Black forest roll cake

For kirsch syrup
20  g..................sugar
20 ml.................water
15 ml.................kirsch


bring water and sugar to boil , leave to cool before pouring kirsch liqueur.


For chocolate spong cake (for 20x25 cm )

110  g.......................whole eggs
50    g.......................sugar
25    g........................cake flour
15    g........................cocoa powder (dutch process)
2      g........................baking powder
10    ml......................milk
15    ml......................vegetable oil
5      g........................melt butter
1/2   ts.......................vanilla extract
a pint of salt


Preheat the oven at 170°c


make a parchment paper tray 20 x 25 cm


sift  flour,cocoa powder,salt,baking powder together , set aside


stir eggs and sugar together and bring to over medium low heat, keep stiring just to warm
turn of the heat and pour the mixture to another bowl  
then beat an egg until get thick ,pale ,ribbon stage

add vanilla extract and pour sifted flour , fold  just combine
melt butter and milk together  in microwave about 15-20 seconds then pour vegetable oil,
the mixture will become just warm

add some small quantity of chocolate batter in to  warm melt butter mixture about 3-4 tb spoon then pouring back the mixture to the chocolate butter, fold just combine

pouring batter in prepared parchment paper tray
bake at 170 °C about   8  minutes

leave to cool compleately 

meantime prepare cream chantilly

For cream chantilly
200  ml.....................whipping cream
15     g.......................sugar
1/2   ts.......................vanilla extract


whip whipping cream ,sugar and vanilla extract together until  firm peak .

For filling
Amarena  fabbri brand

sprinkle the syrup over the cake then spread the chanilly cream with amarena on it, roll up cake.

  




























spread left over chantilly cream cover on rolled cake and garnish with shaving 
chocolate and amarena

 

Buon appetito

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Duo berries charlotte

This cake is raspberry & strawberry mousse which  i add a little creamcheese to avoid
gelatin texture, it's so smooth and creamy.

For  raspberry liqueur syrup

20  ml   water

20  g     sugar

20 ml    raspberry liqueur 

bring water and sugar to boil , leave it cool then pour raspberry liqueur ,set aside

For  Biscotti savoiardi 

2      egg  white
40    g  sugar
2      egg  yolk
35    g   all purpose flour
15    g  potatostarch
1/2   ts  vanilla extract
1/8   ts   salt

30   g  icing sugar

sift  all purpose  flour, potato starch   , salt  together , set aside

beat egg white and gradually add sugar beating until grossy stiff peak

add yolk one by one at a time and mix till combine.

add  vanilla extract and pour sifted flour fold to combine ( do not overwork)
pour the batter in to the piping bag with 0.5 cm round tip

pipe round shape about 12 cm diameter and for the side
about 3-4 cm tall
 

 sift 15 g of icing sugar on top of the batter and meantime preheat the oven to 170°C

when the oven temperature is ready sift another 15 g of icing sugar on it again

and bake about 8-10 minute, leave it cool

then cut and round  the side of mousse ring mold

For creamcheese berries mousse

140  g   raspberry
140  g   strawberry
2     ts   lemon juice
80    g   caster sugar
1           gelatin sheet
42    g   creamcheese
126  g   whipping cream


bloom gelatin in cold water about 10 minute

bring raspberry ,strawberry ,sugar and lemon juice to boil
then keep it boiling over low heat about 5 minute
pour the mixture pass a sieve to a cleaning bowl
add gelatin mix until combine

beat whipping cream and creamcheese together until soft peak
pour the 1/3 of cream in to berriese mixture  fold to combine
then pour it back to cream bowl fold to combine


sprinkle the syrup over the cake  , pour berries mousse then regrigerate for 4 hours.

    make a decoration with fresh raspberry or as you desire

Buon appetito

 my little son try to read a story

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