Black Forest Cake - Swarna Pushpa
Author: Sravanthi, Shweta and Sriharsha // Category:
Ingredients:
16 large egg whites (2 cups) (480 ml)
4 tablespoons (30 grams) Dutch-processed cocoa powder
1/4 cup (60 ml) boiling water
2 teaspoons pure vanilla extract
1 3/4 cups (350 grams) granulated white sugar, divided
1 cup (100 grams) sifted cake flour
1/4 teaspoon salt
2 teaspoons cream of tartar
Note: Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used when whipping egg whites to stabilize them and to prevent over beating and the whites drying out.
Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.
Separate 16 eggs, whites in one bowl and yolks in another. Cover whites with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.
In a small measuring cup or bowl combine the cocoa powder and boiling water and stir until smooth. Stir or whisk in the vanilla extract. Set aside.
In another bowl whisk together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, and the salt. Set aside.
In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1 cup (200 grams) granulated white sugar until stiff peaks form.
Remove 1 cup of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.
To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites. You can use a large wire whisk, large rubber spatula or a angel food cake folder for this task. Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture. (It is important not to overmix the batter or it will deflate.)
Pour the batter into the two pans and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the oven for about 40 - 45 minutes. It is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks.
Immediately upon removing from the oven invert the pan. Allow the cake to cool for about 1 1/2 hours.
When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place onto a serving plate.
For the filling:
* 2 cups sugar
* 1 cup water
* 1 1/4 cups kirsch
* 2 (15-ounce) cans dark sweet pitted cherries in heavy syrup
* 2 tablespoons cornstarch
Combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, and cook for 2 minutes. Remove from the heat and let cool completely. Stir in 1 cup of the kirsch and stir to mix. In another saucepan over medium heat, bring the cherries to a boil in their syrup. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup kirsch and add to the cherry mixture. Whisk until it thickens, about 2 minutes. Remove from the heat and cool completely.
Frosting:
1 pack Whipping creamAbout 1 cup confectioner's sugar1 teaspoon Vanilla Extract
I learnt to cut the heart shape from www..vahrehvah.com. And then filled one layer with the cherry filling and the frosting and put the second layer on top of it and filled it with the frosting and used the cake decorating bag to put some flowers on it and then filled the cake with the shaved chocolate bar.
16 large egg whites (2 cups) (480 ml)
4 tablespoons (30 grams) Dutch-processed cocoa powder
1/4 cup (60 ml) boiling water
2 teaspoons pure vanilla extract
1 3/4 cups (350 grams) granulated white sugar, divided
1 cup (100 grams) sifted cake flour
1/4 teaspoon salt
2 teaspoons cream of tartar
Note: Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used when whipping egg whites to stabilize them and to prevent over beating and the whites drying out.
Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.
Separate 16 eggs, whites in one bowl and yolks in another. Cover whites with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.
In a small measuring cup or bowl combine the cocoa powder and boiling water and stir until smooth. Stir or whisk in the vanilla extract. Set aside.
In another bowl whisk together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, and the salt. Set aside.
In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1 cup (200 grams) granulated white sugar until stiff peaks form.
Remove 1 cup of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.
To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites. You can use a large wire whisk, large rubber spatula or a angel food cake folder for this task. Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture. (It is important not to overmix the batter or it will deflate.)
Pour the batter into the two pans and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the oven for about 40 - 45 minutes. It is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks.
Immediately upon removing from the oven invert the pan. Allow the cake to cool for about 1 1/2 hours.
When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place onto a serving plate.
For the filling:
* 2 cups sugar
* 1 cup water
* 1 1/4 cups kirsch
* 2 (15-ounce) cans dark sweet pitted cherries in heavy syrup
* 2 tablespoons cornstarch
Combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, and cook for 2 minutes. Remove from the heat and let cool completely. Stir in 1 cup of the kirsch and stir to mix. In another saucepan over medium heat, bring the cherries to a boil in their syrup. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup kirsch and add to the cherry mixture. Whisk until it thickens, about 2 minutes. Remove from the heat and cool completely.
Frosting:
1 pack Whipping creamAbout 1 cup confectioner's sugar1 teaspoon Vanilla Extract
I learnt to cut the heart shape from www..vahrehvah.com. And then filled one layer with the cherry filling and the frosting and put the second layer on top of it and filled it with the frosting and used the cake decorating bag to put some flowers on it and then filled the cake with the shaved chocolate bar.
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