Black forest Pastry
Ingredients
1. Maida - 1 1/2 cup
2. Cocoa powder - 3tb sp
3. Sugar - 1 cup powdered
4. Baking powder - 1 tsp
5. Baking soda - 1 pinch
6. salt - a pinch
7. eggs - 3
8. Oil - 3/4 cup
9. Fresh cream - 1/4 to 1/2 cup
10. Milk - 1/4 cup (Optional)
For sugar syrup
Water - 1/4 cup
Sugar - 1/4 cup
Brandy - 3 tb sp (Optional)
For decoration
Whip cream powder - 150g
Cold water - 150 ml
Grated chocolate - 1/2 cup
Cherries - a few
Sieve maida, cocoa, baking powder, baking soda and salt together.
In a large bowl beat oil and powdered sugar until pale. Add 1 egg at a time and beat well. Add fresh cream and beat. Add in maida cocoa mixture and fold thoroughly. If the mixture is thick, add milk and fold well.
In a prepared baking tin, add in the batter and bake in 180 d for 40 minutes.
Let the cake cool completely.
In a small bowl, mix sugar, water and brandy n stir well until the sugar dissolves. (If not using brandy, can be replaced with some essence or any flavor of ur choice)
In a steel bowl, mix the whip cream powder and water and whip for 3-4 minutes until its thick. Keep refrigerated.
Cut off the crown of the cake. Then Slice vertically in to two. Drizille the prepared sugar syrup on both the slices. Using a round shaped mold, cut off the pieces of cake evenly. (I used a sharp edged glass to get a small round shaped cake pieces)
Take one round shaped cake piece and apply whip cream and press another round piece on top and again apply the cream on the outer portion of the cake and roll in on grated chocolate. Prepare all the cake pieces like this.
Then pipe some cream on top according to your design and decorate with cherries n enjoy!
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