Black Forest Cherry Cake – a detailed recipe cooking. 
Time: 3 час. 40 min Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cake
- 5 eggs
- 1/2 tbsp. plus 1 tbsp. l Sahara
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/4 Art. plus 1 tbsp. l bread flour
- 1/4 Art. cocoa powder
- 1/2 tbsp. plus 1 tbsp. l confectionery flour
- 1/4 Art. plus 1 tbsp. l oils
Syrup
- 2 tbsp. Sahara
- 1 and 1/3 Art. water
- 4 tsp cherry liquor
- 1/2 tsp tartar
Cherry filling
- 1 liter cut in half fresh seedless cherries
- 1 tbsp. cherry liquor
Custard
- 1 and 1/3 Art. milk (portioned)
- 1/3 Art. sugar (portioned)
- 4 tbsp. l corn starch
- 2 eggs
- 2 tbsp. l (30 gr.) Butter
- 1/2 tsp vanilla extract
Whipped cream decoration
- 0.5 l of heavy cream
- 3 tbsp. l Sahara
- Chocolate chips for decoration
Recipes with similar ingredients: eggs, milk, cream, flour bread, pastry flour, biscuit dough, cherry liquor, tartar, vanilla extract, starch, syrup, cherry, chocolate, cocoa
Recipe preparation:
- Preheat oven to 190 ° C. For shortcakes: Pour full a pan of water and bring to a gentle boil. In a big bowl beat the electric mixer at high speed for 5 min Add sugar, salt, vanilla extract to the eggs and mix. Place the bowl in a hot water bath and heat the mixture until temperature 43-49 ° С. Fix the mixture by beating it at medium speed for another 15 min. At this time, sift the bread flour, powder cocoa and bread flour. Prepare the baking dish by greasing 2 round forms (15 cm in diameter) with oil and sprinkled with flour.
- Gradually introduce the dry ingredients into the egg mixture, mixing by hand. Pour in oil slowly while continuing to mix. Fill the forms with dough for about 2/3 of the volume and immediately put in the oven. Bake in a preheated oven for 25-30 minutes. (The surface of the cake should spring back when pressed.) Allow to cool in forms for 10 minutes, then shift to a wire rack until full cooling. For syrup: In a small saucepan, mix the sugar, water, liquor and tartar. Cook over low heat, stirring, until the sugar dissolves and the syrup becomes hot. Cover cover the pan and simmer for 2 min. Take off pan from the heat, remove the lid and let the syrup cool.
- For cherry filling: Put in a small saucepan cherries and pour liquor, stirring to cover them with cherries. Heat on moderately low heat until practically evaporated all liquid, then remove from heat and let cool. cream: Pour 2 tbsp. l milk, then mix the remaining milk and half sugar and bring to a boil. In a little bowl mix 2 tbsp. l remaining milk with corn starch until liquid gruel. Add the other half of sugar to it, then eggs and beat with a whisk until fully mixed. Warm up egg mixture with boiling milk. (This is done as follows: pour a few tablespoons of milk into the egg mixture to even out temperature without brewing eggs.)
- Pour the liquid into a saucepan and bring to a boil, constantly stirring with a whisk. Cook a minute. Remove the milk mixture from the heat and enter the butter and vanilla extract. Pour into a large pan, lay directly on the surface of the cling film and give cool with a long thin knife or string, cut each workpiece for the cake horizontally by 3 cake layers (1 cm thick). Put the resulting cakes on a baking sheet with sides and fill with cherry syrup. Let the cakes soak. For whipped cream: Whip the cream and sugar with an electric mixer until it forms medium peaks. Assemble the cake by laying a layer of custard on the bottom cake, then put the cherry on top. Put the second cake on the cherry and repeat the same steps with cream and cherry. Cover last cakes. (Each cake consists of 3 cake layers.) Decorate the top layer cakes with whipped cream, cherries and chocolate chips.
