No-Flour White Forest Cake with Oat Crust
Equipment
- 1 springform pan 9-inch
- 1 Mixing bowl large
- 1 Mixing bowl medium
- 1 Whisk
- 1 Spatula
- 1 Saucepan small
- 1 Oven
Ingredients
- 1 cup Rolled Oats finely ground
- 1/4 cup Unsalted Butter melted
- 1 tablespoon Honey
- 1/2 teaspoon Salt
- 1 cup Heavy Cream
- 8 ounce White Chocolate chopped
- 1 teaspoon Vanilla Extract
- 1/2 cup Sugar
- 4 Eggs large, separated
- 1/4 teaspoon Cream of Tartar
- 1/4 cup Kirsch optional
- 1 cup Cherries pitted and halved
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the springform pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the ground oats, melted butter, honey, and salt; press into the bottom of the pan to form the crust.
- In a small saucepan, heat the heavy cream until just simmering, then remove from heat.
- Add the chopped white chocolate to the hot cream and whisk until smooth.
- Stir in the vanilla extract and set aside to cool slightly.
- In a medium bowl, beat the egg yolks and sugar until thick and pale.
- Gradually add the chocolate mixture to the yolks, whisking continuously.
- In another bowl, whip the egg whites and cream of tartar to stiff peaks.
- Gently fold the egg whites into the chocolate mixture in three additions.
- Pour the mixture over the oat crust in the springform pan.
- Bake in the preheated oven for 45 minutes, or until set.
- Allow the cake to cool completely in the pan on a wire rack.
- Optionally, brush the cake with kirsch once cooled.
- Garnish the top of the cake with pitted cherries.
- Refrigerate the cake for at least 2 hours before serving.
Notes
Ensure that the egg whites are at room temperature before whipping them to achieve maximum volume. If you don't have access to kirsch, you can substitute with any other cherry-flavored liqueur or omit it entirely. When folding the egg whites into the chocolate mixture, be gentle to maintain the airiness of the batter.
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