White Forest Cake |Homemade Cake | Vanilla Sponge Cake Filled with Cherry Compote and Whipped Cream

White Forest Cake Vanilla cake layers soaked in cherry syrup, filled with homemade cherry compote and frosted with whipped cream! 1 cup = 240ml 1. For the Sponge cake:- 180gm white sugar ( 3/4th cup) 6 large eggs or 8 small eggs 125gm butter (room temperature) 100ml vegetable oil 1 tsp vanilla extract  1 tsp lemon zest or zest of 1 large lemon 2 cups all purpose flour 4 tbsp whole cornflour 1 1/2 tsp baking powder 1 tsp baking soda 1/8th tsp salt Preheat oven to 200C for 30 mins, then reduce to 180C before baking Line a 9" round cake tin with baking paper, then grease with butter and  dust with flour, set aside. With the help of a stand mixer or a beater, beat together butter and oil. Add sugar little at a time and beat well. Add eggs 2 at a time and beat well until creamy. Add vanilla essence and combine. Add flour mixture little at a time and beat on a very low speed, until combined. Transfer the batter to the prepared cake tin, level them, tap to release any air in the batter. Place it on the preheated oven and bake for about 35-40 minutes or until a toothpick inserted in the centre comes out clean. Switch off the heat, let the cake sit on the  oven, leaving the oven door slightly open for about 10-15 minutes. Transfer the cake into a wire rack, let it cool completely. Remove the top part of the cake to level them, then cut into 2 equal circles(layers). 2. For the Homemade Cherry Compote (or use store bought) sauce :- 150 gm cherries fresh or canned or frozen 50 gm granulated sugar 240ml + 60ml water 1 tbsp lemon juice 1 tbsp corn flour Chop the cherries in half and remove the pits. In a thick bottomed saucepan, heat the pitted and chopped cherries with sugar, lemon juice and 240ml water until sugar dissolves and mixture boils. Stir occasionally. Dissolve the corn flour in the remaining 60ml(1/4 cup) water. Add this to the bubbling mixture and stir. Continue simmering on low heat, stirring occasionally until it becomes thick and glossy. When required thickness is achieved , remove  from the heat and let cool completely. 3. For the cherry soaking syrup:- 8 to 10 cherries or 1/2 cup of drained liquid from canned/frozen cherries 60 ml water 1/4cup  granulated sugar 1/2 tsp vanilla extract Chop the cherries in half and remove the pit. If using fresh cherries, puree 8 to 10 cherries. Add enough water to make it about 1 cup of liquid. If using canned cherries, use 1/2 cup of the drained liquid and add 1/2 cup of water. In a thick bottomed saucepan, heat the prepared cherry solution along with the sugar.Once the sugar dissolves, bring to boil. Lower the heat and let it simmer for 10 mins or until slightly thickens. Add vanilla essence. Remove from the heat, let it cool completely. 4. For the filling and frosting :- 1 ltr chilled heavy or whipping cream 50gm granulated sugar 1/2 tsp vanilla essence Beat together whipping cream, sugar and vanilla essence until soft peaks appears, refrigerate them for a while. 5. For the garnish/ decoration 200gms  white chocolate bar @ room temperature or slightly cold. Grate or shave white chocolate by using a sharp knife / vegetable peeler or a grater to a parchment paper. Refrigerate until ready to use. 6. To assemble the cake:- Fill about 1/3 cup of the whipped cream to a piping bag. Snip of the end or use a big round tip, set aside. Place a cake layer to a serving plate, cover the edges with parchment paper. Generously brush the cake with cherry soaking liquid. Then spread  whipped cream over the layer(base coat). Spread some more  whipped cream all over the cake, then apply whipped cream with the help of a piping bag; on the edges to prevent cherry compote overflowing. (This makes sure the compote wont come onto your external frosting) Spread half of the compote inside this whipped cream dam. Place second cake layer on top and press gently & repeat the same process. Press the chocolate shavings onto the sides  of the cake and shake off excess. Decorate the cake & refrigerate for a minimum of 8 hours. For more recipes visit https://instagram.com/radhiscuisines?...