Using the cream from the piping bag, spray 16 rosettes onto the cake and decorate it with cherries. Garnish the edge and surface of the chocolate rasps.Spread the remaining cream on the surface and the edge of the cake evenly. Add 3 tablespoons of cream to the piping bag. Brush with half the remaining cream, put on the topsoil, drizzle and lightly press. Drizzle the sponge cake with a bit of kirsch or cherry juice. Spread 1/3 of the cream on top, place the lower sponge cake on the cream and lightly press. Spread the cherries on the ground, leaving 1 cm at the edge. Sift iced sugar and mix with vanilla sugar. Beat the cream almost stiff, add the gelatin / AgarAgar solution while beating and whip the cream until stiff. Prepare gelatin / AgarAgar according to the package instructions for 750 ml liquid. Stir in the cherries and chill the mixture. Stir with 200 ml of cherry juice and 2 tablespoons of sugar. Prepare gelatine / AgarAgar according to instructions. Place 12 to 16 cherries aside for garnish.For the filling drain the sour cherries well in a sieve. When the biscuit is cold, cut the bottom once horizontally. Kirsch or Kirschwasser is a double distilled, clear cherry brandy made from the small, sour. Allow the bottom to cool on a grate and carefully peel off the baking paper. Germany has long been known for its love of and quality of its chocolate, and the Black Forest area in the south is known for the quality of its pastries, and especially for its sour cherries and Kirsch made from those cherries. Put the dough in the springform pan and bake at the same temperature as the kneading dough. Mix the flour with baking powder and cocoa and stir at the lowest level below the mass. Stir egg yolks with sugar and vanilla sugar until foamy. Separate the eggs and beat the egg whites with the stir bars to a firm snow. For the biscuit dough, grease the bottom of the springform pan and layout with parchment paper.Bake for 10-12 minutes in a preheated oven at 180 ° C (160 ° C convection).Prick the ground several times with a fork and put it around the springform edge. Roll out the dough on the springform tray. Use the dough hooks of a hand mixer to make smooth dough. For the dough, mix flour with cocoa and baking powder, and add the remaining ingredients. Preheat oven to 200 ° C (180 ° C circulating air).Spoon remaining cherry topping onto top of cake if desired, or freeze for up to 3 months. Spoon reserved whipped cream into pastry bag fitted with star decorator tip. Pat reserved crumbs onto frosting on side of cake.Top with second cake layer repeat layers of whipped cream and cherry topping. Spread with 1 cup whipped cream top with ¾ cup cherry topping.
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