Beat the egg whites together with the salt, sugar and gradually add the yolks and flour. The composition is poured into a round shape greased with butter and lined with flour and bake for 30 minutes.
We clean the cherries from the seeds, wash them and add sugar over them. When the top is ready, leave it to cool and cut it in half. and the other half of the countertop that we decorate in the same way.
Cherry cake, mascarpone cream and whipped cream
● For countertop:
● 6 eggs
● 6 tablespoons sugar
● 4 tablespoons oil
● 7 tablespoons flour
● 1 teaspoon baking powder
● 2 teaspoons vanilla essence
● a pinch of salt
● 250 gr mascarpone
● 100 gr white chocolate
● 200 ml liquid cream
● 200 gr of sour cream
● 3 tablespoons powdered sugar
● 2 teaspoons vanilla essence
● For cherry jelly:
● 450 gr cherries
● 1 tablespoon sugar
● 2 tablespoons starch
● some cherries for decoration
● chocolate drops for decoration
Mix the yolks with the sugar until they turn white, add the oil, baking powder and essence.
Sift the flour, add it over the yolks.
Beat the egg whites with the salt powder until they become a hard foam.
With a spatula, incorporate the egg whites into the yolk composition.
We divide this composition into two containers, equally.
Wallpaper a round tray, 26 cm in diameter, with baking paper.
Pour the first half of the composition, put it in the hot oven, at a suitable temperature, for 10-12 minutes. Do the same with the second countertop.
Let them cool. You can bake the whole top and then cut it in half.
Melt the white chocolate on a steam bath, let it cool.
In a bowl, mix the liquid cream, sour cream, powdered sugar and mix the foam.
Mix the mascarpone with melted chocolate, mix a little, then add the whipped cream, the essence and apply 3-4 more times with the mixer to mix well.
Wash the cherries, remove the seeds and remove the tails.
We put them in a thicker pan together with the sugar.
Transfer them to the fire, stirring constantly until the sugar melts.
Dissolve the starch in 3-4 tablespoons of cold water, pour it over the cherries, mix well, leave it on the fire until it thickens. While stirring, crush a few cherries with a spoon.
In the tray in which we baked the top, we put food foil.
We place the first countertop, we syrup it a little (I made a syrup from water, vanilla and a little powdered sugar, but it can also be left uninsirted because the countertops are quite aerated), we grease it with half of the cherry jelly.
Put half of the cream over it, level it.
Place the second top, syrup, jelly and the rest of the cream.
Let the cake cool for 2-3 hours or even overnight.
We take it out of the tray lightly, place it on a plate, decorate with cherries given by sugar and chocolate drops.
A refreshing, sweet and sour summer cake, in the shape of a pyramid of pancakes filled with cherries and covered with lots of whipped cream. It is a Moldovan-inspired dessert and is also called "Guguta's Cousin". I found out about its existence after it was prepared for "Cherry on the cake", and after a google search, I found that it is a very popular dessert in the Republic of Moldova, there is also a funny story, according to which Guguta is a boy who wears on his head a very large hat in the shape of a pyramid, which, miraculously, becomes even bigger and fits under it all the boy's cold friends. Good story, good cake! Ingredients Pancake cake with whipped cream and cherries For 10 pancakes: 4 eggs, 500 ml milk, 3 tablespoons sugar, 1 pinch salt, 4 tablespoons oil, vanilla essence, 2 cups flour For filling and decoration. 1 jar of pitted sour cherries from compote, 200 ml sweetened liquid cream,
100 ml fermented sour cream (sour), 1-2 tablespoons powdered sugar, vanilla essence, chocolate sauce for decoration. Preparation: Pancake cake with whipped cream and cherries
Beat the eggs well with the sugar.
Add salt, vanilla essence, oil, then all the flour.
Pour the milk, little by little and mixing well with the pear-shaped teal,
until a fluid, fine and uniform dough is obtained.
Fry 10 pancakes in a non-stick Teflon pan and leave to cool.
The cherries are removed from the compote and allowed to drain.
Mix the whipped cream until it increases in volume.
Cream, vanilla essence and sugar are added over the whipped cream,
then mix a little until everything is mixed.
pancake cake with whipped cream and cherries_ (1) Assembling the cake
Each pancake is filled with cherries and rolled tightly.
