·9 March, 2022

Recipe: Black Forest Cake

An amazing cake inspired by the sweet Black Forest. It is one of the 35 original recipes that we will find in Sweet Alchemies, on 5/3 with Kathimerini.

keik black forest fb gastronomos Coverings, Cream Milk, Recipes for Sweets

40' preparation

1: cooking

Total: 1: 40 '

An amazing cake inspired by the sweet Black Forest. It is one of the 35 original recipes that we will find in Sweet Alchemies, on 5/3 with Kathimerini.

Ingredients

For the chocolate base

260 gr. couverture with about 70% cocoa, chopped
300 gr. cream with 35-35% fat
150 gr. powdered sugar
2 eggs
2 egg yolks
a little butter and flour for the pan

For the white mixture

50 gr. powdered sugar
2 small eggs
50 gr. cream with 35-35% fat
50 g milk
125 gr. white, ground almonds (or ready-made almond powder)
50 gr. melted butter * or milk butter (from a jar), melted
15 gr. corn flour
seeds from 1/2 vanilla pod
1 teaspoon sour cherry liqueur soup
150 gr. canned cherries or liqueurs + a few more for decoration
100 gr. couverture peels ** or couverture flakes for decoration

Procedure

Chocolate base

Boil the cream and pour it over the chopped chocolate.
Let it soften a bit and stir until it becomes a smooth chocolate mixture.
In another bowl, mix the powdered sugar with the yolks and eggs and incorporate them into the chocolate.
Pour into a buttered and floured pan with a diameter of 20 cm and leave in the refrigerator until it stabilizes and tightens.

White mixture

In a bowl, mix the icing with the eggs.
Add the sour cream, milk, almond powder, butter, vanilla and corn flour.
Mix very well and at the end add the liqueur.

Fitting

Remove the pan from the fridge and sprinkle the sour cherries on the chocolate base.
Spread the white mixture on top.
Bake in a preheated oven at 160 ° C for 1 hour.
Leave to cool very well and garnish with the chocolate peels and the extra sour cherries and sprinkle with powdered sugar.

Secrets

* We find French clarifie butter in Thanopoulos in Kifissia, while the Karatzas store, on Athinas Street in the center, has a Greek bulk clarifie. What is a clarinet? A product like traditional milk butter sold in jars, that is, a kind of pure butter - but from cow's milk and not from goat's and sheep's milk. And when we say "pure", we mean that it consists of 100% fat, without water and milk solids, found in regular fresh butter. That is why the clarifie does not darken in the pan and is ideal for fried sweets, such as crepes and pancakes, fried bananas, etc. We can easily make it at home. Take a good amount of cow butter (at least 400-500 gr.) And melt it in a baking pan without stirring. Once the fat is separated from the water, skim the surface from the "dirt" and carefully transfer the liquid to another bowl, without dropping the precipitate. This liquid (which will stabilize when it enters the refrigerator) is the clarifier.

** To make couverture peels we need to practice. We take a plate of milk chocolate and try to scratch its smooth face with the peeler or with the tool that peels the parmesan.

Credit