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.
Easy peasy, not much soaking involved, and a perfect season’s greeting!
So, without further ado, here is the recipe.
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.
If you follow us on Social Mediums, you know it, I made this Fresh Fruit Gateau for my mumma on her birthday..
She says “This was the best cake I’ve eaten so far”.. And I agree on that too! Layers of scrumptious sponge, delicious on its own whipped cream along with fresh fruits is an out of the world combination!
Eggless Fresh Fruit Cake / Fruit Pastry Recipe - Pressure Cooker Cake | Eggless Baking Without Oven
For Sponge Cake - Plain Flour / Maida - 1 Cup
Butter - ¼ Cup
Powdered Sugar - ¼ Cup
Condensed Milk - ½ Cup
Fresh Cream / Malai - ¼ Cup
Baking Powder - 1 Tsp
Custard Powder - 1 Tbsp
Vanilla Essence - 1 Tsp
Salt - 2 Cups (For Baking)
For completing the gateau/pastry - Whipping Cream - 450 - 500ml
Powdered Sugar - ¼ Cup
Sugar Syrup - ¼ Cup (Mix equal amts of sugar & water)
Fresh Fruits - As desired (I used kiwi, orange segments, pomegranate seeds, cherries, apples, pineapple)
Strawberry Wafers/Sticks - As desired)
For the sponge cake, start by heating up a pressure cooker with about 2 cups of salt making a thin layer of salt in the bottom of cooker. Then place a wire stand and a perforated plate. Cover and heat until ready with batter.
In a mixing bowl, add the butter and sugar. Mix and beat until its creamy, then add the condensed milk and beat for 2-3 minutes. Add the ¼ cup cream/malai and mix for a minute.
Using a sifter, sift in the flour, baking powder and custard powder in. Mix well, and transfer the batter into a butter greased 7" cake tin.
Spread the batter and place the cake tin inside the pressure cooker, cover, remove the whistle and bake in low-med flame and check after 25 mins with a toothpick. If comes out clean, its ready otherwise bake for another 3-10 mins depends upon how much batter was stuck.
Take the cake out and let it cool for 10 mins, run a knife over the edges and take the cake out, let it cool to room temp over a wire rack or a plate.
For completing the cake : Whip the 500ml whipping cream using a whisk or a machine until soft peaks form. Add the ¼ cup of powdered sugar and whip it to stiff peaks. Refrigerate until ready to use.
After the cake has been cooled, keep it in a turn table or place a plate over a bowl and keep the cake on it. Trim the brown spots of the cake as well as remove the dark spots from the circumference. Level the cake from top as well using a serrated knife.
Make three layers out of this cake using a long serrated knife. For making even layers, you can place toothpicks in the cake and mark how thick you want your layer and also have something you place your knife on to make a even layer. Keep aside.
Take a little bit of the cream and apply a blob over your turn table and place the bottom most layer of your cake. Sprinkle some sugar syrup.
Apply some cream over the cake using a long knife / spatula / palette knife. Place some fresh fruits and just apply a touch more cream then keep the second layer of cake and repeat.
After placing the third layer, sprinkle syrup and cream. Spread the cream over the top of the cake and the sides as well as shown in the video using a long knife / spatula. Remove excess cream and freeze for 30 mins.
Now for the final icing of the cake, apply cream as before by placing a huge dollop of it in top, spread it using a long knife and then take little cream at a time and cover the sides. Make the cream even and remove the excess as shown..
Decorate as you wish, I did mine using strawberry wafers and fresh fruits.. Refrigerate for atleast 4 hours before serving.. ENJOY!
Video time 🙂
Do you know what, this just mellows in the mouth.. Totally blissful! The cake was finished in a shot, and we were looking if there’s more.. :/ Now whenever I will make this, would make two of them or a large one! 😀 Do try and let me know how it goes for you..
Just 30 days are left for Christmas.. And we’ve another Christmas Special Recipe for you all.. Its Christmas Fruit Cake.. Its known as Black Cake, Plum Cake, Fruitcake and so on.. Many names, simple variations!
Christmas Fruit Cake Recipe - Eggless/Alcohol Free!
For Fruit Soak: Fresh Orange Juice - ½ Cup to ¾ Cup (From 2 Oranges)
Tutti Frutti/Candied Papaya - 5-6 Tbsp Appx
Cashewnuts - 1-2 Tbsp Appx
Dried FIgs - 1-2 Tbsp Appx
Walnuts - 1-2 Tbsp Appx
Dried Dates - 1-2 Tbsp Appx
Almonds - 1-2 Tbsp
Dates - 1-2 Tbsp
Candied Ginger - 1-2 Tbsp
Raisins - 1-2 Tbsp
Garam Masala/Nutmeg+Cinnamon - 1 Tsp
Salt - ½ Tsp
For Cake: Soaked Dried Fruits
All Purpose Flour - 1 Cup
Condensed Milk - ½ Cup
Butter - ¼ Cup
Sugar - ¼ Cup
Orange Juice/Milk/Water - 3-4 Tbsp
Vanilla Extract - ½ Tsp
Orange Zest - ½ Tsp
Baking Powder - ½ Tsp
Baking Soda - ¼ Tsp
For Fruit Soak - Mix all the Ingredients in a Glass Bowl/Container and Cover with Cling wrap and refrigerate overnight or upto 36hrs.
For Cake: Preheat your oven to at 180 C. Mix Baking Powder, Soda, Flour and Sieve twice.
In a mixing bowl, beat butter and sugar until light and fluffy. Then add in condensed milk. Beat for 3-5 mins or until pale and light.
Add in half of the flour, orange juice. Fold this into the wet mixture. Once combined, add the rest flour and fold well.
Add the soaked dried fruits and fold them well!
Grease a 7" cake tin. add the cake batter to it.
Bake in a preheated oven at 180 C for 30-35 mins.
Let it cool and enjoy!
You can replace the Dried Fruits and Nuts as per your preference. Just make sure the total comes to the same.. It should be appx 1-1/4 Cup. You can bake this cake in a Pressure cooker/Cooker. Just add 2 cups salt, wire rack. Heat for 5 mins in low-med flame and then bake for 35 mins in the same thing covered without Whistle.
Here’s a slice for you! Oh yes, when you make one for yourself, send a picture to me at firstname.lastname@example.org 🙂
I liked the cake a lot.. Its moist, soft, loaded with dried fruits and nuts and citrus flavor! The cake’s flavor is even better the next day.. But it wont be left until next day if you’re a big foodie like me 😉