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Foret-noire cake with strawberries

Foret-noire cake with strawberries


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A French type countertop is made in which the difference is that the eggs are mixed together without separation, it is called genoise and is the basis of many cakes. Mix eggs well with 200 grams of sugar until they double in volume, for 5-8 minutes with the mixer on top speed. Then add the flour mixed with cocoa and baking powder, in several stages and incorporate it easily with a spatula so as not to lose the air in the composition. At the end, add the melted and cooled butter in several stages. Bake the top in three separate sheets for about 12 minutes each sheet at 180 degrees. Leave it to cool, during which the whipped cream is prepared. I used lighter cream to obtain a light cream, but it will not be as firm as the one obtained from 30% liquid cream. If you choose, you will choose the desired concentration. Whip the cream with an envelope of whipping cream and sugar as preferred, I used a few tablespoons of dietary sage powdered sugar, at the end I flavored the cream with vanilla.

To syrup the tops I made a simple water syrup with sugar and vanilla not very sweet because it is already sweet cream.

Assembling the cake is simple but requires a little attention, place a countertop sheet and arrange the strawberries cut into large pieces on ordinary lines, starting from the center, in the idea that each line will be the middle of a slice. A line of whipped cream is added between the strawberry lines with the pastry bag. Put the next floor, syrup very little and resume the strawberry and whipped cream operation on exactly the same line as the previous floor. 2 floors are built following the final top, which is slightly syrupy and left to cool for 30 minutes. Then remove and powder with powdered sugar, grate a little chocolate and garnish with strawberries, candied orange peel and mint leaves in the center. The decorative strawberries are glazed with a little sugar syrup or glaze special syrup to shine. Keep cold for a few hours before serving.

I saw this cake on the cover of a Maxi Cuisine magazine and I knew I wanted to make it instant, it has a light and airy look, it is inviting and full of fruit, perfect for this time of year. It is an excellent cake, I highly recommend it and I hope you make it and like it, I will tempt you with some pictures.


Wrong Black Forest

- 225 g of chocolate with a minimum of 60% cocoa
- 80 g of warm milk
- 20 g of pure kirsch
- 300 g of whipped cream
- 125 g of sour cherries or sour cherry liqueur (in the recipe griottines & quotPeureux & quot)

- sour cherry or sour cherry liqueur
- kirsch

For decoration and ribbons / strips:

- 100 g dark chocolate
- 100 g milk chocolate

For whipped cream:
- 100 g of liquid cream
- 50 g of powdered sugar

Countertop:
Beat the yolks well with the sugar, incorporate the flour, cocoa and starch that have been sifted together. Beat the egg whites and add carefully over the yolks. In the original recipe, several individual cakes are made (diameter of +/- 6 cm) and the tops are baked for only 10 minutes.

Dark chocolate foam:
Boil the milk and pour over the broken chocolate into small pieces. Infuse for 3 minutes, mix with a whisk until it becomes a homogeneous cream and leave to cool. When the temperature of the cream reaches 30 ° C, add the whipped cream and the kirsch. It is set aside.

Making ribbons (the recipe provides several small cakes, each mounted inside a chocolate circle):
Take strips of acetate (rhodoid) with dimensions of approx. 20 cm by 4 cm and spread on each, with your finger, dark chocolate melted in a bain-marie and cooled to 25 ° C. Top with milk chocolate, which has also been melted in a bain-marie and cooled to 25 ° C.
With each tape a circle is formed (the extremities are put together to form a circle and a scotch tape is placed from one side to the other) held with adhesive tape (scotch) after which it is put in the fridge for 20 minutes.

Put a piece of countertop in each circle and syrup well. Place the cherries on the counter and cover them with chocolate foam. All the circles are filled up and the cream is smoothed with a spatula.

Beat the whipped cream and add the powdered sugar. They are made with a bag / posh a few popcorn / rosettes of cream on each cake.
Melt the chocolate and cool on a marble plate or stainless steel tray. With a spatula, detach chocolate strips that are pushed to take the shape of a spiral. Put them on the cake over the whipped cream. Powder with a little powdered sugar and put a candied cherry in the middle.
Remove the acetate strip around the cake.

