Maureen Adendorff Van Os

BLACKFOREST CAKE

200 ml fresh Milk

50 g butter, softened

210 g (375ml) cake flour

10 ml baking powder

45 ml cocoa powder

salt

3 eggs

210 g (250 ml) castor sugar

FILLING:

2 x 400 g cans pitted black cherries

sugar to taste

60 ml corn flour

3 x 250 ml Fresh Cream

Cherry liqueur (Kirschwasser), to taste

100 g chocolate slab, grate

Preheat oven to 200 C.

Heat the milk and butter to just below boiling.

Sift the dry ingredients together.

Whisk the eggs and sugar together for 6 min, until light and fluffy.

Fold in the dry ingredients, hot milk and butter mixture.

Mix well.

Pour into 2 greased cake tins with a diameter of around 20cm.

Bake for 25 minutes.

Turn out and leave to cool on a wire rack.

FILLING:

Drain the cherries and reserve the juice.

Cut 3/4 of the cherries in half leaving the remaining whole for decoration.

Bring the cherry juice to boil and add sugar to taste.

Mix the corn flour with a little water and stir into boiling juice.

Remove from heat and add halved cherries.

Leave to cool.

Whip the cream until thick, adding a few drops of cherry liqueur or Kirschwasser.

Slice each cake layer horizontally in half.

Sprinkle each layer with a few drop of cherry liqueur or Kirschwasser.

1. Spread a 1/3 of the cherry mixture on FIRST cake layer.

Spread a thin layer whipped cream on cherries. 2. Place a SECOND cake layer on top and spread a 1/3 of the cherry mixture followed by a thin layer of whipped cream on second layer. 3. Place THIRD cake layer on top and spread the remaining cherry mixture on top followed by some whipped cream.

4. Place the FORTH cake layer on top.

Cover the top and sides of the cake with whipped cream.

Pipe cream rosettes on top of cake and decorate with remaining whole cherries.

Sprinkle grated chocolate on sides and top of cake

 

 SWARTWOUD KOEK

 Maureen Adendorff Van Os

BESTANDELE

1-3/4 Koppies suiker

2 koppies Kersie sap

1/2 koppie Appelsous (onversoet)

1/4 koppie canola olie

2 eiers

2 eetlepels appelasyn

3 teelepels vanilla ekstrak

3 koppies meel

1/3 koppie kokao

2 teelepels koeksoda

1 teelepel sout

1-1/2 koppie vetvrye melk

1 pakkie suiker vrye kits sjokolade poeding mengsel

1 blik Kersie pie vulsel

1-1/2 koppie styf geklopte room

Aanwysing:

In n groot mengbak, klop die Kersie sap, suiker,appelsous, olie, eiers en vanilla tot romerig. Meng meel, kakoa, bakpoeier en sout saam. Meng dit stadig in die kersie mengsel tot goed gemeng.

Gooi mengsel in n gesmeerde koekpan. Ek gebruik ronde springform pan. Dit is makliker om die vulsels in te sit nadat die koek af gekoel het. Bak by 175 C  vir 35-40 minute. Toets met n tandestokkie om te sien of dit gaar is. As stokkie skoon uit kom is dit die ware Jakob. Laat heeltemal afkoel op n draad rakkie. 

In n kleinerig mengbak, klits die melk en poeding vir 2 minute.Laat staan vir 2 minute tot dit sag gestol is. Smeer poeding bo op afgekoelde koek. Maak toe en plaas in Yskas vir 15 minute. Smeer nou met vulsel op en plaas terug in Yskas tot voor opdiening. Bedien met room en Vars ontpitte Kersies 

 

SWARTWOUD-KOEKSTRUIF/BLACKFOREST TRIFLE

Post by Selma Alberts

 

http://www.foodchannel.com

 

Genoeg vir 6 tot 8

 

6 sjokolade-muffins of sjokolade rolkoek of sjokolade koek
60 ml brandewyn (of rum)
1 blik kondensmelk
die sap van 1 suurlemoen
225 g Philadelphia-kaas
1 blik ontpitte swartkersies (of ’n blik aarbeie)
250 ml room
1 Flake
Vars aarbeie of kersies om te versier

 

Sny die muffins middeldeur en sprinkel die brandewyn oor.
Klits die kondensmelk, suurlemoensap en roomkaas saam tot ’n gladde mengsel.
Pak ses muffinhelftes onderin ’n glasbak.
Rangskik die helfte van die kersies eweredig oor die muffins.
Gooi die helfte van die roomkaasmengsel oor die muffins.
Herhaal die lae (muffins, kersies, roomkaas).
Bedek die bak met kleefplastiek en verkoel oornag.
Net voordat jy die nagereg voorsit, klits die room styf en gooi oor die koekstruif.
Krummel die Flake oor en versier met vars aarbeie.
Die koekstruif is op sy lekkerste ’n dag of twee nadat dit gemaak is, maar die kans is klein dat dit so lank in die yskas sal vertoef.

 

 BLACKFOREST CHEESECAKE
Ingredients (serves 8)
Melted butter, to grease
200g plain chocolate biscuits
125g butter, melted
200g good-quality dark cooking chocolate, chopped
1 tbs boiling water
1 tsp gelatine
2 x 250g pkt cream cheese, at room temperature
70g (1/3 cup, firmly packed) brown sugar
1 x 670g jar morello cherries
2 tbs caster sugar
1 tbs cornflour
White chocolate curls, to decorate

Method
Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with melted butter to lightly grease.
Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill.
Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch water) and stir until melted.
Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it dissolves.
Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth the surface. Place in fridge for 1 hour to chill.
Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan. Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils. Remove from heat. Add the cherries. Set aside for 30 minutes to cool.
Slice cheesecake. Serve topped with cherries and chocolate curls.