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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.. Its, without oven, without condensed milk, without eggs.. And its superbly delicious!

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The sponge broke due to mishandling by me.. But that does not matter.. In a pastry/cake, what matters for me is the look and the taste! I completed the cake by the thought, a broken cake can always be reassembled! A tip for you, when making this cake, refrigerate this for atleast 4 hrs to prevent the breakage and handle with cake care 😛 Cakes made with curd are super moist,soft and delicious.. So take care of the sponge that’s it, the taste is guaranteed!

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[widget id=”text-5″]
White Forest Cake - Eggless Baking Without Oven, Without Condensed Milk
 
Ingredients
  • For Sponge: Maida/APF - 1½ Cup
  • Baking Soda - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Sugar - 1 Cup
  • Butter - ½ Cup
  • Thick Yogurt/Dahi - ¾ Cup
  • Milk - ½ Cup
  • Vanilla Extract - ½ Tsp
  • Lemon Zest - ½ Tsp
  • Lemon Juice - From one lemon
  • Salt - ¼ Tsp (If using unsalted butter)
  • For Assembling: Whipping Cream: 500-600 Ml
  • Sugar - 4 Tbsp
  • Chopped Strawberry's: ½ Cup
  • Halved Strawberry's: To Garnish
  • Sugar: 4-5 Tbsp
  • White Chocolate Compound: For making Flakes
Instructions
  1. For Sponge: Heat a idli cooker or a normal cooker(without whistle) or a normal big pot with 1-2 cups of salt, wire stand, perforated plate.
  2. Sift the flour, baking soda, baking powder, salt(if using).
  3. In a mixing bowl, cream the butter, sugar really well. Tip in the lemon, lemon zest, vanilla. beat well!
  4. Add in half of the yogurt, sifted flour mixture, milk and fold well, now add in the rest flour, yogurt, milk and mix well.
  5. Transfer the batter to a greased 7" cake tin or a normal utensil and place the tin into the preheated cooker and bake for 35-40 mins.
  6. After baking, let the cake cool in the tin and after that let it chill in the fridge for 4 hrs or more.
  7. For Assembling: Cream: Beat the cream in a bowl until soft peaks, add in the sugar and beat until stiff peaks.
  8. Syrup: Mix the 5 tbsp sugar with 5-6 tbsp water.
  9. For making chocolate flakes: Peel the chocolate with a peeler to make the flakes.
  10. For completing: Place a plate over some bowls to make a turn table.
  11. Place the cake over the turn table and make 3 layers of the cake using a long knife/serrated knife. Transfer the layers to a plate carefully.
  12. Touch the turn table with a little bit of cream, and place the first layer. Smear some sugar syrup and make a thick layer of whipped cream. Spread 2-3 tbsp of chopped strawberry and cover the strawberry's with some more cream to make sure the second layer sticks. Place the second layer and spread the syrup, cream, berries then the third layer.
  13. Spread some syrup. Now take a big dollop of whipped cream and spread nicely using a big knife/palette knife/spatula. See Video!
  14. Place the cake in the freezer for 30 mins to 1 hr. Crumb coat have been set, now for the final icing, take a dollop of cream and spread it as shown in video! Spread the chocolate flakes all over the cake generously.
  15. Transfer some cream to a piping bag with star tip, and make rosettes in top and bottom. And place halved strawberry's on top of the rosettes.
  16. Place some big flakesand a big strawberry in center of the cake!
  17. Cake is ready, refrigerate for 3-4 hrs or more and enjoy!

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Due to my mishandling, the sponge broke, A Broken Cake can always be assembled! This has always boosted my confidence! I knew the ingredients we used to make the cake are good, and hence the result will be good! The cake was superbly delicious.. Make this cake and enjoy!

Video Recipe:

Until Next time, Take Care.

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Chocolate Dipped Shortbread Cookies | In Cooker | Eggless Baking Without Oven

Hey Foodies, How’re you doing?

Some time back when we started eggless bakes without oven, many of you had asked for how to make cookies without oven.. It took a lot of experiment to get to know what flame, utensil, pot is appropriate for making them, Finally here it is!

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Check out Black Forest Cake, Pineapple Cake, Tricolor Cake, Pumpkin Cake, Witch Finger Cookies in Eggless Baking Without Oven!

