* Sugar Dough Ingredients:
- 150 gr Kunci Biru Flour
- 100 gr Butter
- 50 gr Sugar
- 1 Egg
- Vanilla Essence to taste.
* Genoise Dark ingredients:
- 150 gr Kunci Biru Flour
- 5 Eggs
- 125 gr Sugar
- 10 gr Cake emulsifier
- 100 gr Simas Palmia Margarine (melted)
- 25 gr Chocolate powder
- 50 ml Indomilk Fresh Milk
* Ganache ingredients:
- 500 ml Cream whipping UHT
- 130 gr Dark cooking chocolate
- 8 gr Gelatin
* Syrup ingredients:
- 250 gr Sugar
- 125 ml Water
- 100 ml Kirsch / rum Cherry Filling:
- 1 tin Dark cherry
- 50 gr Cornstarch
- 250 gr Sugar
- Water as needed
- Chantilly Cream, recipe follows
* Chantilly Cream:
- 1 liter UHT Whipping Cream
- 125 gr Icing sugar
* Directions :
- Preparing Sugar Dough:
- Cream sugar with butter briefly.
- Add eggs one by one and Kunci Biru Flour. Mix well.
- Before working with the dough, it’s better to place the dough in the refrigerator to cool for about 1 hour.
- Put the dough in a pan. Press it flat to 0.5 cm height.
- Prick the dough with fork through the dough so the baked result is perfectly flat. Bake for 15 minutes.
* Preparing Genoise Dark:
- Whisk sugar, egg and cake emulsifier until the mixture rises
- Sift Kunci Biru flour with powdered milk adding to the previous mix slowly along with melted margarine. Finally, add Indomilk Fresh Milk to the mix.
- Bake in a 180° C oven for 30 minutes
- Cool the cake and cut into 3 equal parts, horizontally.
* Preparing Ganache:
- Soak gelatin in cold water.
- Warm UHT whipping cream and mix with soaked gelatin.
- Add chopped dark cooking chocolate, stir until all the chocolate melts and well blended. Store in the refrigerator for at least 1 night.
Preparing Syrup:
- Mix all ingredients together into one blend.
Preparing Cherry Filling:
- Add all the ingredients into a pot then cook until done.
Preparing Chantilly Cream:
- Mix sugar with UHT whipping cream with mixer until the blend becomes a bit stiff. Chill in the refrigerator.
Preparing Black Forest:
- Take baked sugar cake; spread the top part with jam.
- Take one cake to stack over the jam spread sugar cake and form the second layer.
- Sprinkle the second layer cake with syrup. Spread the Ganache and all the Cherry Filling on top.
- Top the cake with the middle cake layer, sprinkle the top with syrup, and spread the cake top layer with Chantilly cream.
- Top the cake with the final cake layer, sprinkle syrup on the top and spread Chantilly cream on every side of the cake.
- Garnish with red cherry and grated chocolate
Tips:
- For best result, we suggest Kunci Biru Flour.
* To create nice Black Forest layers, use thread to cut by tying it around a freshly baked Black Forest cake then pull the thread gently.
