Black Forest Egg White

Cake Ingredients:  
- 300 grams egg whites
- 1 / 2 teaspoon salt
- 150 grams sugar
- 1 / 2 tbsp emulsifier (SP / TBM)
- 150 grams cake flour
- 30 grams of cocoa powder
- 1 / 2 teaspoon baking powder
- 100 grams of margarine, melted
- 1 / 2 teaspoon brown paste

Contents Ingredients:
- 150 m water
- 10 grams of dark cherry jam
- 1 / 2 tbsp flour maiena and 1 / 2 tbsp water, dissolved

Syrup Ingredients (stir until dissolved):
- 1 tablespoon granulated sugar
- 2 tablespoons hot water
- 1 / 2 tsp Essen

Toping Ingredients:
- 300 grams of butter cream
- 150 grams dark cooking chocolate, grated coarse


Directions:

1. Cake: Beat ptih eggs, salt, sand and emulsifier GLA until fluffy. Enter the flour, cocoa powder and baking powder as she sifted and mix evenly.
2. Add magarin melt and brown a little pasta, stirring gently.
3. Pour in baking pan 20 cm diameter spherical height 7 cm which dialas paper thin sown bread and wheat flour.
4. Oven 35 minutes with a fire under temperature of 180 ° C until cooked.
5. 3 Split cake. Set aside.
6. Content: boiled water, not cherry jam and cornstarch solution, stirring frequently, until thickened.
7. Take a piece of cakr. Spread syrup. Spread butter cream. Lightly spoon the contents on it. Cover with cake. Apply sorup. Apply a thin layer of butter cream. Topical content. Cover again with the cake.
8. Rub the entire surface of cake with butercream. Sprinkle shaved chocolate cooking.

For 16 pieces

Bolu Hongkong Brown Rice Flour

Ingredient:
- 4 egg yolks -
- 30 grams of refined sugar -
- 1 tsp emulsifier (SP / TBM) -
- 4 egg whites -
- 1 / 4 teaspoon salt -
- 50 grams gulapasir -
- 30 grams of low-protein flour -
- 50 grams of rice flour -
- 20 grams of cocoa powder -
- 1 / 2 teaspoon baking powder -
- 75 grams of margarine, dilelhkan -
- 1 / 2 teaspoon brown paste -

Method:

1. Beat the egg yolks, caster sugar and emulsifier until half fluffy. Set aside.
2. Beat the egg whites and salt until fluffy half. Add caster sugar a little as she whipped until fluffy.
3. Enter the beaten yolks elur while whipped at medium speed until fluffy. Add flour, rice flour, cocoa powder, and     baking powder as she sifted and stirred slowly.
4. Enter melt margarine and chocolate pasta a little bit, stirring gently.
5. Pour in tall paper cup.
6. Oven 25 minutes under temperature of 180 oC fire until cooked.

For 10 pieces