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Shortbread Cookies is one of the most simplest and delicious cookies.. Christmas being around, I thought why not make these only? I like to keep my cookies in freezer for 5-10 mins before having a bite, that makes the chocolate freeze and the “Chocolate’s Snap with Crunchy Cookies feels awesome!” Lets have a look at the recipe 🙂

[widget id=”text-5″]
Chocolate Dipped Shortbread Cookies | In Cooker | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour/Maida - ½ Cup/60 Grams
  • Butter/Margarine - ¼ Cup/55 Grams
  • Powdered Sugar - ¼ Cup/30 Grams
  • Vanilla - ½ Tsp
  • Lemon Zest - ¼ Tsp
  • Dark Chocolate/Milk Chocolate - As required to Dip
Instructions
  1. Heat up your pressure cooker/idli cooker with about 2 cups of salt, wire rack and a perforated plate in medium flame.
  2. In a bowl, beat butter until smooth. Tip in the sugar and beat until light and fluffy.
  3. Now add in the vanilla and lemon zest and mix this well. Add in the maida/flour and mix until the dough forms. Dont Knead, just mix!
  4. Take a cake tin/utensil/baking dish and grease it well with some oil. Make portions of the dough and make a round ball.
  5. Keep the balls in the utensil and spread it. Transfer this to the hot cooker. Close and bake for 15 mins in med flame.
  6. After 15 mins, take the cookies out and let them cool.
  7. Melt some chocolate. Dip the room temp cookies in the chocolate and let them set!
  8. Enjoy!
Notes
You can use Idli Tray to bake these but that makes cookies with dome on both sides.
Bake this cookies in medium flame. Keep a eye after 10 mins to prevent the burning.
You can bake these at 180 C for 15 mins in a electric oven.
I like the chocolate to be chilled and with a snap, I keep the cookies in freezer for some time before munching them!

That sound easy isn’t it? As easy its to make, that’s how tasty it tastes! Make them and enjoy!! 🙂

Video Recipe:

Until then,

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Have a great time!

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Pineapple Cake | Cooker Cake | Eggless Baking without Oven

Hey Foodies,

Can you resist over this luscious Pineapple Cake? I cant! No! It is ought to be one of my favorite things!

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Haven’t you checked out our Black Forest Cake without oven? Check it out! Click me!

What about a White Forest Cake, eggless, without condensed milk, and made in cooker.. Click me!

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Check out the list of stores where you can get baking supplies in India: http://cookingshooking.in/baking-supplies-in-india-most-cities-and-online-stores/

That lace in pineapple cake looks good isn’t it? I know its not even! :p

Let us have a look at the simple recipe of this extremely luscious Pineapple Cream Cake which is ofcourse eggless and made without oven!

[widget id=”text-5″]
Pineapple Cake | Cooker Cake | Eggless Baking without Oven
 
Ingredients
  • Dry Ingredients: All Purpose Flour - 1 Cup
  • Powdered Sugar - ¼ Cup
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Salt - Tiny Pinch
  • Wet Ingredients: Butter - ¼ Cup
  • Condensed Milk - ½ Cup
  • Vanilla Extract OR Pineapple Essence - 1 Tsp
  • Water - 50ml/3Tbsp
  • Salt - 1-2 Cup
  • Icing: Whipping Cream - 550-600ml
  • Powder Sugar - 5-6 Tbsp
  • Vanilla - If desired
  • Filing: Canned Pineapple Slices - Finely Chopped - ¼ Cup
  • Syrup: Syrup from tin - ½ Cup
  • For Lace: Melted Chocolate: 75ml or as required
  • Pineapple Slices/Wedges - 5 or as desired
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, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
  4. Tip in the water and make thick and creamy cake batter.
  5. Apply butter to a cake tin of 6"(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. Our Sponge Cake is ready.
  11. Icing: Make sure the cream is chilled!
  12. Add the chilled cream to the bowl and whisk until soft peaks! Add the sugar, and beat until stiff peaks. Refrigerate until you are ready to use it. Whipped Cream is ready!
  13. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
  14. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  15. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
  16. Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some Chopped pineapple. Now the middle layer, syrup, cream and pineapple.
  17. 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!
  18. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
  19. Transfer the cake to Cake base using palette knife. Be careful!
  20. Lace: Melt some chocolate over a bowl and then transfer to a piping bag. Cut a Butterpaper/Parchment Paper in the size of the cake's circumference. And then make some design in the sheet. Let it dry for 2 mins and then stick in the cake.
  21. Transfer the cake to the freezer for 5 mins and then peel the butterpaper.
  22. Now add the remaining cream to a piping bag fitted with a star nozzle. Make some shell design as shown in video.
  23. Decorate with pinepple slices or as you wish.
  24. Enjoy!!
Notes
For Electric Oven: Bake at 180 C for 25-40mins!
The tin i used is a spring form tin of 17 cm diameter. I wanted some more height in my cake so i multiplied the sponge recipe by 1.5. That is increased the ingredients by 1.5. Like 1.5 cup maida and so on!
Baking time: As i made a little bigger cake it took 40 mins to bake!
Over baking can yield to a hard cake. So as soon as the toothpick comes out clean, switch it off and take it out!
I've made a lace of chocolate and applied for a different look in the simple looking cake. If you wish to skip it, you can ofcourse skip!
 

