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Atta Cake Recipe in Pressure Cooker | No Sugar Added, Naturally sweet | Eggless Baking Without Oven

Hey Foodies,

Here’s how to make a delicious Atta Cake, or in other words Whole Wheat Chocolate Cake, all made in a pressure cooker.

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Not only this cooker cake is high in fiber, but has no added white sugar. This naturally sweet cake is a perfect snack along dish to have with a cup of tea or coffee.

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Loaded with the goodness of dates, now why don’t you try it out? Oh yes, this can be added to your diet if you’re a diabetic patient, in small servings ๐Ÿ™‚

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Let’s get to it.

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Making an atta cake is that easy. Now why don’t you try it out and share a virtual treat with me?

The cake is irresistibly delicious, one literally cannot judge if there is any sugar added. I agree, there is a lot of sugar in this cake in the form of dates and stevia. But that’s natural, and not refined white sugar. And you can easily decrease the amount. Stevia is optional to add, but I like the touch of bitterness it gives in this, that just spikes the sweetness ๐Ÿ™‚

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That’s all for today, Keep cooking & stay fantastic!

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Mini Plum Cakes – Christmas Special | Eggless Baking without Oven

Hey Foodies,

Its been a while that I have posted something in the line Egg-less baking without Oven. What better than this time of the year, cool breezy mornings-evenings, and the start of winters. Winters along with them bring a surprise every year, with some many festivities round the corner, Christmas is definitely not a miss. In fact, today’s recipe is dedicated to Christmas, perfect for gifting, and a plus no alcohol used.

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Easy peasy, not much soaking involved, and a perfect season’s greeting!

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So, without further ado, here is the recipe.

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I love the little crunch from cashews and walnuts and plus the goey texture is heaven from tutti-fruity. A must try for this season. Do pour in your thoughts upon this delicacy in the comments below.

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Don’t forget to share, cause sharing is caring ๐Ÿ˜€

Thanks

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Carrot Cake Recipe in Cooker | Eggless Baking Without Oven

Hey Foodies,

Carrot Cake, a cake with grated carrots in it! ๐Ÿ˜›

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But seriously, this cake is divine.. I’ve made it a lot of time in past and failed to make as well.. But now, It comes out perfect everytime and has a delectably amazing flavor of all spice along with the light & spongy texture..

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This cake can be had just as a tea time cake, or can be frosted with cream cheese or any icing for that matter. But I like to just with some icing sugar on top.. You can bake this in a loaf pan, a bundt pan or any shape ๐Ÿ™‚

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Believe me, carrot cake does sound boring at first.. But it is such a thing you get addicted to! It has happened with me and all of us in the family.. The light, soft & spongy texture is sooo goooodd! ย So, let’s get on with the recipe, shall we?

Video Recipe:

Text Recipe:

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Carrot Cake Recipe in Cooker | Eggless Baking Without Oven
 
Ingredients
  • Flour - 1 Cup
  • Carrots - ½ to ¾ cup [finely grated]
  • Sugar - ⅔ cup
  • Salt - a pinch
  • All Spice - ½ tsp
  • Baking soda - ½ tsp
  • Baking powder - ½ tsp
  • Oil - ¼ Cup
  • Yogurt - ½ cup
  • Nuts - 2 tbsp or upto ⅓ cup. {walnuts or almonds preferred}
  • Salt - 2 Cup [For Baking]
Instructions
  1. Start by heating a cooker with - 2 cups of salt, over that place a wire stand and a perforated plate. Cover and let it preheat.
  2. In a mixing bowl, add flour, powdered sugar, baking soda, baking powder, salt(a pinch), all spice powder, walnuts & whisk all well together.
  3. In another bowl jug mix - yogurt & oil. Whisk together to combine.
  4. Grease a 7" cake tin with oil, or a bundt pan of the same size.
  5. Pour the wet mixture, to the dry ingredients mix, also add the grated carrot and mix to combine all together. If the batter too thick, you can add a couple tbsp(s) of milk. It was good & dropping consistency for me.
  6. Pour the batter in the cake tin, and place inside the cooker. Try to keep in center for an even bake. Keep the flame low-medium and bake for 20-22 minutes.
  7. Check the cake with a skewer after 20 minutes by poking it in. If it comes out clean, its ready. If not, keep for some more time.
  8. Take the cake out of the cooker, and let it cool. Then using a knife, loosen the edges, and take the cake out. Serve with a dusting of powdered sugar or frost it with some cream cheese frosting and Enjoy the amusingly light & spongy carrot cake with tea, coffee or just as it is!
Notes
1. You can use upto 1 cup of grated carrots.
2. Nuts can be added upto ⅓ cup.
3. If you don't have all spice powder, you can also add some nutmeg & cinnamon powder or our very own garam masala.
4. I had a small 5.5" bundt pan so i used a normal 7" pan cause the bundt pan is too small to accommodate the cake batter. If you have a 7" one or bigger, use that!
5. Time the cake takes to bake will completely depend upon the size of cake tin, shape and also the flame. I used a 7" cake tin, and it was in low-med. Check the cake after 20 mins if you are using the same thing. In case of a 7" bundt pan, it will take about 25 mins.

