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Black Forest cake with mascarpone

Black Forest cake with mascarpone

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Drain the cherries from the compote, set them aside. Make a thick syrup from the compote and starch juice. Let it cool. Mix the whipped cream with a whipped cream hardener. Mix the yogurt with 6 tablespoons of whipped cream and incorporate the mascarpone into the rest of the remaining whipped cream.

On a plate put the first countertop, syrup and liqueur, grease with the sauce made from compote juice, put whipped cream with yogurt, then add the cherries. chocolate bain-marie, add butter, mix well and grease the last sheet of countertop then put the chocolate sequins. Decorate to taste

Preheat the oven to 180 degrees C. Grease a form with butter (26cm. Diameter).
Chop the chocolate on the counter and place it in a metal bowl - let it melt in a bain-marie.
Prepare the countertop:

beat the butter with the sugar until the latter dissolves, add the vanilla sugar, incorporate the eggs in turn, then the melted chocolate, the milk and finally the flour mixed with starch, baking powder and nuts.
Place the dough in a greased form and level it, bake it in the middle of the stove for 30-40 minutes. Remove and allow to cool.
Remove the top from the form, place it on a cake plate and cut into 3, using a sharp knife. Place each slice of the countertop on a kitchen tray or grill.
The lower top is syruped with 2 tablespoons of cherries, the others with 3 tablespoons of cherries. Drain the cherries from the compote and keep 400 ml. juice is measured 300ml. Dissolve the starch in 6 tablespoons of juice. The rest up to 300 ml. bring to a boil with 2 tablespoons of sugar, add the dissolved starch, bring to the boil and incorporate the cherries.
Place the cherry composition on the counter (1/2 of the composition).

Bat 500 ml. whipped cream with 2 sachets of whipping cream and 2 tablespoons sugar. Cover the layer of cherries with 1/2 of the amount of whipped cream.
Place the second top, the rest of the whipped cream, then the rest of the cherries and finally cover with the third top. Put everything in the fridge.
It is 100 ml. whipped cream with 1 sachet of whipped cream and 1 tablespoon of sugar. Cover the cake with this composition and shape.
Melt the chocolate and pour it on a marble plate, in a thin layer. Allow to dry and shave with a spatula. The cake is decorated with chocolate flakes, whipped cream rosettes and cherries.

Black Forest Cake is a delicious cake, easy to prepare and very good looking. Serve cold

Black Forest cherry cake

The electric oven is heated to 200 ° C. Beat the eggs and powdered sugar with the mixer for about eight minutes.

Sift the flour, starch and cocoa on top and mix gently with a whisk.

Line a cake tin (28 cm) with baking paper, pour the dough and bake in the oven for approx. 25 - 30 minutes (electric and gas oven: 200 ° C / stage 4, recirculated air 180 ° C).

Drain the cherries, keep the juice and bring to the boil with two tablespoons of sugar. Mix the starch with a little water. Thicken the juice with it, boil it a little and let it cool. Set aside 12 cherries for garnish and the rest of the cherries are incorporated into the juice.

Carefully remove the top from the mold, remove the paper and allow to cool on a wire rack.

The top is cut once, horizontally, with a large knife and both tops are sprinkled with cherry juice.

Beat the cream with the vanilla sugar and the cream hardener and keep a little cream for garnish. Grease the cherry filling and 1/3 of the cream on the bottom top and place the second top on top.

Spread the cream on the cake around it and sprinkle with chocolate flakes. Cream ornaments and the remaining cherries are applied to the cake. Leave the cake to cool for approx. half a day.

Black Forest Cake

Before making the Black Forest cake, I did a google search and found some very simple recipes, which involved a simple pandispan with cocoa, whipped cream and cherry jam. That's not how I think the Black Forest cake should be, but a little more sophisticated, more flavorful, more syrupy, more as it was - Schwarzwälderkirsch torte, the one I ordered from the menu of a small confectionery in Titisee, a small town / resort very chic from the Black Forest Mountains, Germany.

Although many years have passed since I ate such a cake from his mother, the taste has always been imprinted in my mind. And now, after tasting it, as in & # 8220In search of lost time & # 8221, I went back to the day I was in Titisee, when the whole town was decorated for Christmas and the lake was extraordinarily lit!

