黑森林蛋糕 Black Forest Birthday Cake / Gateau Forest Noire

When we search the birthday cake on the websites, the first pops out is the Black Forest Cake, and we can see a lot of cherries during the summer time.

It is a challenge for me to make a three layers birthday Cake, I have tried many sponge cake recipes to achieve my final version, so happy :)  

Due to my personal taste, we like less sweet than other nations...  this is a fluffy and light, chocolate with cherry liqueur, taste so yummy!

Recipe:  (18cm/7" cake mould)

Sponge cake :

3 pcs                   egg

77g                     sugar

11.5g                  cake flour

11.5g                  corn starch

19.25g                cocao powder

1/4 tsp                cinnamon powder

1/4 tsp                nutmeg powder

1/4 tsp                sea salt

19.25g                veg oil

1 tsp                   coffee liqueur

Cherry filling:

3 tsp                    cherry liqueur

1 can/445g           cherry

3 tbsp                  cherry jam

Cream decoration:

300g                    sweet cream

1 tbsp                  cherry liqueur

11 pcs                  fresh cherry

50g                      chocolate chips

Method:  preheat the oven in 180c

Procedure:

Sponge cake

1)  Mix the egg/sugar until fluffy and light creamy effect;

2)  Take out 1 cup of egg batter out, mix well with the oil, then pour back to the big batch of batter, as well as the coffee liqueur, put aside;

3)  Sift all the dry ingredients cake flour/corn starch/coco powder/cinnamon powder/nutmeg powder/sea salt; mix into the 2) egg batter in 3 additions, in a folding method (avoid to kill the air in the egg batter)...  Pour all the batter into the cake mould (no need to grease the pan);

4)  Bake the cake in 180c for 20-25 mins(depends on your own oven), until golden colour (pls check often the last 5-8 mins) or put a stick into the cake without lumps out, put aside;

Cherry filling:

1) Add 3 tbsp cherry liqueur into the cherry juice, set aside;

2) Cut eh cherries in half or small pieces, mix with the cherry jam, set aside;

Cream decoration:

1)  Mix the sweet cream with the cherry liqueur, use a hand mixer to make it until a soft pick;

Assembly the cake:

1)  Cut the cake into 3 layers, brush the sponge cake with the cherry juice, then put the cherry jam with cherries on the top of the 1st layer of cake, do the same until finish the 2nd layers sponge cake, cover with the 3rd layer sponge cake;

2)  As you like to decorate the whole cake with the cream, and put the chocolate chips all around the cake and top, it's done!

當我們在網站上搜索生日蛋糕時，首先彈出的是黑森林蛋糕，我們可以在夏季看到很多櫻桃。這是一個挑戰，我要做一個三層生日蛋糕，我已經嘗試過許多海綿蛋糕來實現我的最終版本，很開心的能成功:)

由於我個人的口味不喜歡那麽甜，我們比其他國家的人喜歡少甜...  這是一個鬆軟，巧克力與櫻桃利口酒的黑森林蛋糕，非常味道！

食譜：（18cm / 7“蛋糕模具）
海綿蛋糕:
3個                         雞蛋
77g                        砂糖

11.5g                     蛋糕粉
11.5g                     玉米澱粉
19.25g                   朱古力粉
1/4茶匙                   肉桂粉
1/4茶匙                   肉荳蔻粉
1/4茶匙                   海鹽

19.25g                    菜油
1茶匙                       咖啡利口酒

櫻桃灌裝：
3茶匙                       櫻桃酒
1罐/ 445克               櫻桃
3湯匙                       櫻桃果醬

奶油裝飾：
300g                        甜忌廉
1湯匙                        櫻桃酒
11個                         新鮮櫻桃
50g                          巧克力粒

方法：在180℃預熱焗爐

程序：
海綿蛋糕
1）混合蛋/糖，直到蓬鬆和淡奶油效果;
2）取出1杯雞蛋麵糊，與油充分混合後倒回大麵糊中，以及咖啡甜酒，待用;
3）篩選所有乾成份的蛋糕粉/玉米澱粉/椰子粉/肉桂粉/肉荳蔻粉/海鹽; 混合入2）以折疊方法（避免殺死蛋麵糊中的空氣）分3次添加入雞蛋麵糊中，最後將所有麵糊倒入蛋糕模具（不需要油脂模）;
4）用180℃焗20-25分鐘（取決於你自己的焗爐），直到金黃色（最後5-8分鐘要經常檢查）或把一根棍子在蛋糕沒有濕粉粒，待用;

櫻桃灌裝：
1）在櫻桃汁中加入3湯匙櫻桃酒，攪拌勻， 待用;
2）將櫻桃切成半塊或小塊，與櫻桃果醬混合攪拌勻，待用;

奶油裝飾：
1）將甜忌廉與櫻桃酒混合，使用手動攪拌器打發至起軟鉤 （不要打得太硬），待用；

裝配蛋糕：
1）將蛋糕切成3層，用櫻桃汁刷上海綿蛋糕，然後將櫻桃果醬放在第一層蛋糕的頂部，做同樣的操作，直到完成第二層海綿蛋糕，蓋上第三層層海綿蛋糕;

2）用奶油裝飾整個蛋糕，並把巧克力片把蛋糕側邊裝飾和頂部，完成了！