Cherry cake “Black Forest” – a detailed recipe cooking. 
Photo of the dish: кондитерскаяByersbronn, Germany Time: – In recipes used dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit:
- 6 egg yolks
- 4 whole eggs
- Mold Butter
- 1 tbsp. Sahara
- Almost 3/4 Art. sifted wheat flour
- 1/3 Art. wheat flour
- Almost 1/4 Art. cocoa powder
- Dark Chocolate Chips for Decoration
- Canned cherries for decoration
Filling:
- 1 can (400 gr.) Cherries (drain syrup)
- 2 tbsp. l plus 4 tbsp. l kirschwasser
- 1.5 tbsp. l plus 2 tbsp. l Sahara
- 1 tsp cornmeal
- A pinch of grated lemon zest
- Pinch of cinnamon
- 1/4 Art. melted dark chocolate for the first layer
- 0.5 l greasy whipped cream
- 1 tbsp. l vanilla sugar or 1 tbsp. l sugar plus 1 tsp. vanilla extract
- 100 ml syrup: 1.5 tbsp. cold water
- 3/4 Art. Sahara
- 5 tbsp. l kirschwasser
Recipes with similar ingredients: eggs, cream, corn flour, biscuit dough, lemon zest, vanilla extract, chocolate dark, cocoa, cherry, cinnamon, syrup
Recipe preparation:
- Preheat the oven to 190 ° C. Round shape for cake diameter 23 cm grease with butter and cover with parchment paper. Butter the parchment paper. a metal bowl, setting it on a pot with slightly boiling water for several minutes, until the mixture reaches 49 ° C, whisk egg yolks, eggs and sugar. Remove the bowl from the heat and continue. beat the mixture to saturate it with oxygen until it becomes thick and airy, about 10 minutes The mixture should increase in volume 4-5 times and become very light.
- Gently mix sifted flour, wheat flour and powder cocoa. Pour the mixture into the prepared cake pan and gently level with a silicone spatula. Bake for about 20 minutes, until a toothpick inserted in the center will not come out clean. Turn the biscuit onto the wire rack and make several in parchment steam outlet openings. Leave the inverted sponge cake at 24 h
- In a small bowl, mix 2 tbsp. l Kirshvasser, 1.5 tsp sugar and cornmeal. Add a pinch of lemon zest to the bowl and a pinch of cinnamon, mix. In a small pan, bring to boiling the remaining 4 tbsp. l kirschwasser. Reduce the fire to medium, add the sugar mixture and mix. Then pour Cherry, mix again and warm. Remove from heat, pour into bowl and let cool.
- Cut the sponge cake into 3 cakes. Lubricate the bottom layer with melted chocolate and refrigerate to cool and lightly hardened. Prepare whipped cream and syrup at this time. cream, whip the cream with the remaining 2 tbsp. l sugar and vanilla sugar. If you don’t have vanilla sugar, you can replace it. a tablespoon of sugar plus a teaspoon of vanilla extract. Start whisking slowly to make the mixture airier, then continue until you get a light and airy whipped cream cream. For syrup, in a small saucepan, mix 1.5 tbsp. water and 3/4 Art. Sahara. Bring to a boil, stirring occasionally. When the mixture boils and the sugar is completely dissolved, remove the pan from the fire and add kirschwasser. Shuffle.
- Remove the chocolate-coated cake from the refrigerator and grease it. top syrup. Put about 1/2 of the filling and 1/4 of the cream. Repeat the layers, greasing the cakes with syrup, then laying out the filling, and whipped cream on top. Put the third cake on top, grease syrup and then whipped cream. Spread with leftover cream cake. Garnish the top of the cake with chocolate chips and cherries.
