Torta White Forest senza uova

Ingredienti

• 1 1/2 cup All Purpose Flour/Maida
• 3/4 cup Sugar
• 1/2 cup Plain Yogurt/Curd
• 3/4 cup Milk
• 1/2 cup Oil
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract
• A pinch of Salt
• 1/4 cup Sugar
• 1/4 cup Water
• 200 grams Non-Diary Whipping Cream Powder
• 100 grams Ice Cold Water
• 15-20 Glazed Cherries
• 1/3 cup White Chocolate Shavings

Preparazione

1. 1

   Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper. Whip 200gms of non-diary whipping cream powder in 100 gms ice cold water at high speed until there are soft peaks and keep it refrigerated until needed.

2. 2

   In a mixing bowl, add all dry ingredients – 1 1/2 cups all purpose flour, 1/2 tsp baking powder, 1 tsp baking soda and a pinch of salt. Mix it really well. It could be sieved as well.

3. 3

   In another mixing bowl, add the rest of the ingredients – 3/4 cup milk, 1/2 cup thick fresh curd, 1/2 cup oil, 1 tsp vanilla extract and 3/4 cup sugar.

4. 4

   Mix the ingredients with a whisk until the sugar has dissolved.

5. 5

   Now make a well at the center of the dry ingredients and add the wet mixture.

6. 6

   Fold it in gently such that there are no lumps.

7. 7

   Pour the batter equally into the greased, lined baking pans.

8. 8

   Bake at 180°C for 30-35 mins until a skewer inserted comes out clean. Remove from oven. Rest them for 5 mins and then invert the cakes & remove the parchment paper. Let them cool down completely.

9. 9

   Meanwhile mix 1/4 cup sugar and 1/4 cup water.

10. 10

    Heat on low flame until the sugar dissolves and the syrup is sticky. Remove from heat and let it cool down completely too.

11. 11

    Trim the tops off the cake to make it even (optional). Poke 1/2 an inch holes using a skewer all over the cake and brush liberally with prepared Simple Sugar Syrup all over the cakes.

12. 12

    Spread a thick layer of the whipped cream evenly on the cake. Now place sliced and finely chopped glazed cherries all over the cake.

13. 13

    Place the other cake and apply a layer of cream on the top as well as the sides. This is called as crumb coating.

14. 14

    Place the cake in fridge for 20-30mins before decorating it further.

15. 15

    Add some more whipped cream on top and sides and evenly spread it using an offset spatula.

16. 16

    This requires some patience to evenly spread the cream. If the cream is not holding its shape, place it back in fridge to cool it down.

17. 17

    Using a star nozzle, pipe out rosettes along the edge of the cake.

18. 18

    Decorate the cake as per preference, there are no rules as such on the design :)

19. 19

    Place a glazed cherry on each rosette and cover the sides & center with white chocolate shavings.

20. 20

    Keep refrigerated until it is ready to be served. Best served chilled as dessert.