Classic cake “Black Forest” – a detailed recipe cooking. 
AT ремя: 1 час. 40 min AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For biscuit:
- 1/2 tbsp. milk
- 2 tsp plus 2 tbsp. l (30 gr.) Butter
- 8 eggs of category CO
- 1 tbsp. plus 2 tbsp. l Sahara
- 1 tbsp. premium wheat flour
- 1/2 tbsp. cocoa powder
- 1/8 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
For filling:
- 2 cans (425 gr.) Pitted cherries in a thick syrup
- 2 tbsp. Sahara
- 1 tbsp. water
- 1 and 1/4 Art. kirschwasser
- 2 tbsp. l corn starch
For glaze and finish:
- 85 gr. dark chocolate chips
- 450 gr powdered sugar
- 1/2 tbsp. cocoa powder
- 110 gr. butter at room temperature
- 1.5 tsp vanilla extract
- 1/3 Art. boiling water
- 1.5 tbsp. fat cream
- 2 tsp Sahara
Recipes with similar ingredients: eggs, milk, cream, flour premium, biscuit dough, vanilla extract, sugar powder, dark chocolate, cocoa, starch, sweet cherry
Recipe preparation:
- Preheat the oven to 180 ° C. In a small saucepan on moderately over low heat, heat milk and 2 tsp. butter. With an electric mixer in a large bowl, installing a whisk, beat eggs with 1 cup sugar at a moderately high speed until the mixture does not become pale yellow, thick and does not increase in volume in three times, about 8 minutes Set the mixer to low speed and enter warm milk.
- In a small bowl, sift the flour, cocoa powder, baking powder and salt. Add half the flour mixture to the egg and beat thoroughly to a homogeneous state. Repeat with the other half. Add vanilla extract and mix gently. Grease 2 round shapes with a diameter of 20 cm. the remaining 2 tbsp. l (30 gr.) butter. Sprinkle evenly over the remaining 2 tbsp. l Sahara. Pour the dough into a mold and smooth. Bake until the biscuit starts to spring when pressed, about 15 minutes Let cool in for 2 minutes, then gently flip onto a large sheet parchment paper. Allow to cool completely.
- For the filling: In a small saucepan over medium heat mix sugar and water. Bring to a boil, stirring to sugar is dissolved and cook for 2 minutes. Remove from heat and let completely cool off. Add 1 cup kirschwasser and mix. In another over a medium heat, bring the cherries and syrup to a boil. Вdilute corn starch with a remaining 1/4 tbsp. in a small bowl. kirschwasser and add to the cherry. Stir until filling thickens, about 2 minutes Remove from heat and let completely cool off.
- Cake assembly: Gently cut with a knife with cloves. each biscuit in half horizontally to make 4 cakes. Lubricate the surface of each layer with an equal amount of sugar syrup. (All syrup is not needed.) Let the cakes soak liquid for about 30 minutes. On a large plate for the cake put the bottom cake. Spread 1 cup of filling evenly on it, then cover with a second cake. Put 1 cup of filling on it. Repeat the same process with 3 cakes and 1 more tbsp. toppings. Cover fourth cake. For decoration: In a medium-sized bowl sift icing sugar and cocoa powder. Add butter and beat with a mixer until fully mixed. Add a teaspoon vanilla extract and boiling water and mix until smooth condition. Allow to cool. Mix the cream remaining 1/2 tsp. vanilla extract and sugar in a medium-sized bowl and beat with an electric mixer until soft peaks. Lubricate the sides and the surface of the cake with an even layer of chocolate glaze. Lay out on surface whipped cream and sprinkle with chocolate chips. Chop and serve.
