Thursday, 1 January 2015

Eggless Black Forest Cake, Without Condensed Milk, Without Curd


Maida/Plain Flour - 1¼ Cup
Cocoa Powder - ¼ Cup
Baking Soda - ½ Tsp
Baking Powder - ¾ Tsp
Sugar - 1¼ Cup
Butter - ½ Cup
Milk - 1¼ Cup
Vinegar - 1 Tsp
Vanilla - 1 Tsp

For Icing: Whipping Cream: 500-550 ml
Sugar: 4 Tbsp
Cherries: ¾ Cup
Compound Chocolate: 1 cup
Syrup from cherry tin: ½ Cup


1.Start by preheating oven to 180 C.
2.Now add in the vinegar to the milk. Sift together-Maida, Baking Soda, Baking Powder, and Cocoa twice.
3.In a mixing bowl, beat the butter and sugar until creamed well. Now add in the vanilla. Beat well.
4.Add in half of the buttermilk, and half of the flour mix. Mix well, now add rest of the buttermilk and rest flour and mix well.
5.Grease a cake tin, and line it with butterpaper.
6.Add the cake batter to it and bake it for 35 mins in the preheated oven.
7.After the cake is baked, let the cake cool to room temp, then refrigerate overnight or for atleast 4 hrs.
8.Once the cake is chilled, let it come to room temp.

For Icing:

In a bowl, add the cream and beat it using mixer/whisk until soft peaks. Now add in the sugar, and then whip until stiff peaks.

For completing cake: Take ½ cup cherries and remove the seed of it.

Peel the chocolate using a peeler to make the shavings. Then refrigerate until use.

1.Take the sponge and level the top.
2.Now cut the cake into 3 layers using a big knife/serrated knife. Transfer the layers to a plate.
Place some bowls below a plate or simple use a turn table. Touch the table with a bit of cream.
3.Now place the bottom most layer, spread syrup, now make a thick layer of whipped cream, now some cherries(without seed ones). Place the second layer and repeat the steps of syrup, cream, cherries, another layer, and again syrup!
4.Now take a big dollop of cream and place on top..Now spread the cream using a big knife/palette knife. As shown in video.

For Crumb Coat: After spreading the cream on top, spread some cream in sides using the big knife and then freeze the cake for 30 mins.

Now for the final icing: take a big dollop of cream and spread it on top as well as on sides using a big knife/palette knife.

Add the remaining cream in a piping bag, make rosettes in top.. And also make a border in the edge..

Sprinkle chocolate in sides as well as in top..

Put the remaining cherries in the top.

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