for 8 inch cake
1. first mix 4 egg yolk with 50g sugar in a large bowl.
2. then add in 68g warm water and mix.
3. add in 40g salad oil (vegetable oil, dont use peanut oil)
4. Sift in 90g cake flour with 1 tsp baking powder into the above batter. for chocolate favour, just deduct 15g flour and replace it with cocoa powder.
5. Beat 4 egg white with 68g sugar until it is stiff. (beat the white first for a while before adding in sugar, you can add in a little bit lemon juice for better result)
6. Gently fold the egg white into the batter. Bake in oven at 180C for 25-30 minutes.
7. cool it on the rack in a upside down form after it is done. To avoid it collaspe, pls dont move the cake after you put it in the oven. to test if it is done, insert a stick into the cake, if it comes out clean, then it is done. it takes longer time to cool the cake, dont try to take it out from the mould with less than 30 minutes.
for the cream
1. use it immediately when taken out from the fridge, you better keep the cream in the refrigerator for 24 hours before using to make sure it is cold enough.
2. use 40-50g icing sugar for 250g cream
3. whip the cream first until it forms soft peak, then add in the sugar and beat until it is stiff. but make sure dont overwhip. if not use immediately, pls keep it in the fridge.
for the cherry and chocolate chips
the receipe didn't mention : so, buy instant or make it your own!
1. first mix 4 egg yolk with 50g sugar in a large bowl.
2. then add in 68g warm water and mix.
3. add in 40g salad oil (vegetable oil, dont use peanut oil)
4. Sift in 90g cake flour with 1 tsp baking powder into the above batter. for chocolate favour, just deduct 15g flour and replace it with cocoa powder.
5. Beat 4 egg white with 68g sugar until it is stiff. (beat the white first for a while before adding in sugar, you can add in a little bit lemon juice for better result)
6. Gently fold the egg white into the batter. Bake in oven at 180C for 25-30 minutes.
7. cool it on the rack in a upside down form after it is done. To avoid it collaspe, pls dont move the cake after you put it in the oven. to test if it is done, insert a stick into the cake, if it comes out clean, then it is done. it takes longer time to cool the cake, dont try to take it out from the mould with less than 30 minutes.
for the cream
1. use it immediately when taken out from the fridge, you better keep the cream in the refrigerator for 24 hours before using to make sure it is cold enough.
2. use 40-50g icing sugar for 250g cream
3. whip the cream first until it forms soft peak, then add in the sugar and beat until it is stiff. but make sure dont overwhip. if not use immediately, pls keep it in the fridge.
for the cherry and chocolate chips
the receipe didn't mention : so, buy instant or make it your own!
以上是《黑森林》食譜。我媽不大愛吃蛋糕，卻只鍾情《黑森林》.. 不知道是怎麼一回的情結 ?? 女人往往擁有不給理由的專利。
一位舊同學給我食譜，星期日的母親節便做了給媽，當然，太太也有份兒享受。waaa.. 我和太太攜手做的《黑森林》頗為成功啊，味道及賣相都不錯，是甜了些少。這同學的功勞可不少，從前給我抄功課，現在給我抄食譜.. hehe .. 抄襲是 learning 的重要部分嘛 ~~ 同炸彈人一樣。她把我們對付她的技倆一一抄過來，最近還開始講大話，說自己好 "sleepy".. 因為佢一話眼訓，太太就乜都由得佢，可以"手+羅"正牌扭計。呢個有人工學習智能既變種特攻真係愈黎愈難搞，唔怪得阿媽成日話生舊叉燒好過生我啦，原來係因為叉燒無 A.I.
祝各位媽媽母親節快樂。
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