Here’s a slice for you!

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Isn’t the recipe so easy? So what are you waiting for? Make this and enjoy! Oh

yes, dont forget to send us the pic of the cake you made! We’ll be really really happy!

 

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Video Recipe:

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Witch Finger Cookies Recipe – Atta Cookies – Eggless Baking Without Oven

Hey Guys,

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Halloween is just round the corner.. Whats better than some Witch Finger Cookies? And,

and, We’re going to make these creepy thingy using atta! Oh yes! Many Indian’s have wonderful memories that their Granny or Mom taking some Atta(Whole Wheat Flour), Ghee(Clarified Butter), Sugar and Milk to a bakery, and getting back with mouth watering thin n crunchy Atta Biscuits/Punjabi Atta Biscuits.. That sounds something like our Graham Crackers isn’t it?? We’re going to make the cookies the same way, but shaping them to fingers!!

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Let us have a look at this easy and delicious recipe!

[widget id=”text-5″]
Witch Finger Cookies Recipe - Atta Cookies - Eggless Baking Without Oven
 
Ingredients
  • Atta(Wheat Flour) - 100gms
  • Sugar - 50gms
  • Ghee(Clarified Butter) - 33gms (Freeze for 30 mins)
  • Milk - As required
  • Almonds - As required (Flaked can be used)
  • Salt - A pinch
  • Baking Powder - Tiny Pinch (Optional)
  • Garam Masala/Only Cinnamon - A pinch (Optional, Just enhances the taste)
  • Melted Jam - As required
Instructions
  1. Take a cooker/idli cooker, add 2 cups of salt, a wire rack, a perforated plate. Close the lid, remove the whistle(only when its a normal cooker), loosen the whistle(for idli cooker). Heat it at Low-Med Flame.
  2. In a bowl, tip in the atta, sugar, baking powder, salt, garam masala. Mix well.
  3. Add the ghee(frozen) and incorporate well.
  4. Add milk and form a dough.
  5. Shape the dough into fingers, Press in a almond at the edge.
  6. Transfer this to your cake tin/spring form tin/baking sheet lined with parchment paper.
  7. Bake in med flame for 15 mins or at 200 Degree C for 15 mins.
  8. Once baked, remove the almond. Apply the jam. Place the almond.
  9. Coat the bottom of the finger in jam!
  10. Enjoy!
Notes
Normal Punjabi Atta Cookies/Atta Cookies are baked till they're golden all over. I baked this cookies until they just got slight color in the bottom. For realistic look!

Isn’t that simple n easy? What you waiting for? Make them and enjoy!!

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Video Recipe:

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Pumpkin Cake Recipe – Halloween Special – Eggless Baking Without Oven

Hey Guys,

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Its Halloween Time! Lets make a delectable Pumpkin Cake without oven!! The sponge cake which is made for this is one of the best I’ve ever had! Combination of Pumpkin and the Garam Masala is divine! Let us have a look at the text recipe 🙂

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[widget id=”text-5″]
Pumpkin Cake Recipe
Recipe type: Dessert
Serves: 6
 
