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Banoffee Pie Recipe – No Bake Dessert Recipe | Valentines Day Dessert

Hey Foodies,

This time around, I planned to make Banoffee Pie instead of a cake for my mom & dad’s anniversary..


And I’m glad they liked it, The tremendous combination of Banana and Toffee is to die for! I’ve been making these Banoffee Pie since a long time, but in small tart moulds and calling them as Banoffee Tartlets, which is a great pick-it-up kinda dessert..


So it was familiar and had made numerous times, but this time made in a regular tart pan.. So, let’s make it.. Ah yes, this is a great dessert for Valentines Day as well.. Make it for your loved ones.. 🙂 What’s better? Only 5 Ingredients 😀


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Banoffee Pie Recipe - No Bake Dessert Recipe | Valentines Day Dessert
  • Marie Biscuits : 120g
  • Melted Butter - 6 Tbsp
  • Bananas : 2
  • Condensed Milk - 1 Can (Dulce De Leche from scratch in Notes)
  • Whipping Cream - ½ Cup
  • Chocolate Shavings, Strawberries - as req.
  1. For Dulce De Leche : Add 3-4 cups of water to a pressure cooker, place the sealed can of condensed milk in. Close the pressure cooker and heat in high flame for 2 Whistles and then lower the flame to sim and cook for another 25-30 miniutes.
  2. Remove the cooker from heat and let it cool down on its own completely, once at room temp, open the cooker, take the can out. Use as required. (It is best to let the cool and rest for a couple of hours, i prefer to make a night earlier and let it sit overnight)
  3. Start by adding the biscuits to a plastic bag and get smashing using a rolling pin. It needs to be fine, but some crumbly bits are great! Transfer to a bowl.Pour in some butter, about 3 tbsp at first. Mix and keep adding more butter until it gets to a consistency where if you gather and press some of the mixture in your hand it forms that shape.
  4. Transfer the mixture to a 7" Tart Pan and press down the mixture. Using a glass press even more, also make sure to press the sides using two fingers. Refrigerate for 10-15 minutes.
  5. Whip the cream using a whisk or a electric mixer until peaks form. Keep aside. Slice two bananas.
  6. Bring the tart pan out, make a layer of sliced bananas. Then scoop out the dulce-de-leche and make a layer of it. Dip a spoon in hot water and use if its difficult to spread. Almost all will go in, but don't worry, there will be some for you to indulge!
  7. Spread the whipped cream on top OR use a piping bag and pipe designs as you wish.. I went for some subtle stars using a star tip. Then, refrigerate for atleast 3 hours before serving.
  8. Before serving, curl up some chocolate using a peeler or a knife and add on top, cocoa powder can be dusted as well. I had some strawberries, so i sliced and decorated some of those as well. Slice, and Indulge in the heavenly dessert!
For Making Dulce de leche from scratch which is extremely easy take 500 ml milk, 1 cup sugar and ¼ tsp baking soda. Mix all three and cook just like we make condensed milk. Cook a little longer until it is thick than condensed milk. Let it cool and use. The addition of baking soda at first will ensure the milk caramelizes.


Just a little time consuming, but the recipe is extremely easy.. So make sure you make this, for your self, for your loved ones and Indulge!!!!!

That’s all for today, Enjoy! 🙂

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Red Velvet Cake Recipe / Cooker Cake / Eggless Baking Without Oven

Hey, How’re you doing?

Around a month back on 23rd June, I made a red velvet for celebrating the day CS was born.. And since then, the requests for it has doubled..


So, no more looking around, here I’ve got the recipe for you 🙂

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Red Velvet Cake Recipe / Cooker Cake / Eggless Baking Without Oven
  • Sifted Dry Mix : (Plain Flour / Maida - 1½ Cups, Cocoa Powder - ½ Tbsp, Baking Powder - ¾ Tsp, Baking Soda - ½ Tsp)
  • Oil - ⅓ Cup {Flavorless / I used Canola}
  • MIlk - ¾ Cup
  • Powdered Sugar - ½ Cup
  • Condensed Milk - ¾ Cup
  • Red Food Color - 1 Tsp (Powder / If using liquid adjust add upto 1½ Tsp)
  • Vanilla Essence - 1 Tsp
  • Salt - 2 Cups {For Baking}
  • For Frosting : Butter - ⅓ Cup
  • Powdered Sugar - 1½ Cups {or icing sugar}
  • Cream Cheese : ½ Cup
  • Whipping Cream - 2 Cups
  • Vanilla Essence - 1 Tsp
  • Other : Sugar Syrup - ¼ Cup (Mix 2 tb water and sugar)
  1. For Baking in cooker, add the 2 cups salt in your idli cooker / pressure cooker and place a wire stand and a perforated plate. Cover and remove whistle if using pressure cooker. Heat in medium flame. For Baking in oven ; simply preheat your oven to 180 C.
  2. In a mixing bowl, add the oil and sugar and whip until smooth. Pour in the condensed milk and whip till fluffy and it starts leaving sides.
  3. Add half of the milk and vanilla and stir well, now add half of the sifted flour mixture and stir well.
  4. Add the remaining flour mixture and whip. To the remaining milk, add the red food color and stir, and pour in the batter and give it a good mix.
  5. Pour the batter to a 7" cake tin which is greased with butter and lined with butter paper.
  6. Tap once and place the cake tin in the cooker and cover quickly and then in medium-low flame bake for 35 -40 mins. You can also bake in a oven at 180 C for the same time.
  7. Test whether the cake is done after 35 mins with a toothpick if it comes out clean, its ready if not bake for another 3-4 mins. Once baked, take the cake out and let it come down to room temp, then freeze for 4 hours.
  8. For Frosting : In a mixing bowl, add the butter and beat till fluffy and then add a portion of powder sugar(we'll add sugar in 5 portions), whip till fluffy and creamy, then add the next portion and continue till all finishes. Make sure to scrape the sides in between.
  9. Whip for 5 minutes in high speed then add the cream cheese and vanilla essence then whip for another 3-4 minutes. Cream Cheese Frosting is ready, you can use it as it is or make it creamier and delicious-er by incorporating whipped cream to it.
  10. Whip 2 cups of whipping cream to stiff peaks, add half of it to the frosting and mix then add the remaining whipped cream and then whip the mixture till stiff. Whipped Cream Cheese Frosting is ready.
  11. Let's Assemble : Place a big plate over a couple of bowls or in a turntable place the cake and slice up the uneven top and then slice it horizontally into three layers and keep aside. Trim off brown edges if any.
  12. In the turn table, apply a little bit of cream and place the first layer of cake then smear the sugar syrup. Add a big dollop of frosting and spread.
  13. Place the second layer and repeat, then place the third layer upside down and smear syrup then take a dollop of cream in a offset spatula / any long knife / pallete knife and cover the sides of the assembled cake roughly then the top. Make sure the layer is thin, as its a crumb coat. Freeze the cake for 30 minutes, then make a good layer of the frosting in the cake as shown in the video.
  14. Powder trimmings of the cake and sprinkle over the cake. Using leftover frosting make rosettes by adding the frosting to a piping bag with star tip and then piping in circular motion. Refrigerate and enjoy. 🙂
Sad to say but my cake was a wee bit over-baked, hence some extra browning in the sides and bottom.. :/ But was extremely soft and heavenly.. 🙂
Feel free to use only the frosting or with whipped cream..



This just melts in the mouth, and you know what? Whoever tasted it asked how it’s made and can you make one for me on my budday.. Supa happy 😀

Thanks for stopping by,

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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!


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 😛 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
  • 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
  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!


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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