The Black Forest cake first appeared in the southern Black Forest region. Legend has it that when the cherry harvest was plentiful, the farmers' wives would not only make jam from the surplus cherries, but also generously stuff the cherries one by one in the layers of the cake when making the cake, or carefully embellish the surface of the cake as a decoration. Cherry juice is also added in large quantities to the whipped cream for the cake. Cherry juice and cherry liqueur are also added to the batter when the cake is made. This cherry and whipped cream-based cake was introduced from the Black Forest and became known as "Black Forest Cake".
Beginning its fame in the 1930s, the Black Forest cake has become Germany's most popular dessert, and its reputation has spread around the world. In many parts of Europe, Black Forest cake is always on the menu in star hotels and restaurants. The most high-grade Black Forest cake is made with cherries, cherry juice and cherry wine from the Black Forest.
Most pastry chefs today use quite a bit of chocolate when making Black Forest. The dark chocolate chips on the surface of the cake are reminiscent of the beautiful Black Forest, and so many people believe that the Black Forest gets its name. In fact, the main character of Black Forest cake is the rich and fresh cherries. In the past, there was a case in Germany where a consumer sued a company for having too few cherries in its Black Forest cake. The German government has made a rule that the whipped cream portion of a Black Forest cake must contain at least 80 grams of cherry juice.
Lowest Layer:
125g Weizenmehl (flour)
10g Kakaopulver (cocoa powder)
1 knife tip of. Backpulver (baking powder!)
50g Zucker (sugar)
1 bag of vanilla sugar
1 tablespoon of Cherry Dose in water
75g of soft butter or Margarine
The middle of the sandwich cake: I switched to a Cocoa Chiffon Cake,
4 eggs
100g sugar
1 bag of vanilla sugar
100g flour
1/2 teaspoon of baking powder (Backpulver)
25g of Speisestarke
10g of cocoa powder
Replacement Cocoa Chiffon Ingredients:
5 Eggs, 110g of Gluten Flour, 30g of Cocoa Powder, 75ML of Salad Oil , milk or juice 75ML, sugar 100g, a small spoon of baking powder, a few drops of lemon juice or melon white vinegar.
Fruit in the center: 1 can of Sauerkirschen (cherries in 350g)
250ml of canned cherries in water
1 bag of Tortenguss, rot
25g of sugar
Buttercream in the center: 4 boxes of Schlagsahne (cream)
1 bag of Gelatine
5 tablespoons of water
40g powdered sugar
1 bag of vanilla sugar
Exterior Decoration:
Chocolate Chip
First, touch the mold to the butter and spread a sheet of Backpapier!
2,Place
125g Weizenmehl (flour)
10g Kakaopulver (cocoa powder)
1 knife tip of Backpulver (baking powder)
50g Zucker (sugar)
1 bag of Vanilla Sugar
1 tablespoon of Cherry Dose of water
75g soft butter or Margarine
Live into a ball of dough! Then, spread it on a cake mold, then insert a few more eyes in the middle with a fork, after that put it in a preheated oven. bake at 180 degrees for 15 minutes, take it out and let it cool!
Process 3,
The middle of the sandwich cake:
First of all, separate the eggs at room temperature, white from the yolks, put the yolks in a dish, and start to beat, using the fastest speed of the Mixer for 1 minute first, then pour in the sugar 50 grams, (in less than a minute) and continue to beat, and then continue to beat for 2 minutes more! Mix the flour, the baking powder, and the cocoa powder, sift it, and add it to the egg batter!
Then put a few drops of lemon juice or white vinegar in the egg whites, stiffly beat, add the remaining 50 grams of sugar, mix the egg whites with the egg yolk batter, and after that, pour it into the molds that have been touched with butter ahead of time, and bake them at 180 °, for about 30 minutes! Take out to cool!
Process 4:
Now it's time to start making the fruit for the center!
1) First divide the canned fruit and juice
2) Prepare the Tortenguss, take 250 ml of juice, add a generation of Tortenguss, and 25 g of sugar, and start heating on the stove! Be careful to use a slow fire yah! Or it will get mushy, then when it opens, add the cherries and let it cool!
Process 5:
Prepare the Gelatine!
Put the G in a small saucepan, add, 4-6 tablespoons of water, and then leave it on the net for 10 minutes, in which it will absorb the water, and then put him on the stove over low heat, so that it melts Process 6, the following is to beat the cream!
First of all, it must be chilled cream, poured in a basin, separated by ice water (if you do not have it, you can use cold water!!!). Start whipping as fast as you can, make a, 2-3 minutes put, while the fast is whipping, put in the warm Gelatine and keep beating until it whips! Then add the powdered sugar and vanilla sugar!
Okay, all that's left to prepare, let's start assembling the cake!
First divide the cake batch in 2. Then, that bottom with the fork eye is the first layer, and top it with the cherry parfait! , then touch the buttercream!
Cover with a layer of cake and touch the buttercream! Then cover with the last layer of cake!
Done!
Finally decorate the top of the cake by sprinkling some chocolate chips on it! (Just use chocolate pins yourself!)