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Print Recipe
Black Forest Pate Recipe
Black forest pate is an unusual and delicious dessert! It's like a hybrid of black Forest cake and cheesecake. In addition, nothing needs to be baked except a biscuit for the crumbs that cover the top and sides, but... this is my personal change to the recipe, where the "pate" was decorated with a crumb of chocolate cookies.
Cook Time 45 minutes
Servings
Ingredients
Pate:
Sponge cake:
Cook Time 45 minutes
Servings
Ingredients
Pate:
Sponge cake:
Instructions
  1. Sponge cake-sponge: Sift the flour with cocoa and baking powder. Beat the egg with sugar and glucose to a steady froth.PS If there is no glucose, it can be replaced with invert syrup. I'll give you a link under the big photos.
    Sponge cake-sponge:
Sift the flour with cocoa and baking powder.
Beat the egg with sugar and glucose to a steady froth.PS If there is no glucose, it can be replaced with invert syrup.
I'll give you a link under the big photos.
  2. Using a spatula, combine the flour and egg mixture.
    Using a spatula, combine the flour and egg mixture.
  3. Place the finished dough in plastic cups, filling them halfway. But it is better and healthier in the paper! Bake in a microwave oven at 800 W for 1-1. 5 minutes.
    Place the finished dough in plastic cups, filling them halfway. But it is better and healthier in the paper! Bake in a microwave oven at 800 W for 1-1. 5 minutes.
  4. Cool completely on the grill and release the biscuit by cutting the cups. If the sponge cake is moist, place it as it is in the microwave for another half minute. The biscuit should be firm. Turn it into a crumb. I put it in a bag and rolled it on top with a rolling pin.
    Cool completely on the grill and release the biscuit by cutting the cups. If the sponge cake is moist, place it as it is in the microwave for another half minute. The biscuit should be firm.
Turn it into a crumb. I put it in a bag and rolled it on top with a rolling pin.
  5. "Pate": Cut the cherries into pieces.
    "Pate":
Cut the cherries into pieces.
  6. The toasted almonds is also to be cut. Melt the chocolate and cool it.
    The toasted almonds is also to be cut.
Melt the chocolate and cool it.
  7. Products for pate should be prepared in advance. All products must be at room temperature.
    Products for pate should be prepared in advance. All products must be at room temperature.
  8. Beat the cheeses with powdered sugar and cinnamon at a low speed of the mixer, without ceasing to beat, gradually enter the chocolate. At this stage, be sure to try, and if necessary, add more powdered sugar!
    Beat the cheeses with powdered sugar and cinnamon at a low speed of the mixer, without ceasing to beat, gradually enter the chocolate. At this stage, be sure to try, and if necessary, add more powdered sugar!
  9. Add the cherries and almonds, mix everything with a spatula.
    Add the cherries and almonds, mix everything with a spatula.
  10. The bottom and sides of the form 18 cm in diameter are covered with cling film (I have a sideboard cut from a file instead of a film on the sides. Put the cheese mass in the form, smooth it out and send it to the refrigerator for 5-6 hours..
    The bottom and sides of the form 18 cm in diameter are covered with cling film (I have a sideboard cut from a file instead of a film on the sides.
Put the cheese mass in the form, smooth it out and send it to the refrigerator for 5-6 hours..
  11. Release the pate from the mold.
    Release the pate from the mold.
  12. Cover with crumbs and decorate as you like.
    Cover with crumbs and decorate as you like.
  13. Serve with your favorite butter cookies or just eat with spoons.
    Serve with your favorite butter cookies or just eat with spoons.

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