Black Forest H&WB

1. Reduced Sugar Cake 
2. Filling 
3. Whipped Ceam 
4. Chocolate Shavings

In a mixing bowl with a paddle attachment mix all ingredients together at medium speed for 5min. Scale 370 gr per 18 cm ring.

• Time: 30min 
• Oven type: deck 
• Top temperature: 180 
• Bottom temperature: 180 
• Closed

Pipe 50 grams of topfil per layer.

Whip both cream together at medium speed to a stiff peak. Pipe 120 gr per layer.

Spread a thin layer of tempered chocolate on stripe of baking paper and roll it.

• Cut the sponge into 3 equal layers. 
• Pipe 50 grams of topfil cherry and 120 grams of whipped cream on top. 
• Repeat the same operation for the second later. 
• Top off with the last layer. 
• Spread a thin layer of whipped cream around the build-up black forest. 
• Pipe some rosette of cream on top of the black forest, un-roll the chocolate decoration from the baking paper and add some broken pieces over.