It’s easy to make, and tastes yummy.. Why don’t you try it & let me know how it goes?

That’s all for today, Thanks!

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Pressure Cooker Eggless Chocolate Nuts Cake Recipe | Eggless Baking Without Oven

Hey Foodies,

It’s been quite a time that we have made something baked..

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Today, let’s make a chocolate nuts cake in pressure cooker without any eggs which is perfect to have just as it or with a cup of tea/coffee or for an nutty pastry..

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Umm, let’s get started..

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Pressure Cooker Eggless Chocolate Nuts Cake Recipe | Eggless Baking Without Oven
 
Ingredients
  • Plain Flour / Maida - 1 Cup
  • Corn Flour - 2 Tbsp
  • Baking Powder - 1 Tsp
  • Cocoa Powder - 2 Tbsp
  • Butter - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Condensed Milk - ½ Cup
  • Cashewnuts - 1½ Tbsp (Roughly Chopped)
  • Hazelnuts - 1½ Tbsp (Roughly Chopped)
  • Almonds - 1½ Tbsp (Roughly Chopped)
  • Dried Blueberries - 2 Tbsp
  • Raisins - 1 Tbsp
  • Dates - 1 Tbsp
  • Salt - 1½ cups
Instructions
  1. Mix cocoa powder in ½ cup of boiling water, keep aside until cools.
  2. Take a pressure cooker and add the salt in it, place a wire stand and a perforate plate. Cover and heat in medium flame.
  3. Sift the plain flour, corn flour, and baking powder.
  4. In a mixing bowl, add the butter and sugar. Beat it until it is creamy and fluffy, then add the condensed milk, whisk for 2-3 mins.
  5. Add half of the sifted flour mix and all the cocoa powder mixture along with the dried fruits and nuts . Mix well. Add rest of the sifted flour mix and give it a mix. Grab a spatula and fold the mixture well.
  6. Transfer the batter to a 7" Cake tin or a similar sized aluminium/steel utensil which is greased well with butter. You can apply a butterpaper as well if you wish to.
  7. Spread the batter well, and add more nuts if you wish. Place inside the pressure cooker and cover, remove the whistle and bake for 30-35 mins in low-med flame.
  8. After 30 mins, check with a toothpick, if it comes out clean, its ready otherwise bake for another few mins.
  9. Once baked take out let it cool and take the cake out by running a knife over the edges and flipping over. Sprinkle some powdered sugar over top or Enjoy just as it is..
Notes
You can also bake this in a oven at 180 C for 30-35 mins.
feel free to use any nuts and fruits ๐Ÿ™‚
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PRC Choco Nuts Cake3

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So easy and super delicious.. Do try and let me know how it goes ๐Ÿ™‚

That’s it for today,

Thanks ๐Ÿ™‚

ย 

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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven

Hie

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After a loonnggg time, Here comes my Butterscotch Cake Recipe and its Eggless Baking Without Oven! Yeah!

