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White chocolate black forest cake
White chocolate black forest cake
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Prep Time:
90 minutes
Cook Time:
95 minutes
Total Time:
185 minutes
Create a show-stopping Christmas dessert to end your festivities with style.
Ingredients:
  • Melted butter, to grease
  • 200g roasted macadamias
  • 180g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 8.80 gm vanilla essence
  • 200g white chocolate, melted
  • 3 eggs
  • 200g (1 1/3 cups) self-raising flour
  • 75g (1/2 cup) plain flour
  • 390g (1 1/2 cups) Greek-style natural yoghurt
  • 20 fresh cherries, stems intact
  • 1 egg white
  • 2-60.00 gm caster sugar, extra
  • 900ml thickened cream
  • 45g (1/4 cup) pure icing sugar
  • 4.40 gm vanilla essence, extra
  • White chocolate curls (see tip), to decorate
  • 500g fresh cherries, stems removed
  • 100ml Frangelico liqueur
  • 1 cinnamon stick
  • 6 whole cloves
  • 6 cardamom pods
  • 60ml (1/4 cup) water
  • 2 strips orange rind
  • 55g (1/4 cup) caster sugar
Instructions:
  • Preheat the oven to 160°C. Brush a 22cm round cake pan with melted butter, then line it with non-stick baking paper. Finely crush the macadamias in a food processor.
  • In a large bowl, use an electric beater to cream together butter and sugar until pale and creamy. Mix in the vanilla and white chocolate until smooth. Add eggs one at a time, ensuring each is well incorporated before adding the next. In a separate bowl, combine flour and macadamia nuts. Gently fold the macadamia mixture and yogurt into the batter in alternating batches until just combined. Pour the batter into the prepared pan, smooth the top, and bake for 1 hour and 35 minutes or until a skewer comes out clean. Allow the cake to cool completely in the pan before serving.
  • To prepare the spiced cherries, combine cherries, Frangelico, cinnamon, cloves, cardamom, water, and orange rind in a saucepan. Simmer covered over low heat for 3-4 minutes. Add sugar, then simmer uncovered for 5 minutes until cherries are tender. Allow to cool, then pit the cherries before using.
  • Prepare the baking tray with non-stick baking paper. Set aside 5 cherries. Whisk the egg white until frothy in a small bowl. Lightly coat each cherry with the egg white. Sprinkle extra caster sugar over the cherries. Place the cherries on the tray. Let them dry before serving.
  • Whip cream, icing sugar, and extra vanilla until soft peaks form. Drain spiced cherries, saving syrup. Remove spices and orange rind. Slice cake into 4 layers. Place one layer on a serving plate, spread with a quarter of the cream mixture, then add a third of the spiced cherries, pressing gently. Repeat layering with the rest of the cake, cream mixture, and spiced cherries, finishing with the cream mixture. Garnish with frosted cherries, fresh cherries, and white chocolate curls. Serve with reserved cherry syrup.

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