Black Forest Cake

Make sure the bowl is oil-free and water-free. Separate the egg whites and egg yolks. Pour the prepared oil and milk into the egg yolks and stir evenly

Sift the cake flour and cocoa powder into the egg yolk batter

Stir until silky smooth

Make sure there is no oil or water in the basin. Use a whisk to beat the white sugar and add it to the egg whites in three batches

Beat the egg whites until they peak

Add the egg whites into the egg batter in two batches and mix evenly

Mixed egg batter

Pour the egg batter into an eight-inch baking pan. I put a circle of cooking paper on it for easy release

Cut the chocolate into foam

I used a Midea oven and the temperature was not adjusted correctly today. I baked it at 140 degrees for 50 minutes

$Black Forest Cake step 10$

Beat the cream ➕ 30 grams of sugar. If possible, use ice water to put it under the cream basin. This will make the cream easier to whip and not easy to melt. This Anchor cream is easy to whip. I have used Nestle's before and did not whip it with ice water. It melted after a while. For your reference

Divide the cake into three pieces and put them into a piping bag with a cookie piping tip. Put the whipped cream into the squeeze shape and add yellow peaches

The second layer is the same as the previous step

Add your favorite nuts and fruits

For the third layer, it is best to squeeze out the cream first and then put the fruit on top and sprinkle with chocolate chips

Decorate with sugar beads and insert a birthday card to complete

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