Black Forest Cake

Ingredients & Process

Ingredient	Baker's %
Egg	1125 (47.1%)
Sugar	450 (18.9%)
Emulsifier	100 (4.2%)
LP Flour	300 (12.6%)
Cocoa Powder	150 (6.3%)
Baking Powder	7 (0.3%)
Sorbitol	90 (3.8%)
PALFFY 780LTU	90 (3.8%)
Probest33	75 (3.1%)
TOTAL	2387 (100.0%)

Ingredient	Baker's %
Canned Dark Cherry Juice	1000 (44.7%)
Pectin Powder	35 (1.6%)
Sugar	200 (8.9%)
Canned Dark cherry	1000 (44.7%)
TOTAL	2235 (100.0%)

Ingredient	Baker's %
ACE 200	350 (35.4%)
DARK COMPOUND SOFT CHOCOLATE	250 (25.3%)
Glucose	58 (5.9%)
ACE 200 (Whipped)	330 (33.4%)
TOTAL	988 (100.0%)

Ingredient	Baker's %
DARK COMPOUND CHOCOLATE
TOPPING ACE HL (Whipped)
Red Maraschino Cherries

Make Form & Baking

1
Mix all ingredient and whip up until fluffy
2
Bake the dough at 170/170 for 25 minutes
3
Heat Canned Dark Cherry Juice. Add Pectin Powder and Sugar, stir frequently to ensure even heating.
4
Once it start boiling, add Canned Dark Cherry, stir gently and remove from heat.
5
Let it cool.
6
Heat ACE 200 and bring to a boil.
7
Put DARK COMPOUND SOFT CHOCOLATE and Glucose into a large mixing bowl and mix.
8
Pour the boiled ACE 200 in and mix well. Place in ice bath to cool.
9
Add pre-prepared ACE 200(Whipped) to the chocolate mixture. Fold in the whipped cream until fully incorporated.
10
Assemble
11
Prepared 4 layers of sponge cake.
12
Pipe in Chocolate Mousse on top of 1st and 2nd layer and cover with the 3rd layer (total 2 layers of chocolate mousse, 3 layers of sponge cake). Put in freezer for about 20 minutes.
13
Apply a layer of TOPPING ACE HL (Whipped) on top of 3rd layer, Pipe more whipped cream around the sponge edges.
14
Add Dark Cherry Filling at the middle and cover with the last layer of sponge cake. Put in freezer for about 40 minutes.
15
Coat a layer of TOPPING ACE HL (Whipped) and cover the whole cake. Make sure the appearance is flat and smooth
16
Pipe more TOPPING ACE HL (Whipped) at edges of the cake for decoration. Put in chiller for 20 minutes.
17
Make chocolate shaving from shaving DARK COMPOUND CHOCOLATE using a mould cutter.
18
Apply the chocolate shaving at the sides and the middle at the top of the cake. If the shaving is too large, you can chop them into smaller pieces for decoration. In this case, we are using larger shavings on the top, smaller shavings on the sides.
19
Sift some snow powder on top of the chocolate shavings at the middle. Add Red Maraschino Cherries on top to decorate.

Made With Vivo Products

Cooking Cream

COOKING ACE

Regular cooking cream. Can be use for every cooking items.

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Block Margarine Compound

PALFFY LACTIS 10

Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . Soft and fast-melting perfect for achieving light, tender and smooth textures. This is available for bread dough and butter cream. when using for cake dough, need to take note heat stability. It is salted type.

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Compound Cream

TOPPING ACE BEVERAGE

Acid stable Low Melting Poing (good mouthfeel) Suitable for Beverage It can be whipped until soft peak. This is exclusive product for beverage.

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Compound Cream

ACE 200

Low compound cream Cost efficient / reasonable type High Over Run as a compound cream and it can be used for any cake like mousse, roll-cake, chiffon cake. Can be mixed ACE200 with fresh cream.

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