BLACKFOREST PIE

Basic Ingredients:
100 grams of margarine
1/4 teaspoon salt
60 grams of sugar flour
1 egg
150 grams of cake flour
25 grams of cocoa powder
20 grams of milk powder
1/4 teaspoon baking powder

Cake Ingredients:
85 grams of margarine
150 grams of cooking chocolate thick, cut into pieces
35 ml milk
2 egg yolks
50 grams of sugar
65 g cake flour
20 grams of cocoa powder
1/2 teaspoon baking powder
35 grams of almond powder
2 egg whites
1/8 teaspoon salt
35 grams of sugar

Content Ingredients:
100 gram tin of dark cherry, halved

Vla Ingredients:
200 ml of water dark cherry cans (175 ml of water and 25 ml dark cherry water)
20 grams of sugar
1 1/2 tablespoons cornstarch and 11/2 tablespoons of water, to thicken

Syrup Ingredients:
1 tablespoon granulated sugar
1 tablespoon hot water
2 tablespoons of rhum

Topping Ingredients:
100 grams of cream powder
200 ml of ice water
150 grams of cooking chocolate thick, rough planed for topping

How to make:
Basic, whipped margarine, salt, sugar and flour origin of approximately 30 seconds. Beat in the eggs. Beat well.
Add the flour, cocoa powder, milk powder, and baking powder as she sifted and mix evenly. Cool 30 minutes in the refrigerator.
Milled thin batter. Print in pie pan diameter 20 cm, height 4 cm. Prick - prick dough with a fork.
Oven with fire below 170 degrees Celsius temperature 20 minutes until half cooked.
Milled thin remaining dough. Print the form of a medium-size star. Ovent a fire under a temperature of 150 degrees Celsius 20 minutes until cooked. Set aside.
Cake, heat margarine and liquid milk. Turn off heat. Add the chopped chocolate cook thick. Stir until dissolved. Stir well. Set aside.
Beat the egg yolks and sugar until fluffy. Enter the butter mixture a little as she shuffled slowly.
Add the flour, cocoa powder, and baking powder as she sifted and mix evenly. Enter the almond powder. Stir well. Set aside.
Beat the egg whites and salt until half fluffy. Add sugar a little as she whipped until fluffy.
Pour a little into the flour mixture, stirring gently.
Pour into a bowl pie. Under apib oven temperature of 180 degrees Celsius 25 minutes until 3/4 cooked.
Set dark cherry with a slight pressure. Oven another 40 minutes until cooked. Remove and let cool.
Vla, dark cherry boiled water and sugar to a boil. Thicken with cornstarch solution. Cook, stirring frequently, until the pop - letup.
Sprinkle top of cake with syrup. Spread custard filling. Spray cream. Garnish with chocolate cookies and shaved chocolate sprinkles.


For 16 pieces