Egg less Black Forest Cake

Easy Egg less Black Forest Cake:- 
Preparation Time:-30 minutes
Baking time:- 35 to 40 minutes
Serves:- 10

                                                                                             

Hi my dear followers and visitors,here my first  egg less black forest cake and using milkmaid or condensed milk. Before this i have tried once but it was not up to my expectations so this time i have done some experiments and it turned out pretty well.This time i have tried this on my younger brothers birthday, he enjoyed the cake digitally.;), i mean, i emailed him the cake piece with lots of love and wishes.And he gave me a compliment of a Master Chef in return, and that is a lot to me. My brothers birthday was just after Valentines Day, and on the Valentine Day my dear valentine was fasting,so i baked this cake next day,so there are two reasons behind making this cake. After searching about how this cake got its name i came to know that the cake is not directly named after Black Forest mountain in southwestern Germany but instead from the specialty liquor of that Region Kirschwasser which has a distinctive cherry pit flavour. And this Liquor is traditionally used in Germany for making this cake, some recipes use Rum for the flavour,specially in Australia. I have not used any alcohol. But still the cake tastes good. I have replaced the alcohol with the Soda Water and cherry juice. For layering i used whipped cream and glazed cherries and frozen pitted cherries. And for decoration i used some grated chocolate. This is a very simple and easy way i feel of making the best Black Forest Cake.So here is the recipe.

Ingredients For the Batter:-
1)Softened Butter 100 gm
2)Sweetened Condensed milk 1 tin (390 gm Tin)
3)Plain Flour or maida 11/4 cups
4)Baking Soda 1 teaspoon
5)Baking Powder 1 teaspoon
6)Cocoa powder 4 to 5 tablespoons
7)Soda water 1 cup
8)Vanilla Essence 1 teaspoon
Ingredients For Frosting:-
1)Whipping Cream 200 gm
2)Icing Sugar 3 to 4 table spoons
3)Frozen Cherries 1/2 cup
4)Glazed Cherries 2 packs (100 gm pack each)
5)Ice cubes 5 to 6 numbers
Directions For Preparing The Cake Batter:-
1)Sieve together all the dry ingredients and mix well
2)Add condensed milk and butter in a bowl and beat with the help of an electric beater until smooth and mixed well.
3)Preheat the oven at this point to 180° Celsius.
4)Grease the pan and dust with some flour.
5)Add 2 to 3 table spoons of flour mixture into the butter and condensed milk mixture,mix well with the helps of a spoon and beat with a beater,then add some soda water while beating.Keep adding flour mixture and soda water alternately to form a smooth batter ,util all finish.
6)Pour the cake batter into the prepared pan and bake on 180° Celsius for 30 to 40 minutes or a skewer inserted in the center of the cake comes out clear.
7)When the cake is ready,take it out of the oven,leave it for 5 minutes ,run a knife through the edges ,remove the springs after 5 minutes and turn it upside down on a cooling rack very gently.
8)Squeeze some juice out of the 7 to 8  frozen cherries and brush it on the cake. When the cake is completely cool, refrigerate it before frosting.
Directions For Preparing Frosting:- 
1)Take some ice cubes in a big bowl and place a small bowl in it to keep it cool.
Pour in the whipping cream into the small bowl,add icing sugar mix well.And beat it until the frosting becomes fluffy and firm.(Refer the pictures)
2)When you are ready for frosting the cake,take the cake out of the refrigerator,cut it into three equal halves,
3)Apply some cherry juice on each layer.
4)Spread the frosting on first layer,cover the layer with the frozen and glazed cherries all over evenly,when done with the first layer, repeat the same for second layer and the put the top part.(Refer the picture of cake piece to know about how much frosting and how much cherries should go on each layer.)
5)Evenly spread the frosting all over the cake.Refrigerate at all times and take it out of the refrigerator just before serving.
                                                         Enjoy!

Spicy Egg Plant Bruschetta

Egg plant Bruschetta:- 
Preparation time:- 10 minutes
Cooking time:- 10 to 12 minutes
Ready In:- 15 TO 20 minutes
Serves:- 4

Hello my dear followers and visitors. My Sunday brunch last week was eggplant bruschetta with a Indian touch. Bruschetta is an Italian dish (pronounced as brus'ketta) it consists of a grilled bread rubbed with garlic and topped with olive oil,many variations can be made as per our likes.The most popular topping on it is chopped tomatoes and basil leaves. In Italy it is served as a snack or appetizer. The recipe i have prepared  also have some variations, instead of grilling the bread i toasted it for 1 and 1/2 minutes and i prepared the Eggplant topping with a Indian spicy touch.The topping i have prepared for bruschetta can be rolled in chapati/paratha and can be used as a Tiffin menu, if you want to make it for kids then just adjust the spice level.The eggplant topping is simply an idea born in my mind while watching a morning TV show Better homes and Gardens,in this show the lady used vertically sliced and barbecued eggplant,but i prepared this topping as per my taste buds and ideas and it turned out pretty well. So just give it a try and see how you find it and please leave a comment about your experiences.  My hubby liked it very much ,that's special because? he hates Brinjal still he enjoyed eating it giving a green signal for next time :). So here is the recipe.
Ingredients:-
1) Big Size Brinjal /Eggplant 1 number(Cut in cubes)
2)Chopped Tomato big size 1 number
3)Chopped Spring onions 3 to 4 numbers
4)Garlic Grated 1 tea spoon
5)Ginger grated 1 teaspoon
6)Green chilies Slit in the middle 3 to 4 numbers(Cut the slit green chili in big pieces)
7)Turmeric powder 1/4 tea spoon
8)Olive Oil 1 table spoon for Steaming Brinjal
9)Olive Oil 2 table spoons for preparing topping
10)Cumin seeds 1 tea spoon
11)Slat to taste
12)Chopped Coriander 1 table spoon.
Directions:- 
1)Heat one table spoon of oil in a deep pan/kadhai or wok ,add in the brinjal cubes,fry for 2 minutes stirring in between. After 2 minutes cover and cook the brinjal till cooked and soft or for 8 to 10 minutes ,don't forget to stir in between.
2)When the Brinjal cubes are soft and cooked mash it with the help of a masher. Small chunks are fine,do not over mash(Refer the pictures)
3)When the brinjal mash is ready keep aside.
4)Heat 2 table spoons oil in a wok/deep pan or kadhai.,add in cumin seeds,allow it to splutter
5)Add in chopped spring onions,stir for 1 minute,add in green chilies stir well
6)Add in grated garlic,stir for 30 seconds add in garlic grated,stir for 30 to 40 seconds.
7)Add in red chili powder,mix well add in turmeric mix ell
8)Add in salt,mix well. And add chopped tomatoes,stir for a minute.
9)Add in mashed eggplants or Brinjal,stir well so that the brinjal gets mixed well with all the spices
cook for 1 to 2 minutes,add in chopped fresh coriander,turn off the heat and keep aside
Ingredients For Preparing The Bruschetta:-
1)Bruschetta Bread
2)Egg plant Topping
3)Chopped Fresh Tomato 1 number
4) Sun dried Tomato
5) Feta Cheese
6)Fresh Coriander
How to Proceed:-
1)Toast the Bruschettas in a toaster for 1 and 1/2 minutes
2)Spread some eggplant topping
3)Top with sun dried tomatoes
4)With chopped fresh tomatoes
5)Top with some feta cheese,sprinkle some basil leaves
6)Garnish with coriander and serve with a glass of juice.Perfect break fast or snack or appetizer is ready.
                                                    ENJOY!