White Forest Cake

Here is a stunning variation of the classic Black Forest cake (Forêt Noire). Picture this: a tender ladyfinger sponge soaked in cherry punch, serves as the foundation for layers of a rich white chocolate and vanilla diplomate cream. Imagine biting into each heavenly forkful, as the flavors of flambéed griottine cherries and ethereal chantilly cream dance on your taste buds. This exquisite dessert offers a perfect balance of sweetness and sophistication. Join me on a culinary journey as we explore the art of creating this masterpiece, guaranteed to delight your senses and leave you craving for more. Get ready to elevate your dessert game and impress your friends and family with this divine White Forest Cake creation.

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A stunning variation of the black forest cake

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Ladyfingers Biscuit

To begin, start by separating the egg whites from the yolks. In a clean mixing bowl, beat the egg whites on medium speed, adding one third of the sugar gradually. Continue beating until you reach a foamy stage, ensuring not to overmix. Next, sift the flour. Once the egg whites have reached a foamy consistency, increase the speed and gradually add the remaining sugar. Beat until stiff peaks form, creating a stable and airy meringue. Lower the speed of the mixer and pour in the egg yolks, mixing until just combined. Be careful not to deflate the meringue while incorporating the yolks. Now, it's time to fold in the sifted flour gently. Use a spatula to incorporate the flour into the egg mixture, using a folding motion to maintain the lightness of the batter. Once the flour is fully incorporated, it's time to fill up a greased mold with the batter.

Baking

Preheat your oven to 350ºF/180ºC. Bake the sponge for about 40 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean. After baking, remove the sponge from the oven and let it cool in the tin for about 10 minutes. This allows the cake to set and makes it easier to handle. Once slightly cooled, carefully de-mold the sponge and transfer it to a wire rack to cool completely. For the best results, it's recommended to chill the sponge overnight before slicing.

White Chocolate Diplomate Cream

This classic French recipe combines the richness of pastry cream with the delicate flavors of vanilla, white chocolate and mascarpone resulting in a velvety smooth texture. Start by soaking gelatin in cold water until softened, and then draining it. In a saucepan, bring milk, vanilla, and a portion of the sugar to a boil. In a separate bowl, combine the remaining sugar with flour and starch. Next, temper the yolk mixture with the hot milk, then bring the mixture back to the stove. Cook the custard for 2 minutes, whisking swiftly to ensure a smooth consistency. Remove the custard from the heat and stir in the gelatin. Using an immersion blender, add white chocolate and mascarpone cheese, blending until well combined. Transfer the custard onto a frozen baking tray lined with plastic wrap. Cover the custard with another layer of plastic wrap, making direct contact to prevent a film from forming. Allow the custard to cool and chill overnight. When you're ready to assemble the Diplomate cream, whip heavy cream to a medium-firm stage in a chilled mixing bowl. Transfer the whipped cream to a separate container. In the same mixing bowl (no need to clean it), beat the chilled custard until smooth. Fold the whipped cream into the custard gently, ensuring a light and airy texture.

Flambéed Cherries

Drain the griottines and save the juice for later use. Heat up a frying pan and sauté the cherries with sugar for a couple of minutes until they start to caramelize. Then, add a splash of cherry liquor and cook for an additional minute to intensify the flavor. Flambe the cherries with a bit of kirsch. Let cool and refrigerate until ready to use.

Cherry Punch

Bring to a boil water and sugar. Remove from the heat and swirl in the rest of the liquids (to taste). Use at room temperature.

White Chocolate Block

To increase chocolate viscosity, you can incorporate 10 percent of melted cocoa butter the melted chocolate. In a food processor, break down chocolate into small pieces. Melt chocolate pieces slowly over a water bath – stirring every so often. The temperature of the melted white chocolate shall not go over 86ºF/30ºC. In a small tray lined with an opened up freezer bag, mold chocolate into a block. Refrigerate to set. To make chocolate shavings, allow chocolate block to come to room temperature. Keep chocolate shavings in the refrigerator or in a cool and dry storage.

Chantilly

Refrigerate mixing bowl along the whisk and ingredients. Whip to medium peaks.

Montage

Trim off sponge top and slice into 5 equal tiers; keep slices in order. Grab the bottom sponge, and in a quick motion immerse the surface of the sponge in the cherry punch (moisturize sponge using a pastry brush if desired). Flip it and place onto a flat plater. Spread the first layer of diplomate cream ≈ 0.40-inch/1cm thickness. Tuck in some cherries, and repeat until done. Coat the entire cake with the remaining diplomate cream. Decorate cake with Chantilly rosettes and refrigerate for 30 minutes. Cover cake with white chocolate shavings and fresh pitted cherries.

Storage

White forest cake can be stored 2 days in the refrigerator or up to 3 months in the freezer.

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