Saturday, 17 February 2018

2- tier Eggless Cake

Serves: 10-12 people

  • Maida/ Plain Flour: 2 1/2  cup
  • Sweetened Condensed Milk: 400 ml
  • Baking pwd: 2 tsp
  • Baking soda: 1 tsp
  • Cardamom pwd: 1/2 tsp
  • Salt: 1/2 tsp
  • Unsalted Melted Butter: 1 cup (~200 gms)
  • Pineapple crushed (Tinned): ½ cup (Seive the juice and keep aside for later use)
  • Pineapple Juice: 1 cup (Seived above from the tinned pineapple slices) ( to be put in cake batter)
  • Pineapple Juice: 8-10 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
  • For icing: (You can use cake icing kit to decorate cakes)
    • Double Extra Thick Cream: 600 ml (Keep refrigerated) 
    • 1 pan/ bowl : Put it in freezer
    • Powdered sugar: 10-12 tbsp
    • Vanilla essence/ Pineapple essence: 4-5 tsp
  • For decoration: Fresh Fruits (Kiwi, Raspberries)
  • For Icing to write on cake
    • Icing sugar : 1-2 tbsp
    • Food colour
    • A few drops of water
    • 1 transparent sheet to make cone like mehndi cone

  • Preheat the oven at 160◦C.
  • Take 2 bowls and halve the above ingredients to make 2 bases (see the quantity below). 
    • Maida/ Plain Flour: 1 ¼  cup,
    • Sweetened Condensed Milk: 200 ml
    •  Baking pwd: 1 tsp
    • Baking soda: ½ tsp
    •  Cardamom pwd: ¼ tsp
    •  Salt: ¼ tsp
    •  Unsalted Melted Butter: ½ cup (~100 gms)
    •  Pineapple crushed (Tinned): ½ cup (-Seive the juice and keep aside for later use)
    •  Pineapple Juice: ½ cup (Seived above from the tinned pineapple slices)
    •  Pineapple Juice: 3-4 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
  • First, we will make one base.
  • First Base:
    • In one bowl, add all the dry ingredients (remember the quantity is halved): Maida, Baking soda, Baking pwd, cardamom pwd, salt. Mix well. 
    • Now add condensed milk, melted butter, pineapple crushed, pineapple juice (1/2 cup). Gently fold it. Don’t stir rigorously. Pour the mixture in the greased baking dish. (If the mixture is still thick, add milk to bring it to pouring consistency)
    • Bake at 160◦C for 25-30 mins.
    • Take it out of the oven and let it cool.
    • To check if the cake is ready:
      • Put the knife in the center of the cake and the knife should come out clean. Also, the cake will start leaving sides once its ready.
    • Run a knife around the edges of the cake to separate the cake from the dish.
    • Now put a plate on the baking dish (having cake).Turn the dish upside down on plate.
    • Tap gently on the top (at the back of the dish). The cake will come out on plate. (Take both the cakes out in same way )
    • Brushing with pineapple juiceWhile the cake is still warm, prick it with fork gently (make sure that you don’t break the cake). Now spread the pineapple juice (3-4 tbsp) on the cake with spoon/ brush. (This will keep the cake moist)
  • Second Base: Repeat the above steps to make second base. 
  • For icing: (Prepare icing only when the cake is cold, otherwise the cream will melt)
    • Take out the bowl from freezer and place it in another big bowl containing cold water. (Or you can keep this bowl on ice packs- in order to prevent cream from melting
    • Pour the cream in chilled bowl. Beat the cream till it becomes thick. (I did with handmixer)
    • Add powdered sugar and vanilla essence. Mix properly.
    • Spread the cream on the cake on all sides with butter knife.
    • You can put some icing in icing bag and make designs on cake.
    • Decorate with fresh fuits.
  • For icing to write on cake: (Write on cake only 1hour before celebration/ serving- else the food colour will spread on cake)
    • Prepare a cone (like mehndi cone) with transparent sheet.
    • In a small cowl, add icing sugar and food colour. Now add a few drops of water and make a semi viscous liquid
    • Pour in cone and write on cake. (I wrote HARE KRISHNA on my cake)

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