How to Prepare Appetizing Black Forest Cake-Eggless Baking Without Oven

Black Forest Cake-Eggless Baking Without Oven.

Black Forest Cake-Eggless Baking Without Oven You can have Black Forest Cake-Eggless Baking Without Oven using 18 ingredients and 28 steps. Here is how you cook it.

Ingredients of Black Forest Cake-Eggless Baking Without Oven

  1. You need 1 Cup of All Purpose Flour Dry Ingredients : -.
  2. Prepare 3 – 4 Tbsps of Cocoa Powder -.
  3. It’s ¼ Cup of Sugar Powdered -.
  4. You need ¼ Tsp of Baking Soda -.
  5. It’s ½ Tsp of Baking Powder -.
  6. It’s Cup of Butter Wet Ingredients : – ⅓.
  7. It’s ½ Cup of Condensed Milk -.
  8. Prepare 1 Tsp of Vanilla Extract -.
  9. Prepare of / MilkHotwater – As required.
  10. Prepare 1 – 2 Cups of Salt -.
  11. Prepare 550 – 600 ml of Whipping Cream Icing : -.
  12. It’s 5 – 6 Tbsps of Sugar Powder -.
  13. You need of Vanilla – If desired.
  14. You need ¼ Cup of Cherries Filing : Red -.
  15. It’s – ½ tin of Syrup: Syrup Cherry from Cup.
  16. It’s 4 Tbsps of Sugar -.
  17. Prepare of Chocolate Shavings : Bar – As required.
  18. Prepare 8 – 10 of Cherries (optional) Red for top -.

Black Forest Cake-Eggless Baking Without Oven 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 ½ inch layer of cream to it. Then some cherries. Now the middle layer, syrup, cream and cherries..
  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! (optional).
  28. Its ready!.

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