1. First prepare the ingredients for the chiffon cake
2. Separate the egg yolk from the egg white. The egg white must be placed in an oil- and water-free basin. Do not mix the egg yolk in the egg white, otherwise it will be difficult to beat.
3. 3 egg yolks, add 10 grams of fine sugar, stir evenly, add milk and vegetable oil, and stir evenly
4. Add sifted cocoa powder and low-gluten flour
5. Stir it with a rubber spatula until there are no particles, and set aside.
6. Whisk the egg whites with an electric whisk, add 30 grams of fine sugar in 3 times
7. Beat until the whisk has a dry foam with upright sharp corners. The whole process is about 1-2 minutes.
8. Add the whipped egg whites to the egg yolk paste in 2-3 times and gently stir from bottom to top. You can stir from side to side, do not stir in a circle, otherwise it will defoam.
9. Put the mixed liquid into a 6-inch round cake tin, shake it a few times to exhaust the air
10. After the oven is preheated, heat up and down at 170 degrees, and bake for 30-35 minutes (depending on the oven situation, my oven is enough for 6 tubes for 30 minutes)
11. After baking, the mold is inverted, and the mold is released after it is completely cooled.
12. Cut the cake base into 3 slices on average. The top slice is generally used as the middle layer of the cake because it is not flat. You can also cut the protruding part flat and use it. The bottom slice is the smoothest, and is generally used as the top layer of the cake. I only used 2 tablets this time.
13. After refrigerating the cream for more than 12 hours, pour it into an anhydrous container, add 30 grams of fine sugar, and beat with an electric whisk. Because the cream is easy to whip at low temperature, I usually put ice water under the container to whip it.
14. The cherries are partially intact, and the rest is pitted and cut in half
15. Take a slice of chiffon cake and put it on the whipped cream
16. Spread the diced black cherries and smooth them with cream
17. Cover the second piece of cake, compact, and spread the cream evenly on the upper layer and all around
18. Hold the Dove dark chocolate in your hand through the bag, and use a fruit knife to cut out many small pieces like a pencil. The chocolate chips on the top of the cake can be directly peeled off, and the chocolate chips can be pasted on the sides with a spatula. Don't use your hands. In summer, chocolate will melt and stick together easily.
19. Use a sieve to sieve a small amount of powdered sugar on top of the chocolate chips. Put the cream in the piping mouth. Frame the flowers on top of the chocolate chips
20. Put fresh cherries on the flowers. carry out.
Tips:1. Don't stir the egg yolk in a circle, otherwise it will be easy to beat.
2. The cake should be completely cooled before applying the cream, otherwise the cream will melt as soon as it is applied.
3. The authentic Black Forest cake generally needs to be brushed with a layer of cherry wine and then smeared with cream. Because it is for children, I will omit this step.
4. The ratio of cream and sugar is generally 10:1
5. The general method of dark chocolate shavings is to melt the chocolate and then take a spoon to scrape out pieces. I am lazy. The chocolate shavings I shaved in this way are just as good-looking, but be careful when you shave it.
