Did you know that cherries can help you get a good night’s sleep? They’re high in melatonin which promotes healthy sleep patterns, plus it helps to regulate your body’s internal clock. I’m pretty sure that means a slice of this White Forest Cake is a great after dinner treat to help you settle down! I absolutely love these sweet red fruits, and I always try and buy British cherries as much as possible. You can really tell the difference when buying local cherries as they are so much fresher and full of super sweet flavour. In this White Forest Cake I’ve made them into a jam with kirsch, paired them with white chocolate and whipped cream, and added fresh cherries on top!
I was sent some gorgeous British cherries from one of the Go Cherry growers who produce British cherries all over the UK and have been doing so for generations. I was so impressed with the quality and flavour of the cherries. When I’ve bought imported cherries in the past, I always get a few in a pack that aren’t quite ‘right’ and I have to throw away, but every single cherry from the Go Cherry growers was perfectly fresh and deliciously sweet. It was a struggle not to just snack on the lot! If you’d like to find out more about British cherries head to the Berry Gardens website.
Step by step…
To make the sponges I started by creaming together the butter and sugar.
I added the eggs and vanilla, and whisked them in. Then I added the self raising flour and divided the mixture between 3 lined 8″ tins.
Once they were baked, I left them to cool.
Meanwhile, I made the cherry and kirsch jam by heating the cherries, sugar and lemon juice in a pan.
Once the sugar was dissolved I let it bubble for 10 minutes. I checked it was set, then poured it into a bowl and added the kirsch. I popped it in the fridge to cool down.
Next, I levelled off the cakes, then started piling them up with whipped cream, the cherry jam and white chocolate chips between each layer.
On top I piped on more cream, added the fresh cherries, the rest of the jam and some white chocolate curls.
The flavour of the cherries and the cherry jam really made this White Forest Cake taste extra special, and made it look so pretty too!
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Round cake tin liners||Electric hand mixer|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
White Forest Cake
For the vanilla sponges
- 500 g Butter or baking spread
- 500 g Caster sugar
- 9 Eggs large
- 500 g Self raising flour
- 2 tsp Vanilla extract
For the cherry and kirsch jam
- 400 g Fresh cherries pitted & cut in half
- Juice of half a lemon
- 260 g Granulated sugar
- 1 tbsp Kirsch or cherry brandy
For the filling
- 600 ml Double cream
- 2 tsp Vanilla extract
- 2 tbsp Icing sugar
- 50 g White chocolate chips
- White chocolate curls
- Fresh cherries
- I advise making the jam first as it gives it time to cool down. Put a saucer in the freezer as you'll need this to check the jam is set
- Put your pitted and sliced cherries along with the granulated sugar and lemon juice in a pan, and warm on a low heat until the sugar is dissolved and the cherries are soft
- Mash the cherries down a bit with a potato masher
- Bring to the boil and let it bubble for 10 minutes, stirring occasionally
- Take it off the heat and drip about a teaspoon of the jam onto the saucer that you put in the freezer. Leave it for a minute, then if it has set so it doesn't drip down the saucer when you tip it, and it feels sticky when you touch it, then it's done. If not, boil for another 2 minutes, and check again
- Pour the jam it into a bowl and add the kirsch. Stir it in, then put the jam in fridge to cool down. Give it another stir after an hour
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
- Make the vanilla sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
- Add the eggs and vanilla extract, and whisk until fully incorporated
- Add the self raising flour and whisk in until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy
- Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
- If the cakes have domed on top, level them off with a cake leveller
- To make the filling use an electric hand whisk or food mixer to whisk up the double cream, vanilla extract and icing sugar until thick
- Put the first sponge on your cake stand and spread over some of the cream filling. Then sprinkle some white chocolate chips over the cream. Then add some jam, letting it drip down the sides
- Add the second sponge and do the same
- Add the third sponge, pipe the remaining cream around the edge, add the remaining cherry jam in the middle, add the fresh cherries on top of the cream around the edge, and finally some white chocolate curls in the centre (you can make the curls by using a vegetable peeler to peel a block of white chocolate)
- Serve immediately, leftovers will keep for 1-2 days in the fridge
NB. This is a sponsored post, all opinions are my own.
If you like this, check out more of my Cake recipes!
Pin for later!