Chinese Food
Schwarzwaldmake
(178357 views)
Every year when the cherry ripens, I will make such a cake. Because it is only tasted once every so long, it also makes this cake a legendary classic. In fact, the original recipe said that canned cherries should be used. One advantage of this is that the storage time can be extended. However, the black forest with fresh cherries is so delicious. Why should it be placed for a long time??
Cooking ingredients
Cooking Steps
Step1:Preheat the oven to 180 degrees. Grease and cover a 20cm diameter cake mold with baking pape
Step2:Beat the butter and sugar with electric egg whisk at room temperature and then smooth the paste. Then divide the eggs in batches. Add a few drops of vanilla extract. Then move to a large bowl. Sift into the various kinds of powder. Add yogurt. Mix the batter carefully.
Step3:Put the batter into the mold. Bake for 5060 minutes or stab the bamboo stick. It is better to draw out the batter without adhesion. The baked cake is placed in the mould for 30 minutes, and then cooled further. Finally, it is cut into three layers. While waiting for the cake to cool, peel the chocolate into small rolls.
Step4:The seeded cherries are soaked in cherry wine for about half an hour. Then they are taken out and dried.
Step5:And a third of the wine soaked in cherry is brushed on the bottom of the first layer of cake. Beat the whipped cream until it foams, then apply 1 / 5 of the whipped cream to the bottom of the cake, then add half the cherry.
Step6:The second layer repeats the previous action. The third layer is smeared with cream and then smoothed with a scraper. The remaining 2 / 5 of the cream is smeared evenly on the side of the cake. Use the shaved chocolate to gently press on the cake. Make some of your favorite patterns ~ this is the result
Cooking tips:1. Be careful when baking the cake, because the oven in each person's home is different. Avoid big cracks. 2. The recipe says that the cake should be divided into three layers. But it's better to remove the hard surface of the cake first. In addition to the hard surface, there are skills to avoid the slight bulge of the cake which will affect the beauty and taste of the dishes.
