Black Forest Naked Cake
1.
Ingredients: 6-inch cake recipe: 150 grams of butter, 150 grams of low-gluten flour, 30 grams of cocoa powder, 1 teaspoon of baking powder, 100 grams of caster sugar, 150 grams of eggs, 45 grams of milk, a little vanilla extract Surface decoration: 350 fresh cream Grams, 30 grams of sugar, 30 Chilean cherries, a few chocolate chips
Prepare all materials
2.
The butter is softened at room temperature so that you can easily poke a finger, add fine sugar, beat with a whisk for about 5 minutes, until the butter becomes light and puffy, the volume increases, and the color becomes lighter
3.
Add eggs to the butter batter three times and beat evenly
4.
Each time you need to beat the egg until the egg is completely fused with the butter, and then add the next egg. The butter paste after whipping is fluffy and not flowing.
5.
Mix low-gluten flour, cocoa powder and baking powder evenly, and sift into the whipped butter
6.
Use a rubber spatula to mix well into a batter
7.
Add milk and vanilla extract
8.
Mix well until the milk is completely absorbed by the batter
9.
Divide the batter into three parts, wrap a layer of tin foil on the bottom of the 6-inch round mold, pour in the batter, and scrape it flat, so that it is directly lifted out after baking, without repeatedly brushing the mold.
10.
Bake at 175 degrees for 8 minutes, insert a toothpick into the cake, and there is no residue after pulling it out, which means it is baked. This step is done three times.
11.
Three baked cake slices, let cool and set aside
12.
Take 350 grams of fresh cream, add 30 grams of sugar, and beat with a whisk until the pattern is stiff and visible
13.
After the cake slices are allowed to cool, take a slice of cake and brush it with liquor sugar liquid. Method of liquor sugar liquid: 20 grams of water and 10 grams of granulated sugar, heat to fully melt and stir evenly, add a little rum after cooling.
14.
Then apply a thick layer of whipped cream on the cake slices, especially on the sides. It is best to cover the cake slices and squeeze out.
15.
Take about 20 cherries and cut the pits from the middle
16.
Spread the chopped cherries on the cream
17.
Spread more cream on the cherries
18.
Add a slice of cake and press it lightly to squeeze out the sauce a little
19.
Repeat the previous steps, put all 3 pieces of cake
20.
Whipped cream is packed in a piping bag with a piping mouth, squeeze the cream flowers around the surface of the cake, leave the center empty without squeezing
21.
Scrape a little chocolate chips, how to do it: use a spoon to scrape on the dark chocolate bricks.
22.
Finally, decorate the whole cherry, sprinkle the chocolate chips in the center, and finally sift a small amount of powdered sugar to complete it.
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