Cake billet ingredients: 6 eggs, 100 g of sugar, 100 g of flour, 30 g of low gluten flour (Speisestaerke), 4 teaspoons of baking powder (Backpulver), 50 g of cocoa powder, fine ground almonds 100 g, salt trace, cherry juice (Kirschsaft) 4 tablespoons, cherry wine 60 ml, water 4 tablespoons.
How to make: 1. Preheat the oven at 180 degrees. Line a cake mold with oven paper, no need to oil the edges of the mold. 2．Separate the egg green from the egg yolk, and cool the egg green in the refrigerator.
3. Whisk the egg yolks, water and sugar together.
4. Mix, sift and pour in the flour, baking powder, low gluten flour and cocoa powder and mix to form a homogeneous batter. Add the ground almonds, cherry juice and cherry wine and mix well again.
5. Add a pinch of salt to the egg greens and beat with a mixer until stiff peaks form (the egg mixture will not fall out when the container is turned over).
6. Slowly mix the beaten egg yolks with the batter and stir gently, taking care not to overmix to make sure there are enough bubbles in the mixture.
7. Pour the mixture into the molds and bake in the oven for 50 to 60 minutes.
8. After baking, take out and cool thoroughly.
9. Cut the cake blank crosswise into three slices. The top slice is usually used as the middle layer of the finished cake because it is not flat, while the bottom slice is the flattest and is usually used as the top layer of the finished cake.
Supplements for the middle layer: 250 ml of cherry juice, 1 tablespoon of low-gluten flour, 500 g of canned sour cherries, 1,000 g of cream, 3 tablespoons of powdered sugar, whipping aid for the cream (Sahnesteifer), and 50 ml of cherry wine.
How to make: 1. Dry the cherries.
2. Add the low-gluten flour to the cherry juice, stir well and bring to a boil, taking care to stir as it cooks. When it is done, spread it on the bottom layer of cake biscuit.
3. Top with cherries.
4. Whip the cream until upright.
5. Carefully mix the whipped cream and cherry liquor with a spoon.
6. Spread a thin layer of cream over the cherries.
7. Place a medium cake blank and press firmly. Spread another layer of buttercream.
8. Place the top layer of cake and press gently. Spread the buttercream layer on top, smoothing it out carefully.
9. Remove the remaining cherry wine from the buttercream and set aside.
The ingredients for the decoration layer: 300g of cream mixed with cherry wine, 50g of dark chocolate chips, 16 fresh cherries.
How to do it: 1. Spread the chocolate chips evenly on the cake. 2.
2. Spread half of the buttercream on the side of the cake, squeeze the remaining half of the buttercream with a piping bag to make 16 flowers to decorate the cake, and finally place 16 cherries on top of the buttercream flowers.
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 tsp of Cherry Dose in water 75g soft butter or Margarine Middle Layer Cake: I changed it to a Cocoa Chiffon Cake,
4 Eggs 100g Sugar 1 bag of Vanilla Sugar 100g of Flour 1/2 teaspoon of baking powder (Backpulver!) 25g Speisestarke
10g cocoa powder Replacement Cocoa Chiffon Ingredients:
5 Eggs, 110g Gluten Flour, 30g Cocoa Powder, 75ML Salad Oil, 75ML Milk or Fruit Juice, 100g Sugar, a small spoonful of Baking Powder, a few drops of Lemon Juice or Melon White Vinegar.
Fruit for the center sandwich: 1 can of Sauerkirschen (cherries in 350g)
250ml of canned cherries in water 1 bag of Tortenguss, rot 25g of sugar Cream for the center sandwich: 4 boxes of Schlagsahne (cream)
1 bag of Gelatine 5 tablespoons water 40g Powdered Sugar 1 bag Vanilla Sugar Exterior Decoration:
Chocolate Chips
First, touch the mold to the butter and spread a sheet of Backpapier!
2,Combine 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 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 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!