Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream | Our Darling Daughter turns 1

Last year this time I was in hospital, recovering after the birth of our daughter. Time really flies! Our daughter turned 1 this week.

She has been an angel cum a brat in last 1 year. Everyone believed the elder brother will give her a tough time but seems to me like the opposite here. :)

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

Till now I’ve never made a pink cake but this time I fell for clichéd & wanted to celebrate her birthday with a pink cake. I’ve come across several Neapolitan Cake/ bars/ ice-cream etc on various blogs. So even I gave in to the rage &  decided to do a Neapolitan Cake for her.

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

I wanted to keep the cake small so chose a small recipe & inspired my filling & frosting from Sweetapolita. I did a pretty sad job of decorating. V pitched in and salvaged some of it. Husbands have their uses too. To give due credit he seems to have a better flair at it than me. :)

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

I customized the cake – used regular milk for cake & felt that the batter was too thick so added another 1/4 cup milk. I baked the cake in 6″ pan. I made chocolate cake twice to get 2 layers. I increased the baking time accordingly. The cake was very soft & fragile & I strongly recommend using a baking paper on top to un-mold.

For frosting – I substituted raspberries with cherries in compote as it is easily available. I really wanted to use fresh mulberries as they are in season but to rotten luck I couldn’t find them on the weekend when I was ready to bake. :(

Cherry Compote

Cherry Compote

I also added lemon peel & cinnamon stick to compote. The cherry compote was the highlight of the recipe. It is really worth licking off the spoon!

I also read in many places that to counter the sweetness of american buttercream, it is advised to use salted butter. I did 50-50 – half salted & half unsalted. But honestly speaking the frosting was not really what we liked as a family & I would stay away from buttercream from now on. It is too sweet & V absolutely didn’t enjoy the sweety-salty taste. I would be sticking to my tried & tasted whipped cream. American crusting buttercream is all the rage but somehow I think I would give it a miss. The only place where I would want to use is to pipe some roses :)

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

The cake was really nice, despite the sad decorating skills the cake looked pretty tempting. Taste was gorgeous despite the buttercream.

I recommend this cake without buttercream frosting, with just compote as filling & topping. Or using whipped cream in place of buttercream.

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

Eggless Neapolitan Cake filled with Cherry Compote & Buttercream

Eggless Neapolitan Cake

Recipe Source – loosely adapted from Is that really Vegan??

Chocolate Layer -

Ingredients -

  • 1/4 Cup – Butter, unsalted
  • 1/2 Cup – Brown Sugar
  • 1/2 Cup – APF
  • 1/4 Cup – Cocoa Powder
  • 1 1/2 tsps – Baking Powder
  • 1/4 Cup – Apple Sauce
  • 1 tsp – Vanilla Extract
  • 1/4-1/2 Cup – Milk (adjust consistency as per your needs) Cup – Milk

Method -

  1. Pre-heat the oven at 180 C. Line & grease an 6″ round pan.
  2. In a bowl, cream the butter using a hand mixer.
  3. Add in all the dry ingredients. Mix well.
  4. Add apple sauce, vanilla & milk.
  5. Pour batter into the prepared pan & bake for 25 mins. Cool on a wire rack. Place another layer of parchment paper on top of the cake & then flip over to remove from pan. Parchment layer will allow it to be removed without falling apart.

Vanilla layer -

Ingredients -

  • 1/4 Cup – Butter, unsalted
  • 1/2 Cup – Sugar, granulated
  • 1/2 Cup – APF
  • 1 1/2 tsps – Baking Powder
  • 1/4 Cup – Apple Sauce
  • 1 tsp – Vanilla Extract
  • 1/4-1/2 Cup – Milk (adjust consistency as per your needs)

Method -

  1. Pre-heat the oven at 180 C. Line & grease an 6″ round pan.
  2. In a bowl, cream the butter using a hand mixer.
  3. Add in all the dry ingredients. Mix well.
  4. Add apple sauce, vanilla & milk.
  5. Pour batter into the prepared pan & bake for 25 mins. Cool on a wire rack. Place another layer of parchment paper on top of the cake & then flip over to remove from pan. Parchment layer will allow it to be removed without falling apart.

