Black Forest Cake
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Prepare the top first: beat the egg whites with the sugar, add the yolks, rum essence, then sifted flour and cocoa and mix very easily. Line the stove tray with baking paper, grease with butter and pour the composition. Bake for about 15 minutes, then remove on a damp towel and roll. Leave to run for 10 minutes, then unroll and leave to cool completely.
Prepare the cream: beat the whipped cream with the cream powder, with vanilla essence and if it hardens too much, soften it with a little more milk.
Spread half of the cream over the cooled countertop, then cut the countertop into strips (I cut it into 3 strips, but it had to be cut into 4 not so high). In the middle of each strip along it are placed cherries without seeds.
The assembly begins by rolling the strips on a plate, one following the other, starting from the middle. Press well to stick well with the cream. Put the rest of the cream on top and garnish with cherries.
Black Forest Cake
For the holidays we always want to excel in the dishes we prepare, but especially we try to offer our guests a light dessert, suitable for heavy foods specific to the holidays.
This year we prepared a cool cake for New Year's Eve, known as the Black Forest. For its preparation we need:
& # 8211 1 baking powder, 1 rum essence
& # 8211 200 ml cherry compote juice
& # 8211 3 tablespoons cherry, or cherry liqueur
& # 8211 5-6 tablespoons sugar (depends on how sweet the compote is)
& # 8211 half a sachet of whipped cream
& # 8211 cherries from 2 jars of compote
& # 8211 50 ml of sour cherry or sour cherry liqueur
& # 8211 150 ml compote juice
The first step in preparing the top: separate the eggs, rub the yolks with half the amount of sugar, then add the oil, cocoa that has been mixed with water, boiling beforehand, baking powder and flour. Beat the egg whites with the remaining amount of sugar. The last step is to mix, from the bottom up, with a spatula (not with the mixer), the yolks with the egg white foam. The dough should have the consistency of a thick cream. Then pour the composition into a round tray (24 cm), lined with baking paper, and bake for 30-40 minutes at the right temperature (caution: do not open the oven door for the first 15 minutes because you risk leaving the top ). Only after 30 minutes, the middle of the worktop is tried with a toothpick, if it is clean, the worktop is ready.
Remove the countertop and let it cool on a grill at room temperature. Don't take it cold because you risk letting it go! Out of this top come 3 fluffy and slightly damp sheets, thick enough for this cake.
After the top, we start to prepare the cherry jelly: we mix the juice from the compote with the sour cherry, the sugar and the starch, then we put the cherry seeds without seeds (we keep 10-15 cherries for decoration. We put this mixture on low heat until it thickens, then we leave it Meanwhile, we prepare the syrup for the countertop: the compote juice, sour cherry, sugar and vanilla, bring to the boil, let it boil for a while, and thus we obtain a very aromatic syrup.
We also prepare the whipped cream, which we don't work very hard on, but we just mix it, together with the powdered sugar, the rum essence and the whipped cream hardener, until it becomes hard. We cut the cold countertop into 3 sheets and we prepare to mount it: we syrup the first sheet, the texture of the countertop is already slightly damp, so it only requires a few tablespoons of syrup (8-10), we put a layer of whipped cream equal parts: two for the filling, and one for the garnish), and over it we add half of the amount of jelly, we place the second sheet and we do the same. Next is the last sheet that we syrup, and we cover the cake entirely with whipped cream, garnish with preserved cherries and plenty of grated chocolate.
Serve after 4-5 hours in the refrigerator. It is a dessert that requires a little effort and time, but I assure you that you will only receive praise from those who will taste it, and you will definitely share the recipe.
Black Forest Cheesecake
Using a robot, grind the biscuits. Melt the butter and pour it over the biscuit composition. We mix very well. We prepare a baking form, round (I used a shape with a small diameter: 20 cm). Place the biscuit composition in a uniform layer. Bake for a few minutes on medium heat. Remove and leave to cool a bit.
In a bowl / bowl, put the sugar, cocoa, salt and mix to distribute all the ingredients evenly. Add the cream cheese and with the help of a mixer, mix to homogenize. Add one egg, mixing well after each one.
Melt the chocolate on a steam bath and let it cool a bit. After it has cooled, we pour it over the cheese composition. Mix again and at the end add sour cream and liquid cream. Mix for the last time and beat the bowl so that the air bubbles come out. We beat a few times, and you will see how the air bubbles come to the surface.
Pour lightly, the cheese composition over the biscuit composition, and beat the baking form once more. Put in the preheated oven, for about 40 minutes, over medium heat.
After it is baked, take it out of the oven and leave it to cool. I let it cool overnight.
