Eggless Black Forest pastry

A no-fail Eggless Black Forest pastry…

Eggless Black Forest pastry- It was I guess somewhere in the beginning of this decade, that the Black Forest cakes started appearing n within no time helming the Indian cake market. It took the whole cake world by such a storm that no occasion or event would go by without having the Black Forest cake/pastry as the centerpiece or an accompaniment.

This was then followed by a series of different party cakes like the white forest, red velvet, chocolate truffle n many more. Even with all these varieties available, the Black Forest cake has retained the position of being the duke of all cakes and the most loved one, esp. among children.

Today I’m going to recreate an eggless version of the ever loved yummy Black Forest pastry. When I say recreate, I’m hinting at the literal word meaning as I feel its nothing short of an art work. Though it takes a little effort to make, the end product is well worth all of it. ūüėÄ

So here’s a no-fail recipe for the Eggless Black Forest pastry. Have fun baking…..

Eggless Black Forest pastry recipe

Prep time: 20 mins.; Cooking time: 35-40 mins.;

Assembling time: 15 mins.

Ingredients:
(Have taken 1cup=250 ml)

  • Unsalted Butter – 50 gms.
  • Condensed milk – 200 gms.
  • All-purpose-Flour – 105 gms.
  • Cocoa powder – 15 gms.
  • Hot water – 100 ml.
  • Baking powder – 1 tsp.
  • Baking soda – 1/2 tsp.
  • Vanilla essence – 1 tsp.
  • Salt – A pinch
  • Sugar syrup – 4 tbsp.( sugar:water ratio 1:2 )
  • Sweetened cherries – 100 gms.
  • Chocolate shavings – 100 gms.
  • Chocolate chunks – 100 gms.
  • Whipping cream – 2 cups

Method:

  • Take butter in a bowl and whip till it gets creamy.
  • To this add condensed milk, vanilla essence and whip till fluffy .
  • Mix water with the batter and whisk.
  • To this, sieve in the dry ingredients i.e. Flour, cocoa powder, baking powder, soda n salt.
  • Give a quick whip to bring the batter together.
  • Combine the batter till all the dry ingredients are incorporated into the mix.
  • Line a cake tin with butter paper or grease and dust the cake tin with cocoa powder.
  • Pour the cake batter into the cake tin.
  • Bake in a pre-heated oven at 180C for 35-40 mins./ till a skewer inserted into the middle of the cake comes out clean.

Assembling:

  • Take whipping cream in a bowl and whip till it doubles in volume and holds stiff peaks.
  • Take the cooled cake.¬†Slice the cake horizontally to get three separate cake layers.
  • Make a sugar syrup by adding 3 tbsp.of sugar to 6 tbsp. of Water.
  • Brush the syrup on to the top of the base layer.
  • Now take dollops of whipped cream and apply it lavishly over the base layer of the cake.
  • Smoothen the layer and let it fall over the sides of the cake.
  • Spread the chocolate chunks and sweetened cherries evenly over the layer of whipped cream. This along with enriching the flavor, also helps in binding both the layers together and avoids sliding of the upper layer.
  • Place the middle cake layer over the whipped cream-chocolate chunk layer.
  • Repeat the process for the middle layer.
  • Place the topmost cake layer, coat with sugar syrup and apply whipped cream evenly all over the top and along the sides of the stacked cake layers.
  • Thoroughly apply chocolate shavings all over and along the sides of the cake.
  • Pipe whipping cream all along the border of the cake and decorate with cherries.
  • Keep the cake in the freezer.¬†When it’s time to serve, dip a sharp knife in hot water and cut clean wedges from the cake.
  • Serve the pastry chilled.

Note:

  • Usage of hot water helps cocoa powder bloom, thus giving softness to cake.
  • Pastry needs to be refrigerated always due to the large amounts of whipping cream used.
  • If at any point the whipping cream turns soft, place in the refrigerator for sometime till it gets a little stiff.
  • Place the cake in the freezer after completely covering in whipping cream. Take this out once it is well set and non-drippy to cover with chocolate shavings n cherry.
  • Do not bother much about leveling the outermost whipping cream layer, since it is going to be completely covered with chocolate shavings.

Recipe steps:

  1. Take butter in a bowl and whip till it gets creamy.
  2. Eggless Black Forest pastryEggless Black Forest pastryTo this add condensed milk, vanilla essence and whip till fluffy.
  3. Eggless Black Forest pastryEggless Black Forest pastryEggless Black Forest pastryMix water into the batter and whisk.
  4. Eggless Black Forest pastryEggless Black Forest pastryTo this, sieve in the dry ingredients i.e. Flour, cocoa powder, baking powder, soda n salt.Eggless Black Forest pastryEggless Black Forest pastryEggless Black Forest pastry
  5. Give a quick whip to bring the batter together.Eggless Black Forest pastry
  6. Fold the batter till all the dry ingredients are incorporated into the mix.
  7. Eggless Black Forest pastryLine a cake tin with butter paper or grease and dust the cake tin with cocoa powder.
  8. Eggless Black Forest pastryPour the cake batter into the cake tin.
  9. Eggless Black Forest pastryBake in a pre-heated oven at 180C for 35-40 mins./ till a skewer inserted into the middle of the cake comes out clean.Eggless Black Forest pastryEggless Black Forest pastry

Assembling:

  1. Take whipping cream in a bowl and whip till it doubles in volume and holds stiff peaks.
  2. Eggless Black Forest pastryEggless Black Forest pastryTake the cooled cake. Slice the cake horizontally to get three separate cake layers.Eggless Black Forest pastryEggless Black Forest pastry
  3. Make a sugar syrup by adding 3 tbsp.of sugar to 6 tbsp. of Water.Eggless Black Forest pastryEggless Black Forest pastry
  4. Brush the syrup thoroughly on to the top of the base layer.
  5. Eggless Black Forest pastryNow take dollops of whipped cream and apply it lavishly over the base layer of the cake. Smoothen the layer and let it fall over the sides of the cake.Eggless Black Forest pastryEggless Black Forest pastry
  6. Spread the chocolate chunks and sweetened cherries evenly over the layer of whipped cream. This along with enriching the flavor, also helps in binding both the layers together and avoids sliding of the upper layer.
  7. Eggless Black Forest pastryPlace the middle cake layer over the whipped cream-chocolate chunk layer.Eggless Black Forest pastry
  8. Repeat the process for the middle layer.
  9. Eggless Black Forest pastryEggless Black Forest pastryEggless Black Forest pastryEggless Black Forest pastryPlace the final cake layer on top, coat with sugar syrup and apply whipped cream evenly all over the top and along the sides of the stacked cake layers. (Do not bother about neatly leveling the final whipping cream layer as it will be completely covered with chocolate shavings.)Eggless Black Forest pastryEggless Black Forest pastryEggless Black Forest pastry
  10. Thoroughly apply chocolate shavings all over the top and along the sides of the cake.Eggless Black Forest pastry
  11. Pipe whipping cream all along the border of the cake and decorate with cherries.
  12. Eggless Black Forest pastryKeep the cake in the freezer.¬†When it’s time to serve, dip a sharp knife in hot water and cut clean wedges from the cake.¬†Serve the pastry chilled.Eggless Black Forest pastry
 

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