My first attempt at making a black forest cake, order placed by Janice, of course also due to the fact that cherries are in season!
This is also my first product along the path of Taiwanese-styled cakes, which is usually chiffon based and whipped cream decorated, unlike the popular buttery cake with fondant one gets in NZ, and most European countries.
The cherries were chopped, cored, boiled and simmered with sugar in cherry liqueur for about half an hour, before it is stored away for a week for the flavours to “brew”.
The cake is brushed with cherry liqueur, filled with whipped cream and cherries, and around it is typically chocolate shavings. The cherries are quite a bit bigger than “average”, so it did belittle the cake a bit, but never mind! It was all good!