Traditional German Black Forest Cake (Super Detailed Steps) Directions

Boiled cherries in wine, carmelized, granulated sugar, cherry brandy, lemon juice weighed, put into a thick bottomed skillet, cook on a low heat, keep stirring, to prevent the bottom of the paste and uneven, and remove from the heat when the cherries are a little bit more soft, don't cook them until they are too soft to affect the texture. This step is best made a day in advance.

Cool the cherries, pour all the juice into an airtight jar, and refrigerate for at least one night, or two to three days.

Separate the yolks from the whites.

Weigh the egg yolks and granulated sugar and mix well.

Sit on a pan, steam heated, stirring constantly, or sit in hot water at about 50 degrees.

Heat to about 35 degrees and remove from heat.

Whip the egg yolk batter until it draws eights and does not disappear.

Add the lemon juice to the egg whites, add the granulated sugar in three parts and whip the egg whites to stiff peaks.

Take one-third of the whites and add them to the yolks, then fold in the rest.

Add the sifted gluten powder and mix well.

Add sifted almond flour and mix well. Preheat oven to 150 degrees.

Weigh the butter and microwave until melted, not softened!

Sift in the Valrhona cocoa powder, the quality of which is an important factor in determining the texture of the cake embryo. The reason for this practice is detailed in the tip.

Stir in the egg whisk.

Add the warm milk and mix well.

Add the batter.

Add the cherry brandy and toss to combine.

Place a 6-inch mousse ring, with tinfoil wrapped around the bottom, in a baking dish.

Into the oven, top and bottom heat 150 degrees, 55 minutes or so, depending on the temperament of your oven to determine the time and temperature.

Tossing correctly will not cause bubbles, you can cover the tinfoil and use a toothpick to test if the center part is cooked.

Once completely cooled, unmold and cut into three slices.

Soften the slices with cold water. （

Add the cherry juice to the cherry brandy, heat it over water and add the softened gilette slices, melt them and stir well. When it has cooled a little, add some of the whipped light cream to it, then add the remaining part and mix well.

Spread the boozy glaze from step 2 evenly over each slice of cake. (borrowed image)

Take a slice of cake brushed with liquid and put it back into the mousse mold, add the buttercream frosting, spread it with the wine-stained cherries, repeat the above, and after the third slice of cake has been spread, freeze until the body of the cake hardens.

Valrhona chocolate shavings, chocolate coins are small, available paring knife, haha. (borrowed picture)

Tips

1, wine stained cherries before cooking, wash and drain, available kitchen paper to absorb.

2, do not cook too soft to affect the taste, refrigerated for two days better taste.

3, cherry wine, if not, use brandy instead, not rum.

4, cocoa powder is easy to make the sponge cake defoaming, so in the mixing at the end of the cocoa powder into the melted ` butter, and then added to the batter to avoid defoaming. (The same goes for matcha and bamboo charcoal powder). Cocoa powder, matcha if with the flour directly sifted into the batter, defoaming will be very strong, especially bamboo charcoal powder, with this method, mixing techniques correctly will not be defoamed.

5, because to freeze a little, it is best to use six-inch mousse ring.

6, this recipe for a six-inch mousse ring amount, less than the amount of six-inch cake molds, the amount of the above picture for me to do three Black Forest cake picture.

7, the butter should be melted, cocoa powder while it is hot, milk warm, if cold is not good to mix evenly, and not too hot to join the batter.

8, completely cooled off the mold, this cake upside down or not upside down does not make much difference.

9, mousse circle wrapped in tinfoil, placed on the baking tray before pouring the batter. If you put the last baking pan, the bottom is live, not good transfer.

10, the amount of buttercream frosting sugar, the amount of giardiniera, the amount of wine can be increased or decreased according to personal preference.

11, oven temperature and time according to the oven temperament adjustment.