𝑩𝒍𝒂𝒄𝒌 𝑭𝒐𝒓𝒆𝒔𝒕 𝑪𝒂𝒌𝒆 𝑪𝒉𝒂𝒏 𝑵𝒂𝒎 𝑬𝒑𝒊𝒔𝒐𝒅𝒆 𝟏 

Black Forest Cake Recipe:
Tin 18cm
Cake layer:
- 4 egg
- 129 sugar
- 36g milk
- 100g cake flour
- 30g bột cacao
- 36g unsalted butter, melted
Syrup :
- 50ml cherry liquid
- 1tbsp đường
- 1-2tbsp Rum
Cream Filling :
- 290g whipping cream
- 30g sugar
- 1-2 tbsp Rum
Garnish :
Rosemary
Milk or Dark Chocolate
Steps :
1. Prepared baking tin for making chocolate sponge cake.
2. Beat eggs and sugar till fully pale and puffly. Fold in sifted cake flour + cacao.
3. Melt the butter, fold in the batter with milk. Stop folding when incorporated. Bake at 170C for 35-40m.
4. Leave to cool then divided into 2 equal layer.
5. Beat whipping cream with sugar and Rum until stiff peaks.
6. Apply syrup to the sponge using a pastry brush. Pipe on Rum cream then smooth by a spatula.
7. Repeat the process with left-overs.
8. Apply cake cling form then garnish with rosemary and grated chocolate. Chill for 2 hour before serving.
Additional information:
- If fresh cherry isn’t in seasoned then use black cherry in Tin.
- Cake can be keep in cold fridge up to 3 days.
Thanks you for reading my recipes.
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#cake #cooking #dessert #food #baking #foodie #recipe #pastry # Vietnamese