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Soft, Buttery, Moist Sponge Layered with Cream and Butterscotch Crush tastes awesome! Well, lets not speak much and have a look at it!

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Scrumptious it looks right? Recipe:

Text Recipe:
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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven
 
Ingredients
  • Flour - 1½ Cup
  • Sugar - ½ Cup
  • Milk - ¾ Cup
  • Butter - ⅓ Cup
  • Butterscotch Crush - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Vinegar - 1½ Tsp
  • Butterscotch Essence - 1 Tsp
  • Salt - 1½ Cups
  • Others: Whipping Cream - 2¼ Cup
  • Yellow Color - Few Drops
  • Butterscotch Essence - 1 Tsp
  • Butterscotch Crush - 3 Tbsp
  • Peanuts - ¼ Roasted
  • Peanut Brittle - As required
  • Caramelized Sugar Strands - As required
  • Sugar Syrup - Mix 2tb of sugar and water together along with a few drops of butterscotch essence.
Instructions
  1. For Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a wire rack/stand, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy.
  3. Then add in the condensed milk, whisk for another 2-3 mins. Then add the butterscotch essence, crush and whip for another minute.
  4. Take a sieve and sift in the flour, baking powder.
  5. Add half of the sifted flour mix to the wet mix along with ¼ cup milk and mix. Proceed by adding another batch of flour and milk. Mix well. Add another ¼ cup milk and mix.
  6. Apply butter to a 7" cake tin or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  7. Mix the baking soda and vinegar, mix quickly, and add to the cake tin. Be Quick!
  8. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low-med flame!
  9. Bake for 35 mins*. Check after 30 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  10. After cake is baked, take it out and let it cool, then place it in freezer for 2 hours.
  11. Icing: In a bowl, add the whipping cream make sure its cold. Start whipping it. Once it reaches soft peaks add the butterscotch essence and yellow color. Whip well till stiff peaks. Once whipped, refrigerate until ready to use.
  12. Lets Assemble: Keep a big plate over a few bowls or use a turn table.
  13. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  14. Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer.
  15. Spread some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer. Add 1½ Tbsp Butterscotch crush over to it and spread. Place another layer and repeat..
  16. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
  17. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife. Transfer to a cake board when you're satisfied.
  18. Decorate as you wish or, Take some chikki and place those in the bottom side edge.
  19. Using leftover whipping cream make a shell border using a piping bag with star nozzle by just pressing then slightly lifting and then let it come down again the piping bag. Or just press and release for stars. Make a border on top edge as well as bottom edge.
  20. Right after the top edge, sprinkle roasted peanuts. Then comes in some caramelized sugar strands.
  21. Well, thats it. Refrigerate for 4-5 hours before consuming for the flavors to mingle ๐Ÿ™‚

ButterscotchCakIR!01

You’re dessert lover, you can’t miss this! Make it, Relish it! ๐Ÿ˜€

Thatโ€™s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Chocolate Cake Recipe | With Ganache and Mousse – Eggless Baking Without Oven

Hey Foodies,

As the title says, Here I bring my Eggless Chocolate Cake filled with Ganache and frosted with Mousse and obviously made without oven ๐Ÿ™‚

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Well, its chocolatyness to the core.. You gotta try this for sure.. Lets have a look at the easy recipe.. Warning, Pretty long and extremely detailed recipe ahead ๐Ÿ˜› ๐Ÿ™‚

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Chocolate Cake Recipe | With Ganache and Mousse - Eggless Baking Without Oven
 
