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White Forest Cake is a new twist on the classic European cake. Layers of vanilla sponge cake are filled with sour cherries, white chocolate cream and plenty of Kirschwasser. This cake includes all the essential components of a classic Black Forest Cake; chocolate, sponge cake, real whipped cream, cherries and cherry liquor. So here’s the twist.
How to make White forest cake: To preheat the Pressure Cooker – in the pressure cooker pour 2cups of salt/sand and scatter it evenly at the bottom. Place the cake stand on the sand Cover the lid of the pressure cooker (don’t clamp) and let it heat for 8-10 minutes on medium flame.
This impressive spin on a Black Forest cake uses sweet white chocolate instead of dark chocolate. The cake and cherries can be prepared ahead, but the white chocolate mousse has to be made just before using.
Now take the white chocolate cream, take white chocolate in a bowl and melt it down in microwave or double boiler, now add in 2 to 3 scoops of whipped cream and fold gently. Set aside. Now make sugar water by mixing sugar water and vanilla and mix well. Brush the cake all over the cake so it gets moisten.
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