My place of employment has a neat tradition, when it's your birthday, you bring in something to share with the staff. Just the excuse I needed to make a Black Forest Cake, or at least a variation of the original. Although I couldn't find fresh cherries at this time of year, I did find "fresh" frozen cherries and they seemed to work just fine. Anyway it was an enjoyable cake to make. The best part was sharing it with a group of people I have really come to value and appreciate!
What I particularly liked about this non-original Black Forest Cake was the icing. Rather than pure whipped cream, it included cream cheese and just one cup of icing sugar. The result was creamy, barely sweet, but slightly firmer icing. Delicious! Although the recipe called for almond extract, I left it out. I'm not a huge almond extract fan. I did, however, include it in the cherry mixture, so there was something for everyone.
As not everyone love "sweets" as much as I do, and in order to bring some balance, I decided to create a Charcuterie Board as well. It turned out great. It gave me so much pleasure to share homemade food with my colleagues.
So much fun for the taste buds. Sweet and savoury, you can't go wrong with that. Idea and instructions for the charcuterie board came from A Pair & A Spare.
Black Forest Cake
Recipe credit to Baking a Moment
Ingredients
FOR THE CAKE LAYERS
Instructions
TO MAKE THE CAKE LAYERS:
TO MAKE THE FILLING:
TO ASSEMBLE AND GARNISH:
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Terri MazikAll things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook. Categories
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