Description
I represent to your attention this winter cake with a rich chocolate-cherry flavor - Black Forest. The cake is known by several names, one of them Schwarzwald or "black forest cherry" cake, or a cake, black forest, hence literally translated into Russian cake "Black forest". The origin of the cake "Black forest" is still in dispute. One version of the origin of the cake that attracts me personally, connected with the decoration of single women in the villages of the black forest. The combination of black dress sleeveless, white tunic and headdress with red beads-POM-poms associated with dark chocolate, dairy cream and cherries — these components show the essence of the cake "Black forest". A very delicious cake for adults. PS:the ingredients of the cake is designed to form 22, see Who likes more of the cream, immediately recommend the amount to be increased at least by a third.
Ingredients
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Flour
130 g
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Cocoa powder
35 g
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Corn starch
20 g
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Chicken egg
300 g
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Sugar
170 g
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Cream
125 g
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Milk
125 g
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Yolk egg
35 g
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Sugar
25 g
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Dark chocolate
120 g
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Milk
250 g
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Vanilla pod
0.5 piece
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Corn starch
25 g
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Sugar
50 g
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Yolk egg
50 g
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Butter
10 g
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Gelatin
3 g
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Cream
350 g
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Rum
5 g
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Cream
250 g
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Water
150 g
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Sugar
60 g
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Rum
30 ml
Cooking
Let's start with the cake: Prepare all the necessary ingredients for baking biscuits. warm up the oven. Beat eggs with sugar ( brown sugar TM Mistral) for 2-3 minutes. Dry ingredients should be mixed in a separate bowl.
Prepare the form of 22 cm for baking sponge cake, brushing it with butter and sprinkled with flour. Beaten eggs mounted in a water bath, continue whisking the egg mixture until obtaining a lush mass of a mousse, about 10 minutes. Then carefully enter parts of the dry ingredients and stir spatulas. Do this very carefully so the mixture does not opal. Spread the batter into shape and bake in the oven at 170-180 degrees for 20-25 minutes. Rock cake is baked cover the cherries with the Kirsch (or other alcohol, I have cherry bitters) and leave to infuse (I have a night in the fridge).
The willingness of cake to check with a toothpick, it should be dry. Ready cake spread on a lattice, let cool. Cut into 3 parts. I baked a bigger cake, so my biscuit for more and different diameter, because the cake is two tiered.
The chocolate cream: Bring cream and milk to a boil. Yolks mixed with sugar. Part of the hot liquid to add to the yolks, return all to the skillet and cook until 82С. Pour the hot cream over the chocolate, break the immersion blender. Cooled and stored in the fridge before assembling the cake.
Patissier cream: Milk, bring to the boil with the vanilla seeds. Yolks mix with sugar and starch. Part pour hot milk to the yolks, stir and return to the skillet. The mixture is brought to boiling and boil 1 minute. Turn off the gas, the injected oil. Cream cover with cling film in contact with and cooled..
Cream Black Forest: Soak the gelatine, dissolve in a water bath (do not boil). In Cream patisier add the dissolved gelatine and Kirsch (I have a cherry liqueur), stir. Cold cream beat and gradually adding to the resulting cream. Syrup for impregnation of cakes: I used stecchi juice from unfrozen cherries, added a little sugar and cherry liqueur. Boil syrup and cool.
To assemble the cake: a Ring, which will collect the cake to lay acetate film. I have one ring at 20 cm, the other for 10. the Assembly procedure is identical. Put a ring, a disc of sponge cake, soak it with the syrup, sprinkle a thin layer of the cream. Put cherries soaked in alcohol. A little freeze. Put the part of cream Black forest cherry on top, cover with second layer of cake and repeat the procedure.
Send the cake in the ring overnight in the refrigerator. Decorate at will and capability.
My hatchet from chocolate mastic.
The process of making chocolate bark.
A bit of patience, skill and witchcraft and in the end, we get this cake. Bon Appetit!!!
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