Black Forest Cake

By FrankHoeger

Black Forest Cake
Dad's birthday and wanted to change the pattern, so this black forest cake was freshly baked.
The authentic black forest is decorated with black cherries soaked in brandy. However, because I don't like the taste of brandy and don't buy black cherries, I use strawberries and bayberry instead.

Recipe Recommendations

  • low-gluten flour appropriate amount
  • egg yolk of 7
  • salt 2 grams
  • salad oil 100ml
  • milk 160ml
  • cocoa powder 40 grams
  • baking powder 1 and a half teaspoon
  • protein of 7
  • cream of tartar 1/4 teaspoon
  • white granulated sugar 30 grams
  • strawberry appropriate amount
  • Bayberry appropriate amount

Steps for Black Forest Cake

  • 1
    Separate the egg whites and egg yolks.
  • 2
    Whisk egg yolks with salt and stir with a manual whisk, add salad oil and stir well, add milk and stir well.
  • 3
    Sift the low-gluten flour, cocoa powder and baking powder together, sieve into the egg yolk paste, and stir well with a spatula.
  • 4
    Add tartar powder to egg white and beat until rough foam. Add white sugar in 3 times, beat until dry and frothy, and distribute about 9 times.
  • 5
    Pour one-third of the egg white into the egg yolk paste, use a rubber spatula to pick it up from the bottom, mix well, then pour all the mixed egg yolk paste into the egg white, and stir well.
  • 6
    Pour it into the mold and shake it on the table a few times to create large bubbles.
  • 7
    Preheat oven to 150°, penultimate layer, 60-70 minutes.
  • 8
    Bake out of the oven and upside down, cool slightly and then remove the mold.
  • 9
    Whisk the light cream quickly with sugar until set but soft and easy to spread. Refrigerate if not used immediately.
  • 10
    Cut the cake into two slices horizontally and apply a layer of soft cream to the cut surface (apply both slices). Add appropriate amount of diced strawberries and close the two slices of cake. Spread cream around and on top of the cake and scrape it flat with a scraper.
  • 11
    Continue to beat the remaining light cream until it is harder, put it into the decoration nozzle, squeeze a circle of cream on the cake, squeeze a few flowers in the middle, and put bayberry as decoration.
  • 12
    Sprinkle chocolate chips in the blank space and sprinkle chocolate chips around the cake to decorate.

    • Black Forest Cake Make Tips

    1. When beating egg whites, move the whisk in circles around the bowl to ensure even beating on all sides. After 3-5 minutes, streaks will appear and the whites will become snowy white and smooth. When lifted, they will be elastic and stand up but the tips will curve slightly; this is the soft peak stage. At this point, switch to low speed and continue beating for about half a minute until the texture is more distinct. Lift the whisk head, and the tip should form a stiff triangle; this is the firm peak stage (about 90% done), which is the optimal state for beating egg whites for a chiffon cake. 2. You can use a vegetable peeler to shave the chocolate, but I used a shredder. 3. Using dark chocolate for the decorative chocolate shavings yields better results.

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