# Fourth Baking Contest and is Love to Eat Festival#black Forest Cake
1.
Prepare the ingredients.
2.
Separate the egg white and egg yolk, and ensure that the container containing the egg white and egg yolk is free of water and oil.
3.
First beat the egg whites at a slow speed until a large bubble is formed. Add one-third of the sugar.
4.
When beaten at medium speed until the egg whites are fine, continue to add one-third of the sugar, continue to whip at medium speed, add the last part of sugar when the lines appear, and finally send it to the rigid state of standing small sharp corners. At this time, preheat the oven for 180 For 5 minutes.
5.
Add the egg yolk and continue to beat.
6.
Just send it to a very delicate state as shown in the figure.
7.
Sift in the cake flour from a high place.
8.
Mix evenly in the J shape and move quickly to avoid defoaming.
9.
Melt the milk and butter in water, and sift in the cocoa powder.
10.
Stir into a fine cocoa butter paste.
11.
Pour into the cake batter and add a spoonful of cherry wine.
12.
Continue to stir evenly into a cocoa sponge cake batter using the J-shaped technique.
13.
Spread butter on an 8-inch square baking pan and spread greased paper in advance.
14.
Pour the batter into the mold, shake the large bubbles inside, and put it into the middle of the preheated oven, 180 degrees for 30 minutes.
15.
When baking the cake, let's melt the chocolate insulation water.
16.
Spread it on the plate with a spoon and put it in the refrigerator.
17.
Take out the baked cake, shake it lightly to remove the heat, and let it cool down. Use a serrated knife to divide the cooled cake into two pieces. (The cake slices are not photographed)
18.
The chilled whipped cream is added with sugar and sent to 7 or 8 to distribute.
19.
The cake slices are covered with cherry wine, a layer of cream, and a layer of wine-stained cherries.
20.
Touch the cream on top.
21.
Arrange another piece of cake and spread the dough.
22.
Use a spoon to scrape out the chocolate pieces.
23.
Stick the chocolate chips on the cake with the help of a spatula and spoon.
24.
Then the remaining cream can be sent to the state of piping flowers, put the chrysanthemum mouth in the piping bag, squeeze out the pattern at will, and then put the fresh cherries on the cream, the black forest cake is ready.
25.
Finished picture
26.
Finished picture
27.
Finished picture
28.
Finished picture
29.
Finished picture
30.
Finished picture
31.
Finished picture
32.
Finished picture
Tips:
1. Sponge cake with cocoa powder is easy to defoam, so when mixing, the action should be rapid, the flour is added three times or once, depending on your proficiency.
2. Melt the milk and butter in insulated water in advance, stir the cocoa powder in it, and finally add the three mixed liquids to the batter is also a way to avoid defoaming.
