BLACK FOREST CAKE

INGREDIENTS

DOUGH

420 g of eggs
210 g of regular sugar
30 g of bitter cocoa
160 g of pastry flour
20 g of cornstarch
40 g of Milkaut Profesional Butter

SYRUP

100 g of regular sugar
200 ml of water
40 ml of kirsch

FILLING

350 ml df Milkaut Profesional Cream 39%
100 g of honey
450 g of white chocolate couverture
850 ml of Milkaut Profesional Cream 44%

TOPPING

500 ml of Milkaut Profesional Cream 39%
50 g of regular sugar
20 ml of kirsch
1 unit vanilla pod
125 g of cherries

MILKAUT SOLUTIONS

PROCESS

SPONGE CAKE
Whisk the egg yolks with half the sugar. Incorporate the flour, the bitter cocoa and the cornstarch, previously sieved. Whisk the egg whites with the rest of the sugar, and gently add to the mix. Lastly, incorporate melted Milkaut Profesional Butter. Place in a buttered 20 cm diameter mold and bake in a preheated oven at 160 °C for approximately 30 minutes.

SYRUP
Boil the water with the sugar. Take off the heat and add the kirsch.

GANACHE
Boil the Milkaut Profesional Cream 39% with the honey. Pour over the white chocolate. Emulsify. Add the Milkaut Profesional Cream 44% and let stabilize the mix for 24 h in the fridge. Whip before using.

TOPPING
Mix the Milkaut Profesional Cream 39% with the sugar and the vanilla and let it rest in the fridge for 20 minutes. Whip until smooth peaks and incorporate the kirsch.

ASSEMBLY
Soak the sponge cake with the syrup and add the white chocolate ganache. Add the cherries in halves. Repeat this 2 times. Let it rest in the fridge for 2 h. Cover with the topping and decorate with more cherries and chocolate figures.

TAGS

MILKAUT SOLUTIONS