Name: White Forest Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: International
Ingredients: 3 cups cherries, washed and pitted; 6 tbsp granulated sugar (for the cherries); 3/4 tsp almond extract; 2 tbsp kirsch; 1 and 1/2 tbsp corn starch; 1 and 1/2 tbsp water; 3 and 1/2 cups cake flour (approx. 385 grams); 1 tbsp baking powder; 3/4 tsp baking soda; 3/4 tsp salt; 1/2 cup + 2 tbsp salted butter, softened; 1/2 cup vegetable oil; 2 and 2/3 cup granulated sugar (approx. 543 grams); 7 large egg whites; 1 and 1/2 tbsp vanilla extract; 1/2 tsp almond extract; 3/4 cup full-fat sour cream; 1 and 1/2 cups milk; 16 ounces finely chopped white chocolate (good quality); 7 ounces heavy cream; 1 and 1/2 cups salted butter, softened; 4 and 1/2 cups + 1 to 2 tbsp powdered sugar; 2 and 1/4 tsp vanilla extract; 3/4 tsp almond extract; Pinch of salt; 4 ounces cream cheese, softened

Description

A delightful twist on a classic dessert with layers of moist cake, rich white chocolate ganache, and luscious cherry filling, perfect for any occasion.

Ingredients

3 cups cherries, washed and pitted
6 tbsp granulated sugar (for the cherries)
3/4 tsp almond extract
2 tbsp kirsch
1 and 1/2 tbsp corn starch
1 and 1/2 tbsp water
3 and 1/2 cups cake flour (approx. 385 grams)
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1/2 cup + 2 tbsp salted butter, softened
1/2 cup vegetable oil
2 and 2/3 cup granulated sugar (approx. 543 grams)
7 large egg whites
1 and 1/2 tbsp vanilla extract
1/2 tsp almond extract
3/4 cup full-fat sour cream
1 and 1/2 cups milk
16 ounces finely chopped white chocolate (good quality)
7 ounces heavy cream
1 and 1/2 cups salted butter, softened
4 and 1/2 cups + 1 to 2 tbsp powdered sugar
2 and 1/4 tsp vanilla extract
3/4 tsp almond extract
Pinch of salt
4 ounces cream cheese, softened

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Instructions

Combine water and cornstarch in a small bowl until fully dissolved.
Wash and pit the cherries, halve them, and place them in a pan.
Add sugar, almond extract, and kirsch to the cherries. Cook over medium heat for about 10-12 minutes, stirring occasionally until soft.
Reintroduce the cornstarch mixture and stir until the sauce thickens. Chill the sauce before using.
Sift together the flour, baking powder, baking soda, and salt in a large bowl.
Cream softened butter, then add vegetable oil and sugar. Beat until fluffy.
Gradually add egg whites and mix well. Fold in sour cream, vanilla, and almond extract.
Alternate between adding the dry ingredients and milk, mixing gently until combined.
Divide the batter evenly among prepared pans. Bake for 22-26 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely before handling.

Notes

Chill the white chocolate ganache for the best consistency; it should be thick for layering. Use a rotating cake stand for decorating and serve with fresh cherries or chocolate shavings.