairy Book of Home CookeryServes 8–10
Preparation 50 mins
Cooking 25 mins
Per portion 613 kcals, 44g fat (24.3g saturated)
Suitable for feezing
Suitable for vegetarians

150g (5oz) butter, melted
6 eggs
½ tsp vanilla extract
225g (8oz) caster sugar
50g (2oz) plain flour, sifted twice
50g (2oz) cocoa powder, sifted
4 tbsp Kirsch liqueur
450ml (3/4 pint) double cream
410g can black cherry pie filling
Chocolate curls (made with vegetable peeler)

1 Grease and flour bases and sides of three 20cm (8in) sandwich tins.

2 Strain melted butter through muslin or use Clarified Butter (page 183).

3 Whisk together eggs, vanilla and sugar over a saucepan of hand-hot water for 8–10 minutes or until mixture is thick and texture of softly whipped cream. Remove bowl from saucepan and continue whisking for a further 5 minutes.

4 Gently fold in flour, cocoa powder and melted butter, using a metal spoon.

5 Divide mixture between prepared tins. Bake at 180°C (350°F) Mark 4 for 10–15 minutes.

6 Remove from oven and cool for 5 minutes in tins, then place on a wire cooling rack to cool thoroughly.

7 Prick cooled sponge cakes all over with a skewer. Spoon Kirsch over cakes and allow to rest for 5 minutes.

8 Whip cream until softly stiff. Sandwich cakes together with some of the whipped cream and pie filling. Spread top with cream and spoon pie filling in the centre.

9 Decorate top with chocolate curls. Serve at once.

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