Batisian has debugged the recipe of this Black Forest cake countless times, and constantly improved and optimized, so far, it cannot be said that Tomisis has made the world's top Black Forest cake, but it is almost infinitely close to the pinnacle of existence, but it is a pity that Batisian never expected that on this day thirty years later, history was amazingly repeated, among the hundreds of contestants, there was actually a person who made Austrian cake!

The sand cake originated in 1832 when Franz Sacher, the chef of a prince, developed a sweet chocolate filling that was loved by the royal family. Later, SacheHo-te, a sand rack restaurant frequented by aristocrats at the time, also used sand frame cakes as their signature snacks.

However, the exact secret recipe is still a controversial dessert lawsuit, with Demel, a pastry shop claiming to have paid a lot of money for the original recipes provided by the members of the Sand Rack family, while the Sand Stand Restaurant insists that only their cakes respect the traditional tastes of the founders.

Despite the unresolved lawsuit, the unique combination of chocolate traps and apricots has long been spread all over the world, and has been created by tens of thousands of pastry chefs, becoming a national treasure of Austria.

If the Black Forest cake is the undefeated queen of fruit cakes, then the Austrian cake is the uncrowned general of the nut world.

The HotelImperial is the best aristocratic hotel in Austria. In 1873, to celebrate the opening of the hotel and to celebrate the glory of Emperor Franz-joseph, pastry chef Xaver Loibner baked a cake with a special taste. Not only was it loved by the emperor, but it was also regarded as a "sweet greeting" at that time.

When savoring this chocolate cake with crispy almond slices, you will first feel the dark chocolate on the outer layer of the cake, then the snow-white sweet powder will slowly melt on the tip of your tongue, and then the almond aroma in the cake will fill your taste buds and release the aroma to perfectly and delicately retain in your mouth.

Bad Bassian's strong uneasiness is the aroma of coffee, which is unique to Austria Melange, which is one of the key ingredients in the production of Austrian cakes. Although thirty years have passed. But Batisian will never forget the taste, mellow and delicate.

The taste of Austrian cakes is also indispensable with the help of a coffee house. A coffee house called "Chaha" that sells desserts. It can be said that it has pushed the Austrian cake to the top.

About the cake brand "Chaha". Two famous cafes, Demer and Chaha, also had a "big fight". The origin of the matter is this, both of these stores have a long history and are also famous.

Demer's shop was once one of the favorite cake shops of Princess Elizabeth, also known as Sissi. People go to buy cakes every day, and because of its proximity to the State Opera, Chaha has been frequented by many musicians and opera singers.

In the 30s of the 20th century, when the Chaha store was experiencing financial difficulties, the owner of the Chaha store at that time asked the owner of the Demer store for assistance. As a condition, the owner of the Demer shop asked the owner of the Chaha shop to make and sell Chaha cakes at the Demer shop as well.

However, after the death of the then-owner of the Chaha, the heirs felt that it violated their rights by continuing to sell Chaha cakes that claimed to be "authentic" at the Demer store, and demanded that the Demer store stop this practice. The lawsuit lasted for 10 years, and it was not until 1962 that the final verdict was that no matter which chaha cake belonged to Austria.

Both parties can still produce and sell Chaha cakes, but the "authentic" logo can only be hung on one of them. As a result of this vague statement, Chaha cakes are now available at both restaurants. Of course, Chaha Cafe will claim that theirs is authentic because of the jam made of apricots added to the middle of the cake.

The cake body of Austrian cake is composed of 90 grams of low flour, 90 grams of unsalted cream, 40 + 60 grams of sugar, 3 egg whites, 3 egg yolks, 90 grams of dark chocolate, and a small amount of white vinegar.

The production steps are to first put the dark chocolate base in hot water until dissolved, set aside, then add 40 grams of unsalted cream and sugar and mix well, slowly add the egg yolk and stir well, then add the dissolved black chocolate mixed egg white and white vinegar to beat slightly until foamy, add 60 grams of powdered sugar to the egg white in 3 times until it is hard to foam, then add the egg yolk and mix well, add the sieved base powder in two times and mix well, and then put it into the roasting mold after injecting the Melange coffee with soul ingredients.

Preheat the oven to 200 degrees, the standard temperature is 180 degrees for 15 minutes.

Cream cream is no easy to make, stir 38g of caster sugar and 1 tablespoon of Melange coffee with 90g of dark chocolate, then brew the caster sugar and Melange coffee until the sugar melts and bubbles into a special chocolate sauce.