Ingredients
  • For Sponge Cake: Plain Flour - 1 Cup + ⅛ Cup(For Coating)
  • Condensed Milk - ½ Cup
  • Sugar - ¼ Cup
  • Butter - ¼ Cup
  • Pumpkin Puree - ⅓ Cup (More or less)
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Salt - A Pinch
  • Garam Masala - 1 Pinch to 1 Tsp
  • For Filling: Melted White Chocolate - 120 gms
  • Whipped Cream: 20gms + 50gm
  • Nuts: As desired
  • For Icing: Buttercream - ½ Cup
  • Fondant - Orange and White
  • Melted Chocolate - To Coat
  • Other: Dark Choco Chips
Instructions
  1. For Sponge Cake: Heat up a cooker with 2 cups of salt, wire stand, perforated plate in low flame.
  2. In a mixing bowl, add the butter. Beat well. Add the sugar. Beaten it until light and fluffy. Once well creamed, add the condensed milk. Beat until light and thick.
  3. Using a sifter, sift the plain flour, baking soda, baking powder, salt, garam masala.
  4. Fold the dry ingredients in the wet ingredients. Add the ⅓ Cup of Pumpkin Puree.
  5. If the mixture feels very thick, add 2-3 tbsp of pumpkin puree. Fold that in!
  6. Take a bundt pan, grease it well with oil. Add the ⅛ Cup of Flour. Wobble the pan. The flour should coat the pan really well.
  7. Add the cake batter to this pan using a spoon. Tap it well.
  8. Transfer this bundt tin to the preheated cooker. Cook for 25 mins in low-med flame. Flame should be on the lower side.
  9. After 25 mins, check with a toothpick. If comes out clean, cake is ready.Take it out and let it cool.
  10. Once slightly cool, use a knife and loosen the sides of the cake and flip it over to a plate.
  11. For Filling: Take 20 grams of whipped cream, mix it with Melted White Chocolate 120 gms. (This step is optional, you can just fill whipped cream)
  12. Add this mixture to the hole in the cake. Spread it and add some nuts. Now fill the remaining area with some whipped cream.
  13. For Icing: Spread a thin layer of buttercream to the cake.
  14. Roll out orange fondant into a thin sheet dusting cornflour to prevent sticking. Once rolled, dust off the excess flour and transfer this fondant to the cake.
  15. Press down the fondant to ensure it sticks. Cut off the excess fondant using pizza cutter.
  16. Take a little amount of white fondant, shape it to the stem shape. Coat it with some dark chocolate. Keep it in freezer for 5 mins.
  17. Wet your hands in water and spread the water in the stem's bottom. Now stick this stem to the cake.
  18. For Carving: Use a carving knife and carve a Jack-O-Lantern! Or use choco-chips and make the JOL Face!
  19. Enjoy!
Notes
I'm not good at creativity so i dint carve a JOL Face. You can ofcourse do that, the color inside is same as a pumpkin!
I keep the flame on the lower side. You could also bake this cake in a Preheated Oven at 180 Degree C for 25 mins!

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Make this awesome cake in Fall Season or Halloween or anytime in the year! Enjoyyy!

Video Recipe:

 

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Veg Pizza | With Dough – Eggless Baking without oven!!

Hey Guys,

Pizza is a dish which comes to our mind when thought about baking.. With that, I thought why not try making it without oven, including the base recipe..

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The process seems little lengthy on screen, but its very easy to make..  Experimented, passed! Here’s the recipe just for you! 😀

[widget id=”text-5″]
 
