Category Archives: Cakes and cookies

Parle biscuit cake

For a long time I wanted to prepare a cake in a pressure cooker than in an oven, only to try how it comes out. Today it’s a simple day, not any special occasion and ample time. I decided to prepare a simple pressure cooked cake. We generally have parle glucose biscuits in store ;). So I planned to make Parle G cake.

This is my first try, so it could be that there could be additions or subtraction to it as per your need.

Enjoy this simple cake made in a pressure cooker, especially made for people who do not have ovens but love to eat cakes.

Ingredients –

Parle G biscuits (powdered) – 2 cups
Grounded sugar – 1 ½ cups
Baking powder – 1 teaspoon
Vanilla essence – 1 teaspoon
Milk – 1 ½ cups
Dry fruits – of your choice

Procedure –

  • In a bowl mix the powdered biscuits, powdered sugar, and baking powder together.
  • Add milk and vanilla essence and whisk it properly for 2 minutes are so.
  • Transfer the batter to an 8 inch round baking tin.
  • Garnish with desired dry fruits.
  • Take a pressure cooker, remove the gasket (ring) and place the prepared tin in the cooker. Cover the cooker lid with the weight/ whistle on.
  • Bake the cake in the cooker, initially on high flame for 5 minutes and later on medium flame for 15 minutes. Check once by opening the lid. If a skewer inserted comes out clean the cake is done.
  • For the cake to bake from the top, turn off the gas for some time so that the steam inside the cooker helps the top side of the cake to bake.
  • Remove it out and let it cool completely.

Tips –

Change the quantity of powdered sugar according to preference. This in turn will change the quantity of milk to be added.
See to it that the cake batter becomes smooth and not runny. Add the milk according.
Do not add a very generous amount of baking powder, it should be mean.
Quantity of dry fruits may vary according to the taste.
Do not keep any water in the pressure cooker. See to it that you remove the gasket.

This recipe goes to Christmas Cakes and cookies events started by Saraswathi of Sara’s Corner along with the below mentioned reposts.

Pineapple Cake

Yummmmmm…………………………….!!

Now I can write ;)

My sister-in-law returned to India after a gap of almost an year. She was dying to eat a pineapple cake. She was too much done with chocolate cakes (how could she???). I had a fine solution. Within a matter of 1 hour I prepared this yummy cake for her. Within minutes all that remained was an empty plate. (We all had a share of it, after a bigg fight ;)).

So all you cake lovers, here’s a treat for all your sense and taste buds. Enjoy!!!

Ingredients –

Refined Flour / Maida – 100 gms
Baking Powder – 1 teaspoon
Sugar – 100 gms
Butter (melted) – 50 gms
Eggs (separated) – 2 at room temperature
Pineapple essence – 1 teaspoon

For the icing –

Whipped cream (sweetened) – 1 ½ cups (I used bluebirds powdered whipped cream)
Tined Pineapple – 2-3 rings
Water – ¾ cup
Grounded sugar – 3 tablespoons
Butter (salted) – 3 tablespoons (melted)

Procedure -

  • Base line an 8 inch diameter cake tin and on sides with butter paper.
  • Pre heat the oven to 180 degrees Celsius.
  • Beat the egg white and yolk separately.
  • Now add the sugar to the yolk and beat. Gradually add the beaten egg white. Beat till the sugar is completely melted and the mixture is nice and creamy.
  • Add the melted butter and sift in the refined flour and baking powder together in to the mixture.
  • Add the pineapple essence and fold the mixture gently.
  • Pour in to the prepared tin and place it in the centre rack position of the oven and bake for 180 degree Celsius for 25 – 30 minutes or till the cake becomes golden brown and a skewer or a tooth pick when inserted comes out clean.
  • Remove the cake and let it cool completely on the wire rack. Remove the side and base lined paper.
  • In a bowl mix the water and powdered sugar.
  • Once the cake is cooled, cut the cake horizontally. You will get 2 round cakes.
  • Now using a spoon start pouring the sweet water evenly on both the cakes. Add the melted butter evenly on both the cakes.
  • Cut the pineapple rings in to small pieces.
  • Take an inverted bowl and place a plate on it. Place one of the cakes on it and spread the whipped cream evenly over it. Place some pineapple pieces over it.
  • Place the second cake over it and again repeat the above icing procedure.
  • Again spread the pineapple pieces over and spread the icing on the sides too.
  • Cover the cake and place in the refrigerator to cool for 2-3 hours before serving.

Tips –

Adding water over the cake keeps it nicely moist. The cake doesn’t become dry.
Whipped cream quantity could be changed according to the preferences.
Always use tinned pineapple. Fresh pineapples add a bitter taste to the cake.
How to base line tin – Cut a butter paper in the shape of the base of the cake tin. Place it at the bottom of the greased cake tin. Same goes with the sides. Grease the sides and place the paper along the side length.
And last but not the least always use exact measurements while baking for your cake to become a success.

Sending this cake to the Cakes and Cookies event started by Mahima of Indian Vegetarian Kitchen.

Choco-vanilla Cake

This was actually supposed to be a Choco Vanilla Swirl cake . But unfortunately the swirls are missing :( . It’s a mixture of one of the 2 most loved flavors. This was my treat I prepared for our wedding anniversary. It turned out beautiful and tasty.

A yummy cake that definitely added a cherry on the icing for the special day!!

