WISH YOU ALL HAPPY MOTHER’S DAY!!!.
This post is dedicated to my lovely Aayi. Who I think is the best mother in the world. I know, kids think the same about their mothers and I am no different.
I have written a lot about my aayi on this site so far. But some more things I got to add – when she was growing up, she was one of those “all rounders”. Anything you ask – crafts, embroidery, Indian classical music, studies and she was on the top. She got married very early at the age of 19. She moved from Sirsi which was then one of those small “cities” to a typical village where even the basic necessity like electricity was not there. She had to let go of all her art, hobbies and career. It is not easy as it looks as I have seen the struggle both my parents had to go through while we were growing up.
Sometimes she gets a bit sad when she looks at those “working women” who keep boasting about how they had to take care of family and job going hand in hand. I tell my aayi, what she has done for us is the greatest thing any mother could have done for her kids. Its not difficult to do a job and have that extra money in hand. But it is very difficult to leave everything for the kids. Because she was and is always there in our life when we need her. Sometimes we even forget what all she did for us and take her for granted. But she is always forgiving and always loves us in that unconditional way. I think most of the moms are like that.
I made this cake for her today. Since I know she will read this post, I thought she will be very happy to see this. It is one of the best tasting cakes I have ever made. I will make it for her when we meet her next time. But till then, this post is for her.
Now talking about black forest cake, it was a ‘Love at first bite’ for me. I tasted this for the first time in Belgaum. For the first time when I baked this, it was a big disaster. I didn’t know the cherry syrup that comes in the bottled cherries has an acidic taste. I went ahead and baked this for V’s bday 2 years ago. We had to throw the entire cake because of the strong acidic taste. So after that I never dared to even try this.
This time when I was at home, I told my pachi (mom’s sister) about my failed attempt at this cake. She being the ‘cake expert’ in our family, I was sure to get some pointers. She told me to use sugar syrup instead of cherry syrup. Then when I returned, I saw Maya’s cake . I was so hooked to it that I knew what I would be baking for Mother’s day. To make doubly sure that I won’t make any mistakes this time, I mailed Maya asking about the cherries she used and syrup. She replied saying she had used sugar syrup and also few pineapple chunks and did not use cherry syrup. Thanks a lot Maya.
Here I am with my cake. I made two of these. Tomorrow we are having a get together at a friend’s home and I know they love chocolate cakes. But before taking it there, I wanted to be sure that it works. So I made two. One for us today and other I am taking to their home tomorrow. We both simply loved the cake. I had a very hard time sticking the chocolate shavings to the side uniformly. The chocolate was melting down as I tried to make chocolate curls by using potato peeler. Anyway, the taste was awesome.
I found innumerable recipes for this cake. I have at least 2-3 versions in my recipe book collection. For the cake, I followed this recipe . All others – frosting etc was from all other cakes I have baked so far. Following is the recipe for 1 cake.
For the cake: 1 and 2/3 cups all purpose flour 1 and 1/2 cups sugar 1 and 1/2 tea spn baking soda 1/2 cup butter 2 eggs 1/2 tea spn salt 1 and 1/2 cups milk 1 tea spn vanilla extract 2/3 cup unsweetened cocoa powder
Method: Preheat the oven at 350F for 10mins. Sieve together flour, baking soda, cocoa powder. In a large bowl, mix butter and sugar. When they are well mixed, add eggs. Beat. Add milk, salt and mix. Add the flour mixture little by little mixing it all the time. Pour the mix in a greased oven proof dish. (I used two baking dishes and divided the mix into two equal parts). Bake at 350F for about 30mins or till a knife inserted in the center comes out clean.
Whipped cream: 473 ml heavy whipping cream 2 tea spns vanilla extract 5 tbl spns confectioners sugar
Method: Mix all together and beat with a hand mixer till soft peaks form.
Sugar syrup: 1/2 cup water 1/3 cup sugar 1 tea spn vanilla extract
Method: Mix all together in a heavy bottomed pan and bring it to boil till all sugar dissolves.
Other ingredients: 2 bottles(283gms each) cherries – One bottle for each cake Semi sweet dark chocolate crumbs/shavings
Assembling the cake: Cut the cake horizontally into 3-4 pieces.
Take one piece on cake board. Spread about 2 tbl spn of syrup. Spread cream on top.
Spread few chopped cherries.
Keep the next cake layer on top.
Spread syrup, cream, cherries. Continue till all the cake pieces are done. Press down the cake lightly. Spread the remaining cream on top and on the sides.
Decorate with cherry halves and chocolate crumbs/shavings. Serve chilled.
Serves 10-12 Preparation time : 2 hrs
Update: Purnima sent me this amazing link to the video for “ how to make chocolate curls “. It is a great help. Thanks dear.
Ever since I came back from India, I am trying my best to get adjusted back here. My feelings are also something similar to Sia’s . I am missing home terribly and have become very very lazy. So thats the reason I haven’t replied to any queries here or the mails. I am sorry about that.
While in India, I took pictures of seasonal fruits and flowers. So apart from traditional recipes, I am going to post them too. I am going to post them once in a week so that they make me feel good.
Coming to the fruit of the day. It is going to be jackfruit. There are two main varieties of jackfruit that are very popular at our place. Both of them look exactly same. Unless they are cut open, you cannot make out the difference (atleast a person like me can’t make out).
One of them is the kind where you cannot cut them open with knife. Check the picture below. We call it “tiLvo panas”. One should be very careful while eating these as they are very slippery and cause choking if not careful. My dad and I simply love this. Even the 90% of jackfruit lovers can’t stand this.
Second one we call as “kappo panas”. These are cut open with a knife. It looks like this picture . Here the pods are firmer and you don’t have the problem of choking.
Both kind of jackfruits have a kind of glue which oozes out when they are cut. So before handling them, a little oil (preferably coconut oil) is applied to hands and the knife. Cut this fruit on a paper/plastic to avoid mess.
Jackfruit trees bear many fruits during season. Like coconut, every part of the tree is very useful. Raw jackfruit is used in many dishes. When it gets ripe, the fleshy sweet pods are eaten. The seeds are saved and sun dried. These seeds are used to make many dishes. The leaves are used to make hittu/khotte . The dried tree trunks are used to build houses.
More information about jackfruit from Jai and Bee .
