Cooker Me 1 Kg Black Forest Eggless Cake Recipe

I'm sharing the method to make a bakery-style Black Forest cake. Friends, this is made without eggs; we'll prepare it in a pressure cooker. And how to make its icing So, how did my chocolate cookies turn out? You can see for yourself how tasty and soft this black forest cake has become. Let's make it at home Egglese Bakin Without Oven Series Start in Hindi Friends, let's quickly make a chocolate-flavored sponge cake. I've already heated the pressure cooker here for you. I am pouring salt in it. This is dead sea salt. It's getting dark because it's getting late. And quickly pour in the ghee. The rubber gasket in the valve And the whistle should not be blown by both. Let it heat up on medium-high flame for now. Until then, they keep making batter Two tablespoons of oil have been taken. Two tablespoons of butter Both should be at the same temperature. Butter should not be frozen. Four tablespoons or one fourth cup, respectively I have taken powdered sugar. Mix all three thoroughly. Should not be cold Half cup You should thoroughly mix it well; you can see for yourself I'm mixing this with whisky. You'll be scalding for a minute, then it'll cool down The wind has blown away the dust. I have taken the third fourth cup of milk. If there is no vinegar So you can also take one and a half teaspoons of lemon juice. Brake Complete Start all over again from scratch Your condensed milk and butter I need to go back one minute Let's take a second break Now we take the strainer from the broken pot. Put 1 cup of flour into the strainer. 3 tablespoons cocoa powder 1 teaspoon baking powder And 1 4th tea spoon baking soda These four things Straining this step is very important. No way Cocoa powder may have lumps. Whatever ingredients come in the sari If I put the contest details in the description box, you can check it there. Everything's strained, okay, this is also ready. Now, let's wait for one minute to thicken the condensed milk with butter. Man, it's getting tough, you know? These fats, these fats—so that's why we're taking a break, and now I've relapsed again. I've prepared the cake tin; this is my 9-inch steel tin, and I'm making a cake in it. You can also bake it in a 6-inch cake tin. But it's a steel container, so please be careful; it could get damaged like this. The can could also break, a crack might appear We will place the baking paper below. If you don't have baking paper, you can also use A4 paper for it. The baker also uses a napkin. Let's hit the batter again Wait a minute, it feels right now, absolutely We'll add the dud and vinegar mixture we prepared earlier into it, not all of it. And mix it well, good way On the sides, bottom, and corners, wherever there is butter condensed milk, mix it well with milk. Now, the dry ingredients will be added to it and mixed. Now add the remaining dry ingredients and the reserved dough, vinegar, and mix thoroughly. Your cake batter will be ready. Okay, it's visible now. The chocolate cake batter is ready. Now, this is my cake tin; we'll stick the paper onto it. For that, I've applied a little batter at the bottom, spread it evenly, and placed the paper on top. The bottom of the cake won't burn, but if you're not using an Elmy's cake tin, you'll need to line the sides with baking paper as well, otherwise it may stick there. Cakes don't stick to metal pans, but now in this one, we are going to You need to press it 4–5 times, the pockets will also come out, and the batter will even spread on top. Now let's put it inside the cooker, be careful to place it in the center, otherwise the cake might turn out uneven, cover it with a cloth and cook on medium flame. But if there is such a gap in the cooker, or if you're using a pressure cooker with a lid that doesn't seal properly, it may take an additional 10–15 minutes. I checked the cake after 30 minutes; you can see, it's slightly soft in the middle right now, so we won't insert a toothpick yet, otherwise the cake will collapse. We will check this again in ten minutes. I baked this cake in total 40 minutes, now let's add the tootpic. It's cooling down completely; the cake is ready. Take it out and let it cool for at least 3 hours. If left open, the top of the cake may harden, so I've placed a damp cloth here. You can see the steam rising; this steam will return toward the cake and make it soft. Alright, let's make it, my Black Forest cake bakery style, I opened the cherry tin; it would have been enough for 3-4 cakes easily. If you just add the cherries openly and freely, I strained it, so the cherry ended up on top, and the cherry syrup is now at the bottom. Anyway, this cherry sugar syrup here, Many times, to add different flavors, they would put fruit crush on top of the cake's sponge so that a distinct flavor would be infused. But the ones made in the original traditional style, like Black Forest cake, have cherries with syrup added—Hmong put in cherry syrup, so you get a bit of cherry flavor from that as well. Just bring a boil, once the sugar dissolves, your cherry simple syrup is ready; now just let it cool down. Take the cherries we had set aside earlier and cut them into 3–4 pieces each for stuffing—no need for any additional filling, 10–12 pieces will do. No, it's milk chocolate; the flavor won't be good from that. You can use Amul Dark Chocolate or Bon Vite Youskar instead of this. We will peel the potato using a potato peeler so that it turns into chocolate shavings. Chocolate should be kept at room temperature here; if it stays cold, it won't develop bloom. But if you're staying during the hot season, you can keep the chocolate in the freezer for 10 to 15 minutes, You can make a paste by removing the husk, so that it doesn't stick to your hands. I've almost finished making these 100 grams of chocolate peels; you'll keep them in the freezer so they don't melt. Now let's make the icing too. For cake icing, such whip toppings are easily available in the market, at bakery supply stores. This is Rich Brand's Star Whip Cream. These days, there are many whipped cream products available even in milk-based cream, and they also turn into whipped cream easily. I've tried it myself—please don't use Amul's fresh cream, it doesn't whip properly. Malai also won't whip well; it simply turns into butter easily. So, let's move on to this one. My hand gets numb, man, I once did a vip in an old video. I manually twisted this within about three minutes, and now my hand is hurting, so now I'm using a machine here. If you'd like to see videos of different types of creams, please let me know—I've already shot them. If you guys comment, I'll quickly share it with you after