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d'arbo Black Forest Butter Cakes
Ingredients:
250 g butter
220 g sugar
2 packs vanilla sugar
5 eggs
125 g flour
125 g potato flour
1 pinch salt
Peel from half a lemon
250 g d’arbo Black Cherry Fruit Spread
200 g icing sugar
2 Tbsp + 3 Tbsp kirsch (brandy from fermented cherry juice)
Directions:
Pre-heat oven to 350°F.
Cream the butter, sugar and vanilla sugar, adding in the sugars gradually. Separate the eggs and then one at a time stir the egg yolks thoroughly into the creamed butter and sugar. Sift the flour and potato flour, add the salt and lemon peel, and then, a spoonful at a time, mix into the creamed butter. Finally whisk the five eggs until stiff and then carefully fold into the mixture.
Spread this mixture on to a buttered and floured tray and then bake for about 30 minutes.
Blend the d’arbo Black Cherry Fruit Spread with 2 Tbsp of kirsch until smooth and then spread it over the still hot cake. Then mix the icing sugar with 3 tbsps of kirsch and glaze the still warm cake. Once the cake is fully cooled, cut the butter cake into squares.
