黑森林樱桃蛋糕 Black Forest Gateau

Black Forest Gateau is a popular German cake consisting of few layers of chocolate sponge cake sandwiched with whipped cream and cherries. In addition, the high alcohol content from Kirsch, which is technically cherry brandy, gives the cake a deep and rich flavor. If you cannot get hold of this alcohol, you could substitute the required quantity of Kirsch with brandy.

黑森林蛋糕原自来于德国，在80和90年代最受欢迎及时长用于生热庆祝上。黑森林蛋糕其实是以数层海绵蛋糕涂上淡奶油后摆入樱桃而颊起来拼成的。此外，这蛋糕还含有高含量的樱桃酒（一种无色水果的白兰地）把蛋糕的味道变的更加浓厚。你若家里没这类酒，可以跟着食谱里的容量用白兰地酒取代。

Sharing this lovely cake recipe from a great recipe book Step by Step Baking by Carolie Bretherton. 
今天又再次与你分享这蛋糕食谱取自于 Step by Step by Carole Bretherton.

黑森林樱桃蛋糕 

Black Forest Gateau

Ingredients 材料

(A)

100g Unsalted Butter 无盐牛油, melted 融化

9 Grade A Eggs 鸡蛋（大）

180g Golden Castor Sugar 金幼糖

180g Plain Flour 中筋面粉 ／ 蛋糕分

75g Cocoa Powder 可可粉

2 Tsp Vanilla Powder 香草粉

Directions 步骤

Preheat oven to 175C degrees. Grease the bottom and sides of a removable base 22cm cake pan with parchment paper. Set aside.
烤箱预热至175度。准备一个22厘米底部旁边两侧已涂油及铺上烘培纸的圆形烤盘。搁置待用。

Combine flour, cocoa powder and vanilla powder into a mixing bowl and sieve to incorporate.
在另一个搅拌碗将粉料（可可粉，面粉及香草粉）沥入混匀。

In a separate heat proof mixing bowl, combine eggs and sugar. Place the bowl over a pan of simmering water.  Make sure the bowl does not touch the simmering water.
把鸡蛋和糖倒入一个耐热搅拌盆混匀，再将盆摆上正在煮热开水的锅。千万不要让搅拌盆底接触到沸腾着的热水。

Whisk the eggs with a electrical egg beater until the mixture become pale and thick and firm enough to hold a trail when lift up the beaters.
用电动打蛋器一边搅拌一边隔水加温，继续拌打至泡沫光滑均匀大状态，一直打到用打蛋器捞起呈流性状。

Remove the bowl from heat and whisk for another 5 minutes or until cool slightly.

把鸡蛋盆离火，再拌打多5分钟让蛋糊冷却下来。

Sift the flour mixture over the beaten egg mixture. Gently fold the dry ingredients into the egg batter with a rubber spatula.
把粉料沥入打发的蛋糊，将橡皮刮刀以由下捞取而上的手势快速把面粉与鸡蛋糊拌匀。

Fold in the melted butter. Transfer batter into the prepared cake pan and bake in the middle rack for 40 minutes. Or, when the cake has risen and started to shrink away from the sides.
拌入融化牛油。把拌好的面糊倒入烤模中。送入已预热好的烤箱中层烘烤40分钟，一直到烘烤接近完毕时而蛋糕体积稍微缩小即可。

Turn out the cake onto a wire rack and allow to cool before removing baking mould.
蛋糕出炉后必须立刻倒扣放凉后才脱模。

Ingredients
(B)

1 can 425g Pitted Black Cherries 罐头去核黑樱桃

4 Tbsp Kirsch 樱桃酒
600ml Whipping Cream 动物性鲜奶油

150g Chocolate Shreds 巧克力碎片

Directions 步骤

Drain the canned cherries. Reserve the juice. Add Kirsch into the reserved cherry juice and set aside.
沥干罐头樱桃，保留樱桃汁。混入樱桃酒后搁置备用。

Chop 1/2 of the cherries while the balance 1/2 to remain whole. Set aside.
把一半的樱桃切块，其余的另一半份保持原状。搁置待用。

Carefully cut the cooled cake into 3 layers.
平均地把放凉的蛋糕切成三份。

Equally drizzle the cherry kirsch juice over each cake layer.
把每一层蛋糕层刷上樱桃酒汁。

In a separate chilled mixing bowl, beat the whipped cream until it just holds shape and not too stiff.
将动物性鲜奶油装入个冷藏的搅拌碗，用搅拌器用中速打至尾端挺立的程度。

Place a layer of cake on a cake base. Spread the layer with cream and 1/2 of the chopped cherries. 
蛋糕盘上铺上第一片蛋糕片，蛋糕表层抹上鲜奶油后再均匀铺上樱桃块。

Repeat with the second cake layer. Top with the final cake layer, Press down. 
再盖上另一片蛋糕，使用同样方式完成其余的两片蛋糕夹层，用手在蛋糕上压一压使蛋糕层紧密。

Coat the sides and top with whipped cream pressed chocolate shreds.
用抹刀把鲜奶油涂抹整个蛋糕上后再以巧克力碎轻轻沾上蛋糕表面及四周做装饰。

Pipe a ring of whip cream around the cake and decorate with whole cherries.
剩下的鲜奶油装入挤花袋中在蛋糕表层挤出花边再放上樱桃为最后的装饰。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.