completing it. We still need to push the cream to the soft peak stage; once it reaches the soft peak stage, it looks like this—now it's ready. Now we'll add powdered sugar— I've used half a cup, and I used two cups of whipped cream, meaning you should use one-quarter of the quantity of cream. Actually, you won't need two cups of cream to make the cake; one and a half cups will be sufficient. I have already told you, I will leave from here. The quantity is given, the cream will be made from it. I am summoning Karbhai, I haven't kept him, that's why Abhik was there with me. And it will now easily glide around, and we'll easily be able to decorate its cake with icing. The cake has cooled down now, so I'm going to run the knife along the edges to make it easier to remove from the pan. Oh wow, once the cake is out, I need to remove the paper, I'm leveling the cake now, and now we'll cut the top layer. A long serrated knife is best for cutting cakes; it's also called a bread knife, which is the one I've used as well. A regular knife cuts unevenly, but if you're looking for a workaround, try hacksaws—those you find not in hardware stores—this cake cuts beautifully with them. I tried it once myself. First, we'll make round markings all over the cake, then gradually slide the knife to ensure even cuts. The top layer is cut, now we'll do the same with the bottom layer. All three layers are ready—man, doesn't that look awesome? I'll remove all these little cracks and smooth them out, then we'll assemble the cake. I've taken a small amount of cream here; we need to spread it onto the plate so the cake doesn't slip. It often happens, trust me. Over this, we'll I'll place the first layer of the cake, which was the bottom slice—I've kept it at the bottom—and now I need to thoroughly soak it with cherry syrup. This is extremely important, man. Otherwise, the cake will turn dry. We'll keep pouring the syrup until the cake is completely soaked. It will be done; after that, we'll press it slightly. If you ask me, this step is absolutely essential. Okay, that's done. Now we need to apply cream on top. Take the cream, spread it a little, spread it for... Let's place the first layer down, now we'll put the second layer on top of it. And repeat the semiprocess. First, thoroughly soak the sponge with syrup, then add a layer of cream, followed by cherries, and finally return the cream layer. The second layer is also done; now I've placed the third layer on top, and I'm also pouring the syrup well into it. Next, you need to take the offset spatula and run it straight across the sides, smoothing out any excess cream that has squeezed out. What will happen by doing this? A little cream will just stick to the sides, and any excess will simply come out. The extra cream that came out, I'm applying it on top and spreading it evenly. This has become a crumbly mess, meaning whatever small crumbly bits or cake crumbs are being sealed with cream. There's still a little cake visible, and the cream is showing, so I'm taking a bit more cream and spreading it on top. We'll attach the part that sticks out like a hat on the side, placing it on the sides next. This process is a bit difficult to explain, but if you look closely, the plate requires a lot of turning, while the spatula stays in the same place. Wherever you see too many layers of cake, add a little more cream there, and as you go through each step, carefully observe, you'll notice the cream is oozing out extra. My cake has turned out with a crumb coat, but there's no need for a crumb coat in Black Forest cake since the top is entirely covered with chocolate, right? However, in the other cake, it's very necessary. Plating is a bit tricky, meaning on a plate, which is why I'm currently transferring it to a turntable, as there's no problem spreading the cream properly there. The transfer layer here is very thin, so I've taken this plate out and placed it on the table. We'll put a lot of cream on top of it and start spreading it. Then, the part that sticks out like a hat, we'll push it to the sides. There might seem to be a lot of cream in the video right now, but as you can see, cream keeps coming out with each step. There's no need to keep rotating the tray manually, right? It keeps rotating on its own, which is why you get a slightly smoother finish. I can't smooth it properly, but there's no problem with a Black Forest cake like this—whatever is on top, whether it's the cherry or the cream, we'll just smooth it all evenly toward the top. Our cake is already iced and ready; now let's do the garnishing. No, I haven't. I've brought a piping bag here and inserted a rosette nozzle into it. Now, we'll turn it upside down and fill the inside with cream. After filling the cream, straighten the piping bag and push the excess cream forward. Then, this It's very easy to make—just roll a pipe of dough and twist it slightly, and voilà, a rosette is formed. Extremely simple, yet looks very beautiful. As I mentioned earlier, my experience is limited, so I'm still learning the finishing touches in cake making. It's not coming, but everything will be hidden, man, don't worry All the reds are ready, they'll place cherries on them one by one. Wow, at the center we'll now sprinkle chocolate shavings The cake is indeed as it is; now I'm removing it from the serving base. You have to bring back the spatula from below, gently, like this Know it and then carefully lift it and place it on top of the serving base. I've placed the cake on top of the cake base. Now, we'll apply chocolate shavings around its sides. We will keep removing whatever is extra, so that you may attain your own true self. My black forest cake is ready, meaning the Black Forest cake is ready. The base taste comes out perfectly, friends. Just keep it in the fridge for 6–7 hours. But even the cake made at home looks so tempting that you just feel like cutting a piece and eating it right away, don't you? So, I'm doing exactly the same thing. Look at the inner texture—how beautifully it turned out! Even layers, the cake is fully spongey, moist, and juicy. The cake is also delicious because we added cherry syrup, so how did the recipe turn out? Definitely let us know in the comments. And by the way, the top and bottom layers of the cake—the parts we cut from the sponge—were so tasty that just one bite with tea was enough. How did you like the recipe, friends? If you liked it, please hit the like button; if not, feel free to hit the dislike button. Also, don't forget to check out the video and let me know in the comments if you'd like to see another video on quick baking without an oven. Today's video is here. The video is so intense