Put the cherries and sour cherries in a bowl with the sugar, mix a small teaspoon of starch with water and pour it over the fruit. We put on the fire enough to bind the syrup a little. Set aside and let cool completely.
Take a stainless steel / aluminum bowl (preferably metal) and pour the cream. Mix first lightly, then at a higher speed to harden a little, then add powdered sugar. Continue mixing until you get the desired texture of whipped cream. Being a fatty cream, a great whipped cream will come out, with authentic taste. Refrigerate until used. I made the whipped cream the next day.
After they have all cooled, remove the ring from the baking tin, garnish with cold cream and add fish, a cherry or a cherry, and add a little syrup. Sprinkle with chocolate flakes and let cool for about 2-3 hours.
We enjoy with pleasure a delicious slice, without regrets or feelings of guilt :))))
Black Forest Cake
- 4 eggs
- 100 grams of sugar (I have & # 8222hidden & # 8221 and a little untreated lemon peel in the sugar jar)
- 30 ml oil
- 100 grams of flour
- 50 grams of cocoa
- cherry juice / compote
- 450 ml sweet cream for whipped cream
- 1 teaspoon vanilla extract
- 75 grams of powdered sugar (or to taste)
Black Forest Cake Preparation:
Below you have a material with the video recipe, to see how it is done. I am waiting for you with a like, a share and subscription to my channel, if you liked it! Don't forget to activate your notifications (click on the bell on the right), to be up to date with all my video posts, in real time! Thank you!
- Preheat the oven to 180 degrees and prepare the tray: cover with baking paper, then grease with a little butter and sprinkle with cocoa (or flour)
- Beat the eggs with sugar
- Incorporate the oil
- Sift the flour and cocoa powder and mix gently with a spatula
- Pour the composition into the pan, lightly beat the tray to remove air bubbles and place in the oven (bake for about 25 minutes at 180 degrees, or until the toothpick test passes)
- Leave to cool on a wire rack, then cut the countertop in half on the side. You get two sheets (I also cut the bulging moth so that they come out straight
- Place the first sheet of worktop on a plate, syrup it with cherry juice, then cover it with a layer of cream.
- Distribute well drained cherries
- Cover the cherries with another thin layer of cream
- Drained new cherries are placed
- Cover the fruit with the cream once more
- Place the second sheet on the counter, without pressing
- This sheet is also well syruped
- Cover the cake with whipped cream, keeping a little for decoration
- Bake the cake with dark chocolate flakes
- Decorate with the remaining cream (I used two pockets with duos of different thicknesses), cherries and chocolate
- Leave the cake to cool for 3-4 hours (I left only 2, because I had no patience), then slice and serve.
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Black forest cake
The responsibility for this recipe belongs exclusively to Ms. Daniela Letitia Banulescu.
Method of preparation
The cherries are removed from the compote and drained on a sieve. Set aside 12 cherries for decoration.
The powder for the countertop, eggs, margarine and water are put in a bowl and mixed with the mixer at low speed for a few seconds to homogenize and then for 5 minutes at high speed. The composition thus obtained is poured into a shape with a diameter of 24 cm, greased and covered with baking paper. Place in the preheated oven and bake:
50 minutes in the electric oven ／ with hot air at 170 ° C or
45 minutes in the gas oven step 1-2
After baking, leave it to bake for 5 minutes, then carefully remove it and let it cool completely. Cut the top of the countertop to get a flat look, then cut into 3 layers.
In a mixing bowl put the powder for the cream together with 300 ml of cold milk from the fridge and 50 g of powdered sugar and beat with the mixer for 5 minutes in step 3.
Separately prepare the whipped cream according to the instructions on the package with 150 ml of milk.
Syrup the first layer of top with 50 ml of cherry compote. Spread a layer of chocolate cream. Place the second layer on the counter, syrup, sprinkle with cherries and spread a layer of whipped cream on top (keep in a posh whipped cream for decoration). Place the last layer on the counter, syrup and coat the whole cake with the rest of the chocolate cream.
For the countertop I used a 20 cm shape. I put baking paper at the base. Preheat the oven to 170 degrees.
I used this countertop because it seems much finer and more fragrant, than a simple pandispan countertop, which is used in the traditional recipe.
All ingredients should be at room temperature. The first time I frothed the butter with the sugar, I then added one egg at a time. Midgale flour (can be replaced with finely ground almonds) I mixed it with cocoa, then I added it over the eggs. Flour with baking powder and baking soda as well. At the end the yogurt. I mixed until all the ingredients were homogenous. I poured the mixture into a baking dish. Then I wrapped the form with aluminum foil on the exterior walls. In this way the dough grows evenly.
Bake at 170 degrees for 35-40 minutes, or until it passes the toothpick test.
