Friday, June 14, 2013

Black Forest


Chocolate sponge cake (by Yongki Gunawan)
8 egg yolks
7 eggs
200 g castor sugar
15 g emulsifier
1 tsp vanilla
15 g milk powder
150 g butter (melted)
1-2 tbsp chocolate paste (optional)

sifted :
100 g all purpose flour
25 g corn flour
25 g cocoa powder

1. Preheat oven to 180C. butter 3 pieces square cake pan 24 x 24 x 3cm, line the botto with parchment paper. Butter the parchment
2. In the bowl of electric mixer beat egg yolk, egg, sugar and egg emulsifier until thick, white and fluffy.
3. Fold in sifted B with rubber spatula until well combined
4. Add butter and mix until well incorporated(dont over mix)
5. pour into 3 cake pans bake for 25 minutes. remove the cake from the mould immediately when baked

Non Dairy whipped cream beat until stiff form

Light simple syrup
100 g sugar
300 ml water
      * Mix water and sugar, heat until dissolve. Remove from the heat, stir it let it cold.

Dark cherry custard
1 can dark cherry, separate cherry from the syrup
300 ml dark cherry syrup (add water to reach 300)
50 g sugar
3 tbsp corn flour

1. cut cherry into half, set aside
2. boil sugar and dark cherry syrup, low the heat, add corn flour (dissolve it with a little water). Stir continuously until thick and boil. Remove from the heat add the cherry. Let it cold

To assemble

Place one cake layer on the plate, spread with cream (put in piping bag, cut and make line), cherry custard, cream, cherry custard. Top with second layer cake, repeat to spread the frosting. Top with third layer of cake, frosting all the side with cream, decorate as you like

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