Tuesday, June 16, 2015

Eggless, Classic Black Forest Cake

Eggless Classic Black Forest Cake

It was my Munchkin’s 2nd Birthday on 22nd of April, and we had planned a small celebration with very close family and friends. Since he is getting big fan of Thomas “The Train” we ordered a Thomas themed cake for him. But But But….. How could a Baker mommy not bake a cake for her Sonshine…. :D
Did this Simple, All time Fav. No fail recipe of a Classic Black Forest Cake. I had planned to go simple as already had too much to do for the celebration. So kept simple, and to my surprise even in this burning hot sunny days whipped cream behaved really well, and for the first time got Stiff peak as per my expectation. While Baking and Icing perfect cake, this was one eureka moment for me. And, what better that this was for my little hero.. 
Went simple with less coco in sponge as I didn’t wanted the sponge to taste bitter, went simple and less sugar on icing as wanted my champ to enjoy the cake without mommie dear worrying about the sugar content.
So this time I used aerated Soda for the sponge and was very happy with the results. Very soft, moist and perfect for any chocolate based cake. And because of Soda, I was pretty sure that the crumb would be nice and the cake will rise nicely.
I am planning to keep the sponge for my further cake with coco based as it is with this recipe.. J
So, let’s begin with ingredients followed by the process of Sponge, whipping the cream and at the end assembling of the cake..

Ingredients for the Sponge
-          1 and ½ cups of Plain Flour/Maida
-          ½ tin of condensed milk/ approx. ½ cup
-          1 Tbsp of Vanilla Essence
-          ½ tsp baking soda
-          ½ tsp baking powder
-          ½ cup melted butter
-          ¼ cup or more of Aerated soda ( you can use any cola, will not really make any difference to the taste)
-          2 Tbsp of Coco Powder

Process of Sponge
1.       Pre heat the oven at 180 Degrees C
2.       Grease and dust an 8” baking pan
3.       In a bowl take melted butter and add condensed milk to the same and mix till both are formed into a homogeneous mixture
4.       To this add vanilla and mix
5.       In a separated bowl take together flour, baking Soda, Baking Powder and coco. Mix them all well.
6.       Now mix the flour mix to butter mixture alternatively with cola ( Add ½ Flour mix and half Soda/Cola)
7.       Repeat till entire flour is mixed with butter mix and a nice smooth batter is formed.
8.       Pour the cake batter in the greased and tap the cake tin on kitchen platform couple of time.
9.       Bake at 180 degrees C for 30 mints. Or till a tooth pick comes out clean.

Ingredients for whipping the cream
-          1 cup heavy whipping Cream/I have used non dairy Whipping cream
-          ½ cup icing Sugar
-          Few Drops of Vanilla Essence

1.       In a stand mixer bowl/ food Processor Bowl add the cream and on low speed beat till soft peaks are formed.
2.       Once done, slowly add the icing sugar and whip on medium speed.
3.       Once the peaks starts getting sift add vanilla and gradually increase the speed to high.
4.       Switch off the blender once sift peaks are formed.
5.       Put the cream in refrigerator for ½ hour before use

Ingredients for assembling the cake
-          Sponge
-          Whipping Cream
-          Chocolate Shaving
-          Canned and Seedless Cherries

Assembling of Cake
1. Take the cake on a plate and slice into 3 using knife.
2. Now, take one of the slices on rotating table and apply sugar syrup
3. Take Dollop of Whipping Cream by a spoon, and spread evenly with the help of spatula, here if you wish you can also add chopped cherries.
4. Place 2nd slice and repeat the process, Spreading Whipping Cream and few Chocolate Shavings this time.
5. Place 3rd slice and now do a crumb coat / rough coat to the cake using generous amount of whipping cream. Here you need to roughly cover the entire cake with frosting using the spatula.
6. After the crumb coat freeze the cake for at least 20 minutes.
7. Now take generous amount of whipping cream and smooth en the cake from all the sides and top.
8. Now, decorate as you desire.

