black forest cake of my version...
sejak dua menjak ni bos gue asyik suruh buat kek beso je... gue told him that gue specialize cupcake jer... beso ni gayat sikit nak icing kan... kikiki! tapi demi bos yang cerewet pemakanannya...gue try test arrr. balik rumah jenuh belek buku resepi 20 tahun yang lalu punya. bukak tenet http://www.joyofbaking.com/BlackForestCake langsung balik buat, owh! singgah kedai beli dark cherry jer.. bahan lain dh ada.mujur sama jer choc genoise sponge cake buku & tenet ni... Alamak! heavy cream pucik la puloks... tak apa buat kek jer dulu, esok pg beli cream & deco...
bahan-bahan :
Cherries
24 ounce (700 ml) jar of Morello Cherriesin syrup
4 tablespoons Kirsch or Cherry Brandy
1/4 cup (50 grams) granulated white sugar
Chocolate Genoise:
3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (60 grams) cakeflour
1/4 teaspoon salt
1/3 cup (30 grams) unsweetened regular or Dutch-processedcocoa powder
4 largeeggs
2/3 cup (135 grams) granulated whitesugar
1 teaspoon purevanillaextract
Whipped Cream Frosting
2 1/2 cups (600 ml) heavy whipping cream (double cream) (35% butterfat)
1 teaspoon purevanillaextract
3 tablespoons (35 grams) granulated whitesugar
bahan-bahannya di atas & cara membuatnya d bawah ni... kikiki senang je copy paste http://www.joyofbaking.com...
Cherries:Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.
Chocolate Genoise: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, salt and cocoa powder.In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in aribbon-like pattern). Beat in the vanilla extract. Thensiftabout one-third of the flour mixture over the egg mixture and gentlyfoldin using a rubber spatula or whisk. Sift and fold in another third, and thenfoldin the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gentlyfoldit into the egg batter. Pour into your pan, smoothing the top.Bake for about 20 -25 minutesor until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan. The cake can be stored for two days orfrozen for a month.
Whipped Cream Frosting:In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.
Assemble Cake:Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup.Take 1 cup of whipped cream and spread on the moistened genoise.Placethe cherries evenly over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.
Serves 10-12.
terlalu teruja utk makan maka xsempat amik pic of my black forest cake ni... tapi this is the look yg gue buat & hias
ni je tggal sempat d selamatkan utk kenkawan d res'q
apapun gue glad that hasilnya sangat sedap, moist & less sweet... mmg bos suke & nak lagik. d kedai biasa mereke guna choc sponge yang biasa jer but mine lebih kurang sponge + moist choc cake. nanti gue jadikan ia cupcake yerrr... gerenti lagi sodap. hahaha!
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