We have to leave the countertop to cool. At least 2-3 hours, then you can slice more easily. Meanwhile, prepare the cherry sauce. Put the cherries together with the juice in a saucepan, keep 100 ml of the juice, which you mix with the starch. over the cherries we put the sugar, the liqueur, then we put it on medium heat. When it starts to boil, add the starch and mix, still on the fire, until it starts to thicken like a pudding. Let cool completely.
In summer, when the cherries are ripe we can prepare this cake without making the cherry sauce. Remove the seeds, cut them in half and add them over the whipped cream.
After the cherry sauce has cooled, we can start whipping cream. Whip the cream cold from the fridge. Add the powdered sugar from the beginning, the vanilla extract, then mix for 1 minute. After 1 minute, add the whipped cream hardener and continue mixing until it becomes firm.
Now we can assemble the cake. I sliced the top into 3 slices. I mounted the cake with the help of an adjustable ring, it can also be mounted in the shape in which I baked the top.
We keep 1/4 of the whipped cream for garnish, we use the rest to fill the cake. We put a row of whipped cream, then a row of cherries and so on until we fill the whole top. You can see in the picture how to fill. I used 2 disposable poses. We repeat the procedure once more with the second countertop. Put the last top on top, press lightly, then cover it with a thin layer of whipped cream.
Let the cake cool overnight. The next day with a spatula we cover the cake in a thin layer of whipped cream. For the chocolate decoration I used 50 gr chocolate and 50 ml whipped cream, I heated the whipped cream, I added the chocolate and I left it until it melted. It can be decorated with chocolate only when it has reached room temperature. I decorated the other half with frozen cherries and chocolate truffles.
Black Forest Cake, easy to make and very tasty
Ingredients for the filling: 500 ml semolina for whipped cream with 35% fat, 150g pitted cherries, 100g cherry compote (or fresh), 50 g candied bitter black cherries, 50g sugar, 2 teaspoons starch
Ingredients for decoration: 250g dark chocolate flakes
Method of preparation: Top preparation. In a deep bowl put the whole eggs, a little salt, sugar and mix until the composition doubles in volume. Add over the flour with baking powder and cocoa, then gradually add while mixing, milk (at room temperature), vanilla essence and oil. The consistency of the dough obtained will be slightly liquid. The obtained composition is poured into a round cake shape with a diameter of 28cm, lined with baking paper and greased with butter. Place the form in the preheated oven at 180 ° C for about 40-45 minutes. Before removing it from the oven, do the toothpick test, if you find it uncooked, you can leave it for another 2-3 minutes. Leave the countertop to cool on a grill. After it is completely cold, cut the top into 3 equal sheets.
Fruit preparation. Put the fruits, sugar and water in a saucepan, and boil them until the fruits begin to soften and the juice drops by almost half. Dissolve the starch in 3 tablespoons of water then incorporate into the composition, and mix continuously. After two or three boils the fruits are ready. Remove from the heat, add the cherries, liqueur and allow to cool completely. After cooling, strain the fruit into a sieve. The sour cream is mixed until it becomes a firm and strong whipped cream (if you consider it necessary you can add a little whipping cream hardener.
Assembling the cake
On a plate we put the first sheet of countertop, we syrup it with the syrup left from the fruit iron, we spread a layer of whipped cream, over which we place evenly a layer of cherries and the mix of cherries (red and bitter).
We add the second sheet of countertop, we syrup it, then we decorate with whipped cream, the mix of cherries and sour cherries, and we complete it with the third sheet of countertop that we also syrup. We cover the cake with whipped cream, we decorate it on the edges and in the middle with chocolate flakes. Garnish with whipped cream and whole cherries. Let the cake cool for about an hour, after which we can serve it.
Black Forest Cake
Recipe for the Black Forest cake, a typical German recipe, a delicious cake with whipped cream, cherries and a chocolate top.
How to prepare the tastiest Black Forest cake
Ingredient: (for a shape of 28 cm)
- 100 g dark chocolate
- 100 g butter at room temperature
- 150 g sugar
- 1 sachet of vanilla sugar
- 5 eggs
- 1 pinch of salt
- 100 g flour
- 50 g food starch
- 50 g ground almonds
- 1 baking powder
- 3 sheets of gelatin
- 1 glass of cherries drained of juice (if they are from compote) about 370 g
- 1 cinnamon stick
- 2 cloves
- 800 g fresh
- 1 vanilla sugar
- 4 tablespoons cherries
How to prepare Black Forest Cake
Heat the oven to 180 g and cover with fat the form in which we will bake the top.
Break the chocolate into pieces in a bowl and melt on a steam bath, then allow to cool slightly.
