If you have never eaten a Black Forest cake prepared according to this recipe, you are missing out on a lot. There are a lot of recipes for making this delicious cake. In this video, I will show you how to cook an incredibly delicious cake called "Black Forest" according to the best, most successful recipe. Cake Black Forest will be prepared based on the recipe of the famous confectioner and restaurateur Alain Ducasse. The combination of sweet cherry flavors, almond-bitter Kirschwasser notes and rich chocolate flavors of soft, moist biscuit delights everyone who tastes this beautiful cake. Watch the video, make the cake and see for yourself how amazing this cake is! Not only is it incredibly delicious, but definitely unique! This cake is a little more complicated than some of our other recipes, but it's worth it! So be sure to try it! The cake is so delicious and exquisite that you won't believe it was made by you and not by a professional in a premium pastry shop!
We will need:
Biscuit.
1. Egg yolks - 12 yolks (weight 200 grams).
2. Egg whites - 6 pieces (weight 185 grams).
3. Sugar - 200 grams.
3. Cocoa powder - 40 grams.
4. Butter - 70 grams.
5. Flour - 40 grams.
6. Cornstarch -40 grams.
7. Baking powder - 6 grams,
8. Salt - 2 grams.
Filling.
1. Cherry (pitted) - 400 grams.
2. Sugar - 150 grams.
3. Pectin - 6 grams.
4. Citric acid - 2 grams.
Chocolate cream.
Pote botte
1. Yolks - 120 grams.
2. Sugar - 100 grams.
3. Water - 50 milliliters.
1. Cream from 33% fat - 250 milliliters.
2. Dark black chocolate - 170 grams.
If chocolate cream is used for filling and leveling:
1. Yolks - 160 grams.
2. Sugar - 130 grams.
3. Water - 65 milliliters.
4. Cream from 33% fat - 325 milliliters.
2. Dark black chocolate - 220 grams.
To level the cake, you can use a more budget option - Italian meringue (Protein-custard). Recipe here: • Белково-заварной крем....
Filling.
1. Cherry (pitted) - 400 grams.
2. Sugar - 150 grams.
3. Pectin - 6 grams.
4. Citric acid - 2 grams.
Chocolate cream.
Pote botte
1. Yolks - 120 grams.
2. Sugar - 100 grams.
3. Water - 50 milliliters.
1. Cream from 33% fat - 250 milliliters.
2. Dark black chocolate - 170 grams.
If chocolate cream is used for filling and leveling:
1. Yolks - 160 grams.
2. Sugar - 130 grams.
3. Water - 65 milliliters.
4. Cream from 33% fat - 325 milliliters.
2. Dark black chocolate - 220 grams.
To level the cake, you can use a more budget option - Italian meringue (Protein-custard). Recipe here: • Белково-заварной крем....
White mousse.
1. Yolks - 3 pieces.
2. Sugar - 90 grams.
3. Milk - 160 milliliters.
4. Cream with a fat content of 33% - 110 milliliters
5. Agar-agar - 10 grams.
6. Kirschwasser or cherry liqueur - 30 milliliters.
Chantilly cream.
1. Cream 33% fat - 140 milliliters.
2. Powdered sugar - 1 tablespoon.
00:00 Introduction.
01:04 Biscuit preparation.
04:22 Cherry filling.
05:41 Chocolate cream.
08:20 Assembling the cake.
09:38 White mousse.
11:47 Assembling the cake.
12:34 Presentation of the Black Forest cake.
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