The traditional Black Forest is a perfect interpretation of the sweet taste of Germany
There is a little fun story about Black Forest cakes, which are said to be shaped in reference to the tradition of local women wearing black skirts and large pom-pom hats. Soft and dense, delicate chocolate cake, topped with fresh cherry pulp, smeared with sweet and sour cherry sauce, Brushed with a little kirch, then coated with smooth and sweet cream, finished with a sprinkle of rich and slightly bitter dark chocolate crumbles and garnished with fresh cherries. The three colors of black, red and white complement each other, exuding the unique mysterious temperament and charm of the Black Forest mountains.
Traditional Black Forest practices
Step 1
Preheat the oven to 180 degrees and put oil paper in the cake mold
Step 2
After beating the milk with vegetable oil, add cocoa powder and mix well with the flour
Step 3
Separate the egg yolk from the egg white, add the yolk to the batter and mix well, and put the egg whites into a clean mixing basin
Step 4
Add sugar to egg white 3 times and beat until wet foaming to pull out small hooks
Step 5
Add 1/3 meringue to the batter and mix well, then pour back into the meringue and stir gently to mix well
Step 6
Pour the mixed cake batter into the cake mold and bulldoze it, shake it twice and bake in the oven for 17-20 minutes
Step 7
When the cake is out of the oven, shake it twice again and immediately put it upside down on the drying rack
Step 8
Whip the cream until stable and refrigerate for later use, remove the oil paper after the cake is unmolded
Step 9
Cut the cake into 3 equal parts with a serrated knife, spread butter between each layer, and finally sprinkle chocolate chips and fruit on the surface of the cake
Traditional Black Forest cooking techniques
The cake is just out of the oven is there will be a lot of moisture in the middle, and the weight of the water will make the cake sink, so you need to turn the cake upside down in time to avoid the cake collapse
and cook deliciously.