#柏翠大赛#no-foundation Novice Six-inch Black Forest

#柏翠大赛#no-foundation Novice Six-inch Black Forest

1. 50g pieces of chocolate scraped with a knife

2. Fresh cherries are not available this season. Use syruped cherries instead, better to use maraschino cherries.

3. Core and chop, add a tablespoon (about 15 grams of rum soaking).

4. Cut six-inch cocoa chiffon into three even slices.

5. I whipped 220 grams of fresh cream with 25 grams of white sugar. I iced the bowl for whipping the cream for an hour in the refrigerator. When it was hot, I would beat it with ice water or ice cubes to prevent the cream from melting.

6. The appearance after passing it has obvious lines.

7. Place a piece of cake dough on the largest plate, and brush it with water from the soaked cherries.

8. Spread a thin layer of cream and spread a layer of chopped cherries.

9. Take the second piece of cake base, spread a thin layer of cream on top of the first layer, and lightly compact it with your hands.

10. After repeating the above actions again, apply a layer of cream on the body of the cake base to turn the cake base into a cylinder.

11. Use a silicone brush to gently sweep the chocolate crumbs on the cake base. The cylinder is not sticky. Use a spoon handle to stick it a little bit and press it lightly. There was a small piece of cream left in the basin, which looked slightly melted, and I squeezed it on top for decoration.

Tips:

Spread the cream faster. When I squeezed the little cream flower on the back, the cream melted a little.
The cream must be harder, but it can't be beaten.