Personal observations : I made a recipe once and a half, so for 12 people.
I baked the top in a 20 cm shape and left it in the oven for almost 40 minutes. I cut it in half.
For the syrup I had 375 ml of juice, half from the sour cherry, the rest from a cherry compote to this I added 30 ml of kirsch.
I used 74% cocoa chocolate.
I had a bottle of (a kind of) cherry made in France that also has fruit in it and I used 400 g of cherries.

When I redo it, I will first put the cream on the counter and then the cherries, so that the countertops make a common body with the cream and hold. When cutting, I had a bit of difficulty because the countertops tended to separate.

My acetate sheet was not large enough to cover the entire diameter of the cake (64 cm) so I used a piece of baking paper cut to the required dimensions.
To make the chocolate bar around the cake, I melted the chocolate to mo, at 50% of the power, in 40-50 seconds. After each one I took out and mixed. When it was melted, I added about a third of the initial amount (the one melted) and mixed it until all the chocolate melted. I poured on the baking paper and stretched it to half of it and on the rest I drew a kind of grid with a beak. I let it harden a bit (it took me about 6 minutes but it depends on the chocolate and the thickness of the layer) and then I applied it around the cake that I put in the fridge. The next day I took out the paper that came off without any problems.


Out of love. for Cooking

countertop
Sift the flour.
Mix with baking powder and set aside.
Separate the eggs.
Mix the yolks with the oil until a thick paste is obtained. Then mix with melted chocolate (not hot).

Beat the egg whites with the sugar and a pinch of salt.
With a wooden spoon, mix the egg whites with the yolk mixture and at the end incorporate the flour in the rain.

Cream 1
Melt the chocolate (mix with the hydrated gelatin), add the sugar , mix until completely dissolved and at the end add whipped cream and cherries.

Cream 2
Mix the hydrated gelatin with the liquid cream, mix until a very thick cream is obtained.

The cooled top is cut into three equal parts, syruped with cherry juice.
In a form of cake with removable walls, put the first countertop, chocolate cream and cherries, the second countertop, whipped cream and finally the last part of the countertop.

Cover the cake with cling film and keep cool.

Glaze
Melt the chocolate with a little milk, add the butter and mix until everything is well blended.

Add enough milk to obtain a fluid cream.

The icing obtained is poured over the cake and decorated according to preferences, in this case a few macarons.


Black Forest Cake / Black Forest Cake

Foret Noire Cake / Black Forest Cake is a dessert based on cherries, cocoa top, chocolate and whipped cream. It is a very fragrant and delicious cake, not missing from festive or family meals. The slightly sour taste given by cherries and fluffy cream gives the cake a maximum goodness. The Black Forest cake is prepared with fresh or frozen cherries, and the result is the same.

Preparation time:

Servings:

Ingredient:

Preparation instructions

Mix the pitted cherries with sugar. Leave them at room temperature for 30 minutes.

We put them in a sieve and press them lightly. With the resulting juice we will soak the top.

cut the cocoa top in three sheets.

Black Forest Cake / Black Forest Cake Assembly

On a plate we place the first sheet of countertop and dip it.

Add a layer of whipped cream and add cherries.

Place the second sheet on the counter and press lightly. Stir, add a layer of whipped cream and cherries.

Add the third sheet, press lightly and dip.

We put the cake in whipped cream.

Decorate the edge of the cake with grated chocolate and the surface with whipped cream.

In each hazelnut we place a cherry and decorate the surface with grated chocolate.

Next to each whipped cream hazelnut we add fresh mint berries.

Let the cake cool for at least 1 hour.

Serve cold. Enjoy your meal!



Beat the yolks well with the sugar, incorporate the flour, cocoa and starch that have been sifted together. Beat the egg whites and add carefully over the yolks. In the original recipe, several individual cakes are made (diameter of +/- 6 cm) and the tops are baked for only 10 minutes.

