MONIN Premium Black Forest Syrup 700ml

Product Information

Storage instructions: Store in dry, cool ambient conditions, away from heat sources and odorous materials. 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!

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 niceDon’t overmix the cake batter. Overmixing will make the cake less light and fluffy. Gently mix the batter just until the ingredients are incorporated. 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.

Thank you, Shiran, for the recipe! Everybody loved it! This time, it was for my husband’s birthday.You can use a buttermilk substitute. To make 1 cup of homemade buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes (it will look curdled and that’s fine), then use in the recipe. place drained cherries in a medium bowl, and add to the bowl 1/4 cup Kirsch and 1/2 cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.

I baked this for a family gathering, it was large enough for everyone to have a piece, thats 15 people! Looked and tasted amazing. Having another get together tomorrow for the bank holiday and this has been requested. Thanks so much for the recipe.

After opening: Keep container closed. Keep cap area clean and free from syrup residues. Do not refrigerate – crystals may form in the liquid at low temperature. Chocolate Hazelnut Cake: Layer of rich chocolate cake, creamy hazelnut frosting, and crunchy hazelnuts. I need to make this cake for tomorrow afternoon. can I bake the cake tonight and put in fridge until tomorrow? Or will it become too hard? I’m not going to decorate it until tomorrow so the whipped cream doesn’t become too hard. Also, I only have a 9 inch pan! Could this recipe work with a 9 inch? Chocolate cake –I bake the batter in two 8-inch pans, then cut each cake layer in half to get a total of 4 layers.

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.It was simple to assemble with your tips. I let the cake rest overnight in the fridge, as you suggested. 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) ?