Ingredients
  • For Sponge Cake: Maida/All Purpose Flour - 1¼ Cup
  • Cocoa - ¼ Cup
  • Butter - ½ Cup
  • Powdered Sugar - 1¼ Cup
  • Milk - 1¼ Cup
  • Lemon Juice - 1 Tbsp
  • Instant Coffee - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Salt - ¼ Tsp {Only if using Unsalted Butter}
  • For Ganache: Cream: 150 Ml {I used Non Dairy Whipping Cream, You can use Low fat cream as well}
  • Chopped Chocolate: 150 gm
  • For Mousse: Cream: 250 Ml
  • Powdered Sugar - ¼ Cup
  • Chopped Chocolate: 125 gm
  • Other: Sugar Syrup: Few Tsps (Just mix equal amounts of Sugar and Water together)
  • Salt: 1½ Cup
Instructions
  1. For Sponge Cake: Take a Idli cooker or any big pressure cooker or any huge pot and add the 1½ cups of salt to it. Spread it well and put in a wire stand followed by a perforated plate.
  2. Cover this, Remove the whistle if using pressure cooker and let it heat up in med flame, till then lets prepare the batter.
  3. Add the lemon juice to the milk. And keep it aside for 5 mins.
  4. In a mixing bowl, add in the butter and beat it well for about an minute.
  5. Now add in the powdered sugar and beat it well until its creamed basically beat till its light, fluffy and creamy.
  6. In another bowl/plate sift in the maida, salt, baking powder, baking soda, salt(if using unsalted butter), cocoa and coffee twice.
  7. Add half of the dry mix and all the buttermilk(Milk and Lemon mix) to the butter-sugar mix. Now mix it really well. Now add rest of the dry mix and mix well and make sure there are no lumps.
  8. Now take any 7" cake tin or a utensil of such diameter and spread some oil in there. Now place a butterpaper(optional) and grease it with oil as well.
  9. Add all the batter to the tin and tap it once.
  10. Now transfer the tin to the hot cooker and quickly close it. Now in med-low flame, let it bake for about 35-40 mins.
  11. Check with a toothpick, Pierce a toothpick in the center of the cake, if it comes out clean its ready. Take it out and let it come down to room temp.
  12. Once the cake comes down to room temp, put it in the refrigerator for about 4-5 hours.
  13. For Ganache: Take the cream and add it to a saucepan. Now let it heat till bubbles appear in sides. Switch off the flame.
  14. Add the chopped chocolate to the cream and let it rest for about an minute. Take a whisk and mix it really well till its smooth and creamy.
  15. Transfer it to a bowl and transfer to a refrigerator for about an hour or two. I kept mine for about 4 hours..
  16. For Mousse: Take the whipping cream and whip it to soft peaks, now add the sugar and beat it to stiff peaks.
  17. In a saucepan, boil some water and place a bowl over it which has the chocolate. Now slowly melt it. Make sure the boiling water is not in contact with the bowl.
  18. Let the chocolate come down to room temp. Now add little bit of whipped cream to it and mix it well, add this to the whipped cream and whip it till everything's well mixed. Keep aside.
  19. For assembling the cake. Take a bowl and keep a plate over it. Our turn table is ready, Now place the chilled cake and using a long knife level the top. Now slice the cake into two layers.. Keep aside.
  20. Take little bit of mousse and spread it in the center of the plate now keep the first layer of cake. Sprinkle some sugar syrup over it.
  21. Now add some mousse to a piping bag and cover the edge of the layer. We're making a dam so that the ganache does not pop out. Now add the ganache and spread it.
  22. Place the second layer and sprinkle sugar syrup. Now add a few dollops of mousse and spread it well on top as well on sides using a long knife turning the table well. Watch the video for reference.
  23. If you feel the ganache is popping out, then spread a thin layer of mousse first on the sides then the top and freeze it for about 30 mins. Now spread it really well.
  24. Decorate as you wish, I used chocolate shards and chocolate shavings. Refrigerate and enjoy ๐Ÿ™‚
Notes
For Chocolate Shards, Take a little bit of melted chocolate and spread it on a butter paper. After it sets break big shards. You're done!
For Chocolate shavings: Take a little big of chocolate and peel it using a peeler. Keep it in the fridge for 5 mins and you're done!

