White Forest Cake
The twin sister cake of the black forest cake- the white forest cake. What makes this layer cake so unique is a cherry cream filling and a clean white finish. Fresh cherries look like jewels on this cake, and I absolutely love it. The natural color comes only from the cherries, and of course it is possible to purchase a frozen cherry puree instead of making it from scratch, and to prepare the cream in the same manner.
First published:
Last modified:
White Forest Cake
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1.5cm thick x 3 Sheets |
| Cherry Compote | Cherries (pitted), Fresh or Frozen | 56g |
| White Granulated Sugar | 28g | |
| Filling: Cherries | Fresh Cherries (pitted) cut into quarters | 10 Cherries |
| Insert Cream: Cherries | Heavy Cream (38%) | 280g |
| White Granulated Sugar | 22g | |
| Cherry Compote | 56g | |
| Icing Cream: Plain | Heavy Cream (38%) | 160g |
| White Granulated Sugar | 16g | |
| Piping Cream: Cherries (Open star piping tip, Wilton 4B) | Heavy Cream (38%) | 40g |
| White Granulated Sugar | 3g | |
| Cherry Compote | 8g | |
| Piping Cream: Plain (16mm, Plain piping tip) | Heavy Cream (38%) | 40g |
| White Granulated Sugar | 4g | |
| Decoration: Cherries | Fresh Cherries | QS |
Preparation:
Cherry Compote:
In a small saucepan, cook cherries and sugar on low heat, until the sugar dissolves completely. Blend this mixture using an immersion blender or a food processor to a smooth puree without any lumps (it is recommended to strain the puree, but not mandatory). Allow to cool down completely before use.
Cake assembly instructions:
- Spread 80g insert cream, and sprinkle the cherries on top of it. Place another cake sheet on top of the cherries.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake.
- Ice and decorate as shown in the photo, or per your personal preference.
