Whisk the egg whites. Melt the sugar with the 10 tablespoons of water (hot) and gradually add over the beaten egg whites. Beat further and then add the yolks in turn + oil. Add flour. Put in the oven for 10 minutes on high heat and then reduce the heat. Remove from the oven when passing the toothpick test. Leave to cool.
Prepare the puddings according to the instructions on the package.
Cut the top into 4. Take the first part and syrup (the syrup is obtained by boiling the ingredients together until the sugar melts) then add half of the vanilla pudding + half of the milk chocolate and half of the white diced . Put the next slice on the counter, syrup and add all the chocolate pudding + cherries. The next slice of the countertop is proceeded as in the first.
The icing is prepared by putting all the ingredients in the steam bath. After it is homogenized, it is put on the cake, after which the coconut is added.
Tort white & black
1. Melt the butter / margarine in a large saucepan, add the biscuits and mix well. Grease a 23 cm round pan with butter and place the biscuit composition in the pan, leveling it evenly and pressing it with the back of a wooden spoon. Put the tray in the freezer until the crust cools.
2. Meanwhile, melt the white chocolate in a bain-marie, then let it cool.
3. Beat the whipped cream (the harder you whip it, the harder the cream will be) - keep the whipped cream at room temperature before beating it. Add 2 tablespoons of whipped cream to the melted white chocolate and mix. Pour the rest of the white chocolate in whipped cream and mix until completely homogenous. Pour the cream obtained in the tray with the cooled crust and put it in the fridge until it hardens.
4. To prepare the sauce, put all the sauce ingredients in a saucepan with 250 ml of water and bring to a boil, stirring constantly. Then let them simmer until the composition thickens enough to sit on the back of the wooden spoon, and finally let it cool completely. Use the sauce to decorate the cake, and serve the rest reheated with the cake.
:) For more delicious new recipes feel free to visit http://lauradfood.blogspot.com/
Tortoiseshell cats have particolored coats with patches of various shades of red and black, and sometimes white. The size of the patches can vary from a fine speckled pattern to large areas of color. Typically, the more white a cat has, the more solid the patches of color. Dilution genes may modify the coloring, lightening the fur to a mix of cream and blue, lilac or fawn the markings on tortoiseshell cats are usually asymmetrical. 
Occasionally tabby patterns of black and brown (eumelanistic) and red (phaeomelanistic) colors are also seen. These patched tabbies are often called a tortie-tabby, a Torba or, with large white areas, a caliby.  Not uncommonly there will be a "split face" pattern with black on one side of the face and orange on the other, with a dividing line running down the bridge of the nose. Tortoiseshell coloring can also be expressed in the point pattern, referred to as a tortie point. 
Tortoiseshell and calico coats result from an interaction between genetic and developmental factors. The primary gene for coat color (B) for the colors brown, chocolate, cinnamon, etc., can be masked by the co-dominant gene for the orange color (O) which is on the X Chromosome and has two alleles, the orange (X O ) and not-orange (X o ), that produces orange phaeomelanin and black eumelanin pigments, respectively. (NOTE: Typically, the X for the chromosome is assumed from context and the alleles are referred to by just the uppercase A for the orange, or lower case a for the not-orange.) The tortoiseshell and calico cats are indicated: Oo to indicate they are heterozygous on the A gene. The (B) and (O) genes can be further modified by a recessive dilute gene (dd) which softens the colors. Orange becomes cream, black becomes gray, etc. Various terms are used for specific colors, for example, gray is also called blue, orange is also called ginger. Therefore, a tortoiseshell cat may be a chocolate tortoiseshell or a blue / cream tortoiseshell or the like, based on the alleles for the (B) and (D) genes.
The cells of female cats, which like other mammalian females have two X chromosomes (XX), undergo the phenomenon of X-inactivation,   in which one or the other of the X-chromosomes is turned off at random in each cell in very early development. The inactivated X becomes a Barr body. Cells in which the chromosome carrying the orange (A) allele is inactivated express the alternative non-orange (a) allele, determined by the (B) gene. Cells in which the non-orange (a) allele is inactivated express the orange (A) allele. Pigment genes are expressed in melanocytes that migrate to the skin surface later in development. In bi-colored tortoiseshell cats, the melanocytes arrive relatively early, and the two cell types become intermingled, producing the characteristic brindled appearance consisting of an intimate mixture of orange and black cells, with occasional small diffuse spots of orange and black.
In tri-colored calico cats, a separate gene interacts developmentally with the coat color gene. This spotting gene produces white, unpigmented patches by delaying the migration of the melanocytes to the skin surface. There are a number of alleles of this gene that produce greater or lesser delays. The amount of white is artificially divided into mitted, bicolored, harlequin, and vain, going from almost no white to almost completely white. In the extreme case, no melanocytes make it to the skin and the cat is entirely white (but not an albino). In intermediate cases, melanocyte migration is slowed, so that the pigment cells arrive late in development and have less time to intermingle. Observation of tri-color cats will show that, with a little white color, the orange and black patches become more defined, and with still more white, the patches become completely distinct. Each patch represents a clone of cells derived from one original cell in the early embryo. 