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Well, That was quite long but its very easy to make.. ๐Ÿ™‚ Be sure to try and let me know how it goes ๐Ÿ™‚ Here’s a slice for you ๐Ÿ™‚

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Video Recipe:

Thatโ€™s it for today, Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

ย 

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White Forest Cake – Eggless Baking Without Oven, Without Condensed Milk

Hie Friends,

Few months back, we had started Eggless Baking Without Oven Series.. I’m happy that you all like the series.. This time around, I’ve got White Forest Cake for you all.. Its, without oven, without condensed milk, without eggs.. And its superbly delicious!

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The sponge broke due to mishandling by me.. But that does not matter.. In a pastry/cake, what matters for me is the look and the taste! I completed the cake by the thought, a broken cake can always be reassembled! A tip for you, when making this cake, refrigerate this for atleast 4 hrs to prevent the breakage and handle with cake care ๐Ÿ˜› Cakes made with curd are super moist,soft and delicious.. So take care of the sponge that’s it, the taste is guaranteed!

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White Forest Cake - Eggless Baking Without Oven, Without Condensed Milk
 
Ingredients
  • For Sponge: Maida/APF - 1½ Cup
  • Baking Soda - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Sugar - 1 Cup
  • Butter - ½ Cup
  • Thick Yogurt/Dahi - ¾ Cup
  • Milk - ½ Cup
  • Vanilla Extract - ½ Tsp
  • Lemon Zest - ½ Tsp
  • Lemon Juice - From one lemon
  • Salt - ¼ Tsp (If using unsalted butter)
  • For Assembling: Whipping Cream: 500-600 Ml
  • Sugar - 4 Tbsp
  • Chopped Strawberry's: ½ Cup
  • Halved Strawberry's: To Garnish
  • Sugar: 4-5 Tbsp
  • White Chocolate Compound: For making Flakes
Instructions
  1. For Sponge: Heat a idli cooker or a normal cooker(without whistle) or a normal big pot with 1-2 cups of salt, wire stand, perforated plate.
  2. Sift the flour, baking soda, baking powder, salt(if using).
  3. In a mixing bowl, cream the butter, sugar really well. Tip in the lemon, lemon zest, vanilla. beat well!
  4. Add in half of the yogurt, sifted flour mixture, milk and fold well, now add in the rest flour, yogurt, milk and mix well.
  5. Transfer the batter to a greased 7" cake tin or a normal utensil and place the tin into the preheated cooker and bake for 35-40 mins.
  6. After baking, let the cake cool in the tin and after that let it chill in the fridge for 4 hrs or more.
  7. For Assembling: Cream: Beat the cream in a bowl until soft peaks, add in the sugar and beat until stiff peaks.
  8. Syrup: Mix the 5 tbsp sugar with 5-6 tbsp water.
  9. For making chocolate flakes: Peel the chocolate with a peeler to make the flakes.
  10. For completing: Place a plate over some bowls to make a turn table.
  11. Place the cake over the turn table and make 3 layers of the cake using a long knife/serrated knife. Transfer the layers to a plate carefully.
  12. Touch the turn table with a little bit of cream, and place the first layer. Smear some sugar syrup and make a thick layer of whipped cream. Spread 2-3 tbsp of chopped strawberry and cover the strawberry's with some more cream to make sure the second layer sticks. Place the second layer and spread the syrup, cream, berries then the third layer.
  13. Spread some syrup. Now take a big dollop of whipped cream and spread nicely using a big knife/palette knife/spatula. See Video!
  14. Place the cake in the freezer for 30 mins to 1 hr. Crumb coat have been set, now for the final icing, take a dollop of cream and spread it as shown in video! Spread the chocolate flakes all over the cake generously.
  15. Transfer some cream to a piping bag with star tip, and make rosettes in top and bottom. And place halved strawberry's on top of the rosettes.
  16. Place some big flakesand a big strawberry in center of the cake!
  17. Cake is ready, refrigerate for 3-4 hrs or more and enjoy!

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Due to my mishandling, the sponge broke, A Broken Cake can always be assembled! This has always boosted my confidence! I knew the ingredients we used to make the cake are good, and hence the result will be good! The cake was superbly delicious.. Make this cake and enjoy!

Video Recipe:

Until Next time, Take Care.

Thanks, Have a great time!

