The friend said it was delicious!
Eggs are separated into two deep pots.
Add sugar, water or milk, oil, and mix well in the egg yolk pot, and mix the materials thoroughly; then add the sieved low powder, cocoa powder, and mix evenly.
Use the electric egg beater to send the protein, add the sugar three times (three times the protein is fish-like big foam, the protein becomes thicker and whiter, and the texture appears), send it to dry foaming, gently lift the egg beater, and stand upright. Sharp corners, or inverted eggs, the protein does not flow.
Take one-third of the protein into the batter and mix it up and down. Note: Be sure to mix evenly, do not circle and stir, so as not to batter.
Pour all the batter into the remaining protein bowl, mix it up and down, and move it lightly to prevent defoaming.
Pour the cake paste into the mold, shake it a few times, put in the lower layer of the 170-degree preheated oven, and bake for about 50 minutes. (If the oven temperature is too high, apply tin foil to the appropriate color on the surface for about 20 minutes to prevent the surface from being too dark or cracked. The temperature can be determined according to the temperature of the oven. Unless you want to cover the tin foil, it is best not to open the middle. Oven, first try baking your own oven temperature without tin foil paper)
Chocolate crumbs are made during the baking of the cake. Pour the chocolate into small pieces in a water-free, oil-free pot, heat to melt with water, and cool to a hard.
Use a small spoon to scrape out the chocolate crumbs up and down, and put them into the tray for later use.
The cake is immediately baked down to cool, demoulded, and the bottom is cut horizontally three pieces.
Light cream and sugar are sent to the grain clear, gently lift the egg beater, and stand upright.
Take a small amount of rum from the cherry canned juice, spread it on the cake, spread the chopped black cherries, and apply the cream. (mixing a little chocolate chippings in the cream tastes better)
The three pieces are wiped and the surface of the cake begins to be wiped.
The side of the cake is covered with chocolate crumbs, topped with creamy flowers, a circle of black cherries, and chocolate crumbs in the middle. An eight-inch Black Forest cake is complete!
1, because each oven temperature is different, so you need to adjust the temperature and time according to your own oven temper, if you are not familiar with the process of baking the cake embryo, put on the favorite color and then add tin foil to continue to roast until cooked, the color will not Will deepen. 2, whipping cream needs to be refrigerated for at least one day before use. If the room temperature is high, it needs to be sprayed with ice water. If the cream is used for a long time, it will need to be sent a few times to the extent of suitable scent. 3, chocolate chips can be scooped up with a spatula, wiped to the side of the cake, directly melted by hand. 4, personally think that using a knife to wipe the cream is more convenient than a long spatula.