Posted 20 hours ago

MONIN Premium Black Forest Syrup 700ml

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Once the milk is ready, add half of it to the mug and stir well (5), then add the rest of the milk and stir again (6). If you have a milk frother or a small whisk, that’ll help you get even more bubbles into your drink. I used a cheap milk frother to get to the consistency pictured above – right. Almost Ready Trust me. It’s an amazing recipe. Came out really well following your instructions. Thank you so much Shiran for this wonderful recipe. Many asked for the recipe and have forwarded to all of them. Will make it again. I used morello cherries from a jar and used its syrup as i prefer to kirsch. I didnt have sour cream so soured the milk as said . I cant fault this cake. A good tip was to get cake cold before decorating. I didnt cream all over either as enough in the middle. Sprinkled top with soft icing. Looked and tasted amazing. Highly reccomend you try this. Friends said they were at a high tea. Very pleasing.

Don’t overmix the cake batter. Overmixing will make the cake less light and fluffy. Gently mix the batter just until the ingredients are incorporated. When you’re ready to assemble the cake, set aside 12 of the cherries, then put the pastry layer on a cake stand or board. Spread this with a third of the jam, a quarter of the cream and a third of the remaining cherries, then top with a layer of sponge (be gentle as you lift it) and repeat the jam, cream and cherry layers. Repeat again, finishing with the final layer of sponge. In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That’s ok.I must say this is a stunning cake!!! Very moist and fluffy! This is my first try at it and am thrilled with the outcome!!! Thank you very much! The kirsch gave it a wonderful lift!!! Hi Megan. It might be a little small for all the batter, but as long as you don’t fill the pan more than 3/4 full, you should be ok. Baking time will be longer. I have made this several times already and it always comes out delicious and very pretty. The sponge is DELICIOUS and can be made into many other deserts, including just eating it by itself. I have 2 identical 8 in baking pans and I weigh the batter in each so it’s equal. I cut off the tops to even them, then cut them in half and I end up with 4 layers of equal height. The only thing that I don’t love about it is how difficult it is to put the chocolate shavings on the side, mine end up falling off and making a mess on the assembly stand. Also my chocolate shavings don’t come out as pretty, more like chocolate dust than chocolate shavings.

If you’re making the pastry layer, sift the flour and cocoa powder into a mixing bowl and add a pinch of salt. Whisk together, then mix in the remaining ingredients to make a dough. Wrap in clingfilm and chill for 20 minutes. Hello! I was wondering for the whipped cream, would only 1 1/4 cup of heavy cream be enough to cover the entire cake? I only have that much on hand and I want to make this for Mother’s Day! Is there any way to add more liquid (like milk) to the heavy cream to make more of it? Thanks in advance!

Chocolate Hazelnut Cake: Layer of rich chocolate cake, creamy hazelnut frosting, and crunchy hazelnuts. Thank you, Shiran, for the recipe! Everybody loved it! This time, it was for my husband’s birthday. I have done a recipe that has requested to do it with an 8 inch pan, but I did it with 9. It is not this recipe, but from my experience, if you use an 9 inch pan it will not be as moist and will be more on the dry side. If you want it to be more on the moist side, use the 8 inch pans. I hope this helps.

Hi Shiran 🙂 this recipe looks fab and I am wanting to make a rectangular version of it. Would it be wise for me to double the recipe if I wanted to split it between two 14×11 inch pans? (approx length can’t remember exactly haha) Hi! I baked the two cakes but I have a question.. it’s about 1 inch high even though I used a 2” pan. Hi, please advice if I can be sure that 1 cup is 240ml? For canned cherries, juice and whipped cream. Since there are grams for everything except these ingredients. tnx.It was simple to assemble with your tips. I let the cake rest overnight in the fridge, as you suggested. I am excited to make this cake! As far as the hot water goes, what temperature should the water be? Is tap water hot enough, or should I boil the water? Thank you for your time and attention.

Hi Shiran, what’s the reason for draining the cherries first if they’re going to be soaked in the cherry juice from the can anyway (as described in ingredient list and Step 5) ?I made this cake today for a remembrance get-together for our recently departed nephew’s first heavenly birthday. I was told it was his favorite cake. This recipe is a keeper, for sure! It came out just beautifully and was delicious! We like less-sweet desserts, so I did tinker a bit. I used Alulose in place of the sugar… the canned cherries in heavy syrup had enough sweetness… and I whipped the heavy cream without adding anything. I didn’t have Kirsch so I added a bit of cherry polinka (Hungarian liquor), and also, no fresh cherries in season so I used Bada Bing jarred cherries for the topping. I tried this recipe and the outcome was so wow I don’t even know how to explain it.thank you very much for the recipe. How I wish I shared aome with you. It was indeed nice When the microwave pings, add a splash of the milk to the mug and return the jug to the microwave to finish heating. (Another 90 seconds is perfect for skimmed milk. However, it’ll need less time if you’re using coconut, semi skimmed or whole milk, so keep an eye on it).

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