Watching Russel Peters live.. was indeed an experience.. was so much fun.. we were about 10 of us who went in a group to watch the show.. This was my first time watching a live stand up comedy show.. It was brilliant.. had loads of fun.. Man! that man can really talk straight for 1.5 hrs without taking a sip of water in between..
It was one of our friends bday this weekend.. & he was here to watch Russel Peters show in Glasgow & spend his bday with us…Since K was home & I had help to bake this cake. Yes, my neck & arm are still recovering.. & I did not want to stress it out with all the mixing involved in cake baking..
This is a 2 layered cake… with some plain cream frosting & a forest fruits mix in between the 2 layers.. The cake was pretty dry when I cooled it.. I was worried… But then when the bday boy cut the cake.. it was perfect… It got soft & yummy from the juices soaked in from the fruits… First time I tried a layered fresh cream cake..
I modified the black forest cake recipe to what I had in mind.. Click for the original recipe.
Yes this cake does involve some patience if you are attempting to prepare a fresh cream cake for the first time.. but then its worth the efforts..! This is not very sweet.. perfect for those who do not like sweet things..!
Ingredients: (Serves 8 – 10) Preparation Time: 1.5 hrs
For the Cake:
All purpose flour – 235 gms
Sugar – 220 gms
Unsweetened cocoa – 85 gms
Baking Powder – 1.5 tsp
Baking Soda – 3/4 tsp
Salt – 3/4 tsp
Whole Milk – 250 ml
Vegetable Oil – 125 ml
Vanilla extract – 1 tbsp
Eggs – 3
For the Fruits filling:
Black Forest Fruits mix – 500 gms, pitted, I used a pack of frozen fruits..
Vanilla extract – 1 tsp
Sugar – 110 gms
Corn flour – 30 gms
For the Messy frosting:
Double cream – 330 gms
Icing Sugar – 40 gms
Preheat oven to 175 degrees C. Grease and flour two 12 inch, round, cake pans..If you have waxed paper use them… I did not have any waxed paper.. so did not line the bottom of the cake tin with it…
In a large mixing bowl sift & combine flour, 220 gms sugar, cocoa, baking powder, baking soda, and salt. Mix eggs, milk, oil, and 1 tbsp vanilla in another mixing bowl; beat until well blended. Add the wet ingredients to the dry & mix well till combined. Pour equal amounts of batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks for at least 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain the forest fruits mix, reserving about 50 ml juice if present, else add 50 ml water if there is no juice present. Combine reserved juice/water, forest fruits mix, 110 gms sugar and corn flour in a saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Add double cream and Icing sugar in a blender jar. Beat to combine them at high-speed until stiff peaks form.
To assemble, place one cake layer on cake plate. Spread some of frosting on the top with 3/4 cup mix fruit topping. Top with second cake layer, frost side of cake. Add the rest of the frosting on the top layer and add rest of the fruit on top, spread it around as you like. If you want to, spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake.
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