A male cat, like males of other therian mammals, has only one X and one Y chromosome (XY). That X chromosome does not undergo X-inactivation, and coat color is determined by which allele is present on the X. Accordingly, the cat's coat will be either entirely orange or non-orange. Very rarely (approximately 1 in 3,000 ) a male tortoiseshell or calico is born these typically have an extra X chromosome (XXY), a condition known in humans as Klinefelter syndrome, and their cells undergo an X-inactivation process like in females . As in humans, these cats are often sterile because of the imbalance in sex chromosomes. Some male calico or tortoiseshell cats may be chimeras, which result from fusion in early development of two (fraternal twin) embryos with different color genotypes these torties can pass only one color to their offspring, not both, according to which of the two original embryos its testes are descended from. Others are mosaics, in which the XXY condition arises after conception and the cat is a mixture of cells with different numbers of X chromosomes.
Black Forest Cake & # 8211 original german recipe
Josef Keller was a famous German confectioner who lived from 1887-1981. He was the creator of the cake we are talking about today, while working at Caféhaus & # 8222Ahrend & # 8221 (now Agner) in Bad Godesberg. In the image below it seems that we have the first version of the recipe, handwritten by the very creator.
Between 1924 and 1927, Keller had a disciple named August Schäfer, whom the master apparently fell in love with, maintaining a friendly relationship for the rest of his life. This August Schäfer received from the hands of Josef Keller the recipe that, among other specialties, also contained the recipe of the Black Forest Cake.
It is a generally accepted fact in Germany that, currently, the owner of the original cake recipe is August Schäfer's son, Claus, who still produces it today at the family cafe, Triberger Konditorei Schäfer.
This original recipe, in general, is not extremely different from what I will propose, but it still has enough differences, starting with the countertop, containing starch, in addition to flour, but also baking powder, and up to serious amount of alcohol recommended. Apart from that, the original German recipe does not recommend syruping the countertop (although, being a countertop with baking powder, I don't think it's too wet), instead the French version, Gateau Forêt Noire, obviously developed later, seemed to me that it brings the ultimate sophistication, as presented in Larousse Gastronomique: an unctuous syrup with cherry schnaps and lots of chocolate, which raised the cake to a completely different level.
So, my recipe is a kind of compilation from several sources of everything that seemed good to put into practice for a Black Forest cake without pretensions of originality, but absolutely damn tasty.
TORT BLACK AND WHITE -I0203
The fluffy vanilla sponge top, along with the fine chocolate and vanilla creams, will make the BLACK AND WHITE cake a perfect choice for birthdays. The berries temper the creams with their sweet-sour taste.
The cake is coated in a ganaj cream, obtained from a fine and dense chocolate.
Guests will be delighted by the black and white contrast of the decoration made of marzipan (sugar paste), and the miniature sugar paste figurines will accentuate the elegant note of the cake.
Storage: 4-8 degrees, protected from sunlight and moisture, keep fresh for up to 96 hours
Allergenic factors: gluten, eggs, soy / soy lecithin, milk and its derivatives (cream, milk powder, sodium caseinate, whey powder
• Depending on availability, the cake may contain frozen or fresh fruit
• Made for anniversary parties, each cake is unique, handmade by INAN confectioners. There may be small differences in shades
• A difference in weight may occur (+/- 10-15%), depending on the complexity of the cake
• Do not consume! Decorations and figurines may contain inedible pieces, used for their assembly. Remove from cake before consumption
Recommendations for you and your home
Slow Cooker 4.7L Digital HingedLid
Sandwich-Maker DuraCeramic High Gloss Deep Fill
Package 2 Rollers for vacuuming food 28 cm x 5.5 m
I prepared your cake again because it is slightly tasty and you don't have to bake it so hot, I just played with the cream and made it from dark chocolate with whipped cream and on top I made a vanilla cream and greased it chocolate so it came out Blak & and white too bad I didn't photograph it came out very tasty.
I prepared this recipe, it is tasty and it is very easy to prepare. The only problem I had was the countertop because in my opinion there is too little butter in the amount of biscuits to put them together and in my opinion 500 gr of biscuits need 200 gr of melted butter to unite them. Otherwise everything went smoothly and everyone enjoyed the cake. It must be prepared the day before.
mirey (Chef de cuisine), April 19, 2010
I think it's a delicious recipe! Thanks kok miori for the details you gave us are very useful!
valentina ionita (Chef de cuisine), October 10, 2009
valentina ionita (Chef de cuisine), September 20, 2009
Look great. what else is a goodness.
Cely Snijec (Chef), September 19, 2009
Mmmmmmmm I want a slice too.
Dachman Laura (Chef), August 3, 2009
Kok miori, for the bitterness biscuits that I used (and that I also prepared, I also have the recipe in profile) was enough butter because they were not as crunchy as the biscuits I bought, but they were more soft, so they tied with 80 gr butter :)
kok miori (Chef de cuisine), 02 August 2009
Dear laura I prepared the recipe, it is very easy and good. I had only one problem, with biscuits I did not take the bitterness and I think there were too many biscuits for the amount of butter to form the top. too little 80 gr of butter because we can't give a shape to the countertop I used 120 gr of butter and it was still not enough.
stone flowers (Chef de cuisine), July 14, 2009
cristina i. (Chef de cuisine), July 13, 2009
Wonderful recipe, like all your recipes Laura. I am waiting for you with other recipes.
valentina ionita (Chef de cuisine), July 4, 2009
I think your cake is very tasty. It deserves a try.
dicarmencitta1957 (Chef de cuisine), July 2, 2009
mirey (Chef de cuisine), July 1, 2009
Great recipe. Congratulations!
vera (Chef de cuisine), July 1, 2009
Your cake looks very good, I think it's wonderful!
Crystyna (Chef de cuisine), July 1, 2009
So, it's wonderful! Expert! I also like desserts, but I hope to have more time for prepare as much as possible.
Broken Cream and Lilac kits.
Pix permission of Katie Boswell.
Broken Orange kit 2nd from right. Note the inside of the ears are white. The kit on the far right is a broken tort (heavily blanketed) - note the inside of the ears are darker.
Broken Orange on the left and Orange on the right.
From left to right: Orange, Broken Orange, Cream, Broken Chestnut and Cream. Pix permission of Laura & Amanda Erickson.
Pix permission of Katie Boswell.
Pix permission of Krystal Fiandt.
Hour old kits. Look very similar to a broken black kit at birth. However, the black quickly turns to a brownish color within a few days. The inside of the ears are light colored on a Chestnut.
Broken Chestnut kit on upper right. Note the light color on the inside of the ears.
Young Broken Chestnut Junior.
12-days. Broken lilac tort is on top broken chocolate agouti on bottom. Note his ears are lighter on the inside.
5 weeks. ARR's Go-Joe. The black band in the hair shaft is replaced with chocolate. Pix permission of Amy Hinkle.
Chin, Broken Chin and Squirrel holland lop kits. Pix permission of Katie Boswell.
Pix permission of Katy Southall.
Pix permission of Katie Boswell.
Broken Opal holland kits are similiar to a broken blue kit. The inside of the ears will get a brownish cast to them instead of white like a Broken Blue does. Shown left to right: Fawn / Orange, Smoke Pearl, Broken Opal, Blue, and Black Tort kits at 9 days old.
ARR's Coconut. 7-weeks old. Pix permission of Amy Hinkle.
Campo's Jasper. Pix permission of Kristen Heines.
Nice profile shot. Pix permission of Laura & Amanda Erickson.
Broken Squirrel, Squirrel and Black Otter Kits. Pix permission of Katie Boswell.
The Savory Tort
With my comparative law class recently, I had the opportunity to visit a classic treatment of race in Star Trek's original series. We were studying "the perspective problem" in comparative research, which refers to the way a legal system (any social system) can look one way when studied by someone within it, and a different way when studied by an outside observer.
There's a scene in the 1969 episode "Let That Be Your Last Battlefield" (s3e15) that's been talked about for half a century even by social commentators outside science fiction and entertainment communities. The theme of the episode is almost cliché insofar as it typifies the tendency of Star Trek creator Gene Roddenberry and 1960s showrunner Gene L. Coon to employ heavy-handed metaphor to effect social comment. Still, the story is effective.
|Gorshin with Lou Rawls in 1977 |
(Orange County Archives CC BY 2.0)
The first scene below sets the stage you only need about the first two minutes. I'm sorry that CBS has labeled it inappropriate for children, so you have to open a new window to watch it. I rather disagree I recommend the clip especially for children, especially now, part of an essential diet of dialog about race and America.
The second scene below delivers the piece of resistance. I won't spoil it, in case it's new to you.
For social context, this Star Trek episode aired in January 1969. Martin Luther King Jr. had been assassinated only nine months earlier. While this episode aired, student protestors were occupying buildings at Brandeis University they renamed them "Malcolm X University" and demanded the creation of an African-American studies department. Stonewall, the moon landing, and Woodstock followed in the celebrated summer of '69.
Genetics of TORTOISE Colors
TORTOISE (tort for short) colors are ALWAYS a minimum of: aa __ C_ __ ee.
A basic BLACK TORT is aaB_C_D_ee.
To make a CHOCOLATE TORT, you simply change the B_ to 'bb'. So, a Chocolate TORT is aabbC_D_ee. Remember, the B-series has only two alleles, "B" for BLACK and "b" for BROWN (otherwise known as chocolate for us Holland folks). The chocolate allele is recessive, so for it to show itself there MUST be two of them. So, to be a Chocolate ANYTHING, it must be "bb" in the B-series.
To make a BLUE TORT, you simply change the D_ to 'dd'. So, a Blue TORT is aaB_C_ddee. The D-series is very simple, just like the B-series. There is only "D", meaning dense, and "d" for dilute. The dilute allele is recessive, so for it to show itself, there MUST be two of them. So, to be Blue ANYTHING, it must be “dd” in the D-series.
And, to make a LILAC TORT, you simply change BOTH the B_ and D_ to 'bb' and 'dd'. So, a Lilac TORT is aabbC_ddee. Anything Lilac, is ALWAYS both CHOCOLATE AND DILUTE.