A thin layer of whipped cream is first spread on a rectangular plate,
then place four cherry pancakes in a row.
Cover with whipped cream, level, then place another row of three pancakes,
leaving an empty edge on both sides to give the shape of the pyramid.
Cream cake, cherries and chocolate
Cocoa wheat : mix the egg whites, add the sugar, mixing until it melts, then the yolks mixed with the oil, and finally the flour with the sifted cocoa powder. Homogenize with a spoon. Bake in a round cake shape (d = 23 cm), lined with baking paper, in the preheated oven, at 180 degrees Celsius, about 15-20 minutes. We cut the cold top in 2.
Yellow rock : mix the egg whites, add the sugar, mixing well, then the yolks rubbed with oil, and finally the sifted flour. Bake in a round shape (d = 23 cm) lined with baking paper, in the preheated oven, at 180 degrees Celsius, about 15-20 minutes. We cut the cold top in 2.
Chocolate cream: mix eggs with sugar, flour and cocoa powder, milk and put on the fire until it thickens, stirring constantly. Remove from the heat, add the chocolate pieces, vanilla sugar and rum essence. Cover the cream with cling film and let it cool. Mix the soft butter at room temperature a little, then add 1 lg of cold chocolate cream. Divide the cream into 2.
Syrup : put water and sugar in a saucepan, over medium heat, until it boils for 2-3 minutes. Remove from the heat and add the rum essence. Let the syrup cool.
Assembly : 1/2 cocoa syrup top-1/2 chocolate cream-1/2 yellow syrup top-whipped cream-cherries-1/2 yellow syrup top-1/2 chocolate cream -1/2 cocoa syrup top- cream dressing beaten foam-decor.
Let the cake cool in the evening until morning or for at least 2 hours, then coat it in whipped cream.
We cut slices with a sharp knife, passed through hot water, wiped off the water.
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Gyongyi Eniko, January 7, 2015
The "Black Forest" cake, according to this description, is something very good, I mean the components, but you can also go for the decoration, according to everyone's taste.
Gyongyi Eniko, January 7, 2015
I think it's delicious, but I think that if the cherries in the compote were treated a little with rum essence (or a little rum) they would be even tastier. I served something similar on a birthday, but without whipped cream and it was special, but it was also chocolate cream and cherries on it, and the top was glazed with chocolate with rum.
I will add a chocolate cream in the middle and a cream with cherry yogurt. can be created
I will add a chocolate cream in the middle and a cream with cherry yogurt. can be created
Roxana Csibi, February 19, 2014
yes and mom makes milk yes better
Gabriel Marcel, December 29, 2013
constanta proca (Chef de cuisine), May 17, 2010
burdulea maria elena (Chef de cuisine), August 18, 2009
Yes, it's interesting, something like cutting polenta for cheese polenta in the country, I remember how my grandmother did it.
Cely Snijec (Chef), August 13, 2009
Your ingenious idea Eva, to cut the cake. I'll try too. Thank you
Eva Fischer (Chef), August 12, 2009
I make this cake too, I don't remember the recipe, I have it in a book, but in principle it's about the same. It's one of the best cakes, in my opinion. I also have a patent, how to cut the top into three slices, straight, without a knife! We use a thread, preferably embroidered, because it is thicker and stronger, we tie it around the cake, WE DO NOT KNOT IT! at the level at which we want the cut and we continue slowly to pull on the two ends of the thread, until we remain in the hand with the right thread, with a knot. We repeat this operation for the second slice. Success!
Cely Snijec (Chef), August 12, 2009
It's a fine and tasty cake, as it looks.
Sounds great, looks great! It must be tried.
Congratulations, it looks good, I hope it's tasty.
It's more than delicious. I did it and I love it. Only when I think of the combination of chocolate and cherries do my papillae go crazy.
I give them the stars after I taste it !! I don't trust words much anymore. If it's worth it, I'll add it to my cake list!
alexandra R, August 7, 2009
I don't think it's tasty, just a cream and dream top ?? I don't feel like it!
