cake base material:

3 eggs, 12g sugar, 9g low flour, 3g cocoa powder, 5g baking powder, 4g milk and 6g unsalted butter.

stuffing:

8g of cherry, 3g of animal fresh cream and 8g of brandy.

Practice:

1. Add sugar to eggs and beat until 7; Sift in the mixture of low-powder cocoa powder and baking powder; Finally, mix in the dissolved butter and milk to get the cake paste;

2. Pour into the cake mold, preheat the oven for 175 degrees, and bake it in the middle and lower layers for 35 minutes

3. It's time for the cake to come out of the oven, cool it upside down, and demould it for later use

4. Remove the core of the cherry and flood it with 5g brandy; After whipped cream, add 3g brandy and mix well; Cut the cake into three pieces for later use

5. Take a piece of cake and sweep it thinly with brandy and cream; Spread cherry with wine stains; Then put on cream; Cover another piece of cake and repeat the above steps;

6. After all three pieces of cake are covered, cover the whole cake with cream, because you don't need to spread chocolate.

7. Sprinkle dark chocolate crumbs on the whole cake, and finally squeeze a circle of cream on the top and bottom.

8. You can decorate some black cherries.

1. Bake a chocolate cake (6 inches) first.

Ingredients: 3 eggs.

Practice:

1. Add 2g of white sugar to egg yolk and stir until slightly fat.

2. Sift in low-gluten flour and cocoa powder.

3. Pour in the cream that has been melted in water and cooled.

4. Pour in the milk.

5. Stir into cocoa batter without particles.

6. Add 6g sugar to the egg whites in three times and beat the egg whites into egg whites. Take the egg whites with a spatula and put them into the cocoa batter and cut them evenly. (repeat)

7. Pour the cocoa batter mixed with a part of the meringue into the container with the remaining meringue and continue to mix well.

8. Pour the batter into a container and bake in an oven preheated to 18 degrees for 3 minutes. After cooling, cut into three pieces on average for later use.

second, making custard sauce in cream

raw materials: 25ml of milk, 2 egg yolks, 3g of white sugar, 15g of low-gluten flour, 1g of corn starch and 1/5 of vanilla pods.

Practice:

9. Pour the egg yolk and the remaining sugar into the basin and mix well until the color of the egg yolk becomes lighter.

1. Sieve the low-gluten flour and corn flour

11. Stir the egg yolk with flour evenly.

12. Pour the milk into the pot and add half of the sugar to boil and vanilla pods to boil.

13. Slowly pour the boiled milk into the yolk batter and sift the egg milk twice.

14. Pour the sifted egg milk back into the pot and cook until it is smooth, then turn off the fire. Leave it aside to cool, and the custard sauce will be more viscous after cooling. I used 5 grams of custard sauce to make this cake.

Third, spread wine and sugar on the cake to make mixed cream for spreading.

wine syrup

raw materials: 25ml of water, 15g of white sugar and 1ml of rum.

Practice:

15. Pour boiling water into a bowl with soft sugar and stir well until the sugar melts. After cooling, add rum and mix well.

16. Take a piece of cake and brush it with wine and sugar.

custard cream

ingredients: 5g of custard sauce, 1ml of rum, 1g of animal fresh cream and 1g of sugar.

17. add rum to the custard sauce and mix well.

18. Add white sugar to the cream to beat.

19. Beat the cream to 7 and distribute it.

2. put the custard sauce into the whipped cream and mix well with an egg beater.

IV. Combination Cake

Ingredients: canned cherries

Practice:

21. Spread a proper amount of Decasta cream on a piece of cake and put the cherries in half. Cover it with another piece of cake, and so on.

22. Scrape the chocolate into pieces with a chocolate scraper. The hand holding the chocolate needs to be separated by a piece, otherwise the chocolate will melt because of the temperature of the hand. After cutting it, put it in the refrigerator for a while before using it.

23. Scoop up the chocolate chips with a spoon and stick them to the front and side of the cake.

24. It's ok to decorate the surface with cherries.

Black Forest Cake Cocoa Qifeng Production (8-inch round movable bottom mold)

Protein paste material: 5 egg whites, 6g fine sugar

Egg yolk paste material: 5 egg yolks, 3g white sugar, 8g salad oil, 8g milk, 1g low-gluten flour and 2g cocoa powder

Production method:

1. The egg white is white and smooth, elastic and upright when it is hooked up, but the tail end is slightly bent. This < P > is wet foaming, and 3 grams of white sugar is added. Beat until the grain is more obvious, smooth and white, lift the egg beating head, and the tail end is firm and triangular. At this time, it is slightly dry and foamed < P >, and it is distributed at about 9: , which is the best state for Qifeng cake protein.

3. Add 3 grams of white sugar to the egg yolk and break it up with a manual eggbeater. Then add milk and oil and stir well

4. After mixing flour and cocoa powder, sieve them into the egg yolk paste with flour and stir until there is no granule.

