Cherry cake (2)


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I drained the cherries in a strainer and put them in a pan with a diameter of approx. 24 cm, I sprinkled them with 2 tablespoons of sugar and I boiled until the sugar melted.

I prepared the top, mixing the yolks with the sugar until the volume doubled and the cream made into bubbles, then I added water and oil, then flour, I beat the foam with a pinch of salt, and I mixed everything carefully with movements from the bottom up. I poured the composite over the cherries and put them in the oven for approx. 35 minutes. The first time it grew perfectly nice, then because I put my nose in the oven it dropped a bit, but it remained a fluffy countertop.

I let it cool. Here is my original contribution. I couldn't wait for it to cool down completely, and after I turned it over on a plate, -which turned out perfectly for me, when I decorated it with whipped cream, the whipped cream started to melt with heat, and so I covered it with chocolate flakes . Don't be like me, it must be very cold before decorating !!


Ingredients Black Forest cake with sweetener

For the countertop
175 gr flour
25 g cocoa
6 eggs
6 tablespoons oil
6 tablespoons water
6 tablespoons Green Sugar natural sweetener
1 baking powder
a pinch of salt
For the cake
500 ml fresh
1 tablespoon Green Sugar natural sweetener
1 teaspoon Kotanyi vanilla paste
1 large jar of cherry compote
2 tablespoons natural sweetener Green Sugar
200 g chocolate with 82% cocoa content


CHERRY CAKE & quot; BLACK FOREST & quot

Thanks for the recipe & # 33 & # 33
I liked the idea and tried it. I present to you what came out & # 33
I have been studying the recipes here for a long time, but now I have become a user and I have dared to write & # 33
As many cakes as possible, just as good & # 33

Thumbnails attached

# 23 Simona E.

Thanks for the recipe & # 33 & # 33 I liked the idea and tried it. I present to you what came out & # 33
I have been studying the recipes here for a long time, but now I have become a user and I have dared to write & # 33
As many cakes as possible, just as good & # 33

You don't have to what the, Welcome to Culinary & # 33, I'm glad you liked the cake and that you tried the recipe.

# 24 Mih Miky 41426

Thanks & # 33 & # 33
The & # 33 & # 33 cake was appreciated

# 25 Kalman_41074

Thumbnails attached

# 26 Nasha

Mih Miky. your super cake & # 33

Aleda. I'm watching you, I admired your strudels, now. the whole & ltpadurea black & gt. very nicely executed.

Blauepuppe, I ran away from your cake. but. I see he's pulling my sleeve to lend it & # 33

# 27 B. Meda 23950

I also made this cake and I have some comments:
I made the countertop and it came out hard and a little ungrown, which is why I made another countertop because I thought I had done something wrong with the first one. The second one came out like the first one, maybe a little higher, but not enough grown to cut it into three layers.
Otherwise, the taste is delicious. I'm sorry that right now I have the device repaired and I can't come up with samples.
Anyway, thanks for the recipe, it's a cake worth making and it's not too much work.

# 28 Ralesu

Blauepuppe, I ran away from your cake. but. I see he's pulling my sleeve to lend it & # 33
[/ quote]

I don & # 39; t know how to say it, yes & # 39; and he also winks at me & # 33 & # 33
I promise I'll do it

# 29 Chipotle

I made it too, but a little differently, in the sense that I didn't have whipped cream and I made a cream from vanilla pudding and butter. It came out superb.

Thumbnails attached

# 30 Simona E.

B. Meda, you still didn't respect something in the recipe, because for so many years since I've been making it, my countertop has never come out very hard, it comes out really fluffy (see the pictures with the countertop and mine and the other girls who they posted). Maybe you didn't separate the eggs or beat the egg whites, or sifted the cocoa flour and baking powder after mixing them, you suddenly poured the cocoa flour and baking powder (where I specified that it is not poured at once, but in turn), or your tray is bigger than 26 cm, or your oven is on gas. I can't find another explanation.

I will put two pictures with a special sieve for sieving the mixture of flour, cocoa and baking powder:

If you still have questions, I am waiting for you with questions. I hope you have more luck next time.


Ingredient:

-150g of almonds
-200g of Romanian nuts
-200g of dates
-50g raw vegan crackers with coconut and raisins
-2 tablespoons cocoa nibs
-2 tablespoons of honey
-2 tablespoons Macuchino
-50g of frozen cherries
-a knife tip of Himalayan salt

Cream

-300g of cashews
-3 tablespoons coconut butter
-3 tablespoons of honey
-1 cup of coconut milk
-a teaspoon of agar-agar boiled in 100ml of water
* 100g of frozen cherries for the second layer
* + 2 tablespoons of raw vegan rose jam

Decor:

-coconut flakes
-cranberry
-organic organic flowers

You can cook the edible flowers here.


It's not an easy recipe and it's quite expensive, but I assure you it's insane and worth making for really special occasions. Our friends and family were really crazy about it and many of them declared it the best cake they had ever eaten in their lives. and believe me, over time they've tasted almost all the cakes I've made so far.

From the ingredients presented Heston prepared 3 mini-cakes, I made a big cake, using a 26 cm diameter tray. As Heston recommends, it is good to make this cake in stages and not all at once, for example to make the tops the day before the creams, to save time.

For the "madeleine" top, melt the butter and let it cool. Beat the egg well with the honey until it turns white, then add the sugar, the flour mixed with the baking powder, the salt, and at the end the butter and milk. The composition is poured into a tray lined with baking paper and baked at 180 gr. for 20 minutes or until golden on top.

