Last Wedesday my firstborn turned twenty, and as she was too busy with her studies to be able to come home, I took a train up north and took my girl out eating. That was my birthday present to her.
We had a great time together, just the two of us, mother and daughter, with no-one else who wanted or needed our attention. We chatted about the things that are important to her, like art history, college, university, and good food. We both love good food.
When I asked her what kind of cake she wanted her birthday cake to be, she immediately answered: “A Black Forest gâteau.” So a Black Forest gâteau it was.
Today, she had her birthday party and I spent all morning in the kitchen baking cakes – because not only did we have the Black Forest gâteau, but also a gingerbread cake and a gluten free apple crumble. I was almost done in the kitchen, when DD-20’s birthday guests arrived: my mum, dad, sisters and nieces.
The candles were lit, and…
Oh, but wait! I should share the Black Forest gâteau recipe.
I used a Black Forest gâteau recipe I found on the BBC GoodFood website, and messed up.
I know, and I’m red-faced with shame, but there you have it. I plain and simple messed up. I don’t do that very often, but when I do, watch out!
However, lucky for me and our guests, I discovered my boo-boo before it was entirely too late and found a way to prevent further disaster.
What happened? I was simply too tired (due to last weekend’s switch to winter time), and forgot to add sugar. Yup. I did. And cake without sugar, well, that’s a pretty big mistake.
Here’s how I solved my problem. After I cut the cake lenghtwise and pricked both halves about a thousand times with a skewer, after I added the kirsch (only just a little more than the recipe asked for – and still not enough to my taste), I drizzled honey on both halves. As much honey as the cake could take. About half a cup in total, I’d guess. The cake soaked up the honey beautifully, and that alone solved about 75% of my problem.
My next step was to add four tablespoons of sugar (instead of three) to the cream, so as to make that sweeter. Oh, and as I didn’t have any icing sugar and my coffee grinder died some time ago, I simply used ordinary demerara sugar. It worked like a charm.
So here’s my divinely tasty Black Forest gâteau.
I’m very happy with how it turned out, and so were my husband, daughters and guests.
Here’s to a good and happy year for my wonderful girl.
I love you, sweetheart!