Dark chocolate foam:


Boil the milk and pour over the broken chocolate into small pieces. Infuse for 3 minutes, mix with a whisk until it becomes a homogeneous cream and leave to cool. When the temperature of the cream reaches 30 C, add the whipped cream and the kirsch. It is set aside.

Making ribbons (the recipe provides several small cakes, each mounted inside a chocolate circle):


Take acetate strips (rhodo�d) with dimensions of approx. 20 cm by 4 cm and spread on each, with your finger, dark chocolate melted in a bain-marie and cooled to 25C. Top with milk chocolate, which has also been melted in a bain-marie and cooled to 25C.


With each strip a circle is formed (the extremities are put together to form a circle and a scotch tape is placed from one side to the other) maintained with adhesive tape (scotch) after which it is put in the fridge for 20 minutes.

Put a piece of countertop in each circle and syrup well. Place the cherries on the counter and cover them with chocolate foam. All the circles are filled up and the cream is smoothed with a spatula.

Beat the whipped cream and add the powdered sugar. They are made with a bag / posh a few popcorn / rosettes of cream on each cake.


Melt the chocolate and cool on a marble plate or stainless steel tray. With a spatula, detach chocolate strips that are pushed to take the shape of a spiral. Put them on the cake over the whipped cream. Powder with a little powdered sugar and put a candied cherry in the middle.


Remove the acetate strip around the cake.

Personal remarks: I made a recipe once and a half, so for 12 people.


I baked the top in a 20 cm shape and left it in the oven for almost 40 minutes. I cut it in half.


For the syrup I had 375 ml of juice, half from the sour cherry, the rest from a cherry compote to this I added 30 ml of kirsch.


I used 74% cocoa chocolate.


I had a bottle of (a kind of) cherry made in France that also has fruit in it and I used 400 g of cherries.

When I redo it, I will first put the cream on the counter and then the cherries, so that the countertops make a common body with the cream and hold. When cutting, I had a bit of difficulty because the countertops tended to separate.

My acetate sheet was not large enough to cover the entire diameter of the cake (64 cm) so I used a piece of baking paper cut to the required dimensions.


To make the chocolate bar around the cake, I melted the chocolate to mo, at 50% of the power, in 40-50 seconds. After each one I took out and mixed. When it was melted, I added about a third of the initial amount (the one melted) and mixed it until all the chocolate melted. I poured on the baking paper and stretched it to half of it and on the rest I drew a kind of grid with a beak. I let it harden a bit (it took me about 6 minutes but it depends on the chocolate and the thickness of the layer) and then I applied it around the cake that I put in the fridge. The next day I took out the paper that came off without any problems.

The cake is very good, balanced in taste, without being too sweet.
Good appetite!


Foret-noire strawberry cake - Recipes

It is also called "Foret noire" cake because the recipe is of French origin.

Countertop for a big cake: 4 eggs, 8 tablespoons of sugar, one sachet of vanilla sugar and one of baking powder, 3 tablespoons of oil, 100 ml of cold milk, 8 tablespoons of flour, 1-2 tablespoons of cocoa.
Cream: a packet of butter, 4 tablespoons of powdered sugar, 3 tablespoons of lemon liqueur (limoncello) or lemon juice and grated peel, 2 coats of pitted cherries (fresh, jam, sour cherry, or canned cherries).
syrup: 300 ml water, 300 ml sugar, 100 ml cherry syrup or lemon juice.
decoration: 300 ml whipped cream, some fresh cherries.
If you have fresh cherries, sprinkle 2 tablespoons of caster sugar on them a few hours before preparing the cake. Use the resulting syrup to syrup the cake.

The top is made like this: the eggs are mixed at high speed with the sugar and vanilla sugar until everything becomes like a whitish cream. Add the oil, then the milk. At a lower speed, add spoon by spoon, flour, cocoa and baking powder. Pour into a paper-lined form and leave in the preheated oven for about 40 minutes on medium heat. When it passes the toothpick test, it is ready and removed from the stove to cool.

