Black Forest Cake
Ingredients:
For the cake:
400 grams condensed milk (milkmaid)
125 grams butter
225 grams maida (fine flour)
3-4 tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
200ml aerated cola (I used Pepsi)
Method:
1. Grease & line an 8’ round baking tin. Preheat oven to 150C.
2. Melt butter in microwave for 1 minute on high.Let it cool.
3. Add condensed milk & beat well.
4. Sift together maida, cocoa powder, baking powder, baking soda.
5. Add maida mix to the condensed milk-butter mixture alternating with cola till maida & cola
are finished.
are finished.
6. Pour into the greased baking tin & bake for 30-40 minutes or till a toothpick inserted comes
out clean.
out clean.
7. Cool on a wire rack.
Ingredients:
For the sugar syrup:
½ cup sugar
½ cup water
Method:
1. In a thick bottom pan mix the sugar & water, boil till the sugar melts. Keep aside to cool.
Ingredients:
For the cream:
300 ml fresh cream
4-5 tbsp powdered sugar
1 tsp vanilla essence
Method:
1. Keep cream & the beater blades in the freezer for about half an hour.
2. Add sugar & essence to the chilled cream.
3. Beat well till the cream is thick & forms soft peaks.Keep refrigerated till use.
Ingredients:
For filling & garnish:
1. A cup of cherries chopped fine (I used glazed cherries-reserve a few for garnishing on top).
2. A bar of milk chocolate (Make chocolate shavings out of the bar and keep refrigerated till
use).
use).
3. Few edible silver beads (optional)
Method:
For assembling the cake:
1. Cut the cake into 3-4 layers horizontally[I cut it into 3 layers].
2. Keep one layer of the cake on the serving plate.
3. Sprinkle 3-4 tablespoons of sugar syrup on it.
4. Now spread 2-3 tablespoons of whipped cream on top of the cake.
5. Add the chopped cherries on top.Repeat with other layers.
6. Cover the cake completely with whipped cream on all sides & the top.
7. Level the top & sides with a broad spatula dipped in chilled water.
8. Decorate the top with chocolate shavings, halved cherries & silver beads (optional).
9. Refrigerate it for 2-3 hours.
my all time fav!i tried with fresh cream but it was a big flop!!!!!!!!
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