Black Forest Cake
Preparation Time: 30 Minutes
Baking Time: 35-45 Minutes
Serves: 6-8
Ingredients:
Eggs 4 (yolks and egg whites seperated)
White flour (maida) 3/4 cup
Caster sugar 1 cup
Baking powder 1 tsp (heaped)
Vanilla essence ½ tsp
Cocoa powder ¼ cup + 2 tbsp for sprinkle
For Filling:
Canned peaches 1/2 can
Glazed cherries 15 (for filling and decoration)
Sugar syrup 1/2 cup (mix 4 tbsp of sugar with 1/2 cup of lukewarm water)
Cream Icing:
Tetra pack cream 1 and 1/2 packet
Icing sugar 1/4 cup
Method:
1. Preheat your oven 15-20 before baking at 180° C.
2. Beat egg whites with half cup of castor sugar until stiff.
3. Beat egg yolks with half cup of castor sugar and vanilla essence until stiff.
4. Sieve white flour, ¼ cup cocoa powder and baking powder.
5. Now with the help of spatula mix egg whites and egg yolks mixture.
6. Lightly fold flour, baking powder and cocoa powder (do not beat).
7. Pour mixture into 9 x 9 inch greased pan, round or square of your choice.
8. Bake cake at 180° C for first 10 minutes and then on 150 °C for 25-30 minutes.
9. Let it cool on cooling rack.
For Icing:
The icing cream must be chilled before beating.
1. Beat the cream for 5 minutes then add icing sugar and beat until stiff.
2. Cut the cake in to two or three layers.
3. Put 1st layer on cake tray, sprinkle sugar syrup lightly, spread whipped cream set peaches slices, and de-seeded cherries, cover with the other layer and repeat same process if making three layered. For 2 layers just spread sugar syrup.
4. Cover the cake with cream and let it cool for 10 minutes.
5. After 10 minutes sprinkle cocoa powder and decorate with cherries.
6. Chill before eating and enjoy.
Pineapple Fresh Cream Cake With Pineapple Sauce
Preparation Time: 30 Minutes
Baking time: 35 minutes
Serves: 8-10
Ingredients:
Egg whites 4
Egg yolks 4
Plain flour 3/4 cup
Corn flour 1/4 cup
Vanilla essence 1 teaspoon
Baking powder 1/2 teaspoon
Pineapple tit bits 1 can
Cherries for decoration
Sugar syrup half cup (mix 4 tbsp of sugar with 1/2 cup of lukewarm water)
For Icing:
Tetra pack cream 1 packet
Icing cugar 1/4 cup
For Pineapple Sauce:
Pineapple juice 3/4 cup
Corn flour 1 tbsp
Yellow food color a pinch
Method:
1. Preheat your oven 15-20 before baking at 180°C.
2. Beat egg whites with 1/2 cup of castor sugar until stiff.
3. Beat egg yolks with 1/2 cup of castor sugar and vanilla essence until stiff.
4. Sieve flour, cornflour, baking powder together.
5. Now with the help of spatula mix egg whites and egg yolks mixture.
6. Lighty fold corn flour, flour and baking powder. (do not beat)
7. Pour the mixture into cake mold, for making pineapple pasteries select rectangular or square shape pan.
8. Bake cake at 180° C for first 10 minutes and then on 150°C for 25-30 minutes.
9. Let it cool on cooling rack.
For Icing:
The icing cream must be chilled before beating.
1. Beat the cream for 5 minutes then add icing sugar and beat until stiff.
2. Cut the cake in to two layers.
3. Put 1st layer on cake tray, spread sugar syrup and whipped cream, put some pineapple tit bits, place second layer on top of it sprinkle sugar syrup .
4. Cover cake with cream and place it in freezer for ten minutes.
5. After 10 minutes decorate cake with pineapple, cherries and remaining cream.
For Making Pineapple Sauce:
1. Mix all the ingredients in a bowl and then cook on slow flame, keep stirring, till thick.
2. After cooling pour on the cake.
