When I was pregnant last year, there were so many reasons it felt like a cloud was hanging over us, the pandemic being just one of them. Most of the time we powered through, busy with work, getting the house ready for the baby, and like everyone else in the world, tracking down toilet paper and disinfecting our groceries took up 80% of whatever time was left over! The upcoming early months with the baby seemed very daunting at the time, especially since we were not going to have anyone to help out at home, so to make it fun and to have something to mark the milestones and celebrate the fact that we were “surviving” early parenthood, I planned this very special little side project: I decided that for each of our baby’s monthly birthdays (the 25th of each month), I would make a seasonal cupcake recipe, and take his picture with the cupcakes!
Kheer is a classic Indian sweet pudding, made with all sorts of things, from vermicelli to rice, to wheat berries, to tapioca pearls – the flavors are as diverse as the different states of India that make it!
Vermicelli Kheer (shevai or semiya kheer) is one of those quick desserts that we make to celebrate things big and small: the traditional recipe involves cooking vermicelli (previously sautéed low and slow in ghee, or clarified butter) in warm milk, perfumed with cardamom, until the milk reduces to about half its original volume. Raisins are plumped up in more ghee, cashews fried in some more, and finally the entire saga of it all is topped with saffron (bloomed in a teaspoon or so of warm milk).
This cake came to be because a friend happened to order Kesar Pista Kulfi (Indian ice cream infused with saffron and ground pistachios, chilled in an earthen pot) without realizing the consequences of her actions. You see, I expressed my interest to bring dessert to a Diwali party and the Kesar Pista (Kesar = Saffron, Pista = Pistachio) ice cream had already been ordered. I figured I would bake something that’ll “go” with the ice cream, but one thing let to another after I saw this loaf, and a Kesar Pista cake was born for all future parties, Diwali and otherwise.
This is a saffron- and cardamom-infused riff on the Pistachio Cake by Smitten Kitchen. I used a saffron syrup that is easily available in India and likely some Indian/Middle-eastern grocery stores in the United States, but don’t fret if you can’t find it – just infuse the milk with regular saffron. You can do so by scalding the milk (warm it in a saucepan and turn off the heat before a simmer sets in), adding 2-3 big pinches of saffron to it, stirring it gently and letting it cool completely before using in the recipe below.
I feel like I owe this blog a step-by-step guide to bake and assemble a Black Forest Cake, especially since all I’ve shared so far on the subject is a bunch of excuses. I do make this cake every year, sometimes twice or thrice a year, and this time around I decided to do it right i.e. with pictures and detailed notes! Without further ado, here goes.
The 6-inch double layered Black Forest cake is a good size for small parties (like our party of 2). It makes tall, impressive slices, comes together quickly and is easy to decorate too. To make a 9-inch double layered cake, simply double the recipe.
Think “Color Run 5K”. Now multiply by 50,000 and replace “run” with dancing, giggling and frolic. And that’s Holi in India for you! “Holi Hai!” translates to “It’s Holi!” and is the warcry of one of the funnest Indian festivals, usually around the beginning of March, to celebrate the arrival of spring and the triumph of good over evil. Part 1 of Holi is celebrated late in the evening with huge bonfires, where people burn statues of a demon princess. The only “ritual” on the following day (Part 2) is to have fun and lots of it: friends and family visit each other and throw colors on each other, hose each other down with colored water, and other such activities.
Music, dancing and good food is involved, as with most Indian festivals.
Considering the fact that I have promised my husband that I’ll be making the traditional Black Forest Cake for his birthday every year, I guess I’ll get plenty of opportunities to do a long post about this in the years to come. Given the specific parameters of this week, I’m going to have to stick with the short format.
What parameters, you ask? I baked this cake in a very rushed manner, in a cluttered kitchen full of dinner prep and in-progress dish cleaning, and in highly sub-optimal lighting conditions (not one decent picture). I assembled and frosted the cake in various stages spread over several hours, in between late evening meetings and a hundred other things to cross off my “this needs to be done yesterday” list.
Before you start thinking that all I make is excuses, let’s talk about cake! Variations of the traditional German “Black Forest Cake” (or “Schwarzwälder Kirschtorte” in its native German tongue) are available in some format all over the world, really. It’s quite unlikely that you’ve never heard about it, wherever you are! It’s basically a type of German Chocolate Torte: sturdy chocolate sponge cake soaked in Kirsch (Cherry-infused Brandy) and chopped pitted cherries, stacked one over the other with Kirsch-infused whipped cream in between and all around. It is then covered in an avalanche of bittersweet chocolate shards and topped with whole, pitted cherries for garnish (and a “forest” appearance). The cake isn’t named after the German “Black Forest” mountains themselves, but after the Cherry liquor made from the dark, tart cherries found in the region, which lends itself beautifully to the cream and chocolate combination.