Black Forest Trifle Cake
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Black Forest Trifle Cake
Recipe by Sarah Todd
Ingredients
1 kg sweet black cherries
100 g sugar
1 vanilla pod
1 cup water
1 cinnamon stick, broken in 2 pieces
½ cup kirsch
4 whole cloves
whipped cream chantilly
1 tsp vanilla bean paste
50g of white chocolate, melted
50 ml Bulla cream
200 ml Bulla whipping cream, whipped
2 tsp kirsch
toppings
250 g chocolate sponge, pre made
75 g chocolate
300 g chocolate custard
150 g cherry compote
Method
Using a sharp knife or a cherry pitter, pit the cherries. Discard stalks and pits. Sprinkle sugar over the prepared cherries; gently stir and cover and leave overnight in a cool place. Next day, strain cherries and set aside keeping the juices. Add juices into a saucepan and add spices and bring to boil.
Spoon the cherries into the sterilized preserving jar. Take the saucepan off the heat and leave for a few minutes before straining the juices into a jug through a fine mesh sieve. Discard the spices.
Add 1 cup water and ½ cup of kirsch to the juices, stir well and pour over the cherries. Ensure cherries are totally covered by adding more kirsch, if required. Store in a cool, dark place.
Arrange the trife by layering sponge on the bottom and then pouring over some of the cherry liquid. Layer the rest of the ingredients. Make all components the day before and a few hours before the guests arrive assemble the trifle.
