Schwarzwald cake(hei sen lin dan gao )

Schwarzwald cake

Introduction:

"Dad's birthday, I want to change the pattern, so this black forest cake is fresh. The authentic black forest should be decorated with black cherries soaked in brandy, but because they don't like the taste of brandy and don't buy black cherries, they use strawberries and bayberry instead. "

Production steps:

Step 1: separate the egg yolks.

Step 2: add salt to egg yolk, stir with manual beater, add salad oil and milk.

Step 3: sift the low gluten flour, cocoa powder and baking powder together, sift them into the egg yolk paste, and stir evenly with a scraper.

Step 4: beat the protein and Tata powder to the coarse foam, add the white granulated sugar in three times, beat until it is dry and foamy, about 9 minutes.

Step 5: take one-third of the protein into the egg yolk paste, use a rubber scraper to pick up from the bottom, mix well, and then pour all the mixed egg yolk paste into the protein, stir well.

Step 6: pour into the mold, shake a few times on the table, shake out big bubbles.

Step 7: preheat the oven at 150 ° for 60-70 minutes.

Step 8: take out the stove and turn it upside down. Demould it after a little cooling.

Step 9: whisk the cream with sugar until it's set but soft. Refrigerate if you don't use it immediately.

Step 10: cut the cake into two pieces, and spread a layer of soft cream on the cut surface (both pieces should be coated). Add some diced strawberries and close the two pieces of cake. Cream around and above the cake and scrape it flat with a scraper.

Step 11: beat the rest of the cream to harder, put it into the flower mounting mouth, squeeze a circle of cream on the cake, squeeze a few flowers in the middle, and decorate it with red bayberry.

Step 12: Sprinkle chocolate chips on the blank space and decorate the cake with chocolate chips all around.

Materials required:

Yolks: 7

Salt: 2G

Salad oil: 100ml

Milk: 160ml

Low gluten flour: 160g

Cocoa powder: 40g

Baking powder: 1.5 teaspoon

Protein: 7

1 / 4 spoon tower

Fine white granulated sugar: 100g

Nestle cream: 300g

White granulated sugar: 30g

Strawberry: moderate

Red bayberry: right amount

Chocolate chip: right amount

Note: 1. When whipping the egg, turn the egg beater in the basin to make sure that it is evenly whipped all around. 3-5 minutes later, the egg has lines and is snow-white smooth. When it is raised, it is elastic and upright, but the end is slightly bent, which is wet foaming. At this point, turn to low speed and continue to beat for about half a minute until the lines are more obvious. Raise the egg beater's head, and the end is firm and triangular. It is dry foaming, about 9 times. This is the best state of Qifeng cake. 2. Chocolate can be sliced with a peeler. I use a shredder. 3. The effect of chocolate chip used for decoration is better if dark chocolate is used instead.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Hei Sen Lin Dan Gao