So I am back to Baking!
I have been literally struggling to find some time off my schedule to try some new bakes and have finally found so by coming to Allahabad for a month long vacation! It has just been a few days and I along with Vaanya are having a whale of time running around our palatial house. Vaanya is getting far too much exercises just by walking around the house, a luxury which we do not have in our small den in Kolkata. With a beautiful front lawn and an equally big aangan, she surely is making the most of it.
While she catches up some rest by sleeping late till morning, I sneak up to the kitchen to whip up a bake! The joy of baking is undescribable in words and can be only understood by equal enthusiasts. I save all kinds of elaborate experiments for this trip and thus finally found the opportunity to put my hands on a on-my-list for a long time - Swiss Black Forest cake.
A classic and one of the most loved cake, this one turned out far easier and impressive than expected. The original cake recipe obviously calls for fresh cherries and some alcohol in the syrup but I have used easily available candied cherries and a simple jam-dissolved-in-water syrup inspired by my dear friend Kamalika.
The cake recipe worked wonders and the cake rose up like a dream filling the kitchen with that irresistible smell of a fresh bake.
Recipe source : Cake recipe inspired by Deeba Rajpal who blogs from Passionate about baking.
For the cake : Makes a 9" round cake to serve 8-10
- 6 eggs
- 1+1/4 cup powdered sugar
- 1 cup all purpose flour
- 3 tbsp cocoa powder
- 2 tbsp cornflour
- 1 tsp baking powder
- 1/2 tsp vanilla essence
- a pinch of salt
- 2 tbsp mixed fruit jam dissolved in little water
- 1 1/2 cup non-dairy whipping cream
- candied cherries
- grated dark chocolate
Preheat oven to 180 degree Celsius.
Grease and flour a 9" springform pan or a normal round pan.
Sift all purpose flour, baking powder, cocoa powder, cornflour and salt.
Take eggs and sugar in a bowl and beat till triples in volume. This will require an electric beater and will take about 10 minutes. Add vanilla essence and beat again.
Gently fold in the flour mixture into the eggs with light hands so that the air incorporated in the eggs do not escape.
Pour batter in prepared pan and bake for 30-35 minutes or till a toothpick inserted in the middle comes out clean.
Allow to cool and slice in 2 equal layers.
Thaw the whipping cream by taking it out 1 hour before required to whip.
Chill the beaters and the bowl.
Whip with electric beater for about 5 minutes with 1 minute breaks. Gradually increase speed from low to high.
Beat till the cream begins forming lines and has thickened enough. Be careful not to overbeat as the cream may curdle.
Refrigerate till required.
Spread the syrup prepared with jam dissolved in water equally over the cake layers.
Spread the whipped cream in between the cake layers and sandwich them.
Spread the remaining cream all over the cake.
Decorate sides with pressing the grated dark chocolate to the sides. Sprinkle some on top too.
Fill an icing bag fitted with star nozzle with some cream and pipe along the edges and one in the middle.
Decorate with candied cherries.