Recipe and production process of Black Forest cake

First, the proportion of raw materials:

1. Chocolate cake embryo:

Egg yolk paste part:

Oil: 50g

Milk: 85g

Cocoa powder: 20g (or 10g matcha powder sifted)

Low gluten flour: 80 g

Egg yolks: 5 pcs

Protein part:

Egg whites: 5 pcs

Powdered sugar: 70g

Lemon juice: a pinch (3-5 drops)

2. Mezzanine and decoration:

Cherry sauce

cherry

Chocolate chips

Cream (after refrigeration, whisk away at low speed in an electric whisk)

2. Tools

Electric whisk

Soft scraping

Third, the cake embryo production steps:

1, egg white, egg yolk separated, put into two basins, egg white part of the anhydrous, oilless, no egg yolk;

2、 Egg yolk paste part:

Heat the corn oil slightly to 50 degrees into the cocoa powder and stir evenly, use a manual blender to add milk step by step, add low gluten flour, add egg yolk Z method and mix until smooth and particle-free in a streamer;

3. Protein part:

Egg white 1/3 of the sugar + lemon juice with the electric whisk throughout the low speed to the foam + 1/3 of the sugar whisked to fine and textured + 1/3 sugar whisked to the chicken tail;

4, take 1/3 of the egg white into the egg yolk paste and mix well with a soft scraper, and then continue to mix the remaining part evenly;

5. Pour in the baking sheet with oil paper, scrape and put it into the oven for baking, and then put it cooled out of the oven and set aside;

4. Baking:

Reference temperature: Upper and lower fires 150 degrees

Reference time: about 20 minutes

Fifth, the production process:

1. Cut the cake embryos

2. Prepare fruit

3. Beat the cream

4. Filling cream filling

5. Spread the cake embryo

6. Decorative surface mounting

7. Refrigerate

VI. Key Notes:

1, cocoa powder needs to be dissolved with oil first;

2. Precautions for the operation of the qifeng cake;

3. You can make your own wine juice, cherry pulp or jam.

Preparation of cherry wine stains: 125g of cherries + 40g of caster sugar + 20g of rum put into a crisper box and refrigerate overnight.

Cherry jam: 250g of cherries + 80g of caster sugar After 1-2 hours, cook on low heat until viscous, squeeze in half a lemon juice, put a little rum to collect the juice and put it on the can.