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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5697786/
Here's a beauty of a black-forrest torte to tantilize the tastebuds from the kitchens of
stegosaurusxrex
Today, my friends, the cake was NOT a lie.
The freakin' cherries cost $75.00 a jar. This was a classic Black Forrest Torte, not the Americanized version. Enjoy. <3
Black Forrest Torte -
NOTE : The Girotines are VERY expensive. As most people don't have them available, and they can only be imported, your favorite cherry filling will do.
Ingredients :
Granulated Sugar 8oz
Egg Yolks 11oz
Whole Eggs 3oz
Salt 0.25T
Vanilla 0.5T
Cake Flour 4.5oz
Cocoa Powder 1.5oz
Baking Powder 0.25T
Milk 3oz
Melted Butter 1.5oz
Methodology - Chocolate Butter Sponge
Combine eggs, sugar and salt, and heat over a hot water bath until the mixture warms up, make sure not to scramble the eggs.
Whip the eggs using a whisk or whip attachment until they hit ribbon stage (the color will lighten, and they will be airy looking. If you take some on the whip or whisk and throw it around the bowl, it should hold a line for a moment.)
Add vanilla and milk.
Fold in sifted flours, then fold in the melted butter.
Bake at 350 degrees until firm.
Methodology - Assembly
Wash and drain girotines (or cherries) so they don’t bleed.
Cut cake into three layers.
Soak cakes (and by soak, I mean dab it on with a brush, not literally soak the cake. That'd be silly!) in a mixture of girotine liquour (or rum) and simple syrup.
Make dams using crème chantilly and fill with girotines.
Cover entire cake in crème chantilly and cover the sides with chocolate shavings.
Pipe rosettes on top using the chantilly and top them with cherries
Methodology - Simple Syrup
Make a 1:1 ratio of sugar and water. Heat it until the sugar dissolves.
Methodology - Creme Chantilly
Simply whipping heavy cream and adding a bit of sugar to it forms a chantilly. The amount of sugar is to taste.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5697786/
Allergy warning – recipe contains dairy & egg products
Here's a beauty of a black-forrest torte to tantilize the tastebuds from the kitchens of
stegosaurusxrex******************************Today, my friends, the cake was NOT a lie.
The freakin' cherries cost $75.00 a jar. This was a classic Black Forrest Torte, not the Americanized version. Enjoy. <3
Black Forrest Torte -
NOTE : The Girotines are VERY expensive. As most people don't have them available, and they can only be imported, your favorite cherry filling will do.
Ingredients :
Granulated Sugar 8oz
Egg Yolks 11oz
Whole Eggs 3oz
Salt 0.25T
Vanilla 0.5T
Cake Flour 4.5oz
Cocoa Powder 1.5oz
Baking Powder 0.25T
Milk 3oz
Melted Butter 1.5oz
Methodology - Chocolate Butter Sponge
Combine eggs, sugar and salt, and heat over a hot water bath until the mixture warms up, make sure not to scramble the eggs.
Whip the eggs using a whisk or whip attachment until they hit ribbon stage (the color will lighten, and they will be airy looking. If you take some on the whip or whisk and throw it around the bowl, it should hold a line for a moment.)
Add vanilla and milk.
Fold in sifted flours, then fold in the melted butter.
Bake at 350 degrees until firm.
Methodology - Assembly
Wash and drain girotines (or cherries) so they don’t bleed.
Cut cake into three layers.
Soak cakes (and by soak, I mean dab it on with a brush, not literally soak the cake. That'd be silly!) in a mixture of girotine liquour (or rum) and simple syrup.
Make dams using crème chantilly and fill with girotines.
Cover entire cake in crème chantilly and cover the sides with chocolate shavings.
Pipe rosettes on top using the chantilly and top them with cherries
Methodology - Simple Syrup
Make a 1:1 ratio of sugar and water. Heat it until the sugar dissolves.
Methodology - Creme Chantilly
Simply whipping heavy cream and adding a bit of sugar to it forms a chantilly. The amount of sugar is to taste.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5697786/
Allergy warning – recipe contains dairy & egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 816 x 488px
File Size 58.5 kB
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