Meanwhile, make the cream: the butter at room temperature is mixed with the sugar until everything becomes creamy and fluffy, then add the cherry liqueur or lemon juice poured with a teaspoon, a little, like mayonnaise. The cream must be sour.

Syrup: water and sugar are boiled, and after a few boils turn off the heat. When it cools down, add the cherry syrup or lemon juice. Like the cream, the syrup must be sour.

Assembly: peel off the cooled top from the baking paper and cut into 2. Syrup the first top, cover with all the cream, then sprinkle the cherries and press lightly on them. Put the second top, syrup and the cake is covered in whipped cream. Leave to cool for a few hours before serving.


ingredients:

Wheat: 100 g. Chocolate, 50% cocoa, 100 g. Soft butter, 100 g. Sugar, 1 salt powder, 6 eggs, 150 g ground nuts, 50 g. Flour, 1 baking powder

Cream: one sachet of gelatin, 2 tablespoons sugar, 100 ml cherry (cherry liqueur), 500 ml liquid cream, 1 cherry compote, 1 sachet Gelee Cake

Ornate: chocolate, whipped cream or cherries

Method of preparation:

- open the oven to stage 4 (175 degrees)
- the shape of the cake is lined with baking paper
- separate the eggs
- dark chocolate melts in a bain-marie
- soft butter mix well with a pinch of salt, sugar and egg yolks (with the mixer)
- Melt chocolate, nuts, flour and baking powder are added to the butter cream
- the egg whites are beaten separately and a

- mix gelatin with cherry liqueur
- whip the cream well with the mixer


Wrong Black Forest


1.
Preheat the oven to 4/180 ° C. Grease with butter and line with baking paper a top shape of 18 cm in diameter or 3 round trays of 18 cm. In a large bowl, sift the flour, cocoa, baking powder and add the sugar.

2. Add eggs, butter and milk and mix with the electric mixer until you get a consistent and homogeneous cream. Pour into prepared form, level the surface and bake for 25-30 minutes. Let cool. Cut the top into three layers and sprinkle with liqueur & ndash if you use.

3. To prepare the icing, melt the chocolate and butter in a frying pan like liquid in a bain-marie. Set the bowl aside and let it sit for a few minutes.

4. For the filling, beat the whipped cream until it hardens. Mix the jam with the fruit and crush the whole ones. Incorporate them into whipped cream.

5. Fill the cake with the prepared cream. Pour over the icing and place the fresh fruit. Refrigerate until ready to serve.


Tort Padurea Neagra / Tort Foret Noir & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, in the category of extraordinary desserts but easy to make, this one enters Black Forest cake. It is an extremely tasty cake, but so easy to make, that I would make it every week if I was sure I didn't have diabetes :)) The Black Forest Cake is a cake with cocoa top and cream and sour cream fresh. Good and easy. This Black Forest cake is one of the first cakes I made, a long time ago.

It is a very suitable cake for beginners, being made only with whipped cream and fruit. As I love the combination of cocoa with cherries and whipped cream, this cake is one of my favorites. I kept doing it for the holidays, in different combinations. It was always to everyone's liking and it ended very quickly. It is one of the cakes that everyone likes, even children. For the countertop, I chose to make one cocoa pandispan because it is easy to make and fluffy.

Depending on your preference, you can make a more chocolatey top, but you have to syrup it better because it will be much denser. For the cream I used sweet cream, from cow's milk. I kept it in the fridge and beat it well with powdered sugar until it hardened. Be very careful with natural whipped cream because it can be cut very easily and will turn into butter. You can also use vegetable cream that is not cut no matter how much it is beaten, but the natural one is much tastier and finer.

Of course you can customize this cake according to your preferences. I only brought you my black forest cake version, but you can transform it in such a way as to make various combinations of fruit and cream. I sincerely hope you like my Black Forest cake recipe and try it for the holidays to come. You can also try my recipe mascarpone cake and fruit, a dessert just as tasty and easy to prepare.