Cherry Compote -

Recipe Source – adapted from Sweetapolita

Ingredients -

  • 1 1/2 Cups – Cherries
  • 1 Cup (100g) – Sugar, granulated
  • 1 Tbsp – Lemon Juice
  • Lemon Peel of 1 lemon
  • 1/2″ – Cinnamon Stick
  • 2 Tbsps – Water
  • pinch of salt

Method -

  1. In a small saucepan over medium heat, combine 1 cup of cherries, sugar, lemon juice, water & salt until they start to break down, stirring often, about 10 minutes.
  2. Lower the heat & simmer until the compote coats the back of a spoon, about 15 minutes.
  3. Remove from heat, and allow it to cool down. Remove lemon peel & cinnamon stick. When slightly warm, using a hand blender, blend the mixture till smooth. Since I used cherries, it was not very smooth.
  4. Stir in remaining cherries. Keep covered & chilled for 3 days.

American Buttercream -

Recipe Source – adapted from Serious Cakes

Ingredients -

  • 1 Cup – Butter, unsalted+salted
  • 1/8 – 1/4 Cup – Cream, I used Amul
  • 1 tsps – Vanilla Extract
  • 4 Cups – Confectioner’s Sugar
  • a pinch of salt
  • 75 gms – Dark Chocolate
  • Few drops Pink Color (optional) – I skipped it

Method -

  1. Put room temperature butter in a large bowl & beat well for few minutes till no lumps are left.
  2. Add vanilla, salt & cream. Keep the mixer going while adding. Make sure that they are well incorporated before adding sugar.
  3. Add in sugar slowly so that it doesn’t fly around all the time beating. Continue beating till incorporated well.

Assembling the Cake -

  1. Divide the buttercream in half. Add 3 Tbsps of Cherry Compote (1 Tbsp at a time) to one half of buttercream. You can add pink color here if desired. Set aside.
  2. Divide the remaining buttercream into half. Add melted & cooled chocolate in one half of it & mix well till incorporated. Leave the remaining butercream vanilla.
  3. On a flat base/ cake board/ turntable/ plate place a small dab of chocolate buttercream in the middle & then place 1 layer of chocolate cake on top of it, face up. Cover with 3/4 cup of cherry buttercream, leaving with about 1″ clearance around the edges. Now place a few spoonfuls of cherry compote in the center on top of buttercream.
  4. Place vanilla cake layer on face up on top and repeat with cherry buttercream & compote. Place the last layer of chocolate cake face down. Cover the cake in plastic wrap & gently press the cake with your hands for aligning the layers if required. Chill for 30 minutes.
  5. Remove from refrigerator. Remove the plastic wrap, do a crumb coat with vanilla buttercream. Chill again for 30 minutes.
  6. Cover the bottom half of cake (sides) with chocolate buttercream, top half (sides) with vanilla buttercream & top of the cake with  cherry buttercream. Pipe design as desired.

Sending this to -

1. Bake Fest # 19 hosted by Tangy Minds, event started by Vardhini

Chocolate Truffle with Cherry Pie Filling Tart – Sweet Punch for October

Wishing all bloggers a Happy Dussera, end of Navratras & Dandiya Ras. Hope you all had wonderful celebrations yesterday. I made the Dussera special meal along with matar pulao, aloo phool gobi & kheer. These recipes for some later posts.

Today being the 7th of month, it’s time for some Sweet Punch. And I made my first tarts which have been on my Baking Wishlist. I usually plan & make my posts much in advance & never wait for the last day, however last 15 days saw too much baking & sweet in the household with Eggless BFC, Eggless Checkerboard Cake & Cream Cheese Cupcakes, so I kept postponing this recipe till the last day almost!

Upon researching I realized that the most essential part of tarts is to ensure that butter is chilled. I guess this is as easy as baking can get. Though Ria had chosen Jam Tarts, I had just too much tid-bits leftover from all the above experiments, I decided to use them & finish. For a change this is a recipe in which I didn’t need to worry about assembling lot of ingredients or replacing egg! Thankfully the crust of the tart is eggless, phew!!!

