How to make black forest embryos? Preparation of the Black Forest cake base

The Black Forest recipe is simple, bake a chocolate-flavored chiffon or sponge cake, slice it horizontally into three slices, take one slice first, brush with cherry wine, spread with whipped cream, sprinkle with black cherries - cover with another slice, brush with cherry wine, spread whipped cream, sprinkle with black cherries - cover with the last slice. Finish with whipped cream around the entire cake and sprinkle with chocolate shavings. Finish.

Of course, if you talk about authentic Black Forest cakes, it is much more complicated than this, it is said that there is a rule in Germany that there must be at least 80 grams of cherry juice in the cream of the Black Forest, and there is even a saying that the authentic Black Forest cannot be baked with flour, but with nut flour. If we follow this standard, then the Black Forest we eat now is basically a copycat version.

1.First, bake an 8-inch chocolate chiffon cake according to the chiffon cake making method. (To make chocolate chiffon, mix cake flour, cocoa powder, and baking powder and sift it instead of the flour in the step).

2.Once the baked cake has cooled and demolded, cut it horizontally into three pieces.

3.Whisk the whipped cream with powdered sugar (if it's non-dairy whipped cream, it already contains sugar, so you don't need to add sugar). Take a slice of chiffon cake, use a brush to dip the cherry wine brush on the surface of the cake, then coat it with whipped cream and spread it with chopped black cherries.

4.Cover with the second slice of chiston cake, compact, dip a brush into the surface of the cherry wine brush, coat with whipped cream and spread with crushed black cherries.

5.Cover with the third slice of chiffon cake and compact. Spread whipped cream on the entire outside of the cake and sprinkle with dark chocolate chips. Squeeze 16 cream flowers on the top of the cake and top with 16 whole black cherries.

Tips: 1. Black Forest cake embryos, in addition to chocolate chiffon cakes, you can also use chocolate sponge cakes, you can use any chocolate sponge cake recipe you like.

2. If you can't buy cherry wine, you can use rum or brandy instead. If it is for small children, it is better not to put alcohol and can use cherry juice instead.

3. Chocolate shavings can also be prepared a little more, when applying the sandwich whipped cream, you can mix some chocolate shavings in the whipped cream, so that the cake tastes quite good.

4. When sprinkling chocolate shavings, do not touch the chocolate shavings directly with your hands, otherwise they will melt on your hands. Scoop up the chocolate chips with a rubber spatula, gently stick to the sides of the cake and sprinkle on top of the cake.

5. The Black Forest cake is very simple, even if you spread the whipped cream casually, as long as the chocolate shavings are stuck at the end, the appearance will not be too far behind. Therefore, whether the chocolate chips look good or not is very important. We peel chocolate at home, generally with a knife, time-consuming and labor-intensive, and the chocolate can not be directly held by hand, must wear gloves or use a towel pad, otherwise it will stick to the hands.

This article is from Qingdao Aidu Cake.

Biscuit base (optional): 125 g flour, 10 g cocoa powder, 1 4 teaspoons baking powder, 50 g sugar, 1 spoon of cherry water, 75 g of softened butter; (Method: Mix all the ingredients, line the bottom of the baking sheet with baking paper, then spread the dough evenly on the mold, which needs to be shaped slowly, then use a fork to make small holes in the bottom fork, preheat the oven to 180 350F degrees and bake for 15 minutes.)

Sponge cake: 4 eggs, 100 g sugar, 100 g flour, 1 2 teaspoons baking powder, 10 g cocoa powder.

Method: After the eggs are sweetened and beaten, the flour, baking powder and cocoa powder are repeatedly sieved twice and then sieved into the egg mixture, stirred evenly with a rubber knife in a cutting way (do not stir in circles, so as not to produce gluten), and bake in the oven after preheating at 180 350F degrees for 30 minutes. Allow to cool and slice.

If there are biscuits as a base, cut two slices, otherwise cut three slices for later use.

