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| BLACK FOREST ROLLCAKE RECIPE |
INGREDIENTS :
- 4 egg yolks
- 2 whole eggs
- 80 gr fine granulated sugar gula
- 1/2 tsp emulsifier
- 15 gr full cream milk powder
- 20 gr cocoa powder
- 40 grams of low protein flour
- 60 gr salted butter, melted
- 1/2 tsp chocolate paste
- 1/2 tsp simple syrup/canned cherry water
- 1 tsp sweetened condensed milk
Fillings:
- Whipped whipped cream/buttercream
- Canned dark cherries
Topping: Dark cooking chocolate, shaved
Method:
1. Preheat oven to 180°c
2. Mix on high speed, sugar, eggs and emulsifier until thick white fluffy, about 9 minutes. Lower the lowest speed. Enter the flour, milk powder, cocoa powder that has been sifted, mix until just blended. Turn off.
3. Enter the mixture of melted butter, chocolate paste, sweetened condensed milk slowly while stirring using a spatula until completely blended.
4. Pour into a 20 cm square tin that has been lined with paper. Bake at 180 °C for about 20-25 minutes until cooked. Do a toothpick test because the oven temperature is different.
5. How to make whipped cream powder: Beat 1 pack of 400 gr whipped cream powder with 300 gr ice water until stiff at high speed.
6. After the cake is cooked, wait for the steam to disappear. Brush with simple syrup/canned cherry water, then coat with whipped cream. Arrange dark cherries on top, then roll. Brush the surface again with whipped cream, give shaved chocolate all over the surface of the cake roll