Traditional black forest cake
By VicentaLakin
There is an interesting story about black forest cakes, which are said to be based on the tradition of local women wearing black skirts and large velvet caps. Soft, delicate chocolate cake with fresh cherry. Peach meat, with sour and chubby cherry sauce, with a little cherries, with a little cherries, with a little cherries, with a little cream, and then a little cherries, with a little cherries, with a little cherries. The three colors, black, red and white, mirror each other, sowing the mystery and charisma that characterize the Black Forest Mountains。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Traditional black forest cake
1
The oven is preheated at 180 degrees, and the cake mold is put in the oil sheet。
2
When milk and vegetable oil are scattered, cocoa flour is mixed with flour。
3
The egg yolk is separated from the egg purified, the egg yolk is mixed with the paste and the protein is loaded into a clean mix。
4
Sugar fractions are added three times to the egg purifier, and can be sent to the wet bubble to pull out the little hook。
5
Take a third of the protein cream and mix it with the paste, and then fall back to the protein cream with a smooth and smooth mix。
6
Pumping the mixed cake down into the cake mould and splitting it into the oven for 17-20 minutes。
7
Once the cake came out of the oven, it hit twice, and it was put down on the hanger。
8
Cream is released to stabilize the freezer, and the cake is demoulded and the oil sheet is torn off。
9
The cake is cut in three equals with a sawsaw knife, with cream on each layer and then chocolate shredded and fruit on the cake surface。Traditional black forest cake Make Tips
The cake just came out of the oven and there was a lot of moisture in the middle, and the weight of the water would sink the cake, so the cake needed to be rebutted in time to avoid the cake collapse。