When it comes to pastry desserts, I believe everyone has their own favorite one, and there are many desserts that Xiaobian likes, but the Black Forest cake can definitely rank in the classic pastry. I believe that everyone also knows about the Black Forest cake, but most people should not know the origin of the Black Forest cake, today Xiaobian explained it for everyone.
Legend has it that once upon a time, when the cherry harvest was harvested, local peasant women would not only make cherries into jam, but also add cherries as sandwiches or garnishes when making small cakes. A large amount of cherry juice is also added to the whipped cream of the cake, and cherry juice and cherry wine are added to the batter when making the cake blank.
As a result, the cake based on cherries and whipped cream was spread from the Black Forest to other places, and became the "Black Forest Cake" that people passed on by word of mouth.
As one of the most well-known cakes now, many people want to try to make it themselves if they have time at home. In this case, you can take a look at the following steps.
Chocolate Cake (Made 1 day in advance) [Total: 990g]
50 g... Low gluten flour 50 g... Starch 55 g... Cocoa powder
240 grams... Egg yolks (about 12 egg yolks) 240 g... sugar
240 grams... Protein (about 8 proteins) 115 g... butter
steps:
1: Preheat oven to 180°C. Sift the flour, starch and cocoa powder. Whisk the egg yolks with 3/4 of the granulated sugar (i.e. 180 g) in a blender.
2: Beat the egg white with 1/4 of the remaining sugar into a meringue cream.
3: Add the melted butter to the egg paste in "Step 1" and mix well, add three spoonfuls of meringue to mix well, then pour all of them into the remaining meringue and mix well, then add the sieved powder to mix well.
4: Pour into a baking sheet with baking paper or silicone pads, smooth and bake in a preheated oven for about 15 minutes.
Cherry syrup [Total: 400 g]
230 g... 30° Baume syrup 80 g... 45° cherry wine 90 g... mineral water
1, first make 30 ° Baume syrup: 1000 grams of water and 1350 grams of granulated sugar heat, boil and then leave the heat. Take 230 grams of it, mix with cherry wine and mineral water and set aside.
Chocolate Mousse (1 day in advance) [Total: 808 g]
200 g... Fresh milk 245 g... Dark chocolate 360 g... Whisk away the light cream
Assemble & decorate
1. Cut the "chocolate cake" into two round pieces with a diameter of 14cm.
2. Place the first piece of cake in a 16cm diameter circular mold on a silicone pad and brush with "cherry syrup".
3: Squeeze a layer of "chocolate mousse" on the chocolate cake and place a layer of cherries (pitted).
4: Add the second layer of "chocolate cake" brushed with sugar water, continue to squeeze in the "chocolate mousse" until full mold, smooth and put it in the refrigerator.
5: The outer layer is dipped in powdered sugar chocolate rolls and decorated with a few cherries coated with mirror pectin.
If you are interested in West Point training, welcome to visit our school.