John Myers
Contents
show
Upper Palatinate Answer to Black Forest Cake
The perfect upper palatinate answer to black forest cake recipe with a picture and simple step-by-step instructions.
Biscuits / sponge
- 3 piece Eggs
- 15 g Sugar brown
- 1 pinch Salt
- 40 g Flour
- 20 g Cocoa powder
- 1 Cup Cherries
floor
- 200 g Amarettini almond biscuits
- 100 g Nougat
Chocolate mass and white chocolate cherry mouse
- 300 g Milk
- 300 g Cream
- 8 piece Egg yolk
- 60 g Sugar
- 1 pinch Salt
- 1 piece Vanilla pod
- 200 g Dark chocolate
- 20 g Cherry juice
- 250 g Chocolate white
- 3 sheet Gelatin
- 30 g Kirsch
- 500 g Whipped cream
Cherry – strawberry ice cream
- 400 g Frozen cherries
- 200 g Frozen strawberries
- 200 g Amarena cherries
Coconut yogurt ice cream
- 200 g Yogurt
- 200 g Coconut milk
Stuffed cherries
- 15 piece Cherries
- 100 g Marzipan
- 400 g Cherry juice
- 10 g Red cake topping
- 200 g Cocoa butter
- 600 g Dark chocolate
- 1 blackboard Chocolate
Others
- 200 g Chocolate
- 1 piece Mint
Biscuits / sponge
- Mix the eggs, brown sugar and salt, fold in the flour and cocoa powder; Bake in the oven at 180 ° for about 10 minutes. Remove, cut into shape for the size of the terrine and soak in the alcoholic juice of the pickled cherries.
floor
- For the base, roughly crumble the Amarittinis and mix with the nougat.
Chocolate mass and white chocolate cherry mouse
- Bring the milk, cream and halved vanilla pod / pulp to a boil. Mix the egg yolks and sugar and pour the hot vanilla mixture on top. Heat to 83 ° and divide into two portions.
- Crush the dark chocolate and mix with the cherry juice; Put half of the vanilla mixture on top and stir; Fill in a piping bag and put in a cold place.
- Whip the saw creamy. Pour the second half of the vanilla mixture onto the crushed white chocolate and stir; Soak the gelatine in cold water, squeeze it out and heat / dissolve it with the kirsch, add the chocolate mixture and fold in the whipped cream and place in the freezer on a baking sheet with baking paper.
- Layer the terrine: – Brush the bottom – Air chocolate pieces – Dark chocolate mass – Cherries soaked in alcohol – Dark chocolate mass – Soaked biscuits – White chocolate cherry mouse Chill in the freezer.
Cherry – strawberry ice cream
- For cherry and strawberry ice cream, chop all ingredients together in a blender and chill in the freezer. For this you need 5 g ice binding agent.
Coconut yogurt ice cream
- To finish the coconut yoghurt ice cream, mix the rest of the white frozen chocolate cherry mouse with the remaining ingredients and place in the freezer. For this you again need 5 g ice binding agent.
Stuffed cherries
- Pit the cherries and fill the cavity with marzipan; Freeze and dip in the dissolved chocolate and cocoa butter mixture. Bring the cherry juice to the boil, stir in the cake glaze and dip the hard-frozen chocolate cherries again; then put in the refrigerator.
- Take out the frozen bar and sprinkle it several times with the same chocolate and cocoa butter mixture. An ordinary craftsman fine spray system can be used for this. Grate men’s chocolate with a knife and use to garnish. Serving see picture or as desired.
Facebook Comments