Thursday, August 16, 2012

Cherry Temptation - Eggless


Eggless Vanilla Cake (baked as per the recipe here)
Tinned Cherries with syrup- 1 medium sized tin
Strawberry Flavored Jelly - 1 packet (I used Weikfield)
Cake Board - 1

For Decorating:

Nestle Milky Bar - 2
Colored Choco Vermicelli - 3 tbsps
Fresh Cream - 2 cups (Since whipping cream was not available at the local stores, I used medium fat Milky Mist Fresh cream which turned out a little 'buttery' on whipping)
Powdered Sugar - 1/2 cup
Vanilla Essence - 1 tsp

For Chocolate Truffle:

Nestle Milky Bar, chopped - 1 1/2 cups
Fresh Cream - 1 cup


To prepare Chocolate Truffle:

  1. Take a non-stick pan.
  2. Heat the fresh cream on medium flame until it starts boiling.
  3. Now turn off the heat and mix in chopped nestle milky bar chocolate.
  4. Mix thoroughly such that there is no lump formed.
  5. Let it cool down to room temperature.
To prepare Strawberry Jelly Layer:
  1. Prepare the Strawberry jelly as per the instructions in the packet.
  2. Pour it into a plate of 1/2 inch height with the same diameter of the cake. Instead, you can use the cake tin you used for baking the cake and fill the tin until it is filled 1/2 inch from the base.
  3. Set aside.
To Prepare/Decorate the Cake:
  1. Bake the eggless vanilla cake as per the recipe linked above. In this recipe, I used a round baking tin.
  2. Once cooled to room temperature, refrigerate for an hour. This lets you slice the cake easily.
  3. Meanwhile, pick out the cherries from the tin, deseed them and smash them gently. Keep asides.
  4. Place the cake on a flat surface and horizontally slice the top layer of the cake to remove the brown layer.
  5. Now horizontally slice the cake into three equal sized slices.
  6. Place a cake board on a flat surface.
  7. Soak a slice of the cake in cherry syrup until it is wet throughout. Take care not to over-soak the cake slice as it might make the slice to fall apart.
  8. Place it on the cake board.
  9. Evenly coat it with a layer of chocolate truffle.
  10. Spread a layer of smashed cherries.
  11. Now soak another of slice of cake in cherry syrup. Place it on the cherry layer.
  12. Repeat steps 10, 11 and 12.
  13. Now smear all the remaining chocolate truffle all over the cake such that the cake is completely covered.
  14. Refrigerate for 1 hour at the coolest temperature setting.
  15. Meanwhile, the cream, powdered sugar and vanilla essence in a large mixing bowl and whip until it forms small, soft peaks. Since I used medium fat cream instead of the whipping cream, I placed the mixing bowl in a large vessel containing ice cold water while whipping.
  16. Gently grate 1 Nestle Milky bar. Keep aside.
  17. Now, carefully unmould the jelly layer and place it on top of the cake.
  18. Smear the whipped cream through the sides of the cake using a palette knife. Sprinkle some colored choco vermicelli over the sides.
  19. Take some whipped cream in a piping cone and make some design of your desire through the edges of the cake surface. Pour some grated Nestle Milky Bar over this.
  20. Refrigerate for a few hours.

Important Note:

Bake the cake the previous day so that it saves a lot time in cooling and sets well for slicing without crumbling the cake.


admirer said... [Reply]

Great work . Yummy

Anonymous said... [Reply]

Super Pastry

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