Cake Black Forest Cherry: video recipe

2

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Complicated dish
    • 0.0.3 241kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  2 h

• Recipe difficulty
  

  Complicated dish

• Energy value
  

  241kcal

• Rating

• Recipe

This again is completely my original cake from biscuit to cream. AT composed of chocolate chiffon biscuit stabilized with custard cream that I have already used in my other cakes. A win-win combination of chocolate and cherry. I thought for a long time what to me resembles this delicious cake. I remembered! When I was a kid, Mom bought a frozen imported Black Forest Cherry cake. It turned out to cook very similar.

Let’s get started!

Ingredients

0/19 ingredients

• yolks – 2 pcs.
• squirrels – 4 pcs.
• flour – 130 g
• sugar – 105 g
• vanilla sugar or vanillin – sachet
• salt – a pinch
• vegetable oil – 60 g
• milk – 115 g
• baking powder – 1.5 tsp
• milk – 700 ml (cream)
• yolks – 2 pcs (cream)
• flour – 2 tablespoons with a slide (cream)
• sugar – 4 tbsp (cream)
• vanillin – 1 pack (cream)
• gelatin – 5-6 g (cream)
• water – 30 ml (for gelatin)
• butter – 180-200 g (cream)
• cherry jam – 1 glass
• dark chocolate – 1/2 bar

2 ч2 ч 241

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Sift the flour into a dry bowl, add 80 g of sugar, vanilla sugar / vanillin, cocoa, baking powder and a pinch of salt. We mix.
2. In a separate bowl, whisk the yolks, vegetable oil and slightly warm milk. Pour dry ingredients and mix everything shoulder blade. Get a thick mass.
3. In a separate bowl, beat to steady peaks of protein and 25 g sugar (do not kill the proteins, otherwise they will go with water).
4. Gently from the bottom up we interfere with the proteins in the total mass.
5. Pour the dough into a mold or ring, level it (CATEGORically you can not lubricate the form, will not rise !!! The sponge cake will go well and so due to oil!).
6. Bake in an oven preheated to 160 degrees for 50 minutes. Check the readiness with a toothpick.
7. We take the biscuit out of the oven and put it directly on the grill in the form upside down so as not to “sit down”. After 10 minutes, we get the biscuit from forms and cool on the grill also upside down to room temperature. After you can already cut, but ideally wrap sponge cake in a film and put in the refrigerator for 4 hours or night (you can for a day).
8. For cream in a saucepan, mix milk, yolks, flour, sugar, vanillin. Put on a small fire and stirring to boil until thickening (it will take about 5-7 minutes).
9. Cover with a film so that the film lies directly on the surface cream. This will prevent condensation from forming during cooling. Cool to warm.
10. Soak gelatin in cold water.
11. Heat oil to room temperature, knead with a fork and mix in the cooled cream. Melt gelatin in a water bath and introduce into total mass.
12. We collect the cake in a ring or in a detachable form. Ideally pave sides with an acetate film. Cut the biscuit into 3 parts. If the top convex biscuit, cut it off.
13. Lubricate the bottom with plenty of jam (by the way, you can simply boil cherries with sugar and starch), spread 1/3 cream. With the middle part of the biscuit is also received. Lubricate the top only cream.
14. Sprinkle with grated chocolate.
15. We send to soak for at least 4 hours.