Eggless White forest cake is a rich and tasty cake. A small 2 tier 6 inch cake is perfect for any special occasion.
I am among the few who love white chocolate. My son is just like me. With white chocolate, I usually make Mousse or cookies or fudge A few months back my friend baked Black forest cake for my husband’s birthday and ever since I was super tempted to try eggless White forest cake.
Is trimming the edges and the top layer mandatory for Eggless White forest cake?
Trimming the cake is totally optional. I felt my top layer was not flat and I prefer trimming the outer layer as a son loves to snack it separately. I think the cake is evenly baked then skip trimming
What can I use instead of sour cream?
An equal amount of thick homemade curd can be used instead of sour cream. vanilla flavored or plain yogurt can also be used instead of our cream. Other sour cream-based recipes in TMF Curd rice Shrikhand Dahi kebab Aloo tikka Paneer tikka Mixed bean soup strawberry frozen yogurt
Why YouTube video Cake measurement is half compared to the blog Eggless White Forest Cake?
I have one 6 inch cake pan so I prepared the cake batter twice. If you have two cake pan use the quantity of this below-mentioned ingredient and make a cake batter, split into two pans and bake. If you have one 6 inch pan like me make two better separately or bake in batches.
Can I use fresh cherries for White forest cake?
Yes if fresh cherries are in season use it. In that case, we need to prepare the sugar syrup. Boil equal portion of water and sugar. No need to look for any sugar string. Just cook till the sugar is completely melted cool and use. I have used maraschino cherries. Used the cherries for the cake and liquid in the place of sugar syrup.
How much sugar syrup do we need for the cake?
I have used around 1/2 cup of maraschino cherries liquid. The cake tends to become dry so add a lot of liquid to the moist cake.
Can I use butter for White forest cake?
Since we are going to refrigerate the cake multiple times it is better to use oil. Butter might make the cake dry.
Can I skip instant pudding powder in frosting?
Frosting can be done with whipping cream and sugar but white chocolate pudding mix gives nice flavor and texture to the cake https://www.youtube.com/playlist?list=PL3zYDDQHDMSsFV10oIrdhTpXHnlhcC8Kg
Eggless Rasmalai cake | ras malai cakeEggless Chocolate Mug cake recipeEggless Black forest cakeEggless Nutella Cake | best chocolate cake
Other cake recipes in TMF
Chocolate based recipes in TMF
Mousse
cookies
fudge
Ingredients:
Dry ingredients: All-purpose flour – 1 + 2/3 cup Baking Soda – 1/2 tsp Baking Powder- 3/4 tsp Salt - pinch Wet ingredients: White Chocolate – 2/3 cups or 100 grams Oil- 125 ml Sugar – 1/3 cup Water-1/2 cup Vanilla Essence – 1 tsp Curd / Yogurt – 2 tbsp Syrup - 1/2 cup Frosting: Unsweetened Whipping Cream – 1 cup, cold Instant white chocolate pudding mix – 1 tbsp Powdered Sugar – 4 tbsp Topping Grated white chocolate - according to your taste maraschino Cherries - 4 Filling: Marchino Cherries - few, chopped
How to make Eggless White forest cake with step by step pictures
In a microwave-safe container add white chocolate, water, oil, and sugar; mix well
Microwave until the chocolate melts
Add vanilla extract and mix well. Let the mixture cool down
Preheat the oven to 350 degrees Fahrenheit Line the baking tray with parchment paper and grease it with cooking spray In a wide bowl add all-purpose flour, baking soda, baking powder, and salt; mix well
After the chocolate mixtures turn warm add it to the dry ingredients
Add sour cream and mix everything well to make a lump free smooth batter
Divide the batter between to two cake tins, level and tap the batter
Bake for 25 – 30 minutes or until a toothpick inserted comes out clean
Flip the cake on the cooling tray and remove the pan and parchment paper Allow the cake to cool completely After the cake is cool, trim the top layer of the cake with a sharp knife
Cover the cake with cling wrap and refrigerate for at least 3 hours or until used
Frosting the chill cake:
In a wide bowl whip the cold heavy cream till you get a soft white peaks
Add vanilla extract, pudding powder, and powdered sugar and beat till everything is combined and you see a stiff peaks
Cover the bowl with a cling wrap and refrigerate for at least 1 hour or until use
Assembling the cake Crumb coat
In a cake pan place a parchment paper or cake board I have added little frosting over the parchment paper and placed a cake
Use a fork and make holes all over the cake using a brush that adds syrup all over the cake. Make sure you add enough syrup to prevent the cake from getting dry
Add a generous amount of frosting over the cake and spread it evenly with a spatula
Spread and add some cherries
Place the second cake on the top Use a fork and make holes all over the cake using a brush that adds syrup all over the cake. Make sure you add enough syrup to prevent the cake from getting dry
Add a generous amount of frosting over the cake and spread it evenly with a spatula Cover the gap between the layer and add a crumb coat for the whole cake Refrigerate the cake for at least one hour
Second coat:
Take a generous amount of frosting and using a spatula frost the cake evenly Refrigerate again for at least 1 hour
Final frosting:
Grate the white chocolate and add them at the top of the cake
Decorate the cake according to your preference
Since it’s a small cake I have placed half of the cherry on top of the cake
Chill the cake until you serve
