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We hope you got insight from reading it, now let’s go back to black forest cake-eggless baking without oven recipe. You can cook black forest cake-eggless baking without oven using 18 ingredients and 28 steps. Here is how you achieve it.
The ingredients needed to make Black Forest Cake-Eggless Baking Without Oven:
- Prepare All Purpose Flour Dry Ingredients : -
- Provide Cocoa Powder -
- Use Sugar Powdered -
- Prepare Baking Soda -
- Provide Baking Powder -
- Take Butter Wet Ingredients : - ⅓
- Provide Condensed Milk -
- You need Vanilla Extract -
- Take / MilkHotwater - As required
- Provide Salt -
- Get Whipping Cream Icing : -
- Prepare Sugar Powder -
- Prepare Vanilla - If desired
- Use Cherries Filing : Red -
- You need Syrup: Syrup Cherry from Cup
- Take Sugar -
- Prepare Chocolate Shavings : Bar - As required
- Get Cherries (optional) Red for top -
Steps 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 crumbs are seen, do a crumb 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!
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