The Black Forest crepe cake combines delicate chocolate crepes with a silky white chocolate cream and sour cherry jam. The cake can be prepared ahead of time, with the sour cherry jam able to be made up to five days in advance. To prepare the jam, the cherries are combined with lemon juice and jam sugar, then simmered until thick. The white chocolate cream is made by melting white chocolate and mixing it with butter, cream cheese, and whipped cream. The crepes are made with flour, cocoa powder, and milk before being layered with the cream and jam. Refrigeration is essential for the final cake for at least three hours, ideally overnight.
For the sour cherry jam, drain sour cherries, combine with lemon juice, jam sugar, and optional kirsch, and simmer until thick and syrupy.
Make the white chocolate cream by melting white chocolate, beating butter and cream cheese, combining with chocolate and optional kirsch, and folding in whipped cream.
For the crepes, mix flour, cocoa powder, icing sugar, and salt; whisk in eggs, milk, melted butter, and vanilla, then cook until golden.
Assemble the crepe cake with layers of crepes, white chocolate cream, and sour cherry jam. Refrigerate for at least three hours or overnight.
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