MY COOK BOOK.

BLACK FOREST PASTRY.

Ingredients:-

Maida - 1 cup.

Cocoa powder - 1/3 cup.

Baking powder - 3/4 tsp.

Salt - 1/4 tsp.

Eggs - 6.

Caster sugar - 3/4 cup.

Cooking oil - 5 tbsp.

Ice cubes.

Dairy cream - 400 ml.

Icing sugar - 1/3 cup.

Hot water - 1 cup.

Sugar - 1/2 cup.

Assembling:-

Cherry jam.

Canned fruit cocktail ( strained).

Chocolate chips.

Chocolate shaving.

Cherry.

Method:-

In a bowl place sifter and add all purpose flour, cocoa powder, baking powder and salt, sift together and mix well, & set aside...

In a bowl add eggs, caster sugar and beat until fluffy ( 4 - 5 minutes)....

Gradually add dry flour ingredients and beat until well combined ( on low speed).

Add cooking oil and beat again...

Grease 8x 11 baking tray with oil and lined with butter paper, add prepared batter & tap few minutes....

Bake in preheated oven at 160°C for 18-20 minutes....

Take out cake from the oven, and let it cool on wire rack....

On a large bowl add ice cubes and place another bowl over it....

Add cream and beat well.....

Add icing sugar and beat until soft peaks form ( 8-10 minutes)....

Then transfer to a piping bag & refrigerate until use....

In a small jug , add water, sugar and mix well until dissolved.....

Let it cool....

Assembling:-

Trim a thin layer from the top of sponge cake with a serrated knife and then horizontally cut a layer of the cake....

Apply sugar syrup on the half base on sponge cake and pipped out with wipped cream, cherry jam and spread evenly.....

Add fruit cocktail, chocolate chips and
Place the top half of sponge & press down gently....

Brush the top layer with the remaining sugar syrup....

Frost the outside of the cake with remaining Whipped cream & spread evenly.....

Garnish with chocolate shavings &
Refrigerate until chill....

Cut into slices garnish with whipped cream , cherry and serve.....