Hi, I’m Elise. Today, I will show you a way to make black forest cake-eggless baking without oven recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Black Forest Cake-Eggless Baking Without Oven Recipe
Black Forest Cake-Eggless Baking Without Oven is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Black Forest Cake-Eggless Baking Without Oven is something which I’ve loved my whole life.
To be with this particular recipe, we have to first prepare a few components. You can cook black forest cake-eggless baking without oven using 18 ingredients and 28 steps. Here is how you cook it.
The ingredients needed to make Black Forest Cake-Eggless Baking Without Oven:
- Get 1 Cup All Purpose Flour Dry Ingredients : -
- Prepare 3 - 4 Tbsps Cocoa Powder -
- Get ¼ Cup Sugar Powdered -
- Get ¼ Tsp Baking Soda -
- Take ½ Tsp Baking Powder -
- Prepare Cup Butter Wet Ingredients : - ⅓
- Take ½ Cup Condensed Milk -
- Get 1 Tsp Vanilla Extract -
- Make ready / MilkHotwater - As required
- Get 1 - 2 Cups Salt -
- Prepare 550 - 600 ml Whipping Cream Icing : -
- Prepare 5 - 6 Tbsps Sugar Powder -
- Take Vanilla - If desired
- Get ¼ Cup Cherries Filing : Red -
- Prepare - ½ tin Syrup: Syrup Cherry from Cup
- Make ready 4 Tbsps Sugar -
- Make ready Chocolate Shavings : Bar - As required
- Make ready 8 - 10 Cherries (optional) Red for top -
Instructions to make Black Forest Cake-Eggless Baking Without Oven:
- 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!
- 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.
- 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.
- Slowly add in Milk or hot water and make a smooth dropping consistency batter.
- 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.
- Add the batter to the cake tin and then tap it twice!
- Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
- 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.
- 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!
- Chocolate Sponge is ready.
- Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30 mins. Also make sure the cream is chilled!
- 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!
- Whipped Cream is ready!
- Filling: Take the cherries and crush them lightly to take the seed out!
- 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.
- 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!
- Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
- Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
- Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
- Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some cherries. Now the middle layer, syrup, cream and cherries.
- 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 cbs are seen, do a cb coat!
- Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
- Transfer the cake to Cake base using palette knife. Be careful!
- Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.
- And pipe and lift on bottom.
- Sprinkle chocolate shavings all over sides and top.
- A cherry on the top of each rosette! (optional)
- Its ready!
So that is going to wrap it up with this distinctive dish black forest cake-eggless baking without oven recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
