Category Archives: Eggless Cakes

Eggless Black Forest Cake

Black Forest Cake

Eggless Black Forest Cake

I am a die hard fan of Black Forest Cake. When I was young, I used to have Black Forest atleast four times a week. After moving to US, I found it difficult to find it in the stores. I was literally craving for this cake. Not many recipes matched the exact taste. Finally, I tried this recipe from Divyascookbook. Voila…it came out very well. Thanks a million Divyascookbook. These days, Black Forest Cake seems to be costly too. I learned that a piece of cake costs about Rs.40 in India. My friends kids’ just love this cake and whenever they come home, all they ask me to make is Black Forest Cake. This cake is definitely a BIG HIT in my kitchen.
 
Tips for a beginner baker:

Basics of baking a cakeCake baking problems & causesHow to Preheat the Oven?

Ingredients

For the cake

Condensed milk – 400gms (1 can)

Maida – 225gms

Aerated cola – 200 ml (I use Coke/Pepsi)

Butter – 125gms

Cocoa powder – 3 to 4 tablespoons

Baking powder – 1 teaspoon

Baking soda – 1 teaspoon

For the sugar syrup

Sugar – 1/2 cup

Water – 1/2 cup

For the cream

Fresh cream/cool whip – 300 ml

Powdered sugar – 4 to 5 tablespoons

Vanilla essence – 1 teaspoon

For the decoration

Cherries – as required

Hersheys milk chocolate giant bar – 1 no.

Preparation

Preheat oven to 350 degrees.

To make the cake

1. Put melted butter and condensed milk in a big bowl and beat well.

2. Sift together maida, cocoa powder, baking powder, and baking soda.

3. Add the maida mixture to the condensed milk mixture little by little by adding aerated cola in between. Repeat it until maida and cola are over.

4. Apply butter to the cake pan and pour the cake mixture. Bake for 30-40 mins or check using a toothpick if the cake is done. Cool down the cake.

Note. Do not check the cake in between by opening the oven for the first 20 minutes.

To make the sugar syrup

In a pan, put sugar and water and boil till the sugar turns golden brown. You can also use the syrup in tinned cherries.

To make the cream

Mix the ingredients found under cream and beat well.Keep refrigerated till use otherwise it will start becoming soggy.

Note.If you are concerned about high calories and don’t like vanilla essence, you can use the cream directly without adding powdered sugar.

Black Forest Cake is very easy to decorate too…you don’t need buttercream icing or royal icing or colors…..all you need is just the cream and a chocolate bar. You can also be very creative in decorating this cake. Grate the chocolate bar or get chocolate curls using a peeler.

To assemble the cake

1. Cut the cake into 3-4 layers.

2. In the serving tray, keep one layer of the cake and sprinkle 3-4 tbsp sugar syrup or you can use the syrup found in the cherries tin.

3. Spread 2-3 tbsp of whipped cream on top of the cake.

4. Repeat the same with the other layers. Now, cover the topmost cake layer and also the sides of the cake with the cream.

5. Then decorate the cake with the chocolate curls or grated chocolate and cherries.

6. Keep refrigerated.

Now, the Eggless Black Forest Cake is ready!!!

Note.

1. Do not check the cake in between by opening the oven for the first 20 minutes.

2. Insert a toothpick into the center of the cake and it should come out clean. Remove from the oven. Leave aside for 30 mins and invert the cake onto a cooling rack. Turn the cake back over and cool further.

Rainbow Cake

An edible work of art!
I made this cake for the first time for a birthday party. it definitely took a lot of time but I should say every minute that i spent for this cake was simply worth it. Everyone who attended the party loved it…they loved the colors…taste…decoration…almost everything about the cake. Whenever, my friends kids’ visit us, they would request me to bake this cake for them. It has fetched me an award too… Rainbow Cake took some time, but really, it was quite simple to make drool-worthy!
 
Tips for a beginner baker:

Basics of baking a cakeCake baking problems & causesHow to Preheat the Oven?
Ingredients

Flour/Maida – 2 cups

Baking soda – 1/4 teaspoon

Baking powder – 1/4 teaspoon

Condensed milk (400 grams) – 1 tin

Butter – 1/2 cup

Oil – 2 tablespoons

Vanilla essence (optional) – 1/4 teaspoon

Milk – 3/4 cup

Edible colors of your choice

Floral Effect
A Slice Of Rainbow Cake
Another Slice Of Rainbow Cake
Side View Of The Decorated Rainbow Cake
Decorated Rainbow Cake
Preparation

1. Beat butter, oil and condensed milk till the mixture becomes smooth. Add vanilla essence and mix once.

2. In a separate bowl, sieve maida, baking soda and baking powder.

3. Add a tbsp of flour and mix, alternating with a tbsp of milk. Repeat the process till the flour blends well with the wet ingredients. If the batter is too thick, you can add more milk.

4. Take 6 small bowls. Pour 2 heaped tablespoons of plain batter into each of the 6 bowls. I used 6 colors. Add few drops of each of the edible colors in each bowl. Mix well.

