White forest gateau
- April 2017
- Serves 12
- Hands-on time 40 min, oven time 35 min, plus cooling
Three layers of sponge are sandwiched together with white chocolate and kirsch cherries to make a decadent white forest gateau – suitable for afternoon teas, birthdays or a celebration of cake.
See our speedy black forest cherry dessert too for a 10-minute post-dinner treat.
- 37.1g (19.1g saturated)
- 61.3g (48.4g sugars)
To make chocolate curls, melt 100g chocolate and spread onto the underside of 2 greased baking trays. Leave to set, then drag a cheese plane over the surface to create chocolate curls; chill in a sealed container until needed. Or carefully scrape a veg peeler down the side of a chocolate bar to make shavings.
Make the sponges a day before and wrap in cling film, or freeze for up to 1 month. Assemble the cake up to a day ahead and store in the fridge. Serve at room temperature.
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