After beating the egg whites until they are hard and foamy, add the whipped egg whites and mix well to make a meringue, and then mix them into the general chocolate sauce.

After beating the cream, add the chocolate meringue and stir until it is creamy, which is the cream cream. If it is a French dessert, there are nearly 20 kinds of cream, but as long as you understand it as the state in which the cream slowly rises from the bottom, it is fine, because cream whipping is also called whipping cream, and the density of cream is very low, so it will float on the surface of the meringue.

The chocolate sauce should also be processed with 105 grams of animal whipped cream, after chopping 120g of dark chocolate, mix 1 teaspoon of 30g of unsalted cream, stir a small amount of white chocolate, heat the whipped cream through water, add crushed chocolate and mix it into a solution, then add cream and stir slowly to cool it down, and season it with a blue wine to complete the unique flavor of the chocolate sauce.

Sikong Yao also paid special attention to the fact that this person used a kind of spirit, VODKA, that is, vodka!

Speaking of VODKA, the first thing that comes to mind is, of course, the cold and vast Russia.

However, there are more and more countries that are able to produce this rich and strong wine, and Skyy is one of them. Founded in 1992, Skyy has been at the forefront of change in vodka.

Four distillations and three filtration are the minimum standards of Blue Sky Vodka, which, together with its own unique and advanced brewing process, makes it the purest alcoholic beverage among the world's vodka brands.

And when it comes to this unique process, we have to mention its inventor, Mr. Campbell. In the invention of Blue Sky Vodka, Mr. Campbell creatively used the distillation process, which filtered out the impurities in the various alcohols of traditional VODKA without altering the characteristic taste of VODKA.

This invention made Skyy's VODKA the fastest-growing vodka in the United States in the past 10 years, and soon made Skyy the third largest VODKA in the world.

In addition to the highly pure taste, Blue Sky Vodka also has a unique blue "coat", a modern and fashionable blue dreamy bottle shape, which fascinates people's visual nerves and stimulates people's infinite reverie.

Sikong Yao has never seen anyone use vodka to polish desserts, so he has a lot of knowledge.

Sikong Yao not only sighed: "It's really everyone, isn't it too strong to use vodka to add flavor to the cake?" The activity of the meringue is likely to be reduced by the concentrated alcohol content, right? ”

In fact, this is what the pastry chef intended, the high alcohol concentration reduces the activity of the egg whites, and the resulting cake loses a soft texture, but instead has a unique firmness that goes well with the almond chips on top of the Austrian cake.

In the world of desserts, the use of flavored liquor is very varied, and some people have even tried to polish desserts with baijiu if they like, but that is something that people with special needs will do.

For ordinary desserts, I usually like to use rum or liqueur.

The Austrian cake is cut crosswise in the middle, creamed and topped with four layers, then leveled and refrigerated for 20 minutes, then removed and drizzled with chocolate sauce.

The chocolate sauce is originally processed by cold temperature, and the coffee added to it is iced coffee, which will make the chocolate solidify faster, and the chocolate that is about to flow down but is tightly attached to the side of the cake paints a unique streamlined beauty, sprinkled with white chocolate chips and almond slices on the chocolate sauce, decorated with a few Oreo cookies, and garnished with some vanilla, which is definitely a first-class dessert.

After admiring Tomisis's Black Forest cake one after another, coupled with this person's Austrian cake with special ingredients, Sikong Yao already felt that the gap between him and these people was too far, and sure enough, he was still too young to participate in such a high-level battle so early.

However, Sikong Yao was not a little disheartened, anyway, he didn't have too much hope, if he didn't think about it, then he wouldn't be persistent, even if he failed, he could laugh it off, Sikong Yao was in this state now.

She has no intention of competing for the six awards, but just wants to experience the atmosphere of this international competition, and then learn and copy the methods of others, so as to lay a foundation for her own development in the future.

The most important thing for a child of her age is to study hard in a down-to-earth manner, rather than delusionally becoming a world-class master overnight, does she really expect to be able to beat those professional pastry chefs with nearly 30 years of experience by relying on a dessert that has only been studied for three days? That's impossible.

Since it's impossible, so Sikong Yao doesn't think about it, instead of thinking about those meaningless things, Sikong Yao should put more of his mind on watching other people's works, there are not many opportunities to get close to world-class desserts like this, and if you want to experience it next time, you don't know if it's the Year of the Monkey. (To be continued......)