For the chocolate top, beat the yolks with half the amount of sugar for 5 minutes, until they turn white, then add the cocoa and melted chocolate beforehand and set aside. Beat the egg whites with the rest of the sugar, then lightly incorporate, with a spatula, into the chocolate composition. Pour into a tray lined with baking paper and bake at 180 gr for 20-25 minutes, try with the toothpick test. When it is ready, remove the top on a grill to cool and when it is cold, cut the rough surface on top.

For the cherry jelly, grind the cherries into a fine paste which is then strained through a sieve and keep only the resulting juice, which is mixed with the sugar and put on the fire until it boils, then let it cool a little. Meanwhile, soak the gelatin in a little water and incorporate it into the cherry juice when it has cooled a little. When the jelly cools and begins to thicken, pour it over the "madeleine" top and put it in the fridge.

Prepare the ganache cream, pouring hot whipped cream in which the butter has melted over the broken chocolate pieces, and when it melts, mix it with a whisk until a homogeneous composition is obtained, which is then refrigerated to harden a little (20 min).

For the cherry filling, put the cherries with the sugar on the fire until the juice boils, then incorporate the starch previously dissolved with a little cherry juice. The composition is allowed to cool.

Place three concentric circles of ganache cream over the jelly top, and between them two circles of cold cherry filling.

Place the chocolate top on top, which is syruped with a little cherry juice mixed with kirsch or sour cherry.

For the cream-kirsch, soak the gelatin. Beat the yolks with the sugar for 5 minutes, until they turn white, then pour over them the hot milk, in a continuous thread, taking care to mix quickly so as not to cheese the composition, which is then put on low heat for another approx.5 minutes, stirring. continuous.

The cream is ready when it covers with a layer the back of a wooden spoon, and once we pass a finger on the spoon, a clear stripe remains in the cream, which does not join. Be careful not to boil the cream too much, otherwise it will cheese.

Allow to cool slightly then incorporate the softened gelatin and mix until dissolved. Whip the cream, add the cherry liqueur, and add the chilled cream.

Pour the composition over the chocolate top and refrigerate until it hardens.

Chocolate foam is prepared in a similar way. Beat the yolks with the sugar and a little milk until they turn white, add the rest of the hot milk and put it on the face, stirring, until it thickens. Then take it on the fire and add salt and chopped chocolate, stirring until it melts completely.

The composition is allowed to cool. When it is cold, beat the whipped cream and incorporate it.

Pour the mousse over the layer of curdled kirsch cream and put the cake in the fridge until it hardens.

Then decorate as you like.

The Black Forest Cake recipe with cherries and chocolate was proposed by KikenHana on the culinary forum.

Prepare the Black Forest cake with cherries and chocolate for any special occasion.


Butter cream cake

Top & # 8211 In a bowl, mix the egg whites with a pinch of salt, add the sugar and mix until the sugar melts, add the yolks, mixing after each one. Mix flour with baking powder and orange peel. Mix with a spoon with movements from top to bottom, add the dye and melted chocolate (I added chocolate because I did not like the color, it was pink rather than red)

Pour the composition into a pan greased with butter and lined with flour. Put in the preheated oven until it passes the toothpick test. Let it cool very well after which we will cut it in 2.

Cream & # 8211 butter at room temperature we will mix it until it becomes cream, add the sugar gradually mixing continuously. At the end add the vanilla essence and condensed milk, mix until smooth.

On a plate we place the first sheet, we syrup it (I used cherry compote) butter cream, the 2nd sheet and we decorate it with whipped cream and chocolate.


Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "De Vorbă cu Ligia" and the co-organizer of the Raw Generation conferences. See all articles by Ligia Pop

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We grind the biscuits. Melt the white chocolate with the butter. Mix the biscuits with the melted butter with the chocolate. Wallpaper a round cake form with cling film or aluminum foil and place the biscuit mixture, pressing lightly and raising the edges. Insert the tray cold.

Mix fresh. We put gelatin to hydrate. Mix the mascarpone with the powdered sugar, add the yogurt and then the whipped cream. Heat the gelatin (10 g) then add it to the composition. Over the biscuits in the tray, put a thin layer of cream, then place some silicone molds and put the rest of the composition among the silicone molds. Insert the tray cold.

For the cherry jelly, put the cherries in a bowl on the fire together with the 250 g of sugar and let them boil for a few minutes, then add the thin starch with 2-3 tablespoons of water or cherry juice. Let it boil for a few more minutes, then remove from the heat. Hydrate the gelatin (5 g), then heat it and add it over the cherries. Let cool completely. After the cherry jelly has cooled, remove the tray from the cold, remove the silicone molds and, in each recess, place the cherries in the prepared jelly. Distribute the liquid part of the jelly over the entire surface and put it back in the cold until it hardens. Remove the cake form and garnish with a little cookie powder.


Cherry cake and two kinds of chocolate

I haven't pampered you with something sweet and good for a while, so here I am with one Cherry cake and two kinds of chocolate which goes great for a more anniversary or a family weekend. This combination of cherries and chocolate is great flour.

For Cherry cake and two kinds of chocolate we need:

  • 3 eggs
  • 6 tablespoons sugar
  • 6 tablespoons milk
  • 6 tablespoons oil
  • 8 tablespoons flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 120 gr white chocolate
  • 100 ml unsweetened liquid cream
  • 2 tablespoons sugar (or less if you don't want very sweet)
  • 2 teaspoons butter
  • 100 gr milk chocolate
  • 100 ml unsweetened liquid cream
  • 2 tablespoons sugar
  • 2 teaspoons butter

Method of preparation Cherry cake and two kinds of chocolate

Because it has to stay in the fridge, we start with the two chocolate creams first.
Cream 1: mix the unsweetened liquid cream with the sugar and put it on the fire until it boils. Remove from the heat and add the chocolate pieces and mix until the chocolate melts. Add the butter and mix well then refrigerate for about an hour until it hardens. From time to time we mix in the cream.