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Pineapple Cake | Cooker Cake | Eggless Baking without Oven

Hey Foodies,

Can you resist over this luscious Pineapple Cake? I cant! No! It is ought to beย one of my favorite things!

1

Haven’t you checked out our Black Forest Cake without oven? Check it out! Click me!

What about a White Forest Cake, eggless, without condensed milk, and made in cooker.. Click me!

3

Check out the list of stores where you can get baking supplies in India: http://cookingshooking.in/baking-supplies-in-india-most-cities-and-online-stores/

That lace in pineapple cake looks good isn’t it? I know its not even! :p

Let us have a look at the simple recipe of this extremely luscious Pineapple Cream Cake which is ofcourse eggless and made without oven!

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Pineapple Cake | Cooker Cake | Eggless Baking without Oven
 
Ingredients
  • Dry Ingredients: All Purpose Flour - 1 Cup
  • Powdered Sugar - ¼ Cup
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Salt - Tiny Pinch
  • Wet Ingredients: Butter - ¼ Cup
  • Condensed Milk - ½ Cup
  • Vanilla Extract OR Pineapple Essence - 1 Tsp
  • Water - 50ml/3Tbsp
  • Salt - 1-2 Cup
  • Icing: Whipping Cream - 550-600ml
  • Powder Sugar - 5-6 Tbsp
  • Vanilla - If desired
  • Filing: Canned Pineapple Slices - Finely Chopped - ¼ Cup
  • Syrup: Syrup from tin - ½ Cup
  • For Lace: Melted Chocolate: 75ml or as required
  • Pineapple Slices/Wedges - 5 or as desired
Instructions
  1. Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk for good 3-5 mins.
  3. Take a sieve and sift in the flour, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
  4. Tip in the water and make thick and creamy cake batter.
  5. Apply butter to a cake tin of 6"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  6. Add the batter to the cake tin and then tap it twice!
  7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
  8. Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  9. After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack!
  10. Our Sponge Cake is ready.
  11. Icing: Make sure the cream is chilled!
  12. Add the chilled cream to the bowl and whisk until soft peaks! Add the sugar, and beat until stiff peaks. Refrigerate until you are ready to use it. Whipped Cream is ready!
  13. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
  14. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  15. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
  16. Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some Chopped pineapple. Now the middle layer, syrup, cream and pineapple.
  17. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
  18. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
  19. Transfer the cake to Cake base using palette knife. Be careful!
  20. Lace: Melt some chocolate over a bowl and then transfer to a piping bag. Cut a Butterpaper/Parchment Paper in the size of the cake's circumference. And then make some design in the sheet. Let it dry for 2 mins and then stick in the cake.
  21. Transfer the cake to the freezer for 5 mins and then peel the butterpaper.
  22. Now add the remaining cream to a piping bag fitted with a star nozzle. Make some shell design as shown in video.
  23. Decorate with pinepple slices or as you wish.
  24. Enjoy!!
Notes
For Electric Oven: Bake at 180 C for 25-40mins!
The tin i used is a spring form tin of 17 cm diameter. I wanted some more height in my cake so i multiplied the sponge recipe by 1.5. That is increased the ingredients by 1.5. Like 1.5 cup maida and so on!
Baking time: As i made a little bigger cake it took 40 mins to bake!
Over baking can yield to a hard cake. So as soon as the toothpick comes out clean, switch it off and take it out!
I've made a lace of chocolate and applied for a different look in the simple looking cake. If you wish to skip it, you can ofcourse skip!
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Here’s a slice for you!

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Isn’t the recipe so easy? So what are you waiting for? Make this and enjoy! Oh

yes, dont forget to send us the pic of the cake you made! We’ll be really really happy!

