White forest gateau
Serves: 12-14
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
White forest gateau
Give a classic Black Forest gateau a lighter twist by replacing the dark chocolate with white. White chocolate pairs brilliantly with the syrupy cherries, and adding some soured cream to the cake mix balances the sweetness of the white chocolate buttercream perfectly.
Serves: 12-14
Prep time: 30 minsTotal time: 
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Nutritional information (1 of 12 portions)
Calories
792Kcal
Fat
46gr
Saturates
28gr
Carbs
85gr
Sugars
66gr
Fibre
1gr
Protein
7gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 225g unsalted butter, softened
- 275g golden caster sugar
- 4 medium eggs
- 1 tsp vanilla bean paste or extract
- 275g self-raising flour
- 1 tsp bicarbonate of soda
- 150ml soured cream
For the cherries
- 500g fresh cherries
- 75g maple syrup
- 3 tbsp cherry brandy
- 1 tbsp cornflour
For the white chocolate buttercream
- 200g white chocolate, plus white chocolate curls to serve
- 300g unsalted butter, softened
- 300g icing sugar, sifted
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and line two 18cm diameter cake tins. Beat together the butter and golden caster sugar until light and fluffy, then add the eggs one at a time, beating well between each addition. Mix in the vanilla then fold in the flour, bicarb and a pinch of salt. Finally fold through the soured cream and divide the mixture between the two tins. Bake for 45-50 minutes, or until risen and golden on top and a cake skewer inserted into the middle of the cakes comes out clean. Cool in the tins for 10 minutes, then remove and leave to cool completely on a wire rack.
- For the syrupy cherries, stone the cherries then place in a pan with the maple syrup and cherry brandy. Heat gently until the cherries start to release their juices, then bring to a bubble and simmer for 8-10 minutes, until the fruit has started to soften. Mix the cornflour with a little cold water, then add to the pan. Continue to cook for 2-3 minutes, until the syrup has thickened. Remove from the heat and set aside to cool.
- Break the 200g white chocolate into small pieces and place in a microwave-safe bowl. Microwave in bursts until melted, or place over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Leave to cool. Beat the butter with half of the icing sugar until smooth then add the remaining icing sugar and continue to beat until incorporated. Finally, beat in the cooled white chocolate.
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To decorate, level the two cakes so they have flat tops. Put one cake on a serving plate or cake stand and spread with some of the buttercream. Spoon over a third of the cherries, then sandwich with the other cake. Cover the top and sides with the remaining buttercream and then top with the remaining cherries. Top with white chocolate curls to finish.To storeThe uniced sponges can be frozen. Leftovers of the assembled gateau keep for up to 2-3 days in an airtight container.
