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Receta Rajitha’s Eggless Black Forest Cake Using Idli Cooker
by Kitchen Flavors

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Rajitha’s Eggless Black Forest Cake Using Idli Cooker

One afternoon the kiddos were at Rajitha’s place for playdate.

Regular readers of this blog are familiar with Rajitha…but for the new ones

visiting this post…let me direct you to the earlier post from Rajitha

to know more about her and her cooking. Coming back to the recipe and story

behind making of this innovative recipe is as follows….

As I said kiddos were playing at Rajitha’s place….I went to

check what Lil’M was doing? To my surprise….I saw girls were sitting on a mat

and without a word…..painting neatly in their books….I was really surprised or

rather say shocked to see the girls sitting neatly and doing their work. When I

asked Rajitha what’s the magical spell she has done on them….??? She with a

sweet smile said….yaar nothing….I promised them to make a cake…that too an icy

one….for their silence.

I liked the idea and said…how you are going to make the cake

as your oven is under repair…??? She said I make cake in idli cooker or

sometimes in thick base pressure cooker too. It too me by surprise and said…ok

let me capture making this cake in my camera for my wonderful readers….as I get

lots and lots request to post a cake which can be made without oven. I could not do complete justice to the final

cake pics as the kids became very restless to gulp the cake once the cake has

been assembled. I promise you all…that I will upload some pics once I make this

again in my kitchen…till then enjoy reading and making this wonderful cake…..Surprise

your loved ones making this cake without oven…..

essence

FOR BAKING:

4-5 cups Sea salt/fine

sand

PREPARATION:

TO MAKE EGGLESS

BLACK FOREST CAKE:

Add sea salt/fine

sand to ¼ th level of idli/pressure cooker. (If you are using

pressure cooker, don’t keep whistle). Keep a rack on top and cover it with lid.

Leave the cooker on low flame for 10 minutes.

In the meantime sift

flour, baking powder, baking soda and cocoa powder all together for 2-3 times.

This process is just to incorporate everything together.

Combine butter,

milk, vanilla extract and condensed milk. Now slowly fold in the sifted flour.

Mix everything gently to avoid lumps.

Take a bowl (aluminium

or steel) which fits exactly in the center of your Idli cooker/pressure cooker and

grease it with butter and then dust it with all purpose flour.

Now pour the batter

into the greased and dusted bowl. Tap around to make sure the batter is

scattered evenly. Make sure to pour the batter up to 2/3rd capacity

of the bowl.

Carefully place

this bowl in the pre-heated cooker and cover with lid. Bake on low flame for

20-25 minutes.

Start to check

whether the cake is done by inserting a wooden skewer or toothpick. If the

toothpick comes out clean then our cake is ready.

Turn off the flame

and leave the cake in the cooker for another 3-4 minutes.

Now slowly but

carefully take out the cake from the cooker and leave it cool, to come down to

room temperature by placing the cake on the wire.

MAKING SUGAR SYRUP:

In small bowl mix

water, sugar and vanilla essence till sugar is completely dissolved.

FOR FILLING:

De-seed cherries and

if you are using canned ones drain the water and set aside the cherries.

MAKING ICING:

Place

your mixing bowl and wire whisk (blades of electric whisker) in fridge for one

hour.

Whisk vanilla essence and sugar with whipped cream until soft peaks. Set

in fridge until use.

TO

ASSEMBLE:

Cut

the cake into 2 or 3 layers horizontally depending on size of the cake.

Now

brush sugar syrup on top of each layer. Gently spread ¼ inch thick icing on top

of first layer and gently place chopped cherries on it.

On

top of this place another cake layer, brush with sugar syrup and spread ¼ inch

thick icing. Gently place chopped cherries and place another cake layer.

Brush

it with sugar syrup and apply then ½ inch thick icing. Gently using pastry

knife spread across the icing around the cake covering the cake completely.

If

you are good at piping, pour icing into a piping bag and make swirls on the

cake.

Garnish

with chopped cherries and shaved dark chocolate.

Leave

the cake to sit in fridge for 30-40 minutes. Serve cool.

Add

love to make this cake taste ‘Yummy’.

ABOUT WHIPPING

CREAM:

She used Instant

Whipped Cream powder in making this trifle. I used 50 gms. pack of BlueBird

Brand of whipped cream which is easily available in many supermarkets or you

can order online @ BlueBird

India.com

Check label on the

packet to know how to whip it up or you can even check BlueBird India

site to know more on the product.