Chocolate Truffle with Cherry Pie Filling Tart

Chocolate Truffle with Cherry Pie Filling Tart

Chocolate Truffle with Cherry Pie Filling Tarts -

Recipe Source – adapted from Ria’s Collection

Ingredients -

  • 115 g – All Purpose Flour (1/2 Cup + 1 Tbsp)
  • 60 g – Chilled Butter
  • 1/2 tsp – Baking Powder
  • 4-5 drops – Water
  • 1/2 Cup – Cherry Pie Filling
  • 12 – Chocolate Truffles, tiny ones
  • Whipped Cream to serve

  • Chocolate Truffle with Cherry Pie Filling Tart

    Chocolate Truffle with Cherry Pie Filling Tart

Method -

  1. I used a melon scooper to make chocolate truffles from leftover chilled ganache & quickly rolled them in cocoa. I placed them in an airtight container on a parchment sheet & refrigerated till further use.
  2. Pre-heat the oven at 180 C. Lightly grease the tart moulds.
  3. Mix flour & baking powder together.
  4. Add the butter & rub the flour & butter together using fingertips to create a dough resembling breadcrumbs.
  5. Divide the dough into 12 equal parts & line the tart moulds.
  6. Place one truffle per tart mould. Then top it with 2 tsp of cherry pie filling.
  7. Bake for 15 mins or till done. Remove from oven
  8. Allow to cool completely on wire rack in the moulds. Do not de-mould when hot as you can scald yourself.

  1. Chocolate Truffle with Cherry Pie Filling Tart

    Chocolate Truffle with Cherry Pie Filling Tart

     

I served it topped with whipped cream. With every bite, you feel molten chocolate with plenty of cherry pie filling & whipped cream. Mine didn’t de-mould very well so I let them be in the mould. :(

Chocolate Truffle with Cherry Pie Filling Tart

Chocolate Truffle with Cherry Pie Filling Tart

Sending these tarts to Kalyani’s 100 day Global Fest at Sizzling Tastebuds which is a part of My Mother’s Kitchen. Hop on to her blog to get some interesting global dishes :)

‘Only’ – Sweets & Desserts guest hosted by Gayathri of Gayathri’s Cook Spot & started by Pari.

Eggless Black Forest Cake with Chocolate Ganache & Cherry Pie Filling – Happy Birthday Dear Hubby

Let me tell you at the onset that this is a loooonngggg post. I’ve tried to keep it as short as possible.

More than festivals, I enjoy planning & creating our family days – birthdays, anniversary etc. Every year for last 5 yrs, I’ve been celebrating V’s b’day and plan a surprise (little or big) for him. Every year he complains about those surprises as he is not very pro to the idea of surprise – he likes them but would want to be forewarned than surprised. So this year I promised him I won’t give a surprise. He tells me that is a surprise in itself! MEN!!! This year V chose Black Forest Cake for his b’day treat. :)

I cajoled V into gifting me many b’day gifts this year – mind you all scattered through the last few months so that he wouldn’t realize how clever I had been ;) One such gift was a book from my wishlist, Bakin’ Without Eggs by Rosemarie Emro. I had read great reviews about this book & wanted to try my hand at the recipes from it. What I also liked about this book was that it wasn’t just catering to Vegan. Most of the books & blogs on egg-free recipes are Vegan oriented & I have harped many a times earlier that I cannot eat Tofu, soy milk etc. :( So this book came as a pleasant surprise – Rosemarie has used mostly White Vinegar as substitute for egg. From whatever recipes I’ve gone through I can assure you that they are good & just waiting to be made. Also the ingredients used are very basic & most baked recipes come with topping recipes as well. I chose Heavenly Chocolate Cake from Bakin’ Without Eggs. I’ve kept the recipe same except substituting buttermilk with curd.

