My husband baked me a Black Forest Cake on the weekend. He insisted it be a traditional cake. That means custard filling.
It took a great deal of work, but every bite makes it worth it.
He did it from scratch using a recipe for Mock Saddle Of Venison, one of my favourite cakes, and used cacao nibs for the chocolate.
The whipped cream is coconut milk. The cake layers are drenched in Kirsch. The chocolate curls were omitted.
It is a very rich cake yet I managed to eat a healthy slice of it as I think anything less would be an insult to the cook.
It took hard work, dedication, love, and plenty of eggs, and for it I am grateful.
The New Laptop, February 2017 Edition
2 hours ago