How to make Cherry Black Forest Cake

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  1.
  1.Cocoa chiffon cake body egg yolk paste: milk 50ml , 30ml salad oil, 35g cake flour, 15g cocoa powder, 3 egg yolks, rum: 5g Protein part: 3 egg whites, 50g sugar, corn starch: 5g, a little lemon juice, salt: 2g
  

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  2.Chiffon method, beat the egg yolks with sugar, add milk and oil, mix well, sift in the powder, mix in a Z shape until there is no dry powder, do not make circles.Add lemon juice to egg whites, add sugar and cornstarch in three batches and beat until dry peaks form; add 1/3 of the egg whites to the egg yolks, mix evenly, then mix evenly with another 1/3, and mix everything.Middle layer of oven, 140 degrees, 35-40 minutes
  

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  .Cut the black cherries into small pieces, leaving an appropriate amount intact for decoration.You must use imported ones.Although it is a little expensive, it is definitely worth the money
  

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  4.Marinate black cherries with 35ml and rum overnight

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  5.Dove’s dark chocolate, cut into pieces at room temperature.To prevent the temperature of your hands from affecting the melting of the chocolate, you can wear gloves and hold the chocolate wrapper while handling.
  

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  6.Whip the cream and add a tablespoon rum
  

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  7.Spread a layer of cake slices, Brush a layer of wine sugar liquid and add an appropriate amount of wine-soaked black cherries
  

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  8.Place another cake slice, spread a layer of cream, repeat once
  

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  9.Place the third cake slice, spread the cream, and sprinkle with chocolate chips (the chocolate chips on the side can be filled with chocolate chips with a spoon in one hand, sink from the upper part of the cake, and use the other finger to scoop up the chocolate chips.Press chocolate chips into the cream)
  

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  10.
  10.Top with cream flowers and cherries