I decided to assemble Black Forest Cake in a non-traditional version, adapting from a video on ehow – simple & beautiful BFC using Ganache, Cherry Pie Filling & Whipped Cream. Last time I tried frosting with Rainbow Cake I was supervised by my sister, this time I was going solo. I’ve been practicing frosting patterns using a mehndi cone for last 20 days on the back of the cake pan, to give me confidence of moving the cone with a flow which is most of the battle won, I guess! I have omitted liqueur from both ganache & soaking syrup as there was a slight chance that out little devil might eat a bite. :)

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

I will go into detail & recipe for all steps, except the cake as it is from a book & V was very particular that I should have permission for it before posting it. I see many bloggers posting recipes from book, so I wasn’t sure but he is RIGHT. So I unwillingly agreed to not post recipe for the cake. I’ve sent a mail seeking permission to the publisher of this book but they haven’t reverted to me yet, so till then I am not posting the cake recipe. Even when I started the blog, I took permission for my first few posts.

I prepared everything in advance & just assembled the cake on the day. Our Little Devil, designed the banner for his Dad! I just helped him a bit where he couldn’t manage – like cutting flags & writing. Enough of jibber-jabber & over to the recipe.

Eggless Black Forest Cake with Chocolate Ganache, Cherry Pie Filling & Low Fat Whipped Cream -

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Eggless Heavenly Chocolate Cake – minimally adapted from Bakin’ Without Eggs by Rosemarie Emro. I made it 2 days in advance and refrigerated it. I brought it out of refrigerator night before the assembly. {For Recipe refer book}

Cherry Pie Filling – I made it 1 day in advance & stored it in refrigerator in air-tight container & minimum 4 hours prior to assembly I allowed it to come to room temp. {Recipe below}

Cherry Syrup – I used drained cherry syrup from cans & stored it in refrigerator in air-tight container & minimum 4 hours prior to assembly I allowed it to come to room temp.

Chocolate Ganache – I made it the night before the assembly. Kept at room temp overnight to allow it set properly. {Recipe below}

Low Fat Whipped Cream – I made on the morning of assembling, thought kept the beater & bowl in freezer at night only :) {Recipe below}

Cherry Pie Filling – I used cherry liquid (drained) instead of water. I reduced the sugar by half as I was already using sugar filled cherry liquid.

Recipe Source – loosely adapted from Tammy of Tammy’s Recipes

Ingredients -

  • 5 Cups – Pitted Cherries {830 gms (wet weight) can yield 3 cups & 450 gms yield 2 cups pitted cherries, drained. Store cherry juice}
  • 1 1/2 Cups – Sugar (adjust as per the tartness or sweetness of cherries)
  • 1/4 Cup *+ 3 Tbsp – Drained Cherry Juice (adjust as per thickness required)
  • 3 Tbsp – Cornstarch

Method -

  1. Combine sugar & cherries in a thick bottom pan & stir. If cherries are soft & mushy, you won’t need more additional water but if they are firm, add 1/2-3/4 cup water.
  2. Mix cornstarch in 3 Tbsp drained cherry juice separately. Make sure no lumps are formed.
  3. When the cherries are boiling, slowly add cornstarch, stirring all the while. Allow the mixture to become clear & starch to dissolve completely. Do not overcook as the filling will start breaking down.
  4. Remove from flame & allow to cool. When cool, store in an air-tight container in refrigerator.

Notes -I made a mistake & started with 1 cup water, the filling became very watery as sugar also releases water upon being subjected to heat. It took me a lot of time to reach desired consistency & I was scared all the while of over doing the filling.

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Chocolate Ganache -

Recipe Source – minimally adapted from Joy of Baking

Ingredients -

  • 227 gms – Semi-sweet/ Bittersweet Chocolate, cut into small pieces (I used Hershey’s)
  • 180 ml – Heavy Whipping Cream (I used Amul)
  • 1 Tbsp – Unsalted Butter

Method -

  1. Put chopped chocolate in a large bowl & keep aside.
  2. In a saucepan, heat cream & butter on medium heat. As soon as it boils, remove from flame & pour over chopped chocolate.
  3. Allow it to stand without mixing for few mins (about 3-4 mins). Do not stir as we do not want to incorporate air in Ganache.
  4. Using a wooden spoon/ rubber spatula or whisk, gently stir by beginning in the center & gently moving out to the edge of the bowl.
  5. When the chocolate is fully melted & mixture is smooth, add any liqueur or liquid flavorings (all should be at room temp.)
  6. Allow it to cool down completely & set properly. Before storing, cover with a piece of plastic wrap pressed on the top of the ganache so a film doesn’t form.It can be stored at room temp in a cool corner for 2 days & freeze upto 3 months.

