Cake
Black Forest cake

Recipe

Group Weight / Volume Product
Mama’s Olikis 1.000 g For the cake
Butter 82% 230 g For the cake
Water 110 g For the cake
Cold water 500 g For the chocolate cream
Milk 500 g For the chocolate cream
Minuta Choco 400 g For the chocolate cream
Sugar 140 g For the chocolate cream
Whipped cream 400 g For the chocolate cream
Cold water 800 g For the white cream
Milk 400 g For the white cream
Minuta Ivoire 500 g For the white cream
Whipped cream 600 g For the white cream
Chocolatier Choco Rice 1.000 g For the covering Ι
Sunflower oil 100 g For the covering Ι
Masca Amarena For the covering ΙI
Fruitful Red Cherry 500 g For the cherry compote
Water 50 g For the cherry compote
Gelatin sheets 2 pcs For the cherry compote

Preparation

    For the cake

    Mix all the ingredients for 2 minutes at the medium speed. Bake in a baking sheet 30×40 for 16 minutes at 190 °C.

    For the chocolate cream

    Mix the ingredients for 5 minutes at the high speed. Homogenize with the whipped cream.

    For the white cream

    Add the water and the Minuta Ivoire and mix at the high speed for 4-5 minutes. Homogenize with the whipped cream.

    For the cherry compote

    Soften the gelatin sheets in cold water. Heat the ingredients in a microwave and then use an immersion blender to homogenize.

    For the covering Ι

    Heat all the ingredients in a microwave.

    Synthesis

    Place the bar on the base of a cake ring and add until the middle Minuta Choco. Frozen the cherry compote in a smaller ring and place it in the middle of the cake. Add the Minuta Ivoire and put back in the freezer. Cover with Masca Amarena and demold.

    Dip the sides of the cake into Chocolatier Choco Rice. Decorate at your will.

Black Forest cake