How To Cook Black Forest Cake From Wuhai On… - Recipe

Required products :

For swamps:

• 3 eggs - at room temperature
• 100 grams of sugar
• 50 grams of flour
• 1 tablespoon topped with natural cornstarch
• 1 teaspoon baking powder
• 75 grams of natural dark chocolate
• 30 grams of butter

For the cherry cream:

• 1 jar of cherry compote (pitted)
• 2 tablespoons sugar
• 2 equal tablespoons cornstarch
• 1 teaspoon cherry brandy

For cream:

• 800 milliliters of confectionery cream
• 4 packets of vanilla
• 4 tablespoons powdered sugar
• 50 grams of grated dark chocolate
• cream hardener (optional)

for decoration:

• 8 pieces of cocktail cherries or compote
• 50 grams of grated chocolate

Method of preparation :

Place baking paper on the bottom of a removable cake tin with a diameter of 20 centimeters.

Start with the preparation of marshmallows - melt the chocolate in a water bath - pour cold water into a saucepan and place it on the stove, and put a glass bowl on top (be careful, it should not touch the water). Break the chocolate in it and put the butter. Once the water boils, turn off the heat and stir until the chocolate is completely melted.

Separate the egg whites from the yolks of the 3 eggs.

Beat the egg whites in the snow (if you have a problem with beating the egg whites, rub the bowl and stirrers of the mixer with a mixture of 1 tablespoon of salt and vinegar) - when you make a hard, shiny mixture, it's time to stop.

In another bowl, beat the egg yolks with the sugar until you get a light, creamy mixture. Add the melted chocolate and mix for the last time with the mixer.

Sift the flour with the starch and baking powder. Carefully add to the yolks in portions - mix now with a whisk, not a mixer. Alternate between the egg whites and the flour in portions as you combine the three mixtures.

Pour into the form and flatten to the edges to avoid swelling in the center when baking.

Bake the marshmallows for 30 minutes at 175 degrees in a preheated oven.

Leave the finished tray in the tin for 5 minutes before removing the tray walls and removing the paper.

Prepare the cherry cream - in a bowl dissolve the starch in water. Strain the cherries from the compote, placing the liquid in a saucepan. Heat the juice and add the starch to it, stirring constantly. Pour the cherry brandy, then the fruit. Stir and allow to cool.

Divide the toasted bread into 3 parts.

Put the first loaf in a form with a falling bottom and pour the cherry jam on top. Allow to cool completely.

When the cherry filling is firm, beat 200 milliliters of cream with 1 tablespoon of powdered sugar and 1 packet of vanilla. Spread the whole amount on the jam.

Squeeze the next tray on top and pour a little cherry brandy for flavor.

Beat another 200 milliliters of cream with 1 tablespoon of sugar and vanilla, add the grated 50 grams of chocolate.

Pour the cream over the marsh and flatten.

Put the last sheet on the cake and lightly sprinkle with brandy. Leave the cake for 1 night in the refrigerator.

The next day, remove the hoop from the cake.

Beat the remaining 200 milliliters with vanilla and 1 tablespoon powdered sugar. Spread the cream on the whole cake - side and top.

Glue the grated chocolate to the sides of the cake and place in the center of the cake.

Beat the last 200 milliliters of cream with the remaining powdered sugar and vanilla.

Decorate with a syringe and make 8 large roses on the cake. Place 1 cherry on top.