Rub the butter with the sugar and vanilla sugar until it becomes a frothy cream. Separate the egg whites from the yolks, and the yolks are incorporated into the butter cream one by one and continue to beat until the composition foams, then add the melted chocolate and mix everything.
Separately beat the egg whites with a little salt and add to the butter composition.
Mix the flour with the starch, almonds and baking powder and incorporate it into the top composition, chewing lightly from the bottom up.
Pour the composition into greased form and bake at 160 degrees C for about 60 minutes.
When it is ready, remove the top and leave it to cool, then cut it into three sheets.
Put the gelatin in cold water and let it soften for 10 minutes. In a bowl, boil the cherry juice with cinnamon, cloves and 1-2 tablespoons of sugar to taste. Boil for a few minutes then remove from the heat, remove the cloves and cinnamon and add the gelatin.
Whip the whipped cream with an envelope of vanilla sugar. On a plate, place the first sheet on the counter, sprinkle with cherries and grease with cherry juice with gelatin. Place half of the amount of cherries on the counter and spread a layer of whipped cream on top. The same is done with the other two sheets.
Decorate with whipped cream, grated chocolate and cherries and refrigerate for at least 6 hours.
Black Forest Cake with cherries or cherries, Schwarzwälder kirschtorte, Black Forest Cake or Gâteau Forêt Noire
How is this Black Forest Cake made and why is it so popular all over the world? What are the ingredients for the original Black Forest Cake recipe?
The original Black Forest Cake recipe is prepared with brandy or cherry or cherry wine. The Germans prepare it with kirschwasser. It can be replaced with sour cherry, cherry liqueur, vodka combined with cherry juice or cherry. I preferred the alcohol-free version and used the juice of a cherry compote.
Padurea Neagra cake is a cake with a fluffy cocoa top, cherries or cherries, whipped cream and chocolate. So you can use fresh cherries or cherries, frozen or compote. The version with cherry jam or jam is not excluded either. Here are two advantages: using jam or jam the cake is cut much easier and the appearance of each slice is identical. If we are talking about whipped cream (I know it sounds pompous), this is just vanilla-flavored whipped cream. The original Black Forest Cake recipe provides whipped cream but butter cream is also accepted. If you use alcohol for this recipe you can add a drop of whipped cream for extra flavor. This cake is lined with grated chocolate, both on top and on the sides. But you have the option to use melted chocolate.
Black Forest Cake
& # 8211 250 gr sugar
& # 8211 220 gr flour
& # 8211 2 eggs
& # 8211 1/2 cup cocoa
& # 8211 1/2 cup oil
& # 8211 1/4 cup milk
& # 8211 1/2 cup coffee
& # 8211 1 teaspoon baking powder
Beat whole eggs with the mixer until light in color. Add the sugar one at a time, then mix the oil and milk. Separately mix the solid ingredients: flour, cocoa and baking powder and gradually add to the liquid composition using a spatula. Pour the hot coffee and mix well. We get a composition like sour cream.
Wallpaper a round shape and pour half of the composition and put in the oven heated to 175 degrees for 20-25 minutes. Do the same with the other half.
I made 2 sheets from this composition in a 24 cm tray. I then cut the top of each sheet and used only the bottom & that is 2 sheets.
You can pour the whole composition and a higher countertop will come out, which you can cut in three. As you wish.
& # 8211 500 ml liquid cream
& # 8211 1 sachet of whipping cream
Beat the whipped cream, in which we add the whipped cream hardener, with the mixer at high speed until it hardens.
& # 8211 400 gr visine
& # 8211 1 sachet of red gelatin
& # 8211 250 ml water
& # 8211 3-4 tablespoons sugar
Divide all the ingredients into two separate dishes and prepare them one at a time when we need to use it. That is, first mix 200 g of cherries with half a sachet of gelatin, 125 g of water and 2 tablespoons of sugar and put on the fire until it starts to boil. Then when we need the other half we do the same
Syrup: cherry juice or cherry liqueur.
Assembly: First we place the ring from the cake tray on a plate. Then place the first sheet in the ring, syrup it lightly and pour the first part of the jelly and level it.
Refrigerate until the jelly cools and hardens. Then pour half the amount of cream and level nicely.
Then place the next sheet on the counter by lightly pressing with your fingers and do the same: syrup-cherry jelly-refrigerator-cream. Remove the ring from the cake pan and decorate the edges with whipped cream.
For garnish: we melt about 50-70 chocolate on a steam bath, we put it in a bag that we drill at one end and on a baking sheet we draw & # 8216gardulete & # 8217.
We put it in the fridge until the chocolate hardens, then we take them lightly with a knife on the baking sheet and we place the fences on the cake as it cuts our imagination.