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Black Forest Cake

Black Forest Cake

Beat whole eggs with the mixer until light in color. Add the sugar one at a time, then mix the oil and milk. Separately mix the solid ingredients: flour, cocoa and baking powder and gradually add to the liquid composition using a spatula. Pour the hot coffee and mix well. We get a composition like sour cream.

Wallpaper a round shape and pour half of the composition and put in the oven heated to 175 degrees for 20-25 minutes. Do the same with the other half.

I made 2 sheets from this composition in a 24 cm tray. I then cut the top of each sheet and used only the bottom ... that is 2 sheets.

You can pour the whole composition and a higher countertop will come out, which you can cut in three. As you wish.

Cream: beat the whipped cream, in which we add the whipped cream hardener, with the mixer at high speed until it hardens.

Cherry jelly preparation:

Divide all the ingredients into two separate dishes and prepare them one at a time when we need to use it. That is, first mix 200 g of cherries with half a sachet of gelatin, 125 g of water and 2 tablespoons of sugar and put it on the fire until it starts to boil. Then when we need the other half we do the same.

Assembly: First we place the ring from the cake tray on a plate. Then place the first sheet in the ring, syrup it lightly and pour the first part of the jelly and level it.

Refrigerate until the jelly cools and hardens. Then pour half the amount of cream and level nicely.

Then place the next sheet on the counter by pressing lightly with your fingers and do the same: syrup-cherry jelly-refrigerator-cream. Remove the ring from the cake pan and decorate the edges with whipped cream.

For garnishing: melt about 50-70 chocolate on a steam bath, put it in a bag that we drill at one end and on a baking sheet we draw 'fences'. We put it in the fridge until the chocolate hardens, then we take them lightly with a knife on the baking sheet and place the fences on the cake as it cuts our imagination.

We also place a few cherries around and the cake is ready.


Chocolate mousse with fruit

Wasp nest recipe at Slow Cooker Crock-Pot 4. Sift the flour and pour it in the rain, while mixing lightly. Pharaoh's Biscuits, a delicious cookie recipe with hazelnuts, raisins and peel. Find this Pin and others in cakes from radulescu rodica.

Isabela Dobrin - Isabela Cuisine. Hi Teo, please tell me, if I don't want to use margarine, put it on. For decoration: dark and white chocolate, colored candies, cream. Cake with white chocolate mousse and berriesIn & bdquo Cakes & rdquo. It is an extremely tasty cake, but so light.

On top of that, in his homeland, which is Germany, the Black Forest cake is considered a summer dessert, which seemed to me somewhat. Author: Micky Apostu (Chef). For the icing, break the chocolate into pieces that we put in a bowl. The taste is great and the cream can also be used for cakes. Rating: 4 & # 8211 206 votes & # 8211 1 hour 15 min. Cakes & # 8211 cakes & # 8211 urban flavor cookies.

The cake is dressed in butter cream or natural whipped cream and decorated with pieces (chocolate flakes). Only the tortures that fulfill these.


Black Forest Cake

For Countertop:
& # 8211 250 gr sugar
& # 8211 220 gr flour
& # 8211 2 eggs
& # 8211 1/2 cup cocoa
& # 8211 1/2 cup oil
& # 8211 1/4 cup milk
& # 8211 1/2 cup coffee
& # 8211 1 teaspoon baking powder
Beat whole eggs with the mixer until light in color. Add the sugar one at a time, then mix the oil and milk. Separately mix the solid ingredients: flour, cocoa and baking powder and gradually add to the liquid composition using a spatula. Pour the hot coffee and mix well. We get a composition like sour cream.
Wallpaper a round shape and pour half of the composition and put in the oven heated to 175 degrees for 20-25 minutes. Do the same with the other half.
I made 2 sheets from this composition in a 24 cm tray. I then cut the top of each sheet and used only the bottom & that is 2 sheets.
You can pour the whole composition and a higher countertop will come out, which you can cut in three. As you wish.
Cream:
& # 8211 500 ml liquid cream
& # 8211 1 sachet of whipping cream
Beat the whipped cream, in which we add the whipped cream hardener, with the mixer at high speed until it hardens.
Cherry jelly:
& # 8211 400 gr visine
& # 8211 1 sachet of red gelatin
& # 8211 250 ml water
& # 8211 3-4 tablespoons sugar
Divide all the ingredients into two separate dishes and prepare them one at a time when we need to use it. That is, first mix 200 g of cherries with half a sachet of gelatin, 125 g of water and 2 tablespoons of sugar and put it on the fire until it starts to boil. Then when we need the other half we do the same

Syrup: cherry juice or cherry liqueur.
Assembly: First we place the ring from the cake tray on a plate. Then place the first sheet in the ring, lightly syrup it and pour the first part of the jelly and level it.