Filling: 1 bottle of canned cherries (350g of cherries), 250ml of canned water, 40g of cherry jelly powder, 2 tablespoons of sugar.

Method: Add jelly powder to the canned water, add sugar and stir to boil, pour in the cherries and turn off the fire, and use it when it is slightly solidified after it has cooled thoroughly.

Cream layer: 800ml fresh cream, 10g gilly powder, 5 tablespoons of water, 40g powdered sugar.

Method: After adding water to the gelly powder, heat it through the water, add powdered sugar when the cream is neutral and foamy, and then add the gelly liquid, and decorate it after completely beating it.

Drinks: 1 2 tablespoons of rum, 3 tablespoons of canned cherry water, 1 tablespoon of sugar, stir well and set aside.

Assembly: After all the above materials are completed, first brush some wine on the bottom layer, then spread the cherry filling, then add a layer of cream, add another layer of cake, repeat the brushing of wine, spread the cream, put the top cake layer, and finally the top layer and surrounding all the cream and then make the surface decoration.

Exterior decoration: chocolate shavings. I did it with a tool for vegetable slicing.

Trimming: Cut a piece of baking paper equal to the length of the cake circle, the height is slightly higher than the cake, the chocolate is melted in water and evenly brushed on the baking paper, and when it is semi-dry, it is shaped around the cake, and then sent to the refrigerator, and the baking paper can be torn off after it is completely set.

Recommended on 2017-10-10

Ingredients: 4 eggs (yolks and whites separated), 4 tablespoons of sugar, 3 tablespoons of flour, 6 tablespoons of milk, seasoning: appropriate amount of salt, appropriate amount of oil, auxiliary equipment: an ordinary white porcelain spoon, 3 chopsticks.

Method 1, use 3 chopsticks to beat the egg whites, it doesn't take long to make a foam (in order to highlight the sweetness, you can put a little salt), put a spoonful of sugar, keep beating until it is a little thick, and then put a spoonful of sugar, and then continue to beat ......After about 15 minutes, it will become creamy, and the chopsticks will not fall off, which is a critical process, and it is a little painful not to stop.

2 Egg yolks, 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk.

3 Pour in half of the creamy egg whites and stir (up and down instead of in a circular motion).

4 Stir well, pour in the other half of the creamy egg whites, and stir up and down.

5 Press the rice cooker button to preheat for 1 minute, take it out, the pot is a little hot, pour in a little oil and apply it evenly to the pot to prevent it from sticking.

6 Pour in the stirred stuff and squat a few times to shake the bubbles out.

7 Press the cook button, it will automatically jump to the keep warm gear after 2 minutes, then cover the vent with a towel and stuff it for 20 minutes, then press the cook button, and it will be ok after 20 minutes.

The inside of the pot is greased, and it can be poured out as soon as it is poured, and the bottom is darker)

Ingredients: 2 eggs, 30 grams of sugar, 20 grams of salad oil, 25 ml of orange juice, 10 grams of honey, 20 grams of low flour, 20 grams of corn flour, 5 grams of vanilla powder, 5 grams of cocoa powder, 1 can of decorative cream, 50 grams of wine-stuffed cherries, 100 grams of dark chocolate for snacks.

Method: Mix cake flour, corn flour, vanilla powder and cocoa powder and sift it.

Baking mold is not treated with anti-stick treatment, and the oven is preheated to 180 degrees.

3 Beat the egg yolk, honey and caster sugar until goose yellow (the sugar grains melt).

4 Add the salad oil and sauce and mix well.

5 Add the sifted powder and mix gently.

6 After the egg whites are beaten until there are coarse bubbles, slowly add caster sugar and beat until dry foam.

7 Scoop the egg white paste into the egg yolk paste in 3 times and mix well, and finally pour the mixed batter into the baking mold and bake immediately.

8 Bake until brown (about 12-15 minutes), then turn to 150 degrees for 40 minutes (or keep the original 180 degrees and bake for another 15-18 minutes).