Countertop ingredients:
& # 8211 250g margarine Rama Maestro
& # 8211 100g butter
& # 8211 100g cocoa
& # 8211 150 ml hot water
& # 8211 250 ml milk
& # 8211 400g old
& # 8211 4 oua mari
& # 8211 350g flour
& # 8211 1 sachet baking powder
& # 8211 ½ teaspoon salt
& # 8211 1 teaspoon vanilla extract

First and foremost, heat the oven to 180 degrees. Grease with fat and cover with cocoa 3 cake trays (diameter 23 cm). It is important to bake the 3 cake tops separately, because that way they will come out more compact than if we made a single top that we would cut into 3 slices. Margarine Rama and butter should be at room temperature before we start frothing them with sugar. We mix them with the mixer at high speed for 5 minutes, until the sugar is almost melted and we have a fluffy foam. We also add vanilla.

Then we put eggs, one by one, mixing after each one.

Separately, in a bowl, mix the cocoa and hot water until it dissolves a little, then add the milk. In the butter cream, alternately put the cocoa cream and the mixture of flour, baking powder and salt, until we obtain a homogeneous composition. Distribute the composition evenly between the 3 forms for baking and put them in the oven, 30-35 minutes, or until they pass the toothpick test. Let the cake sheets cool completely before filling them.

Ingredients for syrup:
& # 8211 a cup of sugar
& # 8211 3-4 tablespoons Marsachino liqueur or cherry liqueur (Kirsch)
& # 8211 2 tablespoons water

We put the sugar in a saucepan together with the liqueur and water and let them boil over low heat until all the sugar melts and we have a very aromatic syrup, which we let cool. If you do not want to use liqueur for syrup, simply use juice from cherry compote.

Ingredients for the filling:
& # 8211 500 ml liquid cream
& # 8211 a 600ml jar of cherry compote
& # 8211 200g old
& # 8211 40g food starch
& # 8211 1 teaspoon vanilla essence

Drain the cherries and keep 200 ml of the juice. In a large pan, put the juice from the cherries, vanilla, sugar and starch, mix well until the starch dissolves. We put the cherries and put the pan on the fire, over a low flame. Leave it on the fire, stirring often, until it thickens and we have a kind of jelly with cherries. Let it cool completely before using it. In the meantime, we beat the whipped cream hard (at this step I had no contribution, the Kitchen Aid worked for me)

Assemble the cake: on a plate we put the first top, we syrup it well, then we put ½ of whipped cream and ½ of cherry cream. Place the top 2, syrup it, put the rest of the whipped cream and the rest of the cherry cream. We place the 3rd countertop and syrup it as well.

Ingredients for decoration:
& # 8211 250 ml liquid cream
& # 8211 2 tablespoons vanilla powdered sugar
& # 8211 cherries Maraschino
& # 8211 100g grated chocolate

Beat the whipped cream with the vanilla powdered sugar. We cover the whole cake in a thin layer of whipped cream, then we cover it with grated chocolate. Put the rest of the whipped cream in a spirit and decorate the cake with whipped cream motifs. For a splash of color, decorate the cake with Maraschino cherries, which you can find in Kaufland, for example.

It's not the easiest cake to make, but it's definitely one of the most spectacular I've ever eaten. And yes, in the end the whole kitchen looks like after the war, but you can simplify your work a lot if you wash the dishes along the way and don't let them gather until the end. Otherwise, enjoy the cake, it's worth it!

Preheat the oven.
Separate eggs. Whisk the egg whites with a pinch of salt. Add the sugar and continue beating.
Alternatively, add the yolks, oil and water. Put a yolk, a tablespoon of water, a tablespoon of oil, the same until done.
Add sifted flour, cocoa and baking powder and incorporate in a circular motion, from top to bottom.
Put the composition in the form of baking lined with oil and flour or baking sheet and put it in the oven.
It's ready when it passes the toothpick test, we insert it in the middle and it comes out clean

Beat the whipped cream with the vanilla beans, if it is not sweetened, add more powdered sugar to taste. We divide it into three equal quantities. We remove the seeds from the cherries.
Cut the top twice, with a bread knife, at first cut only the edges while rotating the top and then cut deeper until we reach the middle.

We place a slice in the shape in which we baked the top, so it will be easier to assemble. With a brush or teaspoon, put cherry compote and syrup to taste. Apply a row of whipped cream and add the cherries, add another slice of the top, syrup, add the whipped cream and add the cherries again.
At the last slice, we syrup it on the side that comes underneath. Leave in the fridge for a few hours.

Remove from the fridge and garnish with whipped cream, make the posh decoration all around and put a candied cherry.
Garnish with grated chocolate.