Black Forest Cake
1.
Dispose of the mold first: spread a thin layer of butter on the inside of the mold, then sprinkle an appropriate amount of high powder, and knock off the excess flour, and set aside;
2.
After 200g of egg liquid is beaten, add 125g of caster sugar, and beat with water.
3.
Add corn oil and stir evenly
4.
Sift in 90g low-gluten flour and 20g cocoa powder, stir evenly
5.
Pour the batter into the cake tin with a thin layer of butter beforehand
6.
Put it into the middle and lower level of the oven, 180 degrees for 30 minutes
7.
After being out of the oven to cool down, demould and divide into three pieces for later use
8.
Pour 40g sugar and 100ml water in a small pot, heat on low heat until the sugar melts, pour it into a container and let cool
9.
After the sugar water cools, pour 30ml cherry wine and stir well
10.
Pour 100ml cherry juice
11.
Stir well and set aside
12.
Add 20g vanilla sugar to the egg yolk and stir until slightly whitish
13.
Sift in a mixture of 10g low-gluten flour and 6g cornstarch
14.
Stir well
15.
Boil the milk to a slight boil, take 1/2 of it and pour it into the egg yolk paste
16.
Stir evenly, pour it back into the remaining milk, continue to stir evenly
17.
Heat on a small fire and stir constantly until it thickens, then turn off the heat
18.
Let it dry until it’s not hot, cover it with plastic wrap and continue to cool
19.
Pour 20ml of cherry wine into the cooled filling
20.
Stir evenly, set aside
21.
Add 20g icing sugar to 300g whipped cream, whip at low speed with ice water
22.
Take 1/3 whipped cream and pour it into the filling
23.
Mix well and pour back into the remaining cream
24.
Continue to mix well, the filling is ready, put it in a piping bag for later use
25.
Take a piece of cake and put it in the mold, brush the surface with cherry wine sugar liquid, and make it fully penetrate
26.
Starting from the center, squeeze the cream filling in a spiral shape from the inside to the outside, and then place an appropriate amount of cherry for decoration
27.
Put on the second layer of cake slices and continue the same operations as above: brush the wine sugar liquid, squeeze the cream filling, place the cherries (forgot to take the photo of the cherries), put the last cake slice, and brush the surface with the sugar Liquid, demoulding
28.
Spread the remaining cream filling on the surface of the cake body
29.
Use a spoon to scrape out the chocolate chips
30.
Stick the chocolate chips on the side of the cake for decoration; then use whipped cream (50g whipped cream + 5g powdered sugar) to squeeze out two circles of patterns on the cake, and still decorate with chocolate chips in the middle.
Tips:
1. Beat the whole egg with warm water, which can make the beaten egg batter more stable and not easy to defoam;
2. Pay attention to the technique when turning, use the shovel method, the movement needs to be fast and light;
3. The cherry juice used when making the cherry wine syrup is taken out of the canned cherry pie filling;
4. Be sure to keep stirring during the heating process of the custard sauce to avoid agglomeration; after it is done, cover it with plastic wrap to avoid crusty formation on the surface;
