Black Forest cake

Category: Confectionery

Ingredients
Biscuit:
2 cups selected flour (best quality on sale, no starch flour!)
2 cups sugar !, better brown, dark, to enhance the divine taste of chocolate. There is so much sugar, but it will not seem sweet ...
1.5 tsp soda
1.5 tsp baking powder
4-6 st. l. with a slide of cocoa
2 large eggs,
1 glass of milk
1 tsp vanilla extract. or replace with vanilla sugar
1/3 to 1/2 cup vegetable oil. It all depends on how much cocoa you put in. The more powder .. the more oil
1 cup boiling water
Cherry Cream:
5 yolks
100 grams of sifted sugar. powders
gelatin (3 packs from Dr. Oetker, about 30 grams, a little less, small packs are like that)
5 tbsp. spoons of cherry
400 ml cream (33%)
250 ml 33% cream + 40 gr sugar sugar - for decoration.

Cooking method

Make a chocolate sponge cake. I was making Chocolate with boiling water.
For multi - Baking 65 + 30.
For the oven:
Prepare the form for 23-25 cm, cover it with paper or grease with oil.
Preheat the oven to 180C.
Let's put the kettle on the tile. We will need fresh boiling water at the very end of the batch!
If we take real cocoa chocolate, then put it in a small saucepan and pour in 1 glass of water, bring it to a full boil while stirring!
We take out the bowl, in the one that we usually knead the dough.
And we do not need to have a mixer; we will manage with a whisk and a wooden spoon.
Break the eggs there, beat them with a whisk, add vegetable oil, mix.
Add milk, vanilla and dry mixture in 2 doses, alternating. Stir well every time ..
During this time, the water should already boil. We need seething.
Pour boiling water into the dough.
And the dough immediately becomes liquid. Do not be confused by this ... IMMEDIATELY put it in a preheated oven! Time yourself.
Before baking ends .. a thin trickle of smell begins to spread ..
This is a signal that the cake is ready .. Maybe 25-30 minutes have passed, no more !!!
Take it out of the oven and let the biscuit cool completely.
If baked in a mold 23, then the height reaches 7 cm in height !!
Cut it in half, grease it with cream, cover with glaze ... and decorate.
I took out a biscuit from a multi, it was 8.5 cm high. Cut it warm into two cakes. While the biscuit was baking, she poured the defrosted cherries with 100 ml of Cherry Liqueur. Then she let it drain, and with this liquid: liqueur + cherry juice soaked both cakes.
Cooking light cherry cream:
Soak the gelatin in a porcelain bowl in room temperature water from the filter. (We fill in water so that the gelatin is covered "with ears")
Whisk the cream until peaks, then put it in the refrigerator.
Put yolks and sah in a bowl. powder and set for 2 minutes. in a water bath, without ceasing to beat with a whisk. Then pour the mixture into a bowl and beat with a mixer until the mixture turns white, then cool it.
Melt swollen gelatin (swelled for about an hour) in a water bath. Once the yolks are almost cool, add the melted gelatin and cherry, whisk thoroughly and gently add the whipped cream. Pour a small amount of cream over both cakes so that the cream fills the pores of the biscuit. Put the cakes, cream in the refrigerator for 10 minutes.
Put some of the cream on a biscuit wrapped with a detachable ring or tape made of non-stick material, like mine (and sealed with paper clips), or just thick cellophane, and flatten it with a spoon. Then place the cherries evenly and cover them with a second layer of cream. Place a second sponge cake on top. And put the whole thing in the refrigerator for 4 hours. (I - for the whole night).
In the morning, beat 250 ml of 33% cream with 40 gr of sugar. powder. We take out the cake. Carefully remove the "wrapper" with a spatula.Then we coat the top and sides with cream, decorate with cream, cherries, chocolate.