Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, black forest cake-eggless baking without oven. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Black Forest Cake-Eggless Baking Without Oven is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Black Forest Cake-Eggless Baking Without Oven is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook black forest cake-eggless baking without oven using 18 ingredients and 28 steps. Here is how you can achieve it.

The ingredients needed to make Black Forest Cake-Eggless Baking Without Oven:

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

I have made black forest cake many times but this one is different. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. TODAY'S RECIPE IS Black Forest Pastry

Steps to make Black Forest Cake-Eggless Baking Without Oven:

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!

White Forest Cake - Eggless Baking Without Oven, Without Condensed Milk. Hie Friends, Few months back, we had started Eggless Baking Without Oven Series. I'm happy that you all like the series. This time around, I've got White Forest Cake for you all. For getting that nice rich chocolate flavor, its very important to use a good quality cocoa powder. black forest cake recipe

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