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Black forest cake

Black forest cake


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Countertop-mix the flour with the dry ingredients, then gradually add the oil and milk, rum essence and mix.

The composition will be more liquid than a countertop with eggs.

The composition is poured into a tray lined with baking paper.

Put the tray in the oven for about 45 minutes on low to medium heat (to pass the toothpick test)

Let it cool very well and then cut into 2

Cream-mix the whipped cream well, remove the seeds from the cherries (and drain them well)

assembling- place the first sheet, syrup, spread a layer of whipped cream, cherries and whipped cream, on top of the countertop sheet.

Let it cool and then decorate with whipped cream, cherries and chocolate.


Black forest cake

The responsibility for this recipe belongs exclusively to Ms. Daniela Letitia Banulescu.

Method of preparation

The cherries are removed from the compote and drained on a sieve. Set aside 12 cherries for decoration.

The powder for the countertop, eggs, margarine and water are put in a bowl and mixed with the mixer at low speed for a few seconds to homogenize and then for 5 minutes at high speed. The composition thus obtained is poured into a shape with a diameter of 24 cm, greased and covered with baking paper. Place in the preheated oven and bake:

50 minutes in the electric oven / with hot air at 170 ° C or
45 minutes in the gas oven step 1-2

After baking, leave it to bake for 5 minutes, then carefully remove it and let it cool completely. Cut the top of the countertop to get a flat look, then cut into 3 layers.

In a mixing bowl put the powder for the cream together with 300 ml of cold milk from the fridge and 50 g of powdered sugar and beat with the mixer for 5 minutes in step 3.
Separately prepare the whipped cream according to the instructions on the package with 150 ml of milk.

Syrup the first layer of top with 50 ml of cherry compote. Spread a layer of chocolate cream. Place the second layer on the counter, syrup, sprinkle with cherries and spread a layer of whipped cream on top (keep in a posh whipped cream for decoration). Place the last layer on the counter, syrup and coat the whole cake with the rest of the chocolate cream.


Black Forest Cake

This Black Forest Cake, is the perfect cake for whipped cream lovers. The tops syruped with cherry syrup, lots of whipped cream and fresh or cold cherries, preserved in cold, make together the most delicious cake.

You can also be your own Chef in the kitchen, with Creme Patisserie, from Meggle! Anyone can make exceptional desserts at home with Creme Patisserie.

I have been using Creme Patisserie from Meggle for several years, since I first discovered it on the shelf of a neighborhood store. Since then I have not changed the product I am very happy with. I use it for ganache creams, garnish, tiramisu! Now Meggle has surprised me with a lot of products and will soon prepare a surprise for you.

  • Guguta's nightmare
  • Bavarian with cherries

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It is the perfect product for your kitchen!
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Let's see now what we need for this cake.

Black Forest Cake & # 8211 Ingredient

For Blat we need
6 eggs
6 tablespoons sugar
3.5 tablespoons flour
3 tablespoons cocoa
a form of cake with a detachable diameter of 18 cm

For cream and garnish
500 ml Creme Patisserie & # 8211 Meggle
2 jars with canned cherries without seeds (330ml jars)

Other ingredients
300 g Dark chocolate for garnish
baking paper

Black Forest Cake & # 8211 Preparation

Let's start with the countertop
Separate eggs. Add the sugar to the gabions and mix it until it becomes a thicker foam. Beat the egg whites separately until they become a hard foam. Mix the yolks with the beaten egg whites lightly from top to bottom until smooth. Mix the flour with the cocoa spoons and then gradually add it to the egg composition.

Stir gently until incorporated.
In the form of a detachable cake lined with baking paper, we pour the pandispan composition.

Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
Test with a toothpick and if it is clean, remove the form from the oven, leave it to cool and then cut it into 3 sheets.

The cherries are put in a drained sieve, taking care to keep the drained syrup to syrup the pandispan leaves.

Put the Patisserie Cream in a bowl and mix with a mixer until well beaten.

In detachable shape we will start assembling the cake. Put the form on a cardboard or plate and place the first sheet of pandispan in it. Dilute the syrup with a little water.

The pandispan leaf is syruped as you like with cherry syrup diluted over we put a row of whipped cream, drained cherries, and a row of whipped cream and a second sheet of pandispan.

The second sheet is syruped, whipped cream, cherries and whipped cream again.
It closes with the last sheet of pandispan that comes in syrup. Leave to cool for a few hours.

During this time we prepare the chocolate ornaments if you want something more special. If not, you can simply scrape the chocolate and decorate the edges of the cake with whipped cream and grated chocolate. On top you can put a row of whipped cream, a few hazelnuts of whipped cream, grated chocolate between the hazelnuts and put a sour cherry on each whipped cream.

I will show you how I made the ornaments with which I decorated the cake. It is very easy and anyone can prepare them to give a more festive air to the cake.

Black Forest Cake ….

We need dark chocolate, it can also be household or any other quality chocolate. Break into pieces, put in a bowl, add about 50-70 ml of milk and heat in the microwave for about 40 seconds.

