Black Forest Cake

2024-04-04 14:36:42 1723

A while ago, someone at home gave me cherries. Coincidentally, Black Forest was the cake I had always wanted to make, so I made this cake. But later on, I finished it all by myself, and no one else helped me at all. However, the sweetness of fresh fruits paired with the sweetness of fresh cream creates a refreshing taste that cannot be compared to a purchased cake, which is why it is so delicious. I changed the template for the picture, hoping it looks better than before.

Details of ingredients

Eggs3 pieces
White sugar60 grams
Salad oil44 grams
milk49 grams
Low gluten powder64 grams
Cocoa powder8 grams
White sugar40g
Light cream400 grams

Technique

difficultySimple
workmanshipskill
tasteSweetness
timeone day

Steps to make Black Forest Cake

1. Separate protein and egg yolk, and first process the egg yolk;
2. Add 18 grams of white sugar;
3. Add 44 grams of salad oil;
4. Add 49 grams of milk;
5. Beat with an egg beater;
6. Stir until thick;
7. Add a little white vinegar to the protein;
8. When stirring until coarse, add one-third of white sugar;
9. Add one-third of white sugar when stirring until dense bubbles are formed;
10. Stir until there are patterns on the surface of the protein cream, then add the remaining one-third of white sugar;
11. Wet foaming;
12. Dry foaming, stop stirring;
13. Mix 64 grams of low flour with 8 grams of cocoa powder, sieve into the egg yolk batter;
14. Cut and mix into a uniform and particle free paste;
15. Add one-third of the protein cream to the egg yolk batter;
16. Cut and mix evenly;
17. Add one-third more protein cream;
18. Cut and mix evenly;
19. Add the remaining one-third of the protein cream;
20. Cut and mix evenly;
21. Pour into the cake mold;
22. Lower layer, 150 ℃, 55 minutes, invert and let cool, complete.
23. Cut the cake horizontally into 2 pieces for later use;
24. Add white sugar to light cream;
25. Beat the cream;
26. Place the decorative bag on the cup, and use a scraper to put the beaten cream into the decorative bag for later use;
27. Wash the cherries, cut a portion in half, and remove the seeds (used for filling); Leave 8 more (for decorative surface use);
28. Heat chocolate over water;
29. After melting, put it in the refrigerator and freeze for a few minutes, let it solidify again, and then take it out for later use;
30. Place the first piece of cake on the framing table and squeeze cream onto it;
31. Gently press the halved cherries into the cream and let the cream wrap around them;
32. Add some more cream (it's okay if not added);
33. Cover with the second piece of cake;
34. Spread cream on the surface of the cake;
35. Use a steel spoon to scrape out chocolate shavings from the re solidified chocolate;
36. Stick chocolate shavings onto the side of the cake (do not hold them directly by hand, use a scraper to help);
37. Alright;
38. Sprinkle chocolate shavings on the surface as well;
39. Squeeze 8 creams on top;
40. Decorate with cherries and complete.