Your Awesome Looking and Tasting Black Forest Cake is Ready.. 

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Friday, June 5, 2015

No Cook/No Bake Lycee/Litchee Cheese Cake

No Cook/No Bake Lycee/Litchee Cheese Cake

So this is my Second Post to the #BeatTheHeat Series

As shared earlier I’ll be doing some summer special recipes this season and share with you all. The series continuous with this NO Bake No Cook Lychee Cheese Cake. J

Who Thinks a Cheese Cake is an Extravagant Dessert that is available only at restaurants?? Well, Give it a thought again and look at the pictures of this yummy, refreshing and easy to prepare cheesecake that I have prepared at the comfort of my home with few ingredients.

You can whip up a cheese cake in no time and without much effort, you just need to get hold of few ingredients that are easily available at any grocery/baking Store these days.

Lychee is my Favorite summer Fruit, yes you read it right, I love Litchis more than Mangoes..:) I find absolutely refreshing, sweet when perfectly ripened and so juicy…  I personally Love Lychee Ice Cream, and any other dessert made From Lychee, so is my Love for Litchis… :D

This season I tried my hand on the Lychee Cheese Cake, and it was yummmm… Just Yummm 

We finished the whole cheesecake in just 2 days, it was light, perfect Sweetened, refreshing and a perfect delight for that hot sunny day..

So let’s begin with the list of Ingredients followed by the steps..


·         A Loose Bottom/Spring Form Cake Tin. A loose Bottom Tart Pan would work too.
·         18-20 nos.  Low Sugar/Digestive Biscuit
·         4 tbsp of melted butter
·         300 Grams of Cream Cheese, I have Used Britania ( if you are not able to get hold of Cream Cheese you can use ¾ cup of thick hung Curd)
·         ¾ Cup of  sweetened Condensed Milk
·         ½ Cup Whipped Cream
·         200 Grams of shredded  Paneer/Cottage Cheese
·         ¾ cup of Lychee Puree
·         2 tbsp of Gelatin Powder/can b replaced by agar agar powder 
·         3 Tbsp of Warm water


1.       Take a blender jar/ Food Processor add biscuits and make a smooth powder out of them.
2.       Take out the biscuit powder in a bowl add Melted butter and mix thoroughly with tips of your finger.
3.       Now set this mixture in a greased loose bottom cake ban. Start with bottom, ensure to set very tightly. Start with your finger tips then you can use back of a flat glass to smoothen the surface. Pop this in fridge to set for at least 30 minutes.
4.       In a small bowl add gelatin powder and water, and start stirring the gelatin as soon as you can after adding it to water. Mix till the gelatin dissolves completely with water.
5.       Set this gelatin mixture aside to cool.
6.       Now, In a blender jar/ Food Processor add Condensed milk, Cottage Cheese, Cream Cheese and mix them nicely.
7.       Once done, add Lychee Puree and Whipping cream to the mix and once again mix everything well.
8.       Now, add the gelatin mixture and give the mixture a final mix.
9.       Pour this mixture on biscuit layer of the Cake pan and smoothen the surface with back of a spoon/Spatula.
10.   Keep the cake pan back in fridge and this time for 3-4 hours so as to set the cake nicely.
11.   After 3-4 hours once cake is set nicely, decorate as your desire. I have used some Curry Leaves and whole Lychee, be creative and show your skills to decorate your own cheesecake..:)
12.   From bottom of the Cake pan, lift the cake very gently. Slice , serve and don’t forget to indulge yourself and give a tap on your back for creating this exceptionally amazing Cheesecake..:)

Happy Cooking and Stay Blessed
Shikha <3

For more interesting, vegetarian recipes and eggless baking recipes, please follow us on - https://www.facebook.com/Chapanbhog

And, I am glad to take this Summer Delight to Angies Fiesta Friday Co hosted by amazing  Lauri and Jhuls.. A very happy FF.. :)