Remove and stir until all the chocolate is melted (if it hasn't melted, put it back for a few seconds). Add 1 teaspoon of butter (about the size of a walnut) to the melted chocolate, mix until it melts. If the chocolate is very thick, we can add a little more milk.

Spread a harder sheet (I used a calendar sheet that has a stronger hold) over which I put baking paper. I poured melted chocolate over the baking paper, I spread it with a horse spatula at 3-4 mm thickness, I put another sheet of baking paper over the spread chocolate and I started to roll all the sheets starting from the shorter end.

Festive Black Forest cake perfect for Christmas or New Year

At the end I tied the obtained roll with thread (it was ideal if I had thin elastics, it would have been easier for me, but I didn't have it) and I cooled it until it hardened.

I took the cake out of the cold and decorated it on the edges with whipped cream and on top in an even layer. On top of the cake I made some hazelnuts over which I put cherries and among them I put broken chocolate pieces from the ornaments.

I opened the cardboard roll with rolled and hardened chocolate and the strips broke. I took the chocolate strips and put them on the whipped cream edges of the cake.

I hope you like the decoration idea and try it too if you prepare this Black Forest Cake.

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& # 8211 250g margarine
& # 8211 100g butter
& # 8211 100g cocoa
& # 8211 150 ml hot water
& # 8211 250 ml milk
& # 8211 400g old
& # 8211 4 oua mari
& # 8211 350g flour
& # 8211 1 sachet baking powder
& # 8211 ½ teaspoon salt
& # 8211 1 teaspoon vanilla essence

For the syrup we use:
1 cup sugar
1 cup of water
2-3 tablespoons of cognac, liqueur or just rum essence if desired.

Boil together on the fire and then leave to cool until we use it to syrup the countertops.

Filling:
500 ml liquid cream
1 sachet of gelatin
juice from a cherry compote
4 tablespoons starch
1 vb of red dye knife
200 g sugar
1/2 jar of cherry jam
Decor: 400 ml liquid whipped cream
candied cherries


Tort Padurea Neagra / Tort Foret Noir & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, in the category of extraordinary desserts but easy to make, this one enters Black Forest cake. It is an extremely tasty cake, but so easy to make, that I would make it every week if I were sure I didn't have diabetes :)) The Black Forest Cake is a cake with cocoa top and cream and sour cream fresh. Good and easy. This Black Forest cake is one of the first cakes I made, a long time ago.

It is a very suitable cake for beginners, being made only with whipped cream and fruit. As I love the combination of cocoa with cherries and whipped cream, this cake is one of my favorites. I kept doing it for the holidays, in different combinations. It was always to everyone's liking and it ended very quickly. It is one of the cakes that everyone likes, even children. For the countertop, I chose to make one cocoa pandispan because it is easy to make and fluffy.

Depending on your preference, you can make a more chocolatey top, but you have to syrup it better because it will be much denser. For the cream I used sweet cream, from cow's milk. I kept it in the fridge and beat it well with powdered sugar until it hardened. Be very careful with natural whipped cream because it can be cut very easily and will turn into butter. You can also use vegetable cream that is not cut no matter how much it is beaten, but the natural one is much tastier and finer.

Of course you can customize this cake according to your preferences. I only brought you my version of the black forest cake, but you can transform it in such a way as to make various combinations of fruit and cream. I sincerely hope you like my Black Forest cake recipe and try it for the holidays to come. You can also try my recipe mascarpone cake and fruit, a dessert just as tasty and easy to prepare.


Ingredients for the filling:

Almond paste broken into small pieces is placed in the robot's bowl with the yolks and mixed to obtain a fine paste in which melted chocolate is added. Separately, beat the egg whites with a pinch of salt and, when the foam starts to form, add the sugar. Beat further and, when a hard foam has been obtained, add it over the chocolate mixture. Homogenize the composition gently and pour into a baking dish with removable edges, previously greased with very little fat. Bake for 30-40 minutes and leave in the pan to cool.

For the syrup, put the sugar and water on the fire and leave until the sugar melts. Remove immediately from the heat and add the cherry liqueur to taste. Beat the whipped cream with the vanilla sugar and pass the decorative chocolate through the large-mesh grater or cut it finely with a knife.

The cooled top is cut into two sheets with a long blade knife. Place the first part on the serving platter and syrup. Spread 3/4 of the whipped cream, over which the cherries are placed.

Continue assembling the cake with the other part of the syrupy top and then dress with the rest of the whipped cream. Sprinkle with grated chocolate and decorate with whipped cream and cherries. Leave to cool for 2-3 hours before serving.


Chocolate mousse with fruit

Wasp nest recipe at Slow Cooker Crock-Pot 4. Sift the flour and pour it in the rain, while mixing lightly. Pharaoh's Biscuits, a delicious biscuit recipe with hazelnuts, raisins and peel. Find this Pin and more in cakes from radulescu rodica.

Isabela Dobrin - Isabela Cuisine. Hi Teo, please tell me, if I don't want to use margarine, I'll put it on. For decoration: dark and white chocolate, colored candies, cream. Cake with white chocolate mousse and berriesIn & bdquo Cakes & rdquo. It is an extremely tasty cake, but so light.

