Home » Pastries, cookies and sweets » Cakes » Mini Black forest cakes/Demis-gâteaux forêt-noire

Mini Black forest cakes/Demis-gâteaux forêt-noire

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Cake ingredients:

  • 3x (28×24 cm) chocolate sponge cake
  • 750 g Chantilly cream
  • 500 g chocolate Chantilly cream
  • 350 g pitted sour cherries, morello
  • soaking syrup
  • dark chocolate shavings
  • spiral of dark chocolate
  • maraschino cherry

 

Sponge cake ingredients ( for 2  28×36 cm  sheet pans):

  • 280 g egg yolks (18 egg yolks)
  • 250 g egg whites (7-8)
  • 260 g sugar (200 g + 60 g)
  • 50 g flour
  • 50 g cornstarch
  • 50 g cocoa
  • 100 g butter

Beat yolks with 200 g of sugar until the mixture becomes significantly lighter in colour.

Whisk egg whites , fold in the remaining 60 g of sugar to stiffen.

Sift together the flour, cornstarch and cocoa powder. Melt the butter.

Add a part of egg whites into egg yolk mixture, as well as the flour mixture.

Gently fold in all the egg whites and the butter.

Pour the batter evenly into prepared pan sheets (or one 40×60 cm sheet pan), and bake at 180°C for about 10 minutes.
Flip onto a wire rack and cool completely.
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Chantilly cream ingredients:

  • 750 g heavy cream ( cream min 35%)
  • 120 g icing sugar
  • vanilla

Chill the cream, bowl and beaters in the freezer before starting.

Whisk the cream until soft peaks begin to form, add vanilla and icing sugar.

 

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Soaking syrup:
  • 1/2 cup sour cherry juice
  • 2 tablespoons kirsch
Drain sour cherries, reserving 1/2 cup juice.
Mix with kirsch.
Chocolate Chantilly cream:
  • 425g heavy cream
  • 75 g chocolate 53%
  • 1 Tbs sugar
Melt the chocolate with heavy cream, add sugar and mix very well to combine.
Refrigerate the mixture for about 5 hours or overnight. ( The cream should be cooled to 5 ° C. )
Just before using it, whip to soft peaks.
How to assemble the cake:
Cut away 1/3 of each sheet cake. Set aside.
To assemble, place one cake layer on cake plate. Brush  syrup (on each layer of your cake).  Spread with 1/3 of Chantilly cream, spread the  pitted sour cherry, top with 1/3 of Chantilly cream.  Top with second cake layer (the 2 pieces of 1/3), spread chocolate Chantilly cream.  Top with third cake layer. Refrigerate 2-3 hours.
Cut into rectangles.  Frost side of cake. Pat dark chocolate shavings onto Chantilly cream on side of cake. Spoon reserved Chantilly cream into pastry bag fitted with large round tip. Pipe the Chantilly cream on the top of cake.

Decorate with a maraschino cherry and a dark chocolate spiral.

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2 thoughts on “Mini Black forest cakes/Demis-gâteaux forêt-noire

  1. Vai de mine si de mine, ce-i acolo! De vis, nu alta!
    Frumos tare Paula, bravo, astea chiar ca-s de pus in vitrina unei cofetariei!
    ps. ti-am luat doua poze si le-am pus la mine pe blog, sper ca nu te superi, doua retete facute de tine, cea cu tiramisù si inca una tortul de cioco si cafea :).
    te pup!

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