1 KG BLACK FOREST CAKE
MIXTURE 1:
1 CUP MAIDA
2 TBSP COCOA POWDER
1 TSP BAKING POWDER
½ TSP BAKING SODA
1 PINCH SALT
Note:
Sew all ingredients 3 times.
MIXTURE 2:
4 EGGS – Beaten (Room
Temperature)
1 CUP POWDERED SUGAR
1 TSP VANILLA ESSENCE
4 TBSP (or) ¼ CUP VEGETABLE OIL
Note:
Beat the ingredients together
Mix both 1 & 2 together GRADUALLY with
½ CUP (Mild Hot) (or) 4 TBSP CURD
USE 8-inch CAKE PAN
Pre-Heat Oven @ 200 c for 10 minutes
Bake for 30 - 40 minutes @160 c
WHIPPING CREAM (Using POWDER)
MIX 100 GM WHIP. POWDER + ¾ CUP
WATER/MILK(COLD)
(Powder includes sugar)
Note:
Keep bowl & whisk in freezer for 30
minutes
Beat slow with beater & then fast for 6 – 7
minutes
Keep Refrigerated for 15 – 30 minutes.
Sugar Syrup:
1½ CUP WATER
½ CUP SUGAR
1 SMALL CINNAMON STICK
3 DROPS LEAMON JUICE
1 HANDFULL GRATED CHERRY
Note:
Boil together until thick consistency.
 Cut the cake into equal layers (2 or 3)
 Apply Sugar Syrup on layers
 Apply Whipped Cream
 Repeat for every layer
 Finish-off with Decor(Chocolate scraps/
Cherry)
 Place in refrigerator for 3 – 6 hrs. Or ½
day for good results.