Black forest gateaux

Say black forest, and a unanimous chorus of 'yum' would resonate! Here's how you make a black forest gateaux, with layers of whipped cream and syrup.

1 amount basic fatless sponge (check jam roll recipe)
65 +20 gms maida and cocoa powder
250 gm fresh cream/whipped cream topping
Sugar syrup as required
200 gms tinned cherries chopped 
Chocolate flakes as required

Fondant Icing
1 ounce Water
1 tsp gelatine
1 tsp liquid glucose
350 gm icing sugar

Make the chocolate sponge and cut into two (The one used in jam roll recipe)
Spray with sugar syrup 
Spread whipped cream or whipped cream topping
Sprinkle the chopped cherries and sandwich with the other soaked cake. 
Decorate with chocolate flakes and cherries (instant coffee can be added for the taste)

Preparation of Icing

Mix gelatine with water and allow to swell for at least 2 minutes
Add liquid glucose and melt the mixture over a double boiler
Add to icing sugar and knead until a smooth, soft and elastic dough is obtained Store in an air tight container. Mix with colours and flavours and use as required

Instead of 1½ tsp baking powder use ¾ tsp baking powder and ¾ baking soda.

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