Black Forest Cake

Overview

The shape of this cake does not require much advanced painting skills, because it is covered with chocolate shavings, so students who are not good at decorating can try this method~ Cake base: 200g whole egg liquid, 90g low-gluten flour, 20g cocoa powder, 125g fine sugar, 35g corn oil Cream filling: 160g milk, 20g vanilla sugar, 2 egg yolks, 10g low-gluten flour, 6g cornstarch, 20ml cherry wine, 300g light cream, 20g powdered sugar. Cherry wine sugar liquid: 100ml water, 40g fine sugar, 30ml cherry wine, 100ml red cherry juice. Surface decoration: 50g light cream, 5g powdered sugar, appropriate amount of chocolate

Tags

• baking
• children
• old man
• cake
• afternoon tea
• birthday
• cherry wine
• chocolate
• cocoa powder
• corn oil
• corn starch
• egg yolk
• low gluten flour
• red cherry juice
• vanilla sugar
• whipping cream
• whole egg liquid
• fine sugar
• milk
• powdered sugar
• water

Ingredients

Steps

1. 1 First, treat the mold: apply a thin layer of butter on the inside of the mold, then sprinkle an appropriate amount of flour, tap off excess flour, and set aside;

   

2. 2 Beat 200g of egg liquid, add 125g of fine sugar, and beat over water

   

3. 3 Add corn oil and stir well

   

4. 4 Sift in 90g low-gluten flour and 20g cocoa powder, stir evenly

   

5. 5 Pour the batter into a cake pan that has been greased with a thin layer of butter

   

6. 6 Place in the middle and lower racks of the oven at 180 degrees for 30 minutes

   

7. 7 Remove from the mold after cooling, and divide into three pieces for later use

   

8. 8 Pour 40g sugar and 100ml water into a small pot, heat over low heat until the sugar melts, pour into a container and let cool

   

9. 9 After the sugar water cools down, pour in 30ml of cherry wine and stir well

   

10. 10 Pour 100ml cherry juice

    

11. 11 Mix well and set aside

    

12. 12 Add 20g vanilla sugar to the egg yolks and stir until slightly white

    

13. 13 Sift in a mixture of 10g low-gluten flour and 6g cornstarch

    

14. 14 Mix well

    

15. 15 Boil the milk until it boils slightly and pour 1/2 into the egg yolk paste

    

16. 16 Stir evenly, then pour it back into the remaining milk, and continue to stir evenly

    

17. 17 Heat over low heat and stir constantly until thickened, then turn off the heat

    

18. 18 Let it cool until it is no longer hot, cover it tightly with plastic wrap and let it cool

    

19. 19 Pour 20ml cherry wine into the cooled filling

    

20. 20 Mix well and set aside

    

21. 21 Add 20g powdered sugar to 300g whipping cream, beat with ice water at low speed

    

22. 22 Pour 1/3 of the light cream into the filling

    

23. 23 Mix well and pour back into the remaining cream

    

24. 24 Continue to mix well, the filling is ready, put it into a piping bag and set aside

    

25. 25 Take a piece of cake and put it into the mold. Brush the surface with cherry wine sugar liquid and let it fully penetrate

    

26. 26 Starting from the center, fill the cream filling in a spiral shape from the inside to the outside, and then place an appropriate amount of cherries for decoration

    

27. 27 Place the second layer of cake slices and continue as above: brush the wine sugar liquid, pipe the cream filling, place the cherries (I forgot to take a photo of the cherries), place the last cake slice, brush the surface with the wine sugar liquid, and remove from the mold

    

28. 28 Use the remaining cream filling to spread over the surface of the cake

    

29. 29 Use a spoon to scrape out the chocolate chips

    

30. 30 Stick chocolate shavings on the side of the cake for decoration; then use whipped cream (50g whipping cream + 5g powdered sugar) to squeeze out two circles of patterns on the cake, and still use chocolate shavings in the middle for decoration