#aca烤明星大赛# Black Forest Cake
1.
Cocoa chiffon cake body yolk paste: milk 50ml, salad oil 30ml, low powder 35g, cocoa powder 15g, 3 egg yolks, protein part: 3 egg whites, sugar 50g, corn starch: 5g, a little lemon juice, salt: 2g
2.
Chiffon method, beat the egg yolk with sugar, add milk and oil, stir well, sift in the powder, mix in the Z-shape until there is no dry powder, do not make a circle. Add lemon juice to the egg whites, add sugar and cornstarch in three times until dry foaming; take 1/3 of the egg whites and add the egg yolk, stir evenly, then take 1/3, stir evenly, and mix all. Middle level of the oven, 140 degrees, 35-40 minutes
3.
Cut the cherries into small pieces and save a proper amount for decoration. Whipped cream.
4.
Spread a layer of cake slices, brush a layer of cream, put some cherries and canned soup on the head
5.
Put another piece of cake, spread a layer of cream, and repeat
6.
Put the third piece of cake, spread the cream and sprinkle with chocolate chips
7.
Put cream flowers and cherries on it
