Monday, September 19, 2011

Black Forest Cake

Bolu Material:

    6 eggs
    150 g caster sugar
    100 g butter, melted

Sift:

    125 g flour
    25 g cocoa powder
    1 / 2 teaspoon baking powder

Layers:

    1 can (480 g) black cherry
    2 tsp cornstarch
    2 packs @ 250 g cream powder
    250 ml cold milk
    3 tablespoons rum / kirsch
    2 sticks @ 250 g dark cooking chocolate / dark cooking chocolate
    10 pieces of candied red cherries

Method:

    Prepare a round baking pan 20 cm, polish margarine and sprinkle a little flour.
    Preheat oven to temperature 180 C.

Bolu:

    Beat eggs and sugar until thick and fluffy.
    Enter the flour mixture gradually, alternating with melted butter while mixing well.
    Pour in baking dish, smooth.
    Bake in hot oven for 35 minutes until cooked. Remove and let cool.

Spread:

    Drain cherries, cut into each of the two. Set aside the water.
    Jerangkan water over low heat until hot. Dissolve cornstarch in water cherries and stir well.
    Pour cherries into the water, and cook until boiling and thickened.
    Enter the black cherries and stir well. Lift.
    Mix the powder with cold milk cream. Beat until stiff. Set aside.
    Rough shaved chocolate cooking and set aside.

Completion:

    Cut cake lengthwise into 3 equal parts.
    Sprinkle each with a rum / kirsch. Brush the surface with one of the most dough black cherry.
    Stacked with one slice of cake. Brush top with remaining batter black cherry. Cover with one slice of cake.
    Brush on all sides with whipped cream. Close around the sides with chocolate shaved with a tap-tap until the glue.
    Spray the remaining whipped cream forms on the surface of the cake decoration. Garnish with candied red cherries and shaved chocolate.
    Save for 3 hours in the refrigerator. Cut into wedges and serve.

For 12 pieces
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