【black Forest Cake】
1.
Separate the protein and egg yolk, and process the egg yolk first;
2.
Add 18 grams of white sugar;
3.
Add 44 grams of salad oil;
4.
Add 49 grams of milk;
5.
Beat with a whisk
6.
Until whipped until thick;
7.
Add a little white vinegar to the egg whites;
8.
Add one-third of white sugar when whipping until coarsely foamed;
9.
Add one-third of white sugar when whipping until thick and small bubbles;
10.
Add the remaining one-third of white sugar when whipping until the meringue has lines on the surface;
11.
Wet foaming;
12.
Dry foaming, stop whipping;
13.
Mix 64 grams of low flour with 8 grams of cocoa powder and sift into the egg yolk paste;
14.
Cut and mix into a uniform and particle-free paste;
15.
Add one third of the meringue to the egg yolk paste;
16.
Cut and mix evenly;
17.
Add another third of meringue;
18.
Cut and mix evenly;
19.
Add the remaining third of the meringue;
20.
Cut and mix evenly;
21.
Pour into the cake mold;
22.
Lower layer, 150°C, 55 minutes, inverted and let cool, complete.
23.
Cut the cake into 2 slices for later use;
24.
Add white sugar to whipped cream;
25.
Whip the cream;
26.
Put the piping bag on the cup, use a spatula to put the whipped cream into the piping bag for later use;
27.
Wash the cherries, cut a part of them in half, take out the seeds (used when filling); set aside 8 more (used for decoration on the surface);
28.
The chocolate is heated in water;
29.
After melting, put it in the refrigerator and freeze for a few minutes, let it re-solidify and take it out for use;
30.
Put the first piece of cake on the decorating table and squeeze the cream;
31.
Gently press the cherries cut in half into the cream, so that the cream is wrapped;
32.
Add some cream again (no supplement is OK);
33.
Cover the second piece of cake;
34.
Spread cream on the surface of the cake;
35.
For the re-solidified chocolate, scrape out the chocolate chips with a steel spoon;
36.
Stick the chocolate crumbs on the side of the cake (do not use your hands directly, use a spatula to help);
37.
All right;
38.
Sprinkle chocolate chips on the surface;
39.
Squeeze 8 sticks of butter;
40.
Decorate with cherry and finish.
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