Interesting cake, I'm sure it's very tasty, but I would call it "Cherry Cake". For the original cake "Pădurea Neagrä" we need: First floor: 125g flour, 10g cocoa, 1 teaspoon baking powder, 50g. sugar, 1 sachet of vanilla, 1 egg white, 50g. butter. Second floor: 3 eggs, 1 egg yolk, 2 tablespoons warm water, 100g sugar, 1 sachet of vanilla, 3-4 drops of almond essence, 1 cinnamon stick, 75g flour, 10g cocoa, 25g starch, 1 ½ baking powder . Composition: 750g pitted cherries, 80g sugar, 40g starch, 3 tablespoons cherry brandy, 2 tablespoons water, 2 teaspoons gelatin, 500ml fresh liquid, 1 sachet of vanilla, 1 tablespoon sugar, 40-50g chocolate flakes, cherries for decoration. So as you can see the cake is made of two different countertops. Only cakes made with the above ingredients are allowed in Germany to be sold under the name "Black Forest Cake". -a locality of the Black Forest region. The cherries used are not called Morello, but Schattenmorelle, which are actually a kind of French cherries. The original cake is made from cherries in a jar, but not from cherry cherries. (cherries mean cherries)
The second option is called. Black Forest. Ingredients: 5 eggs, 250 g sugar, 1 baking powder, 10-12 tablespoons milk, 2 teaspoons cocoa, 200 g flour, 1 "Dr. Oetker" cake cream (chocolate or caramel), 1 sachet, 1/2 kg of cream, 1/2 kg of pitted cherries. Preparation: Whisk the egg whites and beat the yolks with the sugar until they froth. Add milk, cocoa, flour. baking powder and beaten egg whites. Place in the oven in the lined tray. After baking and cooling, the dough is cut in half. Prepare the cream according to the instructions on the envelope, to which the nectar is added. Syrup the first top (as best as possible) put 1/2 cream, over it 250 g cherries and 200 g cream. Put the second syrupy top, cream, cherries and cream. The cake can also be made without cutting the top in half. Garnish with the remaining whipped cream.
I also have two variants of this delicious cake that I will allow myself to give you. Black Forest Ingredients: Top 6 yolks, 1 cup sugar,! / 2 teaspoon vanilla essence, lemon juice, 1/4 cup sweet white wine, 1 cup flour, 1/3 cup cocoa, 1 teaspoon baking powder, 1 pinch of salt, 4 egg whites, lemon peel (optional) Syrup 1 cup cherry juice, juice from one lemon, 1/2 cup sugar, cinnamon 1/4 cup apple liqueur (optional) You need 1 liter of whipped cream, 1/4 cup sugar and grated chocolate Preparation: Mix the yolks with the sugar on a bain-marie until it doubles in volume. Add vanilla, lemon juice and wine and mix well until it incorporates a lot of air. Leave to cool. Sift flour, cocoa, baking powder and salt and mix lightly in the cooled crust. Beat the egg whites well and mix slowly with the worktop. Grease a pan and line it with flour, turn the dough over and bake in the preheated oven for about 40 minutes. (do not open the oven for 20 minutes) after baking, the countertop is cooled. For the syrup, mix the cherry juice, lemon juice, sugar and cinnamon on the fire. After it has cooled, add the liqueur. Meanwhile, the whipped cream is mixed with the sugar. The cooled top is cut into three sheets and syruped well. Cream (half) mix with the cherries and put over the first syrup sheet, put the second sheet, syrup well and put the cream of sour cream with cherries. Put the third sheet, syrup the syrup, then decorate the top and sides of the cake with the other half of the whipped cream. Decorate with cherries and grated chocolate.
dicarmencitta1957, August 6, 2009
It deserves all the stars, it looks very good and I think it is a delight, congratulations grade 20 for the presentation as per the book.
I also make a cake-cake similar to cherries- CIKA It's very tasty !!
samoila tudoderel, 05 august 2009
Of course, if it bears the name "Black Forest" (cake), it is a German, logical delight, although the name may have its kind of composition: the photo (although it is exaggeratedly "cut" on all sides) shows a lot of chocolate and some cherries what will be entrusted.
valentina ionita, 05 august 2009
Miami-what good it looks. I'll try it, it's easy to make.
It must be really good! I've heard of this cake before but haven't tried it yet. I think it is worth it!
Method of preparation
Mascarpone and strawberry cake
Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,
Chocolate cake and coffee cream
Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with
Sugar-free cakes for children
A delicious cake with lots of chocolate and cherries, I think, to everyone's taste. Cherry cake with ricotta, mascarpone and vanilla cream. Keep a little cream for garnish and put the cake in the fridge for 2-3 hours. Padurea Neagra cake is a cake with a fluffy cocoa top, cherries or cherries, whipped cream and chocolate.
