Black Forest Cake
by Qiu Silinlin
Favorite
Difficulty
Normal
Time
2h
Serving
2
Eight-inch cake"
1. Make sure that the bowl is oil-free and water-free. Separate the egg whites and egg yolks. Pour the prepared oil and milk into the egg yolks and stir well.
2. Sift the cake flour and cocoa powder into the egg yolk paste
3. Blended to complete silky state
4. Make sure that there is no oil and water in the basin. Beat the egg whites with a whisk and add the white sugar to the egg whites three times.
5. Just hit the egg whites
6. Add the egg whites into the egg batter twice and stir evenly
7. Beaten custard
8. Pour the egg batter into an 8-inch baking pan. I spread a circle of conditioning paper for demoulding.
9. Froth the chocolate
10. I’m using a Midea oven today. The temperature has not been adjusted. I bake it at 140 degrees for 50 minutes.
11. Whip the cream ➕ 30 grams of sugar. If you have the conditions, use ice water to pad under the cream basin so that the cream will be better and not easy to melt. This Anjia cream is very easy to whip. The useless ice water of Nestlé before will melt in a while. For your reference
12. Divide the cake into three pieces, put the cookie spout into the piping bag, put the whipped cream into the extruded shape and add yellow peaches
13. The second layer is the same as the previous step
14. Add the nuts and fruits you like
15. The third layer is also to squeeze the cream first, then put the fruit on it, it is best to sprinkle chocolate chips
16. Decorate with sugar beads and insert a birthday card to complete
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