Description
Indulge in the luscious delight of a White Forest Cake, a heavenly combination of light vanilla-almond sponge, tart cherry filling, and billowy whipped cream frosting, all crowned with white chocolate curls and cherries. Perfect for any celebration or special occasion!
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup buttermilk
For the cherry filling:
- 1 1/2 cups canned or jarred sour cherries (drained)
- 1/3 cup cherry juice or syrup
- 2 tablespoons cornstarch
- 2 tablespoons sugar
For the whipped cream frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For assembly:
- White chocolate curls or shavings
- Additional cherries for topping
Instructions
- Make the cake: Preheat the oven. Grease and flour cake pans. Whisk dry ingredients. Beat butter and sugar. Add egg whites, extracts, buttermilk, and flour mixture. Bake and cool.
- Make the cherry filling: Combine cherry juice, sugar, and cornstarch. Cook until thickened. Stir in cherries. Let cool.
- Make the whipped cream: Beat cream, sugar, and vanilla until stiff peaks form.
- Assemble the cake: Slice cakes, layer with cherry filling and whipped cream. Frost with whipped cream. Decorate. Chill before serving.
Notes
- You can use maraschino cherries for a sweeter topping or kirsch-soaked cherries for a more traditional twist.
- Keep refrigerated.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
