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For the countertop I separated the eggs, from which I mixed the yolks with 3 tablespoons of water and sugar, and I beat the egg whites until they were dull :)). I mixed the flour, baking powder, cocoa and starch and then sifted them over the yolk composition, followed by the egg whites and melted butter. I mixed the dough slowly, from the bottom up, then I poured it into the baking tin lined with baking paper (on the edge of the mold I could not put the paper so I greased it well with melted butter and sprinkled a little flour) . I put it in the oven at 180 degrees for 40 minutes.
The cherries together with the sugar and a pinch of mussel knife are boiled for 2 minutes (just to soften a little), then add the starch dissolved in 2 tablespoons of water and leave on the fire for 1 minute (the composition is bound and the juice thickens).
Until the cherries cooled, I beat the cream. I cut the lid off the top to get a straight cake as much as possible, then I divided it into three levels. On the lower counter I sprinkled cream in three concentric circles, and between the circles I put the cherry composition. There is no need to syrup the lower countertop, it will soften from cherries.
On top of this I placed the second countertop, which I syruped with cherry juice and I filled it with cream and finally the last countertop, also syrupy. I decorated the cake with cream, sour cherries and grated chocolate.
Enjoy your meal!!
Black Forest Cake
Preg & # 259te & # 537ti a & # 537a:
Mix all the ingredients for the white dough, then shape into balls and roll in foil and place in a cold foil for at least 30 minutes. Meanwhile, for pandas, bread and eggs with sugar in a bowl on a bain-marie, a light-colored cream is obtained. Take the pot off the heat and stir lightly until it cools down. Melt the butter in a kettle, then set aside. Wallpaper a cake form with baking paper. Incorporate into the egg mixture the flour, starch, cocoa powder, and gradually add the melted butter. Pour the dough into a mold, smooth it and bake for 30-35 minutes, then bake in the heat and cut into three, horizontally. Sprinkle the white dough with a fork on the entire surface. Wallpaper a cake tin with baking paper, put the white dough in the oven for 15 minutes, until browned.
Please fill in the following form:
Pass the vines through a strainer and store the juice. Prepare the gelatin as written on the envelope. Put 250 ml of grape juice in a circle with the nail polish and the score bar. After a few minutes, add the liquid gelatin and add the liquid gelatin. Grease the white top with brandy mixed with sugar syrup, sweet vinegar and cover with a panda top. & Icircn-syrups with brandy mixed with grape syrup, then with half of the amount of stuffing with gelatin. Above, you will see some vines, over which you will fry fries and all the foam mixed with the icer. Continue with the rest of the countertops. With the leftovers, grease the cake on the entire surface and decorate it with chocolate flakes and make wine from jam or compote.
Black Forest Gateau & # 8211 Black Forest Cake
Black Forest Gateau or Black Forest Cake, very well known and appreciated, I also made it recently and I was delighted. There are many versions of this recipe, I chose one that has a firm and moist top with chocolate and butter, filled with natural cream and lightly boiled cherries in kirsch. It looks gorgeous and is delicious!
- 5 eggs
- 125 g flour
- 2 teaspoons baking powder
- 3 tablespoons cocoa
- 200 g soft butter
- 150 g sugar
- 2 tablespoons kirsch
- 100 g dark chocolate
- 300 g cherries
- 2 tablespoons sugar
- 2 tablespoons kirsch
- 300 ml natural cream, liquid
- 2 tablespoons powdered sugar
- 50 g chocolate
- 25 g butter
Preheat the oven to 150 ° C and prepare 2 trays of 20 cm in diameter that we grease with butter and powder with flour or put baking paper on their bottom.
In a bowl beat the egg whites. Melt the chocolate in a small bowl.
In another bowl, mix the soft butter with the sugar, then add the yolks, kirsch, melted chocolate, baking powder, flour. Then add the beaten egg whites, in two slices, stirring gently.
Divide the composition into two trays and bake for 30 minutes. Cool in the pan for 5-10 minutes, then turn them on a grill and leave to cool.
We carefully remove the seeds from the cherries so that we do not break them. Put them in a saucepan with the sugar and kirsch and cook for 4-5 minutes. You don't have to cook too much. Then drain the syrup left by the fruit in a small glass / bowl, and place the fruit on paper to get rid of the excess fruit juice (otherwise the cream will color when we place the fruit).
Beat the whipped cream with the powdered sugar in another bowl.
For assembly, we put the first countertop on a plate, prick it with a toothpick everywhere and lightly syrup it with a brush with some of the preserved juice. Put 1/4 of the cream and sprinkle half of the cherries. Place the second top, prick it and syrup lightly, then coat the cake in cream. Smooth the edges nicely with a spatula or a knife.
Melt the chocolate in a small bowl, then add the soft butter and mix. With the help of a teaspoon or a pouch / bag, we draw chocolate strips on the entire surface of the cake. We also try to cover the walls. It does not have to be uniform. Then place the cherries on top, as you like. Let cool for at least 1-2 hours.