On top of that, in his homeland, which is Germany, the Black Forest cake is considered a summer dessert, which seemed to me somewhat. Author: Micky Apostu (Chef). For the icing, break the chocolate into pieces that we put in a bowl. The taste is great and the cream can also be used for cakes. Rating: 4 & # 8211 206 votes & # 8211 1 hour 15 min. Cakes & # 8211 cakes & # 8211 urban flavor cookies.

The cake is dressed in butter cream or natural whipped cream and decorated with pieces (chocolate flakes). Only the tortures that fulfill these.


Black Forest Cake

Preg & # 259te & # 537ti a & # 537a:
Mix all the ingredients for the white dough, then shape into a ball shape, cover with foil and place in 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 form 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 wine and cover with a panda top. & Icircn-syrups with brandy mixed with grape syrup, then with half the amount of gelatin filling. Above, you see a few vines, over which you 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 vinegar from jam or compote.


Pickled cauliflower for the winter

I've been telling you I don't know how to knead dough. Two cocoa tops are needed for the cake. Top the rumba cake with cherries: In a bowl, mix the egg whites. Ingredients Countertop 200 g flour, 70 g cocoa, 200 g sugar, 1 teaspoon baking powder, a pinch of salt, 150 ml milk, 1 sachet of vanilla sugar.

Black Forest Cheesecake Cheesecake Recipes, Dessert Recipes, Recipes, Fruits. The products are cooked naturally, by small producers or even in kitchens. BIO berry syrup Benefits: strengthens the immune system, beneficial in. I find it a bit crumbly or I didn't know how to handle it very well. And I had problems with the syrup. It turned out to be an incredibly tasty cake (it even conquered me), so I can't wait to try it!


BLACK FOREST CAKE

Composition: rice flour, chicken eggs, bee honey, sunflower oil, apples, carob powder, baking powder.

Cream: peanut butter, carob powder, dehydrated cherries

Glaze: carob tablet cover

Recipes validated by veterinarians & # 8211 Our cakes are low in calories.

No ingredients forbidden to dogs & # 8211 no added sugar and sweeteners & # 8211 no chocolate & # 8211 no added salt & # 8211 no yeast & # 8211 no artificial colors & # 8211 no lactose-grapes-raisins.

The vegetables used do not contain wheat, corn, soy.

The raw material of animal origin does not contain pork, protein meal or slaughterhouse by-products (waste).

The meat used is of edible quality from slaughterhouses approved for intra-Community trade.

The perfect gift for your dog! To make him happy every day, for dessert and for his birthday, give your dog a piece of his dreams.

The cake is stored in the refrigerator or freezer. Stored in the refrigerator can be enjoyed for 2 weeks.

Our pastries are made to order according to an original dog cupcake recipe with carefully chosen ingredients, always fresh.

All the ingredients used are edible, so you can also taste the dessert of the beloved quadruped.

The texture allows it to be highly digestible and low calorific value.

Composition: rice flour, chicken eggs, bee honey, sunflower oil, apples, carob powder, baking powder.


Black Forest Cake

Recipe for the Black Forest cake, a typical German recipe, a delicious cake with whipped cream, cherries and a chocolate top.

How to prepare the tastiest Black Forest cake

Ingredient: (for a shape of 28 cm)

  • 100 g dark chocolate
  • 100 g butter at room temperature
  • 150 g sugar
  • 1 sachet of vanilla sugar
  • 5 eggs
  • 1 pinch of salt
  • 100 g flour
  • 50 g food starch
  • 50 g ground almonds
  • 1 baking powder
  • 3 sheets of gelatin
  • 1 glass of cherries drained of juice (if they are from compote) about 370 g
  • 1 cinnamon stick
  • 2 cloves
  • 800 g fresh
  • 1 vanilla sugar
  • 4 tablespoons cherries

How to prepare Black Forest Cake

Heat the oven to 180 g and cover with fat the form in which we will bake the top.

Break the chocolate into pieces in a bowl and melt on a steam bath, then allow to cool slightly.

Rub the butter with the sugar and vanilla sugar until it becomes a frothy cream. Separate the egg whites from the yolks, and add the yolks in the butter cream one by one and continue beating until the composition is frothy, then add the melted chocolate and mix everything.

Separately beat the egg whites with a little salt and add to the butter composition.

Mix the flour with the starch, almonds and baking powder and incorporate it into the top composition, chewing lightly from the bottom up.

Pour the composition into greased form and bake at 160 degrees C for about 60 minutes.

When it is ready, remove the top and leave it to cool, then cut it into three sheets.

Put the gelatin in cold water and let it soften for 10 minutes. In a bowl, boil the cherry juice with cinnamon, cloves and 1-2 tablespoons of sugar to taste. Boil for a few minutes, then remove the dish from the heat, remove the cloves and cinnamon and add the gelatin.

Whip the whipped cream with an envelope of vanilla sugar. On a plate, place the first sheet on the counter, sprinkle with cherries and grease with cherry juice with gelatin. Place half of the amount of cherries on the counter and spread a layer of whipped cream on top. The same is done with the other two sheets.

Decorate with whipped cream, grated chocolate and cherries and refrigerate for at least 6 hours.