ย 

Thanks,

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ย 

Video Recipe:

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Pumpkin Cake Recipe – Halloween Special – Eggless Baking Without Oven

Hey Guys,

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Its Halloween Time! Lets make a delectable Pumpkin Cake without oven!! The sponge cake which is made for this is one of the best I’ve ever had! Combination of Pumpkin and the Garam Masala is divine! Let us have a look at the text recipe ๐Ÿ™‚

4

[widget id=”text-5″]
Pumpkin Cake Recipe
Recipe type: Dessert
Serves: 6
 
Ingredients
  • For Sponge Cake: Plain Flour - 1 Cup + ⅛ Cup(For Coating)
  • Condensed Milk - ½ Cup
  • Sugar - ¼ Cup
  • Butter - ¼ Cup
  • Pumpkin Puree - ⅓ Cup (More or less)
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Salt - A Pinch
  • Garam Masala - 1 Pinch to 1 Tsp
  • For Filling: Melted White Chocolate - 120 gms
  • Whipped Cream: 20gms + 50gm
  • Nuts: As desired
  • For Icing: Buttercream - ½ Cup
  • Fondant - Orange and White
  • Melted Chocolate - To Coat
  • Other: Dark Choco Chips
Instructions
  1. For Sponge Cake: Heat up a cooker with 2 cups of salt, wire stand, perforated plate in low flame.
  2. In a mixing bowl, add the butter. Beat well. Add the sugar. Beaten it until light and fluffy. Once well creamed, add the condensed milk. Beat until light and thick.
  3. Using a sifter, sift the plain flour, baking soda, baking powder, salt, garam masala.
  4. Fold the dry ingredients in the wet ingredients. Add the ⅓ Cup of Pumpkin Puree.
  5. If the mixture feels very thick, add 2-3 tbsp of pumpkin puree. Fold that in!
  6. Take a bundt pan, grease it well with oil. Add the ⅛ Cup of Flour. Wobble the pan. The flour should coat the pan really well.
  7. Add the cake batter to this pan using a spoon. Tap it well.
  8. Transfer this bundt tin to the preheated cooker. Cook for 25 mins in low-med flame. Flame should be on the lower side.
  9. After 25 mins, check with a toothpick. If comes out clean, cake is ready.Take it out and let it cool.
  10. Once slightly cool, use a knife and loosen the sides of the cake and flip it over to a plate.
  11. For Filling: Take 20 grams of whipped cream, mix it with Melted White Chocolate 120 gms. (This step is optional, you can just fill whipped cream)
  12. Add this mixture to the hole in the cake. Spread it and add some nuts. Now fill the remaining area with some whipped cream.
  13. For Icing: Spread a thin layer of buttercream to the cake.
  14. Roll out orange fondant into a thin sheet dusting cornflour to prevent sticking. Once rolled, dust off the excess flour and transfer this fondant to the cake.
  15. Press down the fondant to ensure it sticks. Cut off the excess fondant using pizza cutter.
  16. Take a little amount of white fondant, shape it to the stem shape. Coat it with some dark chocolate. Keep it in freezer for 5 mins.
  17. Wet your hands in water and spread the water in the stem's bottom. Now stick this stem to the cake.
  18. For Carving: Use a carving knife and carve a Jack-O-Lantern! Or use choco-chips and make the JOL Face!
  19. Enjoy!
Notes
I'm not good at creativity so i dint carve a JOL Face. You can ofcourse do that, the color inside is same as a pumpkin!
I keep the flame on the lower side. You could also bake this cake in a Preheated Oven at 180 Degree C for 25 mins!

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Make this awesome cake in Fall Season or Halloween or anytime in the year! Enjoyyy!

Video Recipe:

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Black Forest Cake – Eggless Baking Without Oven

Hie Foodies..

Here we have Black Forest Cake.. Its everyone’s favorite isn’t it??ย Black-Forest

After reading the title, you know its baked without oven.. Yes it is.. Now whether you have a oven at your home or not.. It wonโ€™t stop you to make the best cake of your life!

This black forest is chocolaty, creamy, juicy, moist, cherry(ish), and also has a bite from chocolate shavings!! Awesomeness!! After tasting this, i forgot that Crowne Plaza’s Cake’s which used to ring in my mind since years!! They make tremendous cakes, but homemade is the best…

If you follow the exact same recipe, you’ll get a stupendous look and scrumptious taste! Believe me, the cake was finished within 30 mins!