Ingredients –

Refined flour – 100 gms
Baking powder – 1 teaspoon
Butter (at room temperature) – 75 gms
Castor sugar – 100 gms
Vanilla Essence – 1 teaspoon
Eggs (at room temperature and separated) – 2
Unsweetened cocoa powder – 2 tablespoons
Milk- 3 tablespoons

Procedure –

  • Pre heat oven to 180 degrees centigrade. Base line a 7 inch x 6 inch x 2 inch tin with a parchment paper.
  • Mix the butter and sugar. Beat it until the mixture is creamy and the sugar is completely dissolved.
  • In another bowl beat the egg whites till light and creamy. Add vanilla essence to the egg yolk and whisk.
  • Add the whisked egg yolk mixture to the butter and sugar mixture while continuously beating. Now add the beaten egg white. Whisk well for a minute.
  • Sift the flour and baking powder and fold it into the egg mixture gently. Add the milk and mix well.
  • Now transfer half the mixture in the prepared cake tin.
  • Quickly add the cocoa powder to the remaining cake mixture and mix well lightly.
  • Place the cocoa mixture, too, in the cake tin.
  • Using a fork or a skewer lightly mix the 2 colored mixture in the tin. Do not over do or you would not get the desired swirly look. ( I guess I over did it :()
  • Place it in the oven in the centre rack position and bake on 180 degrees centigrade for 25-30 minutes or until a skewer inserted comes out clean.
  • Once done, let it cool on a wire rack completely before seving.

Tips-

Use exact measurements to make a cake.
Transfer the prepared batter immediately to the baking tin as once the baking powder is added, it starts its action. So always keep the baking tins ready according to the requirements.

Sending this cake to the Cakes and Cookies event started by Mahima of Indian Vegetarian Kitchen.

Shortbread Chocofrosted Cookies


6th of December is celebrated as ‘Nikolaustag’ in Germany (Santa Claus Day). We all in my German class had decided to come together and celebrate it. Everyone had to prepare something special and I choose this recipe. It was long that I wanted to bake these and this event gave me a great opportunity.

It’s a great option for people who prefer eggless dishes. This is also my entry to the Eat Christmas Cookies event hosted by Susan of Food Blogga. For more wonderful cookies check Food Blogga.

Ingredients-

Wheat Flour – 200 gms
Icing sugar – 120 gms
Unsalted Butter (at room temperature) – 150 gms
Brown sugar – 5 tablespoons
Vanilla Essence – 1 teaspoon
Salt – 2 pinches

Frosting –

Dark chocolate compound (chopped) – 1 cup
Milk (piping hot) – 2 tablespoons
Castor sugar – to sprinkle

Procedure –

  • Sift the flour and salt together and keep aside.
  • In another pan beta the butter for a minute until smooth and silky.
  • Add both the sugars and beat till the sugar is properly dissolves.
  • Add the vanilla essence and mix well.
  • Gently add the flour mixture and mix well. Flatten the dough using a rolling pin and wrap it in a plastic wrap. Refrigerate for at least 1 ½ hours.
  • Pre heat oven to 180 degree centigrade. Line a baking tray with parchment paper.
  • Remove the dough once refrigerated for enough time and then using a rolling pin roll it. Cut it into desired shapes using a cookie cutter.
  • Transfer the cookies on the prepared tray. Place the tray in the centre rack and bake for 10-12 minutes or until golden brown. Transfer to a cooling rack and let it cool completely.
  • For the frosting – In another small vessel take the chocolate compound pieces and keep this vessel over the boiling water with a lid on. This method is called Double boiler.
  • After 4-5 minutes the compound in the small vessel will melt. Add milk and stir rapidly. See to it that no lumps are formed
  • Once the cookies are cooled dip each cookie in the frosting and transfer it on a plate so that the frosting sets.
  • Once the frosting is set sprinkle some castor sugar over the cookies.
  • Store in an air tight container between layers of parchment papers.

Tips –

You may store the cookie dough by cutting it in desired shapes and refrigerating them for at least an hour to harden and then store them in an air tight container between layers of parchment paper.

Coconut Strawberry cake

In the last week, we had a coconut abundance in our house. My husband, a friend and even me bought coconuts without communicating with each other. It ended up as 4 coconuts in one day at our place. I always wanted to prepare this recipe and it struck me why not today.  Coincidentally,  we had recently purchased a bottle of strawberry crush. I decided to experiment something new and tasty with these two.

Guess what ? It came out yummy (Why don’t we have more expressive phrases related to food) I am sure you will love this too.

So go hurry up, try this :)

Ingredients –

Maida (flour) – 100 gms
Butter (melted) – 100 gms
Sugar – 100 gms
Baking powder – 1 teaspoon
Freshly desiccated coconut – 50 gms
Eggs (beaten) – 2 at room temperature
Coconut cream or normal cream – 2 tablespoons

Icing –

Icing sugar (sifted) – 100 gms
Coconut cream or normal cream – 3 tablespoons
Butter (melted) – 40 gms
Strawberry Crush – 2 tablespoons

Garnishing –

Desiccated coconut – 1 tablespoon
Strawberry crush – 1 teaspoon

Procedure –

  • Pre heat the oven at 180 degrees centigrade.
  • Sift the flour and baking powder thrice. In a bowl transfer the sifted flour, sugar, beaten eggs and melted butter and beat until smooth and the sugar is completely dissolved.
  • Now add the desiccated coconut and the cream and mix gently.
  • Transfer it in a base-lined cake tin and bake for 25 minutes or till golden in color.
  • Transfer the cake to a wired rack to cool down. Once cooled peel off the parchment paper from the base.
  • In a bowl mix the icing sugar, butter, cream and the strawberry crush and mix well.
  • Cut the cake in to horizontal halves and apply the icing evenly over it using a palette knife on each cake. Sandwich them together and apply the frosting evenly all over cake.
  • Garnish with freshly desiccated coconut and strawberry crush.

Tips –

When a skewer or a knife inserted in the cake comes out clean that mean your cake is done.
You can also exclude the strawberry crush in the icing instead add a tea spoon of vanilla essence.
Would love to hear what do you think. Do comment.