Slowly drizzle over the cake as a glace.
Not exact matches
- While the
cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction
over the
cake very
slowly, allowing it to absorb into the
cake, but don't worry if it doesn't completely absorb — it will continue to do so as the
cake cools; allow the
cake to cool completely before glazing decoratively with the Sour Cream
Drizzle, and garnishing with chopped walnuts, if desired.
With a toothpick poke holes into the top of the inverted
cake and
slowly drizzle the cooled syrup
over the
cake allowing the syrup to run into the holes.
Drizzle over the bundt
cake when it's slightly thicker so it can
slowly run down the sides of the
cake.
The authentic Black Forest
Cake (which I have made) instructs pricking holes in the baked, cooled cake and slowly drizzling over a simple syrup that has had a little kirsch added to
Cake (which I have made) instructs pricking holes in the baked, cooled
cake and slowly drizzling over a simple syrup that has had a little kirsch added to
cake and
slowly drizzling over a simple syrup that has had a little kirsch added to it.
Slowly drizzle juice mixture
over cake layers.