Method of preparation
Beat the egg whites with the 3 tablespoons of hot water until they become foam, gradually add the sugar and continue mixing. the yolks are added gradually. Mix the flour with the starch and baking powder and then pass it through a sieve. add to the egg white composition and mix with light movements and from top to bottom with a wooden spatula.
The oven is preheated to 180 degrees.
Bake in a rectangular tray greased with butter and lined with a little flour, or put baking paper. after baking, leave to cool and cut the top into 3 layers.
Boil the cherry juice with 100 g of sugar (or more as desired). The starch is dissolved in a little cold cherry juice and then put over the juice on the fire. Bring a few boils then put the cherries and boil a few boils to bind the composition. It's getting cold.
Cream is mixed with vanilla sugar and the rest of the sugar.
ASSEMBLY: top sheet, then a start of whipped cream, with a spirit we make lines with whipped cream and between the lines we add the cherry filling, followed by the second sheet of top, a layer of whipped cream, lines with whipped cream and the cherry filling. We finish with the third countertop sheet. Cover the tor with whipped cream and decorate as desired, I shaved the chocolate.
Cherry jelly cake and whipped cream (& # 8222Padurea Neagra & # 8221)
Let's not have words at trial as if I said I was making Black Forest cake and when there I used cherries instead of kirsch (.). So I called it cherry jelly and whipped cream cake. I say this because, unlike us, others know how to protect their original recipes better, so there are very strict regulations in Germany regarding the ingredients you can use and how to prepare them so you can call it a cake. & # 8222Padurea Neagra & # 8221.
Fortunately, in my kitchen there is no danger of fine, but I do not cling too hard to tell my cake in one way or another. Dom & # 8217le, is it good? Yes! Well, that's about it, isn't it? :)
- 6 eggs
- 180 g sugar
- 150 g flour
- 30 g cocoa
- a pinch of salt
- 500 g cherries
- 100 g sugar
- 3 sheets of gelatin
- 100 ml chopped.
We also need whipped cream, made from whipped cream, about 500 ml, and 150 g of powdered sugar, some dark chocolate for decoration and some cherries for syruping the countertops.
What I want to tell you is that cherries are, in fact, crucial here you must have a fragrant and concentrated, not very strong as alcohol content otherwise, you can also use cherry liqueur or cherry from the market, but at least to be quality and no taste of chemicals. Rather than buying concentrated cherry syrup and adding vodka. :) If you want to make the children's cake, skip the alcohol side and use the juice from the cherry compote or cherry syrup diluted with water to syrup the tops.
leaf it is cocoa pandispan: beaten eggs with sugar, vanilla and salt powder until it triples in volume. Sift the flour together with the cocoa and add it gradually, stirring gently from the bottom up. Bake in a form with removable walls 26 cm in diameter, greased and lined with cocoa, at 170 degrees (preheated oven) for about 25 minutes.
When it cools completely, slice it into 3 equal parts.
For cherry jelly you can use frozen fruit, which you leave to thaw in a strainer. Mix their juice with the sugar and vanilla and let it boil until it becomes a syrup. Add the cherries, then add the fruit, leave for another 2-3 minutes and turn off the heat. Add the gelatin sheets, soaked in cold water and squeezed well. The jelly is ready in about 2 hours in the refrigerator.
To have even layers, use the removable ring of the tray in which you baked the top to mount the cake.
Syrup the first top, put the first layer of whipped cream (about 1/3 of the total amount), over which the jelly cherries are evenly placed. Next is the second countertop, also syrupy, whipped cream (also 1/3) and cherries, then the last countertop, also syruped, obviously. Leave it to sit in the fridge for 1-2 hours, then take it out of the mold, dress it in the remaining whipped cream and decorate it with grated chocolate. If you also have some candied cherries or maraschino, you can place them nicely on the edges.
I made another version of this cake, in the sense that instead of whipped cream I made a white chocolate mousse, and as decoration I used chocolate icing and candied cherries. The cake (actually the cakes, as there were two) we gave as a gift to our brothers Ana and Bitza at the civil wedding. This is how things were: