Microwave Eggless Oreo Cake Recipe

Microwave Eggless Oreo Cake Recipe 

Microwave Eggless Oreo Cake Recipe 

 Ingredients:

Oreo Biscuits - 20

Milk - 1 cup / 240 ml

Baking Powder - 3/4 tsp

Sugar - 3 tblspn

Oil - 1 tblspn for greasing pan, you can use parchment paper for getting the cake easily out of the pan.

Method:
Crush oreo cookies and take oreo cookies in a mixer. Powder them.

Now add in baking powder, sugar and milk. Puree them to a smooth mix.

Now take a microwave safe bowl and grease it with oil generously. You can line the bowl with parchment paper and grease the paper, this way the cake will slide out easily.

Pour the batter in the bowl and put it in the microwave on high for 5 mins.

Once it is baked, remove it from oven and let it cool completely before inverting. If you used parchment paper you can invert it earlier.

Once it is out, you can slice and serve.


Notes:

1)I used oreo cookies, you can use any of your favorite cookies.

2)First time i made this by just greasing the pan with oil, i found the cake stuck a little to the pan, the next time i lined parchment paper and the cake just popped out easily. So i recommend lining the pan with parchment.

3)My Microwave has a highest power of 800 Watts. It took exactly 5 mins.

4)Your cake should have some moist spots on top and sides of the cake when you remove it from oven, it is normal. It will disappear as the cake cools.

5)Dont add too much sugar or milk than mentioned. It will affect the texture of the cake.

6)Using silicone or plastic baking dish makes the cake pop out easily. Anyway greasing is must for any pan.

7)Let the cake cool completely before inverting, if you remove it when it is hot, it will collapse and break.

8)The cake batter shouldn't exceed more than 3/4th of the cake pan.

Eggless No-Bake Mango Cheesecake Recipe

Eggless No-Bake Mango Cheesecake Recipe

What you'll need:

Cream cheese - 1 block (250gm, Philadelphia Cream Cheese)

Cream - 170 gm (I used Nestle)

Sugar - Half a cup 

Mango puree - 3/4 of a cup

Gelatine - 1 Tbsp

Hot Water - 1/4 cup

Graham cracker crumbs - 1.5 to 2 cups (Depending on how thick you want the base to be)

Unsalted butter, melted - 75 gm (about 1/3 of a cup)

Way to do it:

1. Whiz the graham crackers in a food processor. Add melted butter and whiz again until the mixture comes together. Press into the bottom of an 8" springform pan that's lined with aluminium foil or use individual glasses. Refrigerate while preparing the rest of the cheesecake.

2. Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. An electric beater is not needed.

3. Add the gelatine to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.

4. Pour on top of the graham cracker base. Return to fridge for another 10-30 mins. (RC Note: As for my case, I divided the gelatine and the cheese mixture into two. Pour half of the mango puree on one side and stir in the half gelatine. Add the rest of the gelatine into the next mixture. Alternate them to get the so called zebra pattern hihi)

5. Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. If you use a springform pan, the top layer will be much thinner, as it should be.

6. Refrigerate overnight and get ready to serve a yummy dessert at your party that can be prepared well in advance!

Valentine Heart Cake Recipe

Valentine Heart Cake Recipe

Valentine Heart Cake Recipe

Ingredients

FOR THE SPONGE CAKE
 Butter 200 Gram
 Unsweetened cocoa powder 30 Gