Скачать с ютуб Black Forest Cake (Forêt-Noire) в хорошем качестве

Black Forest Cake (Forêt-Noire)

👩🏻‍🍳 Black forest cake 🍒 (Forêt-Noire), ◉ Ingredients For washing cherry, 1 tbsp vinegar For cherry compote, 500g cherry 3/4 cup sugar 1 fresh lemon juice 2 cinnamon stick For cake, 1 cup cake flour (sifted, then measured) 1/4 cup cocoa powder 2 tbsp corn starch 3 eggs York 4 eggs 1/2 cup sugar 1 tbsp corn syrup 3 tbsp milk (warm temperature) 2 tbsp melted unsalted butter (warm temperature) For whipped cream, 1l Heavy cream 3/4 cup sugar powder For rum syrup, 4 tbsp cherry compote liquid 2 tbsp rum For garnish, 400g cherry 50g Ground chocolates (unsweet or dark chocolate) Some of rosemary ◉ Cooking process 1. Put water and vinegar in a bowl and put the cherries in it for about 5 minutes. 2. After removing the seeds from 500g cherries using a cherry pitter, put the cherries in a pot, add sugar, lemon juice, and cinnamon sticks and boil over medium heat until the sugar melts. 3. After cooling down, cover and refrigerate for a day. 4. Sift 1 1/2 cups flour and measure to 1 cup. Sift flour, cocoa powder, and cornstarch again and set aside. 5. Add boiling water to the small bowl and place the small bowl on top, Melt milk and butter in a bowl and set aside. 6. Add boiling water to the bowl and place the mixing bowl on top. Add eggs and whip well, then add sugar and corn syrup and whip again. 7. When the dough is dropped, whip it enough to draw a ribbon. 8. Divide the sifted powder into two batches and mix gently so that there are keeping bubbles. 9. Add about 1/4 cup of the batter to the melted milk butter and mix. Put it back into the cake batter and mix gently. 10. Put parchment paper in the cake pan, drop it from a height of about 20cm to 30cm, add all the batter, and then drop the cake mold once from a height of 5cm to remove large air bubbles. 11. Bake for 30 minutes at 375F for about 20 minutes. 12. Drop the cake gently, remove the water vapor. 13. Flip the cake and let it cool enough in the cooling net. (If you seal it with plastic and leave it at room temperature for about 6 hours, it will be a more moist cake) 14. Prepare the chocolate by grinding, and cut the cherries in half and remove the seeds. 15. Remove only the cherries from the cherry compote and use the cherry compote liquid to make rum syrup. 16. Slice the cake sheet about 1cm intervals and divide into 3 sheets. 17. Place a cake sheet on a cake stand and apply cherry rum syrup. 18. Lightly spread the whipped cream, place the cherry compote on top, and cover the cherry compote with the whipped cream. 19. After repeating once more, put the third cake sheet on top and cover it with rum syrup and cream. 20. Decorate the sides of the cake with cherries cut in half, and finish by covering the top and sides with the same grated chocolate. Bon appétit!