Note:You can use how many ever colors you want. Even using three colors will come out well.

5. Preheat the oven to 200 C. Apply butter on the baking pan. The most important part is assembling the cake batter in a baking pan. It is fun too.

6. Pour 1/2 tbsp of plain white batter in center of the baking pan. Allow it to spread a little. Pour a tsp of one of the colored batter (First Bowl) on top of it and allow to spread a little. Again pour a little less than 1/2 tbsp of plain batter on top of it. Next add a tsp of another colored batter (Second Bowl) on top of it and pour less than 1/2 tbsp of plain batter on it. Next add a tsp of another colored batter (Third Bowl) and on top of it add less than 1/2 tbsp of plain batter. Keep repeating this process till the batter is complete.

7. Remember to pause for a while for each of the colors to spread before adding the next layer. You can also run a toothpick on top to create a floral effect.  You can see the floral effect in my picture.

8. Bake for 10 minutes at 200 C and reduce temp to 175 C and bake for another 40-45 minutes.

Now, Rainbow Cake is ready!!!

Note.

1. Do not check the cake in between by opening the oven for the first 20 minutes.
2. Insert a toothpick into the center of the cake and it should come out clean. Remove from the oven. Leave aside for 30 mins and invert the cake onto a cooling rack. Turn the cake back over and cool further.

 

First Place In Recipe Competition

 

I am sending this recipe to

http://www.simplysensationalfood.com/2013/03/announcing-event-lets-cook-for-kids.html

Eggless Tutti Frutti Cookies | Eggless Fruit Cookies | Christmas Cookies

Eggless Tutti Frutti Cookies


Preparation Time.
10 minutes
Freezing Time. 40 minutes
Baking Time. 10 to 15 minutes
Serves. 20 to 24 cookies
Recipe Category. Snack

Eggless Tutti Frutti Cookies

Most often, I bake cupcakes for my elder daughter Sanvi. She loves Banana Muffin and Carrot Cupcake. I have not experimented much with cookies. My husband loves Tutti Frutti and cherries. Whenever he goes to buy grocery, he will come home with cherries and tutti frutti. Sometimes, I have them in abundance. Four days back, I wanted to use tutti frutti in cakes or cookies. Then I came up with this recipe which I had written long back in my recipe book. I can never forget how I made this cookie. I surprised Sanvi and my hubby with this cookie. They fell in love with it. Now my hubby says that whenever he buys tutti frutti, I have to make this cookie for him. Hmmm…I will never get bored baking this cookie.

Eggless Tutti Frutti Cookies

Ingredients

All purpose flour – 1 cup
Powdered sugar/icing sugar – 1/2 cup
Softened unsalted butter – 6 tablespoon
Tutti frutti – 4 tablespoon
Milk – 2 tablespoon
Vanilla extract – 1/4 teaspoon

Note. The ingredients shown will vary with the original quantity.

Eggless Tutti Frutti Cookies

Preparation

1. In a mixing bowl, combine softened butter and powdered sugar. Beat it until light and fluffy.

Eggless Tutti Frutti Cookies

 

 

 

 

 

 

 

 

2. Add vanilla essence and all purpose flour. Stir well.

Eggless Tutti Frutti Cookies

 

 

 

 

 

 

 

 

3. Now add tutti frutti and milk. Knead well to form a smooth and soft dough.

Eggless Tutti Frutti Cookies

 

 

 

 

 

 

 

4. The dough should be soft and little sticky. The dough should be able to hold shape. Now shape it as a log, wrap it up using a plastic wrap and freeze it for 40 minutes.

Eggless Tutti Frutti Cookies

 

 

 

 

 

 

 

 

5. After 40 minutes, preheat oven to 320 F. Take the log out from the freezer and keep it outside for 10 minutes. Unwrap the dough and cut into 5mm to 6mm slices. Arrange the slices on a parchment paper with enough spaces between the slices. Bake for 10 – 15 minutes until you get an aroma of the cookies and also till the edges of the cookies turn light brown. Now remove the cookies from the oven, transfer them to a wire rack, and let the cookies cool down completely. The cookies initially would be soft but when it cools down, the cookies will become firm. Store the cookies in an airtight container.

Eggless Tutti Frutti Cookies

 

 

 

 

 

 

 

 

 

Now Tutti Frutti Cookies are ready!

Eggless Tutti Frutti Cookies

Eggless Tutti Frutti Cookies

 

Notes.

  • You can add roasted nuts/ chocolate chips/ dry fruits or even candied cherries instead of Tutti Frutti.
  • If the dough is very sticky, you can add some flour to it.
  • Use a sharp and plain knife to cut the cookies or else the cookies will crumble and will not be soft.
  • Do not cut the log into very thin slices as it may crumble and get overcooked.
  • The cookies would cook even more faster if you are using silver foil instead of parchment paper.

Eggless Tutti Frutti Cookies