Black Forest Gateau, subsisting Kirsch

kah22

I've been asked to make a Black Forest Gateau for a friend's 60th birthday

The recipe calls for kirsch but to be honest I can't find a miniature and there is no way I'm buying a full bottle of the stuff just to make one cake!

At the moment I have cherry brandy in the house, my recipe calls for kirsch to be used in two places. In a syrup: 175g golden caster sugar, 2 tbsp kirsch

Secondly for a kirsch cream: 750ml whipping cream, 75g golden caster sugar, 2 tsp vanilla extract and 3 tbsp kirsch

Can I substitute cherry brandy for the kirsch and if so would quantise remain the same. Is there a better substitute? I have brandy, whiskey, vodka and gin available. Maybe a non alcoholic substitute would be best?

Many thanks for your advice. Here's the complete RECIPE I'm using https://www.sainsburysmagazine.co.uk/desserts/item/proper-black-forest-gateau

mahamageehad

Kirsch (kirschwasser) is basically cherry brandy so you're on the right track. The only thing I'd be wary of is that kirsch is usually clear and strong (40%). If the brandy that you have is weaker and/or flavoured (basically red and sugary and under 40%), then you may need to adjust the volume used.

Carrie6OD

I use the juice from the cherries.

Carrie6OD

Carrie6OD wrote: »

I use the juice from the cherries.

I use this with a dash of port.

Carrie6OD

[Deleted User] wrote: »

I use this with a dash of port.

Even better