2020-08-13 / test@t

Black Forest Cherry Cake Black Forest

Black Forest cherry cake, aka "Black Forest", aka "Black Forest", aka "Black Forest" - appeared in Germany in the 30s and gained worldwide fame and popularity. A cake with whipped cream, cherries and a chocolate sponge cake will not leave anyone indifferent ... they fall in love with it immediately, from the first bite.

Ingredients

wheat flour (for biscuit) 100 g
chicken egg (for biscuit) 6 pcs.
sugar (for biscuit) 180 g
cocoa powder (for biscuit) 30 g
butter (for biscuit) 80 g
cream 33% (for chocolate cream) 100 ml
icing sugar (for chocolate cream) 1 tbsp.
dark chocolate (for chocolate cream) 80 g
cream 33% (for butter cream) 700 ml
icing sugar (for butter cream) 6 tbsp.
cherries 9 fresh or frozen) 500 g
sugar (for cherries) 170 g
cocktail cherry (for decoration)
chocolate chips (for decoration)

STEP-BY-STEP COOKING RECIPE

Step 1

Let's make a Genoese sponge cake. For him, break 6 eggs into a small saucepan (not dividing into whites and yolks), add sugar and put this saucepan in a water bath.

Step 2

With continuous stirring with a whisk (or, as I have, a mixer, at low speed), heat the egg mixture. It should be warm, but not too hot. Remove the mixture and continue to beat at full power until a strong and fluffy foam.

Step 3

Sift flour with cocoa powder and visually divide into three parts. Pour 1/3 of the flour into the egg mixture and beat with a mixer (at low speed) or stir with a spatula until smooth.

Step 4

Cover a baking dish with removable sides (24 cm) with baking paper and grease with butter (I did not grease).

Step 5

Bake the biscuit in preheated to 170 - 180 * C oven, about 30 - 35 minutes, until a dry speck.

Step 6

Cool the finished biscuit on a wire rack for several hours.

Step 7

While the biscuit is cooling, let's take care of the cherries. Cover the cherries with sugar (50 grams of the total) to form juice. We need about 170 ml of it.

Step 8

Then strain the cherries, pour the juice into a saucepan (if there is not enough juice, you can add water). Add the rest of the sugar to the juice and simmer over low heat for 5 minutes.

Step 9

Let's make a chocolate cream. To do this, heat the cream with icing sugar, remove from heat and add grated chocolate.

Step 10

Stir the cream mixture until the chocolate is completely dissolved and refrigerate for 30 minutes.

Step 11

Beat the cooled creamy chocolate mixture, but not to the point of fanaticism, otherwise it may stratify.

Step 12

Cut the well-cooled biscuit into three cakes and soak each cake with cherry syrup.

Step 13

Spread the chocolate cream evenly on the bottom crust and spread some of the cherries over the whole crust. Cover with the second cake layer.

Step 14

Now brew aromatic tea and you can enjoy this amazingly delicious cake!