Refrigerate until the jelly cools and hardens. Then pour half the amount of cream and level nicely.

Then place the next sheet on the counter by pressing lightly with your fingers and do the same: syrup-cherry jelly-refrigerator-cream. Remove the ring from the cake pan and decorate the edges with whipped cream.

For garnish: melt about 50-70 chocolate on a steam bath, put it in a bag that we drill at one end and on a baking sheet we draw & # 8216gardulete & # 8217.

We put it in the fridge until the chocolate hardens, then we take them lightly with a knife on the baking sheet and we place the fences on the cake as it cuts our imagination.


Ingredients for the filling:

Almond paste broken into small pieces is placed in the robot's bowl with the yolks and mixed to obtain a fine paste in which melted chocolate is added. Separately, beat the egg whites with a pinch of salt and, when the foam starts to form, add the sugar. Beat further and, when a hard foam has been obtained, add it over the chocolate mixture. Homogenize the composition gently and pour into a baking dish with removable edges, previously greased with very little fat. Bake for 30-40 minutes and leave in the pan to cool.

For the syrup, put the sugar and water on the fire and leave until the sugar melts. Remove immediately from the heat and add the cherry liqueur to taste. Beat the whipped cream with the vanilla sugar and pass the decorative chocolate through the grater with large mesh or cut it finely with a knife.

The cooled countertop is cut into two sheets with a long blade knife. Place the first part on the serving platter and syrup. Spread 3/4 of the whipped cream, over which the cherries are placed.

Continue assembling the cake with the other part of the syrupy top and then dress with the rest of the whipped cream. Sprinkle with grated chocolate and decorate with whipped cream and cherries. Leave to cool for 2-3 hours before serving.


Black Forest Cake

For Countertop:
& # 8211 250 gr sugar
& # 8211 220 gr flour
& # 8211 2 eggs
& # 8211 1/2 cup cocoa
& # 8211 1/2 cup oil
& # 8211 1/4 cup milk
& # 8211 1/2 cup coffee
& # 8211 1 teaspoon baking powder
Beat whole eggs with the mixer until light in color. Add the sugar one at a time, then mix the oil and milk. Separately mix the solid ingredients: flour, cocoa and baking powder and gradually add to the liquid composition using a spatula. Pour the hot coffee and mix well. We get a composition like sour cream.
Wallpaper a round shape and pour half of the composition and put in the oven heated to 175 degrees for 20-25 minutes. Do the same with the other half.
I made 2 sheets from this composition in a 24 cm tray. I then cut the top of each sheet and used only the bottom & that is 2 sheets.
You can pour the whole composition and a higher countertop will come out, which you can cut in three. As you wish.
Cream:
& # 8211 500 ml liquid cream
& # 8211 1 sachet of whipping cream
Beat the whipped cream, in which we add the whipped cream hardener, with the mixer at high speed until it hardens.
Cherry jelly:
& # 8211 400 gr visine
& # 8211 1 sachet of red gelatin
& # 8211 250 ml water
& # 8211 3-4 tablespoons sugar
Divide all the ingredients into two separate dishes and prepare them one at a time when we need to use it. That is, first mix 200 g of cherries with half a sachet of gelatin, 125 g of water and 2 tablespoons of sugar and put on the fire until it starts to boil. Then when we need the other half we do the same

Syrup: cherry juice or cherry liqueur.
Assembly: First we place the ring from the cake tray on a plate. Then place the first sheet in the ring, lightly syrup it and pour the first part of the jelly and level it.

Refrigerate until the jelly cools and hardens. Then pour half the amount of cream and level nicely.

Then place the next sheet on the counter by pressing lightly with your fingers and do the same: syrup-cherry jelly-refrigerator-cream. Remove the ring from the cake pan and decorate the edges with whipped cream.

For garnish: melt about 50-70 chocolate on a steam bath, put it in a bag that we drill at one end and on a baking sheet we draw & # 8216gardulete & # 8217.

We put it in the fridge until the chocolate hardens, then we take them lightly with a knife on the baking sheet and place the fences on the cake as our imagination cuts.


Black forest cake

The responsibility for this recipe belongs exclusively to Ms. Daniela Letitia Banulescu.

Method of preparation

The cherries are removed from the compote and drained on a sieve. Set aside 12 cherries for decoration.

