Black Forest Cake
1.
Material weighing is accurate.
2.
Separation of white and egg yolk.
3.
When the egg whites are fully foamed, add sugar A.
4.
Continue to blow until hard foaming.
5.
Add egg yolks.
6.
Keep going.
7.
The beaten custard is faster and more stable than beaten the whole egg directly.
8.
Sift in low powder.
9.
Stir in the bottom of the bag.
10.
Stir the batter.
11.
Heat butter and milk in the microwave for 1 minute.
12.
Sift in the cocoa powder.
13.
Stir while it is hot and let cool.
14.
First dig a spoonful of egg batter into the cocoa batter and mix well.
15.
Pour it back into the remaining cake batter.
16.
Stir evenly at the bottom of the bag.
17.
Pour into a 6-inch cake mold and shake the mold a few times to produce large bubbles.
18.
Preheat the oven in advance, the upper tube is 120 degrees, the lower tube is 140 degrees, put on the lower layer, and bake for 40 minutes.
19.
The baked cake is inverted and cooled thoroughly. After unmolding, divide into three pieces.
20.
Add whipped cream and sugar B until stiff foaming.
21.
Put a piece of cake first.
22.
Spread the cream and stack a piece of cake.
23.
The last three pieces of cake are all stacked.
24.
Spread cream on the outside, just a thin layer, it does not matter if it is uneven, anyway, you will need to dip chocolate chips later.
25.
Add a little milk and honey to the chocolate, melt it in insulated water, pour it into a wide-mouthed flat plate, and send it to the refrigerator to harden.
26.
Use a spoon to scrape out the chocolate chips and set aside.
27.
All around the cake is covered with chocolate chips.
28.
Squeeze a few creams on the top and decorate with cherries, and the cake is ready.
Tips:
This cake has no requirements for decorating technology, novices can make it with confidence.
