If you read my blog post last year, you might have already noticed that I was somehow obsessed with baking. (But just too lazy to do it lately). To be honest, my obsession only last for quite some time. Now I’m too excited to be back to the kitchen! And even better, this time, I got a really fancy working station with all the appliances and utensils just for myself. Just so you know, I don’t even have an electric mixer back at home, huft. So can you imagine how excited I am to be a part of the cooking class?
I was lucky enough to be invited by Kijang Mas together with the other bloggers to attend their basic pastry class that day. And I was surprised that each of us got our own pantry table! And what makes this session even more interesting is that each of us will compete against each other to make the best cake!
Just to let you know that Kijang Mas is a well known bakery supplier in Bandung. Their customers kinda started to ask if there’s any cooking class they can attend. So last December, on 2013, Kijang Mas started opening their cooking class for the very first time and it’s growing bigger and bigger now. Last week, they even held a workshop with a baker from the Germany! How cool is that?
Anyway, since this one is a basic pastry class, we made BLACK FOREST CAKE & CHOCOCHIP BUTTER COOKIES.
I know, I know… Black Forest cake does sound very easy, old-fashioned, and I don’t know, mainstream? You name it. But this was the cake everyone had for their birthday back in… 10 years ago! Well at least in my hometown. So this cake kinda brings back a lot of childhood memory to me. I don’t know about you, but I personally couldn’t be happier to finally be able to make it myself!
Black Forest Cake
To make black forest cake, you’ll need :
For the cake
- 10 eggs
- 330 grams white sugar
- 25 grams emulsifier
- 275 grams all-purpose flour
- 2 grams baking powder
- a pinch of salt and vanilla
- 50 grams melted butter
- 38 grams water
- Melted chocolate or chocolate syrup
For the fillings
- 25 grams cornstarch
- 1 can of dark cherry
For the whipped cream
- whipping cream
- sugar and salt
And that’s pretty much it!
The process of making the cake is also quite simple. Just make sure you have a nice standing mixer and then it’ll do most of the work.
And here’s how we made it.
- Preheat oven to 180 degrees C. Grease the pan and cover the bottoms with waxed paper.
- In a large bowl, combine all the dry ingredients. Mix it well. Then, add eggs, sugar, butter, and water. Beat until well blended (medium speed).
- Pour melted chocolate to the batter, mix it with a spatula. Just until blended.
- Pour the batter to the baking pan and bake it for about 20 – 25 minutes, or until a toothpick inserted to the cake comes out clean. Let the cake cool completely in a wire racks.
The Black Cherry Fillings
- Drain the black cherry from its syrup
- Bring the syrup to simmer over medium heat. Add cornstarch and keep mixing until set. Remove from the heat, stir in the black cherry.
- Stir to combine, and set aside.
The Whipped Cream
- Place the whipping cream, or heavy cream in a bowl. Mix over low speed until stiff peaks form. You may add sugar while mixing.
- Place some of the whipped cream in a piping bag, for decoration.
Now comes the fun part : assembling the cake!
Get your cake which has been cooled completely.
Stack them in two.
Spread the whipped cream evenly over the top of one cake.
Pour over the Black Cherry fillings on top of the whipped cream, and put the other layer of cake on top. Then, cover with more whipped cream evenly.
Cover it with chocolate shavings, some more whipped cream, and cherry as desired. You can serve it immediately or refrigerate it before serving. It really is up to you. I prefer let my cake sit at the fridge for about 1 – 2 hours before eating.
Don’t judge me. I’m not a pastry chef.
And you’re done! It’s soooo easy. I mean, look at these happy faces.
I can’t believe how easy it is to make a Black Forest cake. You know, this cake was originated from the Germany – that’s what my German teacher told us on our first class. It was called Schwarzwälder Kirschtorte (or literally Black Forest Cherry Cake). Traditionally, some kind of liquor like Kirschwasser is added to the cake. But this recipe calls for no alcohol.
Next, before our lunch time, we managed to spend some time to make some butter cookies. Well, we used half butter – half margarine so it’s a Butter Margarine Cookies, I supposed.
The recipe calls for :
- 200 grams margarine
- 100 grams butter
- 75 grams white sugar
- 125 grams brown sugar
- a pinch of salt and vanilla
- 1 egg yolk
- 325 gram all-purpose flour
- 100 grams dry coconut
- 100 grams choco chips
- 12,5 grams milk powder
And here’s how to make it. You don’t need a mixer this time. Just a spatula.
- Combine the margarine, butter, white sugar, brown sugar, vanilla, and salt. Mix it well.
- Add the egg yolk. Mix it.
- Combine the all-purpose flour, dry coconut, and milk powder. Mix it with the butter mixture until well combine.
- Add the choco chips. Mix well. Then, shape it as desired and bake for about 12 – 15 minutes or until golden brown in a 150 degree C oven.
And TADAAAAA. I got a new friend for my coffee.
What a fun baking session at the pantry! Unfortunately, I didn’t win this competition. But the next time I will! I’m pretty sure about it.
Thanks for having us, Kijang Mas Culinary Class! No doubt, we’d be very happy to attend the next more advanced class! *feeling challenged*