The silly season is about to hit and you’re after an easy recipe which looks impressive, but is actually pretty manageable. This cake is vibrant and worth a shot, also with the added bonus that this cake is not restricted to the Christmas season, it’s perfect for any family event.
You’ve all heard of Black Forest, well you’ll lose yourself in this White Forest wonderland. Instead of dark chocolate and cherries, I decided to use white chocolate which is brighter and fits right into any festive celebration. So here it is, I introduce my White Forest Shortcake. Two layers of delicious sponge filled with White Chocolate Whipped Cream and lots of Glacé Cherries.
For this recipe I’ve used Tasti Red Glacé Cherries for their sweet jelly texture. If you’re like me, these ingredients don’t normally make it into my pantry until around the Christmas season. So don’t panic, all good supermarkets should be plentifully stocked this time of the year. So go grab yourself 2 x 150g boxes for this recipe!
If you’re really eager to give this recipe a go and win some other Tasti treats, see below for details on a special giveaway!
- 200g Self-raising Flour
- 200g Butter - Room Temp
- 200g Caster Sugar
- 1 Teaspoon Baking Powder
- 4 Eggs
- 2 Tablespoon Milk
- Cherry Syrup
- 50g Tasti Red Glacé Cherries
- 20g Caster Sugar
- 5 Tablespoon Water
- 220 Icing Sugar
- 115g Butter - Room Temp
- 120g White Chocolate
- 100ml Full Cream - Room Temp
- 150g Tasti Red Glacé Cherries
- + Extra for decorating
- Flick oven onto 180 degrees and grease and line the bases of two 7 inch baking tins and set aside.
- Using a freestanding mixer, add the sponge ingredients and beat until smooth.
- Divide batter equally between prepared baking tins. Using scales will help.
- Bake for about 20 minutes or until edges are golden and sponge springs back with touched slightly. Remove from oven and tins and allow to cool on wire rack.
- While sponge is cooling let's make the syrup
- Dice 50g of glacé cherries and add remaining syrup ingredients to a small pot and simmer on a low temperature until sugar has dissolved and syrup has taken on a nice cherry flavour.
- Either while sponge and syrup and still warm, use a pastry brush to coat the tops of both sponges with the cherry syrup. Don't be afraid to use all of the syrup, this will flavour and moisten the sponge.
- When the sponge is completely cool, it's time to make the filling.
- First place white chocolate in a bowl above a simmer pot of water to melt, stirring occasionally. When melted and smooth, set aside to cool slightly.
- Add butter (at room temperature, don't melt) and icing sugar in a large metal bowl. Place the metal bowl in a shallow tub of warm water.
- Using a handheld mixer beat until butter and icing sugar come together and form a thick paste. Remove bowl from the tub of water.
- Now on a slow speed pour in the melted white chocolate, followed by the cream.
- Once incorporated and smooth, turn beater up and whip for another 5 minutes until whipped and thick.
- To assemble Short cake, place cooled sponge on desired cake stand. Add about ⅔ of the whipped white chocolate to the top and smoothen out to the edges.
- Slice and sprinkle about 150g of glacé cherries over top and gently press into filling. Place remaining sponge layer on top and smoothen filling around the edges. If you like, you can slice and insert more cherries around the edges of filling to give a red speckled appearance.
- Use the remaining filling, smoothen out on top of the cake and decorate with more glacé cherries and white chocolate shards. Enjoy!
GIVEAWAY TIME! – closed
If you’re really eager to give this recipe a go, I have an awesome giveaway ready to go thanks to Tasti! For one lucky reader I have an awesome Tasti prize pack full of all kinds of treats to giveaway!
To enter, simply leave a comment below with your favourite Christmas recipes.
Entries to this giveaway end on Sunday 11th December and the winner will be drawn at random on Monday 12th December. Open to New Zealand readers only. Best of luck!
Thanks to all those who entered and share their delicious Christmas baking and food ideas, I’ve now been inspired myself!
Congratulations to – Sophie Hinton
Sophie, if you could please email me with your postal details and I’ll make sure this Tasti prize pack gets sent out to you! Thanks again for entering.