White Forest Cake

Name: White Forest Cake
Prep time: 20 s
Cook time: 45 s
Total time: 85 s
Yield: 12
Ingredients: 1/2 cup Wheat flour white all-purpose unenriched; 1/4 cup Milk dry whole with added vitamin D; 1/2 teaspoon Leavening agents baking powder double-acting straight phosphate; 2 Units Egg whole raw fresh; 1/2 teaspoon Vanilla extract; 1/2 cup Sugars powdered; 1/2 cup Oil grapeseed; 200 grams Beverages water tap well; 2 tablespoons Sugars powdered; 200 grams Cherries sweet canned pitted heavy syrup drained; 1 cup Cream fluid light whipping; 3 tablespoons Sugars powdered; 1 teaspoon Vanilla extract; 1/2 cup Candies white chocolate; 1 Unit Cherries sweet raw

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Treenut

Peanuts

Fish

Crustaceans

Servings

- 12 +

1/2 cup Wheat flour, white, all-purpose, unenriched

Wheat flour, white, all-purpose, unenriched

1/4 cup Milk, dry, whole, with added vitamin D

Milk, dry, whole, with added vitamin D

1/2 teaspoon Leavening agents, baking powder, double-acting, straight phosphate

Leavening agents, baking powder, double-acting, straight phosphate

2 Units Egg, whole, raw, fresh

Egg, whole, raw, fresh

1/2 teaspoon Vanilla extract

Vanilla extract

1/2 cup Sugars, powdered

Sugars, powdered

1/2 cup Oil, grapeseed

Oil, grapeseed

200 grams Beverages, water, tap, well

Beverages, water, tap, well

2 tablespoons Sugars, powdered

Sugars, powdered

200 grams Cherries, sweet, canned, pitted, heavy syrup, drained

Cherries, sweet, canned, pitted, heavy syrup, drained

1 cup Cream, fluid, light whipping

Cream, fluid, light whipping

3 tablespoons Sugars, powdered

Sugars, powdered

1 teaspoon Vanilla extract

Vanilla extract

1/2 cup Candies, white chocolate

Candies, white chocolate

1 Unit Cherries, sweet, raw

Cherries, sweet, raw

Go to instructions

Instructions

Step by step

1 of 3

20'

Step 1

Check

1. Pre heat the oven at 180 °C for 10 minutes.
2. Add eggs, vanilla essence in a bowl and beat with a blender.
3. Gradually add the sugar while beating the eggs.
4. Beat until the mixture becomes fluffy.
5. Now add oil in it and mix it.
6. Sift all the dry ingredients (flour, baking powder and milk powder) through a strainer.
7. Slowly add the dry ingredients in wet mixture and mix gently with the help of spatula. Use cut and fold technique for mixing at this stage.
8. Add the water in the mixture and give it a stir.
9. Take a baking pan and grease it with oil. Line the bottom of the pan with parchment paper and pour the batter in it.
10. Tap the mold to remove air baubles.

2 of 3

45'

Step 2

Check

11. Now put it in the oven and bake at 180 °C for 30 to 40 minutes.
12. Insert a skewer in the center if it comes out clean your cake is ready.
13. ___Note: You can also bake it without oven at stove top. for that you need to put a wire stand in the pan, cover the lid and let it pre heat on medium flame for 10 minutes. Then bake the cake in it for 35-45 minutes with the lid of the pan covered.
14. Take out the cake and let it cool down in the pan.

3 of 3

20'

Step 3

Check

15. ___Cake Frosting___
16. Add the powdered sugar and chopped cherries in the water and mix it until the sugar dissolved. put it in the fridge for later use.
17. Take the cold whipping cream in another bowl. Add powdered sugar and vanilla essence in it and whip it till stiff peaks form.
18. Add 2 tablespoon of grated white chocolate in it and mix it well.
19. Cut the cake into 3 layers.
20. Take the first layer of cake and brush a good quantity of cherry sugar syrup on it. this will keep the cake moist and adds extra cherry flavor.
21. Now spread the whipping cream on it with a spatula.
22. Add the second layer on it and repeat the process.
23. Do the same with the last layer. here spread the whipping cream around the cake as well and cover the cake with it.
24. Smooth the sides and surface of the cake with spatula.
25. spread the shredded white chocolate around the cake and on top as well.
26. Make flowers on the top using star nozzle and garnish it with whole cherries on the top.

Chill the Cake Before Frosting

Refrigerate the cake layers before frosting to prevent the cream from melting and to make layering easier.

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