Ingredients
  • ¾ Cup Maida
  • ¾ Cup Atta
  • 2 Tbsp Suji
  • 3 Tbsp Oil
  • ¾ Tsp Instant Yeast (1/2 tsp will also do)
  • 1½ Tsp Sugar
  • 1½ Tsp Salt
  • Warm Water
  • Toppings:
  • ¼ Cup Onion
  • ¼ Cup Capsicum
  • ⅛ Cup Olives
  • ½ Cup Cheese
  • ¼ Cup Pizza Sauce/Ketchup
  • Chili Flakes, Oregano, Dried Basil, Salt, Pepper As Required!
Instructions
  1. Mix the flour(s), Make a well, add the salt, sugar, yeast in there. Add the warm water and mix. Let it rest for 10 mins(OPTIONAL)
  2. Mix and make a sticky dough, using warm water. While making dough, add the 1 tbsp oil!
  3. Now add one more tbsp oil and start kneading. Dough should be very sticky. It will all stick in the platform/paraat but dont worry, slowly slowly as it gets kneaded it will leave the surface. Knead for 10 mins.
  4. Apply the rest 1 tbsp oil over the dough and cover. Rest for 1 hour. Poke a hole in the side of the dough. if the hole stays, its ready!
  5. Punch the dough. Dust flour and make 4 parts of it. Roll it into 7 inches. Now Add this dough into a oiled baking tray/cake pan/normal aluminum/steel box in which you make your cake. Let it rest for 10-30 mins.
  6. Take a idli cooker/normal cooker. Add 1-2 cup salt. Apply a wire rack and a perforated plate over it. Cover and heat for 5 mins in medium flame.
  7. Add the cake pan into it. Bake for 10-12 mins.
  8. Cool and use.
  9. Take a biggg karahi, add the base. Cover and Toast until brown in the side where you want to add the toppings in low flame. Take it out. Let the karahi heat in low flame covered.
  10. And then apply oil to the sides of the base. This will make the sides shine!!
  11. Apply sauce, add salt-oregano-chili flakes-basil. Add some cheese, onion, capsicum and olives, salt, oregano, chili flakes. Add cheese.
  12. Add this to the karahi, and cover and cook until the bottom is golden.
  13. Take it out and sprinkle oregano basil chili flakes salt pepper. And serve!!!!
  14. Enjoy!
I enjoyed every bit of it..  The taste was out of the world.. Also, the freshness of the base was sinful!!

Enjoyy..  Do try and let us know the outcome!!

Thanks,

Until Then, Happy CookingShooking!

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Black Forest Cake – Eggless Baking Without Oven

Hie Foodies..

Here we have Black Forest Cake.. Its everyone’s favorite isn’t it?? Black-Forest

After reading the title, you know its baked without oven.. Yes it is.. Now whether you have a oven at your home or not.. It won’t stop you to make the best cake of your life!

This black forest is chocolaty, creamy, juicy, moist, cherry(ish), and also has a bite from chocolate shavings!! Awesomeness!! After tasting this, i forgot that Crowne Plaza’s Cake’s which used to ring in my mind since years!! They make tremendous cakes, but homemade is the best…

If you follow the exact same recipe, you’ll get a stupendous look and scrumptious taste! Believe me, the cake was finished within 30 mins!

PS: Check out my list for baking supplies in India. Click here

White Forest Cake, Eggless, made without condensed milk, made in cooker.. Click me
[widget id=”text-5″] Get your ingredients ready!!

Black Forest Cake - Eggless Baking Without Oven
Serves: 6
 
Ingredients
  • Dry Ingredients: All Purpose Flour - 1 Cup
  • Cocoa Powder - 3-4 Tbsp
  • Powdered Sugar - ¼ Cup
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Wet Ingredients: Butter - ⅓ Cup
  • Condensed Milk - ½ 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 - ¼ Cup
  • Syrup: Syrup from Cherry tin - ½ 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 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!
  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!
 

Black-Forest

Chill and serve. I found that the taste enhances and the flavors of cherry is intense, sponge is soft and overall is deliciously delicious after 12 hours!

Enjoy..  Such an easy recipe, and its without oven.. Why are you hesitating? Very easy to make too.. And it tastes better than bakeries.. Also the comfort of making at home, Bake it.. I am sure you’ll love it.. And you will always make cakes at home from now on.. No excuses, Just make it!

Feel free to ask any queries! I will be very happy to answer them!

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Aashika's-CakeBlack Forest Cake by Aashika! 🙂

One of our viewer, made this Black Forest Cake following our recipe and sent this picture! Thanks Aashika.

Guys, feel free to send the pictures of the dishes you made following our recipe to us at yaman@cookingshooking.in 🙂

 

 

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Eggless Baking Without Oven!!!!!!

Hie Foodies!!

Most of the Indian homes, dont have oven and baking supplies.. We wonder, how do they make these cakes, cookies, cupcakes, breads, and etc etc… Making these are very very easy, if we have the right equipment or the supplies, but getting supplies is also a problem..

So, thinking all of these, I am here with Eggless Baking without oven series.. I’ll cover everything in it and yes, with easily available equipment’s..

And yes, we’ll have a list of the stores where we can get supplies in most cities of India! Stay Tuned!!

From Black Forest Cake to Brownies! Everything!!

A few Images of my experiments and recipes:

Black-forest Experiment  Tricolor Cake Black-Forest-Coming-up-soon!

 

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