PS: Check out my list for baking supplies in India. Click here

White Forest Cake, Eggless, made without condensed milk, made in cooker.. Click me
[widget id=”text-5″] Get your ingredients ready!!

Black Forest Cake - Eggless Baking Without Oven
Serves: 6
 
Ingredients
  • Dry Ingredients: All Purpose Flour - 1 Cup
  • Cocoa Powder - 3-4 Tbsp
  • Powdered Sugar - ¼ Cup
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Wet Ingredients: Butter - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Vanilla Extract - 1 Tsp
  • Milk/Hotwater - As required
  • Salt - 1-2 Cup
  • Icing: Whipping Cream - 550-600ml
  • Powder Sugar - 5-6 Tbsp
  • Vanilla - If desired
  • Filing: Red Cherries - ¼ Cup
  • Syrup: Syrup from Cherry tin - ½ Cup
  • Sugar - 4 Tbsp
  • Shavings: Chocolate Bar - As required
  • Red Cherries for top - 8-10
Instructions
  1. Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk for good 3-5 mins.
  3. Take a sieve and sift in the flour, cocoa, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
  4. Slowly add in Milk or hot water and make a smooth dropping consistency batter.
  5. Apply butter to a cake tin preferably a 6" or 7"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  6. Add the batter to the cake tin and then tap it twice!
  7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
  8. Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  9. After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack!
  10. Chocolate Sponge is ready.
  11. Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30 mins. Also make sure the cream is chilled!
  12. Add the chilled cream, powdered sugar and vanilla(i don't prefer) to the chilled bowl and whisk until soft peaks! Then keep the cream in the fridge for another 15-20 mins and then beat for 3-5 mins or until stiff peaks!
  13. Whipped Cream is ready!
  14. Filling: Take the cherries and crush them lightly to take the seed out!
  15. Syrup: Take out syrup from cherry tins. Add sugar to it and then heat until sugar melts! Don't over heat, just until sugar melts.
  16. Shavings: Take dark compound chocolate bar and peel it with a peeler! After peeling, freeze for 10 mins or more so that they get stiff and its easy to crush and apply!
  17. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
  18. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  19. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
  20. Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some cherries. Now the middle layer, syrup, cream and cherries.
  21. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
  22. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
  23. Transfer the cake to Cake base using palette knife. Be careful!
  24. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.
  25. And pipe and lift on bottom.
  26. Sprinkle chocolate shavings all over sides and top.
  27. A cherry on the top of each rosette!
  28. Its ready!
Notes
Cocoa Powder Quantity: It depends upon quality. I would recommend to use 3.5 tbsp!
Milk/Hot water: You can use either one. I prefer both. About 2-3 Tbsp Milk and rest hot water. Using only milk can produce a milk chocolate type of taste!
Baking Time: It depends upon the stove.. It can take upto 45 mins.. But dont overbake.. Once the toothpick comes out clear, switch off the flame and take it out! Overbaking can result into hard cake!
Usually Kirsch(Cherry Rum) is used in this cake as a syrup. We are making at home, so we'll use the cherry syrup from tin!
You can use any of red cherries, black cherries, maraschino cherries. They are available in tins!
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Black-Forest

Chill and serve. I found that the taste enhances and the flavors of cherry is intense, sponge is soft and overall isย deliciously delicious after 12 hours!

Enjoy.. ย Such an easy recipe, and its without oven.. Why are you hesitating? Very easy to make too.. And it tastes better than bakeries.. Also the comfort of making at home, Bake it.. I am sure you’ll love it.. And you will always make cakes at home from now on.. No excuses, Just make it!

Feel free to ask any queries! I will be very happy to answer them!

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Aashika's-CakeBlack Forest Cake by Aashika! ๐Ÿ™‚

One of our viewer, made this Black Forest Cake following our recipe and sent this picture! Thanks Aashika.

Guys, feel free to send the pictures of the dishes you made following our recipe to us at yaman@cookingshooking.in ๐Ÿ™‚

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