black forest(hei sen lin )

black forest

Introduction:

"Schwarzwaelder kirschtorte is a famous German dessert. Its full name in German is schwarzwaelder kirschtorte. It combines sour cherry, sweet cream, bitter chocolate and mellow cherry wine. The perfect black forest cake can stand all kinds of pickiness. Black forest cake is known as one of the specialties of black forest, which originally means "black forest cherry cream cake" in German. Black Forest Cake began to be famous in the 1930s. Today, it has become the most popular dessert in Germany, and its reputation has spread all over the world. In many parts of Europe, whether it's star hotels or ordinary restaurants, black forest cake always appears on the menu. And the most high-grade black forest cake, to use black forest cherry, cherry juice and cherry wine. Of course, it's also a must for many baking enthusiasts today. Today, I'm going to introduce a simple family version of black forest. "

Production steps:

Step 1: according to Qifeng cake, make an 8-inch coco Qifeng cake

Step 2: bake upside down, cool, demould and cut into three pieces

Step 3: put 20g sugar in the cream, beat it to the state of mounting flowers, melt 25g sugar in 50g boiling water, cool it, and then add 15ml wine to make sugar liquor

Step 4: start spreading cream. Spray a layer of liqueur on the cake, spread a layer of cream and put a layer of cherry on it

Step 5: so three layers of cake are spread, the surface is spread with cream, and the side is smoothed

Step 6: stick the scraping chocolate chip on the side of the cake with a spatula, and mount a circle of flowers on the surface of the cake with cream

Step 7: put two circles of cherries in turn, sprinkle chocolate crumbs in the middle, and sprinkle some sugar powder. Ha ha, do you have a good feeling

Step 8: put it in a beautiful cake box and go to a birthday party

Step 9: split the layers into bright and beautiful layers

Step 10: it's not cut well. It's really delicious

Materials required:

Eggs: five

Low powder: 70g

Cocoa powder: 30g

Sugar: 50g

Oil: 65ml

Milk: 65ml

Fresh cream: 350ml

Rum: 15ml

Boiled water: 50g

Cherry sauce: right amount

Note: after the cake is done, it's best to refrigerate overnight, so that all kinds of flavors blend well, the delicious is wonderful. I make it with light cream, ha ha! I wish you a happy new year in advance and everything you want will come true soon!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hei Sen Lin