Week 150: Black forest cake

I remember my first encounter with snow fondly (the real stuff too, not from snow machines like how they do it in the tropics). Winter was creeping into the quiet town of Oxford, and one night, it started snowing. As I was staying at the top floor of the dormitory, with a roof window, I was the first amongst my friends to know. 5 minutes later, after a flurry of calls, we were all outside with woolly jackets over our PJs, throwing snow balls at one another.

Cold aside, winter in Oxford is gorgeous. The gardens, and the dreaming spires all covered in powdery white. I missed those days.

And so I was hoping to capture a bit of those winter memories with this Christmas bake for a friends-get-together last weekend. The pine forest chocolate collar idea came to me as I was watching reruns of GBBO. And the fluffy whipped cream covering the top of the cake, doesn’t that just remind you of waking up on a quiet, snowy morning, looking out the window and admiring how beautiful the world can be?

This cake was made using the exact same recipe as an old favourite, with extra amount of crème chantilly below.

For the additional amount of crème chantilly

2 tsp gelatine powder

480ml heavy cream, very cold

60g confectioner’s sugar, sifted

1) Prepare the whipped cream by blooming the powdered gelatine in 2 tbsp cold water then melting it over a Bain-Marie.

2) Whip the cold cream and confectioner’s sugar until soft peaks then pour in the melted gelatine mixture and continue whipping until very stiff.

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