Thursday, 27 February 2014

黑森林蛋糕 ~ Black Forest cake













 

这蛋糕是特地为大儿子九岁生日而做的。为了他的生日派对啊,我可是忙了3天哦!星期五放工回家就烤蛋糕,去超市买果汁和材料。星期六就装饰蛋糕,煮酱料,洗菜,切等等。。。星期日就够力咯,早上5点半就起床了。。不停的煮,烤鸡肉。。做到我头昏眼花了!
还好这个小小的派对总算成功啦,一切的辛苦也是值得的。

 
食谱取自 :allrecipes.com
我做了少许更改 )

黑森林蛋糕

海棉蛋糕
材料 A :
海棉蛋糕预拌粉 250g
鸡蛋( 5A )  250g
水或牛奶  65
半茶匙香草精

材料 B :
蜀米油  65g

做法
1.将A料打至松发(至到可以写“0”都不会踏下即可。

2.加入B 料轻轻伴匀。

3.倒入9”模以180c 35 ~ 40分钟或至熟。

 
馅料:
罐装樱桃 1
玉米粉  1大匙
细砂糖   1大匙
鲜奶油  400ml

装饰:
新鲜樱桃
巧克力米


做法:
1. 罐装的樱桃 :水和樱桃分别放在碗里。1 pic 1
                 


~ 1 pic 1 ~

                                        
2. 樱桃水加1汤匙糖和1汤匙玉米粉,用小火煮,直到浓稠。待冷,备用。(2 pic 2 ) 
                 
 

~ 2 pic 2 ~ 

3. 植物性鲜奶油打至硬性。

4. 烤好的海棉蛋糕横切3片。

5.放一片蛋糕在板上,用刷子涂上少许的(2,然后再涂上打发的鲜奶油。再放上cherries .再放上第二片蛋糕,重复以上的步骤。至到第三片的蛋糕。( 3 pic 3 )
 




~ 3 pic 3 ~

6.根据你的创造力,就可以装饰蛋糕啦 。

 

Recipe source :  allrecipes.com
( with minor adjustment )

Black Forest Cake

For the sponge cake :
Ingredients A :
sponge cake mix  250g
eggs  250g
water or milk  65g
 
Ingredients B :
corn oil 65g


Method :
1. In a large bowl, combine all ingredients A . Beat until well blended ( light and fluffy ) .

2. Add in ingredients B and mix until well combined  .

3. Pour batter into 9” prepared pans . Bake at 180c for 35 ~ 40 minutes or until cooked .

 
For filling :
1 can pitted sweet cherries
1tbsp cornstarch
1 tbsp sugar
whipping cream   400ml

For decoration :
fresh cherries
chocolate rice

Method :
1. Drain cherries, reserving the juice. ( Pic 1 )

2. Combine reserved juice, sugar and cornstarch in a  saucepan. Cook over low heat until thickened, stirring constantly.  Cool before using. ( Pic 2 )

3. Beat whipping cream with an electric mixer at high speed until stiff peaks form.

4. Using a sharp knife, cut the cake , horizontally into 3 layers.

5. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with  cherry syrup. Take some whipped cream and spread on the moistened cake. Place the cherries evenly over the cream. Brush the cut-side of second genoise layer with cherry syrup. Gently pressing to compact . Repeat with the remaining cakes and cream . ( Pic 3 )

6. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and chocolate rice .
 
 
 
 
allrecipes.com