The powder for the countertop, eggs, margarine and water are put in a bowl and mixed with the mixer at low speed for a few seconds to homogenize and then for 5 minutes at high speed. The composition thus obtained is poured into a form with a diameter of 24 cm, greased and covered with baking paper. Place in the preheated oven and bake:

50 minutes in the electric oven / with hot air at 170 ° C or
45 minutes in the gas oven step 1-2

After baking, leave it to bake for 5 minutes, then carefully remove it and let it cool completely. Cut the top of the countertop to get a flat appearance, then cut into 3 layers.

In a mixing bowl put the powder for the cream together with 300 ml of cold milk from the fridge and 50 g of powdered sugar and beat with the mixer for 5 minutes in step 3.
Separately prepare the whipped cream according to the instructions on the package with 150 ml of milk.

Syrup the first layer of top with 50 ml of cherry compote. Spread a layer of chocolate cream. Place the second layer on the counter, syrup, sprinkle with cherries and spread a layer of whipped cream on top (keep in a posh whipped cream for decoration). Place the last layer on the counter, syrup and coat the whole cake with the rest of the chocolate cream.


Black Forest Cake

125 g f & # 259in & # 259
1/2 tablespoon & # 539 & # 259 baking powder
salt
60 g butter
2 tablespoons sugar
2 or & # 259
& Icirc & # 539i must for pandi & # 537pan:

7 or & # 259
250 g zah & # 259r
60 g butter
150 g f & # 259in & # 259
50 g starch
50 g cocoa powder
& Icirc & # 539i need for umputur & # 259:

1 jar of wine compote
2 packs of gelatin & # 259
1 v & acircrf de cu & # 539it praf de cui & # 537oare
1 score bar & # 539i & # 537oar & # 259
100 g dulcea & # 539 & # 259 de vi & # 537ine
750 g fri & # 537c & # 259
1 sachet of vanilla sugar
2 powder envelopes for frying
250 ml brandy
Preg & # 259te & # 537ti a & # 537a:
Mix all the ingredients for the white dough, then shape into a ball shape, cover with foil and place in cold foil for at least 30 minutes. Meanwhile, for pandas, bread and eggs with sugar in a bowl on a bain-marie, a light-colored cream is obtained. Take the pot off the heat and stir lightly until it cools down. Melt the butter in a kettle, then set aside. Wallpaper a cake form with baking paper. Incorporate into the egg mixture the flour, starch, cocoa powder, and gradually add the melted butter. Pour the dough into a form, smooth it out and bake for 30-35 minutes, then set it to cool and cut it in three, horizontally. Sprinkle the white dough with a fork on the entire surface. Wallpaper a cake form with baking paper, put the white dough in the oven for 15 minutes, until browned.

Please fill in the following form:
Pass the vines through a strainer and store the juice. Prepare the gelatin as written on the envelope. Put 250 ml of grape juice in a circle with the nail polish and the score bar. After a few minutes, add the liquid gelatin and add the liquid gelatin. Grease the white top with brandy mixed with sugar syrup, sweet vinegar and cover with a panda top. & Icircn-syrups with brandy mixed with grape syrup, then with half of the amount of gelatin filling. Above, you will see some vines, over which you will fry fries and all the foam mixed with the icer. Continue with the rest of the countertops. With the leftovers, grease the cake on the entire surface and decorate it with chocolate flakes and make wine from jam or compote.


Tort Padurea Neagra / Tort Foret Noir & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, in the category of extraordinary desserts but easy to make, this one enters Black Forest cake. It is an extremely tasty cake, but so easy to make, that I would make it every week if I was sure I didn't have diabetes :)) The Black Forest Cake is a cake with cocoa top and cream and sour cream fresh. Good and easy. This Black Forest cake is one of the first cakes I made, a long time ago.

It is a very suitable cake for beginners, being made only with whipped cream and fruit. As I love the combination of cocoa with cherries and whipped cream, this cake is one of my favorites. I kept doing it for the holidays, in different combinations. It was always to everyone's liking and it ended very quickly. It is one of the cakes that everyone likes, even children. For the countertop, I chose to make one cocoa pandispan because it is easy to make and fluffy.

Depending on your preference, you can also make a chocolate top, but you have to syrup it better because it will be much denser. For the cream I used sweet cream, made from cow's milk. I kept it in the fridge and beat it well with powdered sugar until it hardened. Be very careful with natural whipped cream because it can be cut very easily and will turn into butter. You can also use vegetable cream that is not cut no matter how much it is beaten, but the natural one is much tastier and finer.

Of course you can customize this cake according to your preferences. I only brought you my version of the black forest cake, but you can transform it in such a way as to make various combinations of fruit and cream. I sincerely hope you like my Black Forest cake recipe and try it for the holidays to come. You can also try my recipe mascarpone cake and fruit, a dessert just as tasty and easy to prepare.