9 Take it out of the oven and let it cool upside down with the baking mold, and let it cool before it can be removed.

10 Cut three slices horizontally, then layer the cake with cream and cherries, 11 Use a planer to shave the chocolate into crumbs, the trick is to let the chocolate melt slightly to create beautiful little rolls. Finally, smear the entire exterior with cream and sprinkle with chocolate crumbs.

Have you eaten a meal? Eat, okay, dessert!

Material: Eggs....4 pcs.

Sugar....3 oz.

Warm water....2 tablespoons.

Hair powder....1 2 teaspoons.

2 and 1 2 ounces of flour.

1 2 ounces of cocoa powder.

Shea butter solution....1 tbsp.

Filling: Water....25ml

Sugar....35 grams.

Whipped cream....750 grams.

Dark chocolate liquor....750 grams.

Black cherry (canned)....150 grams.

Garnish: 1 4 cups whipped cream (10 oz).

3 ounces dark chocolate (shaved).

Black cherries to taste.

How to make it: 1) Preheat the oven to 190 degrees Celsius, line the cake pan with paper and sweep the oil.

2) Beat the eggs and sugar into a paste, sift in flour, cocoa powder and baking flour; Finally, gently stir in the butter solution, pour it into an eight-inch cake bowl and bake for 20 to 25 minutes.

3) Remove and let cool, cut into three slices horizontally and set aside.

4) Beat 500g of whipped cream with sugar and add the canned black cherries.

5) Mix the dark chocolate slurry with water, then add the remaining 250g of whipped cream to make chocolate cream.

6) Use a slice of cake as the base, coat with an appropriate amount of chocolate cream, cover the second layer of cake, then coat with chocolate cream, and finally cover the top.

7) Spread the whole cake with whipped cream, remove the chocolate pieces, and add black cherries as a garnish.

The practice of authentic Black Forest cake crust is enough.

Black Forest cake is a classic recipe for the classic chocolate cream cake.

Its cake is a butter cake made of butter and chocolate, unlike ordinary cream cakes, which use chiffon or sponge cake as the base.

The cake is cut in half and filled with wine-soaked black cherries and whipped cream. The cake is then topped with whipped cream, decorated with black cherries and plenty of chocolate crumbs.

Crafting materials.

Ingredients: Chocolate, cream, black cherries, cherry brandy, eggs.

Ingredients: 3 slices of chiffon cake.

400 grams of cream.

120 grams of dark chocolate.

200 grams of cherries.

Trimmings rum 45 grams.

70 grams of sugar.

10 grams of white chocolate.

10 grams of powdered sugar.

How to make it: 1 Preheat the oven to 180 degrees. Line the cake molds with oven paper without oiling the edges.

2 Separate the egg whites from the yolks and place the egg whites in the refrigerator to cool.

A total of 15 photos. A variety of Black Forest cakes.

3 Whisk together the egg yolks, water and sugar.

4 Mix the flour, baking flour, cake low flour and cocoa powder, sift and pour in and stir into a homogeneous batter. Add the chopped almonds, cherry juice and cherry liquor and stir again.

5 Add a trace amount of salt to the egg whites and beat with a blender until hard foam (the egg mixture will not fall out when the container is flipped).

6 Mix the beaten egg whites with the batter slowly and stir gently, not over-stirring, to ensure that there are enough bubbles in the mixture.

7 Pour the mixture into the mould and bake in the oven at 150-170 degrees for 50 to 60 minutes. (The baking temperature and time here are only for reference, and the specific temperature and time need to be adjusted according to the characteristics of the oven actually used).

8 After baking, take out and cool thoroughly.

9 Cut the cake crust horizontally into three slices. The top slice is usually used as the middle layer in the finished cake due to its unevenness, while the bottom slice is the flattest and usually serves as the upper layer of the finished product.

Ingredients: 250 ml cherry juice, 1 tablespoon of cake cake, 500 grams of canned tart cherries, 1000 grams of cream, 3 tablespoons of powdered sugar, sahnesteifer of cream, 50 ml of cherry liquor.