Black Forest Cake
SchwarzwaelderKirschtorte is a famous German dessert. In German, the full name "Schwarzwaelder" means Black Forest. It combines the acidity of cherries, the sweetness of cream, the bitterness of chocolate, and the mellow aroma of cherry wine. The perfect Black Forest cake can withstand the nitpicking of all flavors.
Recipe Recommendations
- low-gluten flour 90 grams
- eggs of 5
- cocoa powder 10 grams
- cherry 35 grains
- light cream a box of
- fine sugar 20 grams
- salad oil 65ML
- water 65ML
- powdered sugar 20 grams
Steps for Black Forest Cake
1
Prepare materials.
2
Separate the egg whites and yolks.
3
Add 5 egg yolks to 20 grams of fine sugar and gently beat with an egg beater. Don't beat the egg yolks. Add salad oil and milk in turn and stir well.
4
Add sifted flour and cocoa powder.
5
Gently stir evenly with a rubber spatula. Do not stir too much to avoid gluten (if the flour becomes gluten, it may make the cake taste too tough and affect the cake's softness).
6
Use an egg beater to beat egg whites until dry and fluffy.
7
Pour 1/3 of the egg white into the egg yolk paste. Gently stir evenly with a rubber spatula (stir from the bottom up, do not stir in circles to avoid the egg white foaming). After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, and stir evenly using the same technique until the egg white and egg yolk paste are fully mixed.
8
Pour the mixed cake paste into the mold, smooth it out, hold the mold with your hand and shake it twice on the table to shake out the large bubbles inside. Place in a preheated oven at 170 degrees for about 1 hour.
9
Remove the baked cake from the oven and immediately invert it on a cooling rack until cooled. I cooled down all night and took off the mold the next morning.
10
Cut the cake into three slices. (Because there was only a box of light cream at home, it was definitely not enough to mount 8 inches, so I cut the cake one circle, about 6 inches)
11
Pour the light cream and powdered sugar into a bowl and beat together with an electric egg beater.
12
Pore the cherries and cut them in half.
13
Take a piece of cake, spread with whipped cream, and spread with cherries cut in half.
14
Cover with a second slice of chiffon cake, press tightly, coat with whipped cream and spread with cherries. Cover with a third slice of cake and coat with whipped cream.
15
Place the chocolate on a plate, heat it over water until melted, and place in the freezer of the refrigerator for 10 minutes.
16
Remove the solidified chocolate and scrape it with a spoon to scrape out large pieces of chocolate chips.
17
Use a rubber spatula to scoop up the chocolate crumbs, gently stick them to the sides of the cake, and sprinkle them on the top of the cake. Squeeze 8 cream flowers on the surface of the cake and place 8 whole black cherries.