Black forest cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 90g
- eggs of 5
- cocoa powder 10g
- Dove dark chocolate 150g
- fine sugar 20g
- light cream 250ml
- salad oil 65ML
- milk 65ML
- cherry appropriate amount
- powdered sugar 35g
- sweetening
- roast
- several hours
- ordinary
Steps for Black forest cake
1
Prepare all materials。
2
Separating egg yolk。
3
Add 5 egg yolks to 20 grams of fine sugar and break them up with an eggbeater. Don't throw the yolk out. Add salad oil and milk in turn, evenly mixed。
4
Add sifted flour and cocoa flour。
5
It's just a little bit flat with a rubber razor. Don't overwrite it so that the flour doesn't get cramped
6
Send protein to dry hair bubbles with an eggbeater
7
One third of the protein goes to the yolk paste. Twist evenly with a rubber razor (rolling up from the bottom, not cluttering, so that the protein does not melt)。
8
When it is evened, the whole of the yolk paste is poured into the platinum basin, evenly by the same hand until the protein and yolk paste are fully mixed。
9
Put the mixed cake in the mold, flatten it, shake it twice on the table with a hand-held mold, and shake the internal bubble. Put it in a preheated oven, 170 degrees, about an hour. Cool it off for an hour。
10
Cut the cake in three pieces
11
Put light cream and sugar powder in the pot and use the electric omelet together。
12
Cherry is cut in half, a piece of cake is taken, fresh cream is put on, and cherries are cut in half。
13
Put the chocolate on a plate, heat it up to melt, and put it in the freezer room of the fridge for 10 minutes. Take out the condensed chocolate, scrape it with a spoon, scrape out large pieces of chocolate crumbs. Squeeze eight butters on the face of the cake and put eight full cherries。