Black Forest Recipe
BLACK FOREST
Yield : 8 Serving
| Ingredients | Particulars | Unit Cost | Grocery | * Cake Flour * White Sugar for Egg yolks * Baking Soda * Salt * Coffee powder * Cocoa Powder * Corn Oil * Eggs (separated) * Vanilla Extract * Cream of Tartar * White Sugar for Egg whites * Whipped Cream (Avoset) * Semisweet chocolate * Sugar | * ¾ C + 2 T * 1/3 C * ¾ tsp. * 1 tsp. * 1 ½ tsp. * ¼ C * ¼ C * 4pcs. * ½ tsp * ¼ tsp. * ½ C * 1 big box * bar * 200 gms. | ₱ 130.00 15.00 14.00 5.00 5.00 20.00 30.00 24.00 18.00 25.00 28.00 210.00 120.00 10.00 | Fruits | * Maraschino Cherry * Peaches | * 1 can * 1 can | 40.0036.00 | Others | * Water | * 1/3 C | | Total: ₱ 730.00 * P R O C E D U R E 1. Whip the egg whites and add the sugar until soft peak forms and add the cream of tartar then set aside. 2. Whip the egg yolk and add the sugar then set aside. Sift and mix all the remaining dry ingredients. 3. Mix thoroughly the egg yolk batter and the dry ingredients and mix the meringue using the cut and fold method. 4. Grease the baking pan and put wax paper before pouring the cake batter mixture. 5. Bake for 15 – 20 minutes at 325 F. Slice the moist sponge in three layers then spread the whipped cream in each layer. The second layer with cherries and peaches. 6. Cover and level the top most bottoms and side with whipping cream and then decorate using pastry comb. 7. Pipe on top with whipped cream rosette with fruits cherry and chocolate shavings 8. Chill for 30 minutes the
Yield : 8 Serving
| Ingredients | Particulars | Unit Cost | Grocery | * Cake Flour * White Sugar for Egg yolks * Baking Soda * Salt * Coffee powder * Cocoa Powder * Corn Oil * Eggs (separated) * Vanilla Extract * Cream of Tartar * White Sugar for Egg whites * Whipped Cream (Avoset) * Semisweet chocolate * Sugar | * ¾ C + 2 T * 1/3 C * ¾ tsp. * 1 tsp. * 1 ½ tsp. * ¼ C * ¼ C * 4pcs. * ½ tsp * ¼ tsp. * ½ C * 1 big box * bar * 200 gms. | ₱ 130.00 15.00 14.00 5.00 5.00 20.00 30.00 24.00 18.00 25.00 28.00 210.00 120.00 10.00 | Fruits | * Maraschino Cherry * Peaches | * 1 can * 1 can | 40.0036.00 | Others | * Water | * 1/3 C | | Total: ₱ 730.00 * P R O C E D U R E 1. Whip the egg whites and add the sugar until soft peak forms and add the cream of tartar then set aside. 2. Whip the egg yolk and add the sugar then set aside. Sift and mix all the remaining dry ingredients. 3. Mix thoroughly the egg yolk batter and the dry ingredients and mix the meringue using the cut and fold method. 4. Grease the baking pan and put wax paper before pouring the cake batter mixture. 5. Bake for 15 – 20 minutes at 325 F. Slice the moist sponge in three layers then spread the whipped cream in each layer. The second layer with cherries and peaches. 6. Cover and level the top most bottoms and side with whipping cream and then decorate using pastry comb. 7. Pipe on top with whipped cream rosette with fruits cherry and chocolate shavings 8. Chill for 30 minutes the