Easy Mini Black Forest Cakes – a delicious recipe with fresh cherries, cherry juice, cornstarch, sugar, vanilla pound cake, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Reserve 8 cherries for garnish. Remove the stems from the remaining cherries, cut in half and pit. Blend 2 tbsp of the cherry juice with the cornstarch and place in a pan with the remaining cherry juice and sugar. Heat gently, stirring all the time until just thickened. Add the cherries and remove from the heat and leave to cool completely.
2
Use a 2 1/2 inch round cookie cutter to stamp out 8 circles from the pound cake slices and cut each circle in half horizontally. Whip the cream and vanilla extract together until soft peaks form.
3
Sprinkle the Kirsch over half the cake circles and top each with a spoonful of the cherry compote. Carefully spoon the chocolate mousse and 3/4 of the whipped cream over the cherries then gently place the remaining cake circles on top. Spread the remaining cream on top of each cake and decorate with the reserved cherries.
828
kcal
Calories
37
g
Fat
52
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 lb fresh cherries, 1/2 cup cherry juice or nectar, 1 tsp cornstarch, 1 tbsp sugar, and more.
Yes, Easy Mini Black Forest Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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