Black Cherry Rose Gateaux

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Have you ever tried beautiful aromatic rosewater mixed with freshly whipped cream? Well, oh my goodness, what an amazing taste sensation you are missing out on if you have not tried it. If you are like me and you have a penchant for exotic flavours then you will love this recipe. I tried to think what would be the best fruit to incorporate in this cake and I thought black cherries would be perfect. I must admit that I used the classic black forest gateaux as my inspiration because I love the combination of the cream and black cherries with the chocolate sponge.

Enough about black cherries, let’s get back to rosewater. This magically scrumptious liquid is certainly one of my top baking ingredients and I love looking at the pleasantly surprised expressions on people’s faces when they taste it for the first time in my desserts.

I used tinned black cherries in syrup for convenience BUT I would like to make the cake again using fresh ripe black cherries to compare the difference in taste.

Ingredients

2 ½ cups plain flour

½ cup cocoa powder

1 level tsp baking powder

1 level tsp bicarbonate of soda

1 cup soft butter

4 cups caster sugar

4 large eggs

1 cup sour cream

½ cup milk

2 tsp vanilla essence

2 cans tinned black cherries, drained

284ml double cream

3 tbsp rosewater

a bar of plain white chocolate

 

To make the sponge:

Preheat oven to 180°C/Fan 160°C/gas 4. Whisk the butter, vanilla essence and 2 cups of sugar until light and fluffy. Add the eggs one at a time. Slowly beat in sifted flour, cocoa powder, baking powder, bicarbonate of soda. Divide mixture between two 24cm springform baking tins lined with baking paper. Bake in middle of oven for 30-40 mins. Remove from the oven and let the sponge cool.

 

To make the cream filling and topping:

Whisk all the cream with 2 cups of sugar and 3 tbsp of rosewater until stiff. Mix 1/4 of the cream with the tinned black cherries and sandwich this filling between the two sponges.

Use the remaining 3/4 of the cream to spread over the top and side of the cake. Grate the white chocolate and scatter around the side of the cake. You can also reserve some of the black cherries to decorate the top of the cake. I added flaked almonds dipped in black cherry jam on top of them.

 

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