Black Forest Cake
🎂Chocolate biscuit:
220 g eggs (4.5 pieces)
150 g sugar (1\3 lb)
110 g flour (4 oz)
35 g corn starch (1.25 jz)
35 g cocoa powder (1.25 jz)
7g baking powder (0.25 oz)
🎂Prepare the chocolate sponge cake.
1. Turn on the oven to 340F with the fan on.
2. Place eggs and sugar in the bowl of a food processor, beat for 5 minutes until fluffy.
3. Combine flour, baking powder, starch and cocoa powder. Add the dry ingredients through a sieve to the eggs and sugar. Stir gently.
4. Cover the bottom of a 16 cm ring with foil and pour the batter into the mold.
5. Bake in a preheated 340F oven for 30-35 minutes.
Allow the finished biscuit to cool.
🍒Syrup for the soaking:
300 g seedless cherries (10.7 oz)
50 ml water (1.6 fl.oz)
80g sugar (2.9 oz)
100 ml cherry liqueur (3.3 fl.oz)
🍒Prepare the syrup for the soaking.
1. Combine cherries, water and sugar in a saucepan, stir and simmer over medium heat for 15-20 minutes.
2. Add the liqueur and simmer for a few more minutes.
3. Strain the cherries and let the cherries and syrup cool.
😋Cream:
150 ml cream (5 fl.oz)
350 ml cream (11.7 fl.oz)
150 g mascarpone (5.4 oz)
4 g gelatin + 20 ml water (0.1 oz + 0.7 fl.oz)
100g powdered sugar (3.6 oz)
😋 Prepare the butter cream.
1. Soak the gelatin with water, leave for 15 minutes to let the gelatin swell.
2. Heat 1 part of the cream. Combine the gelatin with the hot cream and stir.
3. Add the powdered sugar and stir to combine.
4. Add the mascarpone and the second part of the cream. Process with an immersion blender until smooth.
5. Cover with cling film and place in the refrigerator for at least 6 hours.
6. Transfer the cream to the bowl of a food processor and whisk until soft peaks form. Transfer 3/4 of the cream to a pastry bag without the nozzle.
7. Whisk the remaining 1/4 of the cream until stiff peaks.
🎂Assemble the cake.
1. Remove the foil and mold from the sponge cake.
2. Cut off the top of the biscuit, cut the biscuit into 3 cakes.
3. Place an 18 cm diameter ring on a presentation plate, line the ring with a border ribbon on the inside.
4. Using a pastry bag, spread the cream around the diameter of the ring to create a rim.
5. Place the first cake into the ring and soak in the syrup.
6. Spiralize a layer of cream, rim again. Place a cherry on top of the cream.
7. Put the second cake in the same way, soaking it in the syrup and alternating with the cream and cherries.
8. Put the third cake, soak it, put a layer of cream on top and flatten it.
9. Put the cake in the fridge for 1 hour.
10. Remove the ring. Decorate the top of the cake with the remaining cream using a piping bag and the petal nozzle.
11. Decorate the chocolate plates on the sides of the cake.
12. Decorate the top of the cake with cranberries or cherries and cocoa powder.