EGGLESS WHITE FOREST CAKE IN COOKER
Since the last few months, I have been thinking of baking a black forest cake since we all like it a lot. However, recently, in a bakery I happened to taste a White Forest cake and it tasted so very good.
Now because its Christmas time, I thought its the right time to try out this cake.
One big challenge I had in making this cake was preparing the whipped cream, which I had no idea how to prepare. I also don't have the electric whipper/whisk to prepare the cream. I somehow managed to make the whipped cream with the Amul fresh cream using a manual whipper .
Another change I did this time was to use salt as the heating medium in the cooker instead of water. Hence this is not a steamed cake - a baked one :)
Enough of talk now...Lets get into the preparation..
Maida- 1.5 cup
Baking powder- 3/4 tsp
Baking soda- 1/2 tsp
Sugar- 1 cup (powdered)
Butter - 1/2 cup
Milk - 1/2 cup
Thick Yogurt/curd - 3/4 cup
Vanilla Extract- 1/2 tsp(i used vanilla essence)
Lemon juice - 1 tablespoon
Sugar - 4 tbsn
Whipped cream - 500 ml
White chocolate - to make flakes
Oranges - 2, peeled, deseeded and petals disintegrated
PROCESSTake a bowl and mix the flour, baking soda and baking powder. Mix it thoroughly and keep it aside.
Take another bowl and pour the butter (make sure that the butter is soft - keep the butter out of the refrigerator for a couple of hours before you use), sugar powder and mix it thoroughly(it should be mixed very well). Add Lemon, Vanilla essence and beat well.
Add half of the curd into this and mix thoroughly.
Then add 1/2 of the prepared flour into this, add the remaining yogurt, add milk and mix well. Add the remaining flour and mix thoroughly. The flour is added in 2 parts so that the batter is consistent and lumps are avoided.
Grease the inside of the cake die/vessel with butter or oil and pour the cake batter into it. This is now ready to be baked.
For baking, take a pressure cooker (without the whistle weight of course) or an idli cooker with a tight lid.
Add 2 cups of salt into the cooker to make a layer of around 1 cm thick. Keep a plate on the salt layer for the cake mold to be placed on top of it.
Now place the cake mold containing the batter on the plate.
Switch on the flame and after high flame for around 5 min, switch to low flame and bake for 45 min.
Switch off the flame and allow the cake to cool in the die.
After that transfer it into a plate and let it chill in the refrigerator for 2 hrs.
For preparing whipping cream:
Beat the cream in a bowl with a whipper (electric whipper is best for this though I didnot have one) until it becomes soft and fluffy. Add the powdered sugar and whip it again till it becomes almost double of the original quantity.
The whipping cream is ready if it stops moving/flowing on its own and stays still and doesnot fall even when you tilt or turn the vessel upside down.
For making sugar syrup:
Mix 5 tbsp sugar with 5 tbsn water and warm it. Allow it to cool.
For making white chocolate flakes:
Peel the chocolate with a peeler to make the flakes.
Cut the cake into three layers using a knife. Mark the pieces with a fork (it helps the sugar syrup to settle more easily into the cake).
Transfer the first layer into a plate carefully. Pour some sugar syrup and spread orange flakes into the cake. take a dollop of whipped cream and spread over the cake generously using a spatula or cake knife.
Place the second layer on top of this and repeat the same steps.
Now, place the third layer on top of this and spread the whipped cream thoroughly and generously on the top.
Also spread the cream on the sides of the cake and make it even using the spatula.
Place the cake in the freezer for 30 minutes.
Now is the last coating.
Spread the chocolate flakes on the top and side layers of the cake.
Place cherries on the top.
White forest cake is ready.
Store in a refrigerator.