Black Forest Cake

Black Forest Cake

1. First, make a cocoa sponge cake. Preheat the oven to 170 degrees to separate the egg yolk from the egg white. The egg white is beaten at high speed until thick, and then the fine sugar is added in three times.

2. Whip to dry foaming (lift the egg beater to pull up the meringue and form a small hook) (the method of separating eggs and blowing is relatively stable and not easy to defoam)

3. Add the egg yolks to the beaten meringue in two times and mix with a whisk

4. Sift the low-gluten flour into the meringue and stir with a spatula until there is no dry powder

5. The butter melts into a liquid under heat insulation, and the cocoa powder is mixed with the warm butter liquid

6. Pour the cocoa butter liquid into the egg batter and stir evenly with a spatula

7. Pour the cake batter into the school kitchen 10-inch cake mold, lift the mold with both hands and shake it horizontally to the tabletop twice to break the large bubbles that may be inside

8. Put the mold into the lower part of the preheated oven and bake at 170°C for about 55 minutes. After the oven is out, shake it twice and then immediately pour it down until it cools.

9. After cooling the cake, use a stripper knife to demould the cake, divide the cake into three evenly, and cut off the top part.

10. Next, boil the sugar and wine liquid, pour the water and caster sugar into the milk pan, boil the sugar and turn off the heat. After cooling, pour in the cherry wine and maraschino cherry juice

11. Next is the pastry cream filling, the custard sauce is mixed with cherry wine until smooth

12. Whip the whipped cream with caster sugar,

13. Then add it twice into the custard sauce, stir and mix evenly into a pastry cream filling, and put it into a piping bag with a 1cm piping mouth.

14. Put a piece of cake in the mold and brush with a lot of sugar and wine

15. Put a layer of pastry cream filling on the cake

16. Put the maraschino cherries evenly on the cream filling, then add the second slice of cake, brush the sugar and wine liquid, squeeze the pastry cream filling and maraschino cherries

17. Finally, cover the last piece of cake, brush with sugar and wine, then put it in the refrigerator until set (1-2 hours)

18. Finally, it’s time to decorate the surface. Add whipped cream and caster sugar to beat

19. The cake is taken out of the refrigerator and demolded (use a cup with a height higher than the mold and a smaller diameter than the mold or put it under the mold, and push the mold down to demold)

20. Spread cream evenly on the surface of the cake

21. Then glue a layer of chocolate shavings, squeeze a circle of cream on top with your favorite piping pattern, and decorate with cherries and maraschino cherries in the middle

22. If you use a whole piece of chocolate, it is directly cut into crumbs. I used chocolate coins. First melt into a liquid with insulated water (the water should not be too hot, 40-50 degrees is recommended), and then pour it into a plate to cool After solidification, you can cut into crumbs. It is very convenient to use the cheese planer of Xuechu. You don't need to use a spoon to scrape slowly. The chocolate crumbs should be prepared in advance, and then put in the refrigerator or frozen for later use.

23. You can search the details of the custard sauce on the Internet. I would like to say: add the egg yolk to the fine sugar and stir until the egg yolk becomes lighter in color, add the low flour and cornstarch to mix, heat the milk to a slight boil, then pour 1/3 of the milk to Pour the egg yolk batter while stirring, then pour the egg batter back into the milk pot, heat while stirring on medium and low heat until the custard becomes thick and boil, turn off the heat, and cool with ice water

Tips:

1: If you are using a whole piece of chocolate, it is directly cut into crumbs. I used chocolate coins. First melt into liquid with insulated water (the water should not be too hot, 40-50 degrees is recommended), and then pour it on the plate After being cooled and solidified, it will be cut into crumbs. It is very convenient to use the cheese planer of Xuechu. You don't need to use a spoon to scrape slowly. The chocolate crumbs should be prepared in advance, and then put in the refrigerator or frozen for later use.

2: You can search the details of the custard sauce on the Internet. I will say something about it: add the egg yolk to the fine sugar and stir until the egg yolk is lighter in color, add the low flour and corn starch and mix, heat the milk to a slight boil and pour 1/3 of it Pour the milk into the egg yolk batter while stirring, then pour the custard back into the milk pot, heat it over medium and low heat and stir until the custard becomes thick and boil, turn off the heat, and cool with ice water


3: Wine-stained cherries can be bought ready-made (more expensive) or made by yourself. You need to prepare them three days in advance. Clean the cherries, drain the water, add sugar, lemon slices and cherry wine, and boil at medium and low heat for 8-10 After cooling down, put it in a sterile bottle, keep it in the refrigerator, soak for about 3 days and then use it (500 grams of cherries, 50 grams of sugar, half a lemon, and about 300 ml of cherry brandy)