Tort Padurea Neagra / Tort Foret Noir & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, in the category of extraordinary desserts but easy to make, this one enters Black Forest cake. It is an extremely tasty cake, but so easy to make, that I would make it every week if I was sure I didn't have diabetes :)) The Black Forest Cake is a cake with cocoa top and cream and sour cream fresh. Good and easy. This Black Forest cake is one of the first cakes I made, a long time ago.

It is a very suitable cake for beginners, being made only with whipped cream and fruit. As I love the combination of cocoa with cherries and whipped cream, this cake is one of my favorites. I kept doing it for the holidays, in different combinations. It was always to everyone's liking and it ended very quickly. It is one of the cakes that everyone likes, even children. For the countertop, I chose to make one cocoa pandispan because it is easy to make and fluffy.

Depending on your preference, you can also make a chocolate top, but you have to syrup it better because it will be much denser. For the cream I used sweet cream, made from cow's milk. I kept it in the fridge and beat it well with powdered sugar until it hardened. Be very careful with natural whipped cream because it can be cut very easily and will turn into butter. You can also use vegetable cream that is not cut no matter how much it is beaten, but the natural one is much tastier and finer.

Of course you can customize this cake according to your preferences. I only brought you my version of the black forest cake, but you can transform it in such a way as to make various combinations of fruit and cream. I sincerely hope you like my Black Forest cake recipe and try it for the holidays to come. You can also try my recipe mascarpone cake and fruit, a dessert just as tasty and easy to prepare.


Tort Padurea Neagra / Tort Foret Noir & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, in the category of extraordinary desserts but easy to make, this one enters Black Forest cake. It is an extremely tasty cake, but so easy to make, that I would make it every week if I was sure I didn't have diabetes :)) The Black Forest Cake is a cake with cocoa top and cream and sour cream fresh. Good and easy. This Black Forest cake is one of the first cakes I made, a long time ago.

It is a very suitable cake for beginners, being made only with whipped cream and fruit. As I love the combination of cocoa with cherries and whipped cream, this cake is one of my favorites. I kept doing it for the holidays, in different combinations. It was always to everyone's liking and it ended very quickly. It is one of the cakes that everyone likes, even children. For the countertop, I chose to make one cocoa pandispan because it is easy to make and fluffy.

Depending on your preference, you can also make a chocolate top, but you have to syrup it better because it will be much denser. For the cream I used sweet cream, made from cow's milk. I kept it in the fridge and beat it well with powdered sugar until it hardened. Be very careful with natural whipped cream because it can be cut very easily and will turn into butter. You can also use vegetable cream that is not cut no matter how much it is beaten, but the natural one is much tastier and finer.

Of course you can customize this cake according to your preferences. I only brought you my version of the black forest cake, but you can transform it in such a way as to make various combinations of fruit and cream. I sincerely hope you like my Black Forest cake recipe and try it for the holidays to come. You can also try my recipe mascarpone cake and fruit, a dessert just as tasty and easy to prepare.


Black Forest Cake

Preg & # 259te & # 537ti a & # 537a:
Mix all the ingredients for the white dough, then shape into a ball shape, cover with foil and place in cold foil for at least 30 minutes. Meanwhile, for pandas, bread and eggs with sugar in a bowl on a bain-marie, a light-colored cream is obtained. Take the pot off the heat and stir lightly until it cools down. Melt the butter in a kettle, then set aside. Wallpaper a cake form with baking paper. Incorporate into the egg mixture the flour, starch, cocoa powder, and gradually add the melted butter. Pour the dough into a form, smooth it out and bake for 30-35 minutes, then set it to cool and cut it in three, horizontally. Sprinkle the white dough with a fork on the entire surface. Wallpaper a cake tin with baking paper, put the white dough in the oven for 15 minutes, until browned.

Please fill in the following form:
Pass the vines through a strainer and store the juice. Prepare the gelatin as written on the envelope. Put 250 ml of grape juice in a circle with the nail polish and the score bar. After a few minutes, add the liquid gelatin and add the liquid gelatin. Grease the white top with brandy mixed with sugar syrup, sweet vinegar and cover with a panda top. & Icircn-syrups with brandy mixed with grape syrup, then with half of the amount of stuffing with gelatin. Above, you see a few vines, over which you fry fries and all the foam mixed with the icer. Continue with the rest of the countertops. With whipped cream, grease the cake on the entire surface and decorate it with chocolate flakes and make vinegar from jam or compote.


Video: Schwarzwald (December 2021).