5. Add one third of the beaten protein paste to the cocoa yolk paste, and stir it up and down with a scraper.

6. Pour the mixed paste back into the remaining 2/3 protein paste and stir it up and down.

7. Finally, pour the batter into the cake mold with a movable bottom. Shake hard two or three times to prevent big bubbles.

8. preheat the oven to 15 degrees, run the tube up and down the penultimate layer for 55 minutes, take it out immediately after baking, back it up, let it cool for 3 minutes and then demould it.

black forest cake making:

1. The chocolate is melted in insulating water

2. Pour it into a flat plate without water, and scrape it into chocolate chips with a spoon after solidification. (The plate must be waterless, otherwise the chocolate can't solidify)

3. Add sugar to the light cream, and if it is vegetable cream, no sugar is needed.

4. Cut the cocoa Qifeng into 2 or 3 pieces from the middle. Cream it. I baked an 8-inch Qifeng, which was too big, and cut it into about 6-inch cake slices.

5. After spreading the cream, put a piece of cake on it.

6. Spread the cream evenly around the cake, because chocolate crumbs should be sprinkled, so it is enough to level it properly.

7. Sprinkle chocolate chips evenly on the surface of the cake with a spoon. Be careful not to use your hands, it will melt the chocolate.

8. finally, decorate with chocolate balls.

Additional

Strawberry Cake

Heart-shaped chocolate strawberry cake (one for an eight-inch heart-shaped mold) Ingredients: 45g of butter A, 7g of dark chocolate, 4 egg yolks B, 3g of powdered sugar, 75g of low-gluten flour C, 4 protein D for cocoa powder 15g, 1g of powdered sugar, 1g of whipped cream E, 15g of strawberries, and appropriate amount of powdered sugar. 1. 2. Mix the low powder and cocoa powder and sieve for later use; 3. Put butter and dark chocolate in a bowl, heat them in water, stir them until they are completely dissolved into a uniform liquid state, take them out and cool them to about 4 degrees for later use; 4. Add 3 grams of powdered sugar to 4 egg yolks; 5. Beat with an egg beater at low speed until slightly white; 6. pour the chocolate solution into the egg yolk basin and beat it evenly

7. add the sieved low powder and cocoa powder and mix well with a rubber scraper;

8. Take another pot, add 6 grams of sugar to four proteins in three times, and beat until nine.

9. Take one third of the protein and add it to the chocolate batter;

1. Mix evenly;

11. Add the remaining protein;

12. Stir the batter from bottom to top, and mix well quickly

13. Pour the batter into the mold, flatten the surface, shake out large bubbles, preheat the oven, fire up and down at 18 degrees, and bake for about 2 minutes;

14. After being taken out of the furnace, put it upside down in a plate and let it cool until it is cooled;

15. While the cake is cooling, remove the stalks of strawberries, clean them, and cut them in half;

16. whipped cream is sent until clear lines appear;

17. put it in a paper bag with a medium-sized eight-toothed nozzle;

18. squeeze the cream evenly on the surface of the cake with a flower;

19. Decorate strawberries in the middle;

2. finally, sift a little powdered sugar for decoration.

bottom of the cake:

broken digestive biscuits-3ml

white sugar-5g

butter-5ml (slightly cooled after melting)

cheese stuffing:

strawberry.

white sugar-75g

water-2 tablespoons

cream cheese-5g (take it out of the refrigerator 2 hours in advance, Soften at room temperature)

white sugar-2g

medium gluten flour-9g (low gluten flour can also be used)

whipped cream-175ml

lemon juice-3ml.

eggs-3

sour cream-125ml (or 1 ml plain yogurt instead)

white chocolate-12g

dark chocolate-12g

method.

the oven preheating is set at 23℃.

Softened cream cheese, 2 grams of sugar and flour, stir with an egg beater at low speed until smooth.

add the whipped cream, lemon juice and vanilla extract, and stir until smooth again

Beat in the eggs one by one, and then add the next egg after each stirring.

sour cream (or yogurt) is also added and stirred evenly. Divide the finished batter into three parts.

black and white chocolates are melted separately in the microwave oven. Take out and stir every 15-2 seconds to prevent local overheating

White chocolate and strawberries, mix them with a portion of batter, and spoon them into the cake mold alternately with large spoons.

a few strokes with chopsticks are marbled. Bake in the middle layer of the oven at 23℃ for about 75 minutes, and gently press the surface with your fingers to be hard, so as not to leave obvious pits.

Turn off the fire, open a crack in the oven door to dissipate heat, and keep the cake in the oven for half an hour.

take it out, cool it to room temperature, refrigerate it for 3-4 hours, and then cut it open for eating.

Experience: I think it would be better if there were more white chocolate and only a little embellishment for dark chocolate.