Black Florest Cake

Ingredients: Grams:

Batter Mixture:
Cake flour 175 grams
Cocoa powder 70 grams
Baking powder 8 grams
Baking soda 2 grams
White sugar 150 grams
Salt 3 grams
Oil 100 grams
Vanilla 10 grams
Water 100 grams
Egg yolk 7 pcs

Meringue:
White sugar 200 grams
Egg white 7 pcs
Cream of tartar 2 grams

Fillings/Frosting:
Whipp it cream 400 grams
Cold water 180 grams

Toppings and Design:

Compound dark chocolate
Cherries

Baking time: 20-25 minutes

Baking temperature: 160⁰c-165⁰c
Equipment: Oven
Cake mixer
Chiller
Microwave oven

Tools needed:
Round pan Weighing scale
Mixing bowl Sifter
Pastry bag Pastry tip
Acetate paper Offset spatula
Brown paper Glassine paper
Wire whisk Rubber spatula

Procedure:

Batter mixture:
 Beat the egg
 Gradually add the sugar,followed by salt,water and oil.Set aside
 In a separate bowl combine the cake flour,cocoa powder,baking powder and
baking soda,gradually add in liquid mixture.Set aside

Meringue:
 Beat the egg white in cake mixer
 When the egg white is bubbles add the cream of tartar
 Gradually add the sugar.
 When it is thick remove in a cake mixer and transfer in a batter mixture,mix
using cut and fold method
 Pour in a round pan,tap to remove the air
 Pre-heat the oven
 Bake for 20-25 minutes
  Put in a cooling rack,let it cool.set aside

Filling/Frosting:
 Put the whipp it cream in cake mixer beat until it mix
 Add the water until it is thick.
 Divide the frosting and put a drop in a desired color
 Frost the chiffon cake.Set aside

Toppings and design:

 Microwave the compound chocolate for every 30 seconds for two times or
until melt but not totally melt then mix.
 Put a desired design in a chiffon cake and top with a cherry.