Black Forest Gateau


    • 4 Eggs, 5 ozs Caster Sugar
    • 1 oz Cocoa
    • 3 ozs Plain Flour
    • 1 level Teaspoon Baking Powder
    • 2 Tablespoons Boiling Water


    • ½ pint fresh cream
    • 1 tin cherry pie filling (Mortons/Sains)



Beat eggs and water.

Add caster sugar and beat until thick.

Fold in sifted dry ingredients.

Place in 2 sandwich tins.


Oven temperature – 180 C/ Gas Mark 4

Cooking time – approx 20 mins.


When cake is cold, cut each half in two.

Whip the cream.

Place a layer of cake on serving plate. Cover with 1/3 tin of cherries and then a thin layer of cream. Place next layer on top and repeat.

Finish with a layer of cream on top and decorate with cherries and flake.

Refrigerate and leave for several hours before use or overnight.

On R238 from Derry to Buncrana at Tooban, Burnfoot 


Co. Donegal 

Republic of Ireland F93 XY65