Whipped Cream from Low Fat Cream – I halved the recipe, reduced the amount of cream & increased butter little so as to achieve higher fat content & get stiffer peaks.

Recipe Source – loosely adapted from Deeba of Passionate About Baking

Ingredients -

  • 300 gms – Low Fat Cream, Chilled (I used Amul -25% Fat)
  • 90 gms – Unsalted Butter
  • 3 Tbsp – Icing Sugar
  • 1/2 tsp – Vanilla Extract

Method -

  1. Refrigerate bowl & beater for 1/2 hour. I kept them overnight. :)
  2. In a small pan, melt the butter & 1/2 cup cream, stirring constantly till the butter melts. Add vanilla extract.
  3. Transfer to heat proof measuring cup & allow to cool to room temp.
  4. In a large bottom vessel (I used a wok), place ice cubes & prepare an ice bath.
  5. Place the chilled bowl over ice bath & beat the remaining cream & sugar on low speed till soft peaks are reached.
  6. Now begin adding the butter-cream mixture in a gradual stream, beating all the while on low speed until stiff peaks are formed.

  1. Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

    Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Assembling the Cake – technique adapted from ehow

  1. Take a cardboard pieces & cut it out 1 inch bigger than the cake pan. Cover it with the golden paper. Cake base is ready.
  2. Allow your cake assembling ingredients to come to room temperature – cake, cherry pie filling & syrup. In the meanwhile, prepare the whipped cream.
  3. Place the prepared cake base on a flat base or cake table.
  4. Using a serrated knife, carefully slice the cake horizontally into 2 halves. Liberally sprinkle both sides of halves with sugar syrup. Place the top half on the base upside down.
  5. Fill the ganache in a frosting bag & using small star tip, make 2-3 circles of ganache on the base cake to create a sort of dam as we do not want the cream to spill out when we fill it in.
  6. Then using a rubber spatula, fill the dam with whipped cream, spreading till the edge of the dam.
  7. Now place some dollops of cherry pie-filling on the cream. This is just to give that extra flavor of cherry when we bite in. No need to spread a big layer, just some dollops would do.
  8. Place the second layer of cake with bottom up (as this has a smooth & flat top) on top of of first layer. Allow this to set in fridge for few minutes so that ganache is set & doesn’t get disturbed when we start decorating.
  9. Remove from fridge. With the help of frosting spatula, spread ganache on the sides of the cake completely. Smooth the ends & spread any extra ganache towards the top centre. Since we are going to fill the top with cherry pie filling, the top can be little untidy, it won’t show. :)
  10. Take the ganache filled frosting bag & make small scallop design, press & then pull forward, again press & pull forward the tip, at the base of the cake. This gives a clean edge to the cake.
  11. Now fill the remaining whipped cream in a frosting bag & using a bigger star-tip make alternate shells or any other design you want on the edge.
  12. Now fill the centre with the remaining cherry-pie filling & spread towards the edges without spoiling the cream.
  13. Chill the cake covered for atleast 4 hours for best taste. Slice & serve.

  1. Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

    Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

You can’t imagine the amount of butterflies I had in my stomach for last 1 week leading upto the day. I was hoping for atleast the photos to come out great & not let me down. The cake was very tasty, chocolatey, crumbly & soft. I guess use of Chocolate Pudding Filling in the batter gave it the extra chocolatey taste. Every bite was real heaven.

I turned out to be a bit messy looking cake as – I’m a clueless decorator, the cake broke into 2 while slicing into layers, I forgot to soak each layer & just did the top one. The ganache on the sides didn’t spread as neat as I had hoped & the whipped cream despite all my calculation for stiff peak, didn’t hold for even a minute. :( :( :( Nevertheless, the cake was very rich & heavenly!!!

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Sending this to My Favorite Dish Event by Ammu of Ammaji Recipes. In a pastry shop we are spoiled for choices these days, but time & again I come back to eating the good old Black Forest Cake/ Pastry & that is why it is a favorite dish with me.