Black Forrest Gateau

INGREDIENTS

6 Eggs
260ml Castor sugar prepared in GRINDER
3ml Vanilla essence
125ml Flour
100ml Cocoa
100g Margarine, melted
75ml Cherry Syrup - Squeeze the syrup from cherries to get
cherry syrup (this has been substituted for Sherry)
Filling:
300ml Cream
25ml Castor sugar
1 Flake bar
2 x 410g Cans pitted black cherries, drained

METHOD

Preheat oven to 190’C. Place the eggs, sugar
and vanilla in a
bowl over hot water and beat with BEATER
until thick. Remove
from the heat and continue beating until
mixture cools. Sift
together flour and cocoa and fold into egg
mixture. Add the
margarine. Pour into a greased cake tin and
bake. Allow to cool
slightly in the tin. Turn out and allow to
cool further. Split into 3
layers. Sprinkle the sherry over the cake
layers.
Filling:
Beat with BEATER, the cream and castor
sugar. Reserve 10
cherries and fold the rest into two thirds
of the cream.
Sandwich the layers together. Spread
remaining cream over the
top and decorate with reserved cherries and
Flake.

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