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We all have heard and probably had a black forest cake (of course, we have! It's a classic childhood birthday cake). But how many of us have heard of a white forest cake?!
Yes, with changing times comes new flavours. The cake is a modern take on black forest cake with a twist of white chocolate.
Eggless White forest cake Recipe
Prep time 15min
Bake time 35-40min
Yield-
Servings 18-20
Total cost- Rs. 410
Cost per serving - Rs. 20-22
Ingredients-
For sponge:
All-purpose flour: 275 g
Baking soda: 1.5 g
Baking powder: : 8 g
Salt: : : 1/8 tsp
Castor sugar: : 200 g
Vanilla essence: 5 ml
Unsalted butter: 115 g
Milk: : : 200 ml
Apple cider vinegar 12 ml
Curd: : : 30 g
For Chocolate Mousse:
Non-dairy Whipping cream 400 g
White couverture chocolate 50 g
Fresh cream: : : 50 g
For Layering:
Cherry compote 300g
For Chocolate Garnish:
White compound: 200 -250 g
For Soaking Syrup:
Water: 150ml
Vanilla essence 1tsp
Equipment needed for the recipe:
Measuring cups and spoons -
Digital kitchen weighing scale -
Bowls and spoons -
Spatula -
Whisk -
Sieve -
Hand beater or stand mixer -
8-inch round aluminum tin -
Paint brush -
Butter paper -
Oven/OTG -
Microwave -
INSTRUCTIONS/METHOD
For sponge
Preheat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line a 8-inch round tin with butter paper.
In a bowl, mix, milk and apple cider vinegar. Stir and keep it aside.
In a new bowl, cream butter and sugar together until pale and fluffy. Now add curd and vanilla essence. Mix this well.
Sift all dry ingredients i.e. flour, baking soda, baking powder, and salt in another bowl. Give it a mix.
Add dry ingredients and buttermilk alternatively into the creamed butter-sugar mixture. Starting and ending with dry ingredients batch, combine everything well making sure no lumps are there in the batter.
Pour the batter into the lined tins and bake in preheated oven at 180˚C (OTG Mode: lower rod only) for 40-50 minutes or until a toothpick inserted at the center comes out clean.
Method for Chocolate Mousse:
In a bowl, whip non-dairy whipping cream till stiff peaks.
Now, melt white chocolate and warm the fresh cream. Mix the two to form ganache.
Start adding chocolate ganache (slight warm) to whipped cream and combine well.
Your mousse is ready for layering and final coating of the cake.
Method for Chocolate Garnish:
Chop the white compound chocolate and melt it using microwave or a double boiler.
Place a piece of butter paper on work surface.
Pour dollop of chocolate on the sheet and using a paint brush give it a stroke.
Repeat the process to make more such chocolate strokes.
ASSEMBLY
Since all our components are ready, let's finally assemble this elegant cake.
Cut the sponge in three equal layers.
Prepare simple soaking syrup by mixing 150ml of water with 1tsp vanilla essence.
Place the cake board on a turn table and put some mousse in the centre.
Place the first sponge layer on the board. Now soak it well with soaking syrup.
Put some white chocolate mousse and spread it evenly using a palate knife. Now add dollops of cherry compote (150g).
Place the second sponge layer and repeat the same above steps for layering.
Finally put the last sponge layer and secure the crumbs by crumb coating the cake.
Place the cake in refrigerator for 30 minutes.
Now, take out the cake and frost the cake with a final coat of mousse.
Transfer left over mousse in a piping bag fitted with 1M nozzle.
Decorate the top edge by making roseate. Place piece of cherry from the compote in the center of each roseate.
Place white chocolate shards prepared all around the side edge of the cake. Come the look by adding some chocolate shaving on top.
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