The classic Black Forest is decorated with the popular nude cakes, and the beauty of the moment is noble and glamorous. Fang Zi from the BBC show of Hairy Bikers, two stout motorcycle uncles, the dessert is simple and elegant. As a classic British dessert from the 1970s, this Black Forest is full of fruit, cream and chocolate. The cherry is full of intoxicating, chocolate is mellow and delicate, and the cream is soft and fragrant. It is a legendary cake that has to be done. Because it is a classic model, it is not recommended to reduce sugar. The reason why the formula is classic, the proportion is all through the tempering, countless times of adjustment and running, and the finished product is also the harmonious flavor that Fangzi creators want you to feel with your heart. . The reduction or modification of any raw material changes not only the taste, but also the mechanism and speed of the chemical and physical effects in the preparation of the material, which will affect the final result of the finished product.
Preheat the oven to 190 ° C / 375 F / Gas 5 . Take two 20cm live cake molds, brush the surface with oil and bake the parchment
Mix butter, sugar, spontaneous powder, cocoa powder, baking powder and eggs until thick and smooth.
Pour the batter equally into two portions into two baking molds and smooth them with a rubber spatula.
Bake in the oven for 22-25 minutes until the cake is raised and the edges are just beginning to be removed from the sides of the mold. Remove the oven and let it cool for 5 minutes. Release the stripper onto the wire frame and let it cool.
When the cake body is completely cooled, cut each cake into two pieces with a long knife level. Note that the knife should always be at the level of the table to achieve an average neat cut. After cutting, cut the cake face up and continue to dry on the wire mesh or cutting board.
Start preparing the stuffing. Pour jam, sour cherry and cherry liqueur into a skillet, place on a small fire, cook until subtle bubbles continue to cook for 6-8 minutes, continue stirring until the jam is completely melted and the cherry begins to swell. Leave it cool for 15 minutes.
Sprinkle the cherry brandy on the baked 5 cake layer, take three of the cakes, apply 6 sauces on each surface, and let stand cool. The side left is the top layer of the cake, so make sure that the piece without the spread is the upper one of the two cut pieces.
Take 300ml of cream and use an electric egg beater to form a soft sharp corner
Carefully move a piece of 7-caked piece of sauce to a cake stand or flat pan and pour 1/3 of the cream on top. You don't need to spread the cream, but try to spread the cream evenly over the cake and sprinkle some chocolate.
Place another piece of cake with the sauce on it, repeat the cream and chocolate crumbs, repeat this step until the three layers of cake are layered together, the top is covered with cream and chocolate, and then the top layer of the cake without the sauce is topped. Put up, put it on top.
The remaining 200 ml of cream was sent to a soft, sharp corner.
Pour the remaining cream on the top of the cake. You can use the spatula to spread the cream around. If you don't paint it, it is the popular nude cake. Sprinkle the remaining chocolate on top.
Place the fresh cherries on top and keep the frozen cakes to maintain the flavor before eating.
The cake is ready to eat the best on the day - how can you resist this temptation? - If you want to make it in advance, do not refrigerate for more than 24 hours. Allow it to stand at room temperature for 30 minutes before returning.
The original side uses sour cherry, which has a rich flavor and can be replaced with ordinary cherry.