It is cut into slices and we can eat it. Store in the refrigerator, covered. It is a very good cake, the top is dense, firm, I really liked it. It looks beautiful, including in the section.
Recipes from readers: Cake «Black Forest» - Roxana Ciobanu
Ingredients: For the top: 6 eggs, 9 tablespoons sugar, 6 tablespoons flour, 3 tablespoons cocoa, 3 teaspoons grated baking powder, 3 teaspoons powdered sugar with vanilla pods. Cream: 300 g cream, 200 ml liquid cream, 3 tablespoons powdered sugar, 3 teaspoons vanilla extract, 350 g cherries with cherries, 1/2 cup cherry compote without fruit, 60 g milk chocolate, cherries for decoration.
Recipes from readers: Pădurea Neagră Cake - Roxana Ciobanu
For the top: 6 eggs, 9 tablespoons sugar, 6 tablespoons flour, 3 tablespoons cocoa, 3 teaspoons grated baking powder, 3 teaspoons powdered sugar with vanilla pods.
Cream: 300 g cream, 200 ml liquid cream, 3 tablespoons powdered sugar, 3 teaspoons vanilla extract, 350 g cherries with cherries, 1/2 cup cherry compote without fruit, 60 g milk chocolate, cherries for decoration.
Method of preparation:
You can bake the whole countertop, but I chose to make the sheets separately.
We mix two eggs with 3 tablespoons of sugar.
Add a teaspoon of baking powder, a teaspoon of powdered sugar with vanilla pods, then 2 tablespoons flour.
At the end we incorporate a spoonful of sifted cocoa.
Wallpaper a 20 cm tray with baking paper and pour the composition.
Put it in the hot oven, at a suitable temperature, for 10-12 minutes.
When it is ready, take out the countertop sheet and let it cool. We do the same with the other two.
Put the cream and liquid cream in a bowl, but let it be in the fridge.
Mix them a little at low speed, add powdered sugar, vanilla extract.
Increase the speed of the mixer until the cream becomes a foam. Do not beat it too much so that it does not harden too much.
We divide the cream into 3 equal parts. We wash the cherries and cherries, remove the stalks and remove the seeds.
On a plate we place the first sheet of countertop and around it a removable ring. We syrup it with compote, put the first part of the cream, level it, then push half of the fruit into the cream.
Place the second sheet, syrup, the second part of the cream, the rest of the fruit, and the third syrup sheet.
Put the cake in the fridge for 1-2 hours, then take it out and cover it in the rest of the cream.
We chop the chocolate and cover the edges of the cake.
Top with cherries. Let it cool a bit and then serve.
- Countertop: 42 gr. hot melted butter, 6o gr. of pastry flour, 30 gr. cocoa, 4 sea eggs, 135 gr. of sugar, 1/4 teaspoon of fine salt and a teaspoon of vanilla extract
- Cherry filling: a 7oo ml jar of cherries in syrup was in the recipe but I used 5oo gr. Frozen cherries and 200 ml of cherry compote juice, 4 tablespoons of kirsch or sour cherry I used sour cherry and 100 gr. of sugar
- Cream and glaze: 6oo ml of whipped cream with 35% fat, a teaspoon of vanilla extract and 35 gr. of powdered sugar
Recommendations for you and your home
Food vacuum FFS005X-01, dry / wet vacuum, pulse function
Set of 3 vacuum pans (0.7L + 1.2L + 1.8L)
Lasagna jar, enameled font, 33cm, red
Elena_Radou (Chef), November 16, 2012
The recipe is wonderful..only if you allow me I would like to add some secrets .. Secret 1. When we beat the whipped cream we add a teaspoon of honey..help the whipped cream to "sit" better on the counter and not to make "water" Secret 2. which makes a big difference. When we want to bake tops, cakes, etc. with chocolate or cocoa in the contents, then we grease the tray with butter but sprinkle it with cocoa instead of flour. We won't look like flour on the cocoa top.
Mihaela11 (Chef de cuisine), July 24, 2011
burdulea maria elena (Chef de cuisine), July 7, 2011
mira (Chef de cuisine), July 4, 2011
It looks beautiful, especially due to the placement of the fruit in circles.
Pur_si_simplu_papa_bun (Chef de cuisine), July 4, 2011
Licuta is yours, but you have to hurry because I have 2 more slices and the cake is ready :)). It blew!
Black Forest cherry cake. I do it on big holidays!
"Woe to me, well, it leaves my mouth watering only if I write the recipe, I make this cake for her on big holidays, especially when the weather is nice cherries, but it can also be done when we can't find them anymore, with jam berries.
In fact, Mom, this is the lighter version of the famous German cake, only I make it faster, it doesn't need to be baked and it has fewer calories - he says many Nuți after she puts a slice of cake in front of me, on a beautifully hand-painted plate from a blue porcelain service she has had since her wedding to Gicu, and of which she has only a few plates left for dessert. .
What do you need for the Black Forest cake
See what you have in the pantry, but you better read carefully what you need, run quickly to the supermarket and take what you lack and get to work, girl! If you know how to make such tricks, your boyfriend won't leave you forever, because only the dog doesn't leave the slaughterhouse, I'm right, right? - Aunt Nuți points with aplomb, while chewing from the tasty slice I scrupulously note the light version of a dessert with artistocratic resonances.
- 200 grams of cocoa biscuits
- a spoonful of milk
- 200 grams of dietary cow's cheese
- 60 grams of butter
- 50 grams of powdered sugar
- 150 grams of Philadelphia cheese
- 200 grams of cream
- 20 - 30 candied cherries
- a few fresh cherries for garnish
Steps to follow:
There are no more than four, but you follow them exactly and success is guaranteed - decrees Aunt Nuți as he raises and bends a finger, for each step he describes:
- break the biscuits in a bowl, add the melted butter Iuliana, and mix to obtain a biscuit powder that is placed, pressing, in the shape of a cake in which I previously put baking paper. You make this layer, it's the base of the cake. After that, put the form in the fridge.
- In a bowl, mix the cottage cheese with the Philadelphia cheese and powdered sugar. Then put the gelatin you melted before on the fire with two tablespoons of milk and mix everything. Make sure you mix well and everything is homogeneous. Finally, lightly, carefully, add the cream.
- A handful of cherries is pressed over the biscuit base, which you have previously boiled quickly in a little sugar water until caramelized. You can remove the seeds or you can leave them whole. Then add some of the cream, again cherry syrup, again cream.
- Refrigerate for at least 12 hours. Before serving, decorate with whipped cream or whatever you want, but don't forget to add some fresh cherries and a little grated chocolate. ”
Do you want to follow other recipes by Aunt Nuți? Read also From Aunt Nuți's recipes - perfect coffee ness, published here and Din Aunt Nuți's recipes: homemade bread with healthy flours, blackcurrant and cranberries, published here.
Black Forest Cake - traditional recipe
The tastiest cake, ideal for family and guests.
Easy to prepare and delicious!
- 50 g flour
- 150 g sugar
- 50 g of cocoa powder
- 150 ml of milk
- 35 ml oil
- 1 sachet of baking powder
- 6 eggs
- 1 vial of vanilla essence
Ingredients for syrup:
Ingredients for the filling:
- 500 ml cream
- 150 g cherries
- 100 g cherries
- 50 g black cherries
- 50 g sugar
- 2 teaspoons starch
Method of preparation
1. In a bowl, beat the eggs with a mixer. Add salt, sugar, flour, baking powder, vanilla essence, oil, cocoa powder and mix everything very well.
Add the milk and mix until you get a soft and homogeneous dough. Pour the dough into a tray covered with baking paper and bake at 180 degrees for 45 minutes. After it has cooled, cut the top into 3 equal sheets.
2. In a bowl, bring the water to a boil. Add the fruit, sugar and mix well. After the composition has dropped by half, add the starch, boil for 2-3 minutes and remove the pan from the heat. Add the sour cherry, liqueur and leave the composition to cool.
3. To form the cake, we syrup a top that we cover with cream. Add a layer of cherries and cherry mix (red and bitter). We place the second syrupy sheet that we cover with cream and the mix of cherries and sour cherries. We fill it with the third sheet of countertop that we syrup.
Method of preparation
Drain the cherries, the juice from the compote is collected in a bowl. Carefully, so as not to crush or break the cherries, remove the seeds.
Preheat the oven to 180 degrees C.
Separate the eggs: beat the egg whites, add the sugar and continue beating until they harden, add the yolks one by one, and at the end the flour mixed with cocoa and baking powder.
The composition is poured into a cake tin greased with butter and covered with flour. Bake for 20 minutes, then remove from the oven, remove the side ring and leave the countertop to cool.
When the top is cold, cut the first top in two, place it on a plate and syrup it with 2-3 tablespoons of compote juice. The cherries are distributed on top. A few cherries are kept for decoration.
Dissolve the starch with 3 tablespoons of compote juice. Put the rest of the compote in a bowl together with the vanilla sugar. Put the pot on low heat. When the juice starts to boil, add the dissolved starch. Stir continuously, letting the preparation boil for 5-10 seconds. Remove the pot from the heat and leave to cool. After cooling, spread it over the cherries.
Whip the cream for 1 minute together with the vanilla sugar, add the hardener and beat a little more.
Put 4 tablespoons of whipped cream aside. Half of the cream is spread over the cherry top. Put the second countertop. Cover the cake with the remaining cream.
100 g of chocolate is crushed and distributed both on top of the cake and on the side walls, and 50 g is shredded on top of the cake.
With the remaining whipped cream (the 4 tablespoons) we make rosettes and at the top of each we put a cherry.