Black Forest Cake
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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, add a tablespoon 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, remove the countertop sheet and let it cool. We do the same with the other two.
In a bowl put sour cream and liquid cream, but either from the refrigerator. 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. Divide the cream into 3 equal parts.
Wash the cherries and cherries, remove the stalks and remove the seeds.
On a plate we place the first countertop sheet and around it a detachable ring. We syrup it with compote, we put the first part of the cream, we level it, then we push half of the fruit in 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 put it in the rest of the cream.
Chop the chocolate and cover the edges of the cake. On top decorate with cherries. Let it cool a bit and then serve.