Tort Foret Noire

Tort Foret Noire

 

Tort Foret Noire Tort Foret Noire
Tort Foret Noire

 

Tort Foret Noire

 

 

 

 

Tort Foret Noire

 

Tort Foret Noire

 

Tort Foret Noire

 

Tort Foret Noire

 

Tort Foret Noire Tort Foret Noire

 

Tort Foret Noire
Tort Foret Noire

Ingredients:

ss:

Rock 26 cm:

6 eggs
a little salt
180g old
150g flour
30g cocoa
1/2 sachet baking powder
esenta de rom
vanilla essence

Rock 22cm:

4 eggs
a little salt
120g old
90g flour
30g cocoa
1 teaspoon baking powder
esenta de rom
vanilla essence

Cherry filling:
800g of fresh cherries, frozen or compote (pitted, drained)
200ml cherry juice resulting from the draining of thawed fruit or compote
200 g powdered sugar
½ envelope gelatin granules
120 ml cherry brandy (I put cherries)

Whipped cream:
800 g of natural whipped cream for beating with min. 30% fat
core from a vanilla pod or 2 sachets of bourbon vanilla sugar
120 g of sugar
Optionally you can add 60ml of cherry brandy and 6 sheets of gelatin

Furthermore:
1 sachet of vanilla cream to wrap the cake
1 waffle with disney princesses
fresh / candied cherries / compote
melted chocolate for writing

Method of preparation:

For starters we make the countertops , in turn:

Separate the egg whites from the yolk.
Beat the egg whites with the salt powder, then add the sugar and mix lightly until it melts, then add the yolks one by one and mix until everything is well blended.
In a sieve put flour, cocoa and baking powder and sift directly into the egg bowl, mix until well incorporated all the ingredients. At the end we add the essences depending on how fragrant you like the top.
We place the resulting composition in a tray lined with baking paper only on the bottom and on the edges greased with oil.
Lightly beat the tray to place the dough better, ie remove the air bubbles from the dough and put the tray in the oven for about 40 minutes or it is best to do the test with the toothpick.
When it is ready, we leave it in the oven with the door ajar so as not to leave it, then we take it out and cut it in 2 when it has cooled completely.

We do the same with the other countertop, only we use a 22cm tray. When it is ready, we cut it in 2.
In total we have 4 sheets, 2 large and 2 small. 🙂

For the cherry filling:

In a larger kettle, add the cherry juice along with the commercial powdered sugar (I used this sugar because it also contains starch and it helped a lot to bind the syrup) and put it on the fire stirring often, because this juice will swell and must supervised. When it starts to boil, turn the heat to low and stir constantly for about 10 minutes or until we notice that we get a bound sauce.

Turn off the heat and let the syrup cool. Soak the gelatin in cold water, prepare it according to the instructions on the package and add it over the still hot syrup (not hot!).
Mix the syrup well and leave to cool, still.

In the syrup obtained we add the cherries and the cherry brandy (in my case the cherry) and the cherry filling is ready.

For the cream:

We put the natural whipped cream in a bowl (preferably the bowl and the cold whipped cream, taken out of the fridge) and we start to mix lightly at low speed, in one direction so as not to risk cutting.
When it started to show signs of thickening, add the sugar and vanilla and mix until we get a whipped cream. (this natural cream is a bit risky and very pretentious, it came out of a
second try 🙁 Great attention)
If you think you have beaten it a lot, but it is not cut completely, it just shows signs of separation, you can try the variety with gelatin. Prepare it according to the instructions on the package and when
add over the whipped cream to be completely cold. If you also use cherry brandy, to make sure that the gelatin is not warm, add the brandy in it and with the help of a spoon, gradually put the whipped cream over the gelatin and mix lightly with a spatula, until you add all the whipped cream. Let the bowl cool with cream for 15 minutes.

For assembly:

On a plate we put the ring from the larger tray and inside we place the first sheet, grease it with cherry syrup, add a layer of cherries followed by whipped cream; over, add the other
top sheet, grease the whole surface again with the cherry syrup, only we put the cherries inside the sheet, as long as the sheet with the top is less than 22 cm. Add another layer of cherries
whipped cream, then the first sheet with the 22cm top (here we use the other ring from the tray) we do the same with the syrup and cream and at the end we grease the last sheet only with syrup on the side with which we place it over the cream.

Let the cake cool, preferably for a second or if you don’t have time for at least 3 hours.
Before removing the cake, we take care of the vanilla cream that we prepare according to the instructions on the package.
We wrap the beautiful cake with vanilla cream obtained and decorate according to imagination. I had a waffle I bought and on a baking sheet I wrote with melted chocolate which I put for a few minutes at
freezer before removing the letters.
Garnish with cherries and candies.

It is a very pleasant cake to taste … the aroma of cherries is sensational, and about alcohol, I can say that it doesn’t even feel. It was really appreciated and not to mention.

My little girl was very happy to see a cake with her favorite princesses, not to eat too much … she prefers meat to sweets, something less common for children :))

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