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  • Black Forest Cake - Eggless Baking Without Oven

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    pulkitagarwal03
    146 views2 pages
    This document provides a recipe for making an eggless Black Forest cake without using an oven. The recipe calls for dry ingredients like flour, cocoa powder and sugar to be mixed with wet ingredients like butter, condensed milk and vanilla. The batter is then poured into a prepared cake tin and baked in a cooker for 25-30 minutes. Once cooled, the cake is assembled by layering it with cherry filling and whipped cream frosting before being decorated with chocolate shavings and cherries.

    Original Description:

    cake without egg

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    This document provides a recipe for making an eggless Black Forest cake without using an oven. The recipe calls for dry ingredients like flour, cocoa powder and sugar to be mixed with wet ingredients like butter, condensed milk and vanilla. The batter is then poured into a prepared cake tin and baked in a cooker for 25-30 minutes. Once cooled, the cake is assembled by layering it with cherry filling and whipped cream frosting before being decorated with chocolate shavings and cherries.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    146 views2 pages

    Black Forest Cake - Eggless Baking Without Oven

    Uploaded by

    pulkitagarwal03
    This document provides a recipe for making an eggless Black Forest cake without using an oven. The recipe calls for dry ingredients like flour, cocoa powder and sugar to be mixed with wet ingredients like butter, condensed milk and vanilla. The batter is then poured into a prepared cake tin and baked in a cooker for 25-30 minutes. Once cooled, the cake is assembled by layering it with cherry filling and whipped cream frosting before being decorated with chocolate shavings and cherries.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    3/20/2014

    Black Forest Cake - Eggless Baking Without Oven

    Black Forest Cake - Eggless Baking Without Oven


    Prep time: 2 hours
    Serves: 6

    Cook time: 30 mins

    Total time: 2 hours 30 mins

    Ingredients
    Dry Ingredients: All Purpose Flour - 1 Cup
    Cocoa Powder - 3-4 Tbsp
    Powdered Sugar - Cup
    Baking Soda - Tsp
    Baking Powder - Tsp
    Wet Ingredients: Butter - Cup
    Condensed Milk - Cup
    Vanilla Extract - 1 Tsp
    Milk/Hotwater - As required
    Salt - 1-2 Cup
    Icing: Whipping Cream - 550-600ml
    Powder Sugar - 5-6 Tbsp
    Vanilla - If desired
    Filing: Red Cherries - Cup
    Syrup: Syrup from Cherry tin - Cup
    Sugar - 4 Tbsp
    Shavings: Chocolate Bar - As required
    Red Cherries for top - 8-10

    Instructions
    1. Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover
    and heat in low flame!
    2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes
    2-3 mins! Now add condensed milk, whisk for good 3-5 mins.
    3. Take a sieve and sift in the flour, cocoa, baking powder, baking soda. Fold the flour into the wet ingredients
    using a spatula or a spoon.
    4. Slowly add in Milk or hot water and make a smooth dropping consistency batter.
    5. Apply butter to a cake tin preferably a 6" or 7"(depending upon height required) or a steel/aluminium container of
    such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
    6. Add the batter to the cake tin and then tap it twice!
    7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
    8. Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If
    not, bake for another 5 mins.
    9. After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the
    cake into a plate then a cooling rack!
    10. Chocolate Sponge is ready.
    11. Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30 mins. Also make sure the cream is
    chilled!
    12. Add the chilled cream, powdered sugar and vanilla(i don't prefer) to the chilled bowl and whisk until soft peaks!
    Then keep the cream in the fridge for another 15-20 mins and then beat for 3-5 mins or until stiff peaks!
    13. Whipped Cream is ready!
    14. Filling: Take the cherries and crush them lightly to take the seed out!
    15. Syrup: Take out syrup from cherry tins. Add sugar to it and then heat until sugar melts! Don't over heat, just until
    sugar melts.
    16. Shavings: Take dark compound chocolate bar and peel it with a peeler! After peeling, freeze for 10 mins or more
    so that they get stiff and its easy to crush and apply!
    17. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
    18. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
    19. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
    20. Spread 3-4 tbsp of syrup to it. Spread a good inch layer of cream to it. Then some cherries. Now the middle
    layer, syrup, cream and cherries.
    http://cookingshooking.in/easyrecipe-print/40-0/

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    3/20/2014

    Black Forest Cake - Eggless Baking Without Oven

    21. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread
    it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
    22. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
    23. Transfer the cake to Cake base using palette knife. Be careful!
    24. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which
    makes rosettes.
    25. And pipe and lift on bottom.
    26. Sprinkle chocolate shavings all over sides and top.
    27. A cherry on the top of each rosette!
    28. Its ready!

    Notes
    Cocoa Powder Quantity: It depends upon quality. I would recommend to use 3.5 tbsp!
    Milk/Hot water: You can use either one. I prefer both. About 2-3 Tbsp Milk and rest hot water. Using only milk can
    produce a milk chocolate type of taste!
    Baking Time: It depends upon the stove.. It can take upto 45 mins.. But dont overbake.. Once the toothpick comes
    out clear, switch off the flame and take it out! Overbaking can result into hard cake!
    Usually Kirsch(Cherry Rum) is used in this cake as a syrup. We are making at home, so we'll use the cherry syrup
    from tin!
    You can use any of red cherries, black cherries, maraschino cherries. They are available in tins!
    Recipe by CookingShooking at http://cookingshooking.in/black-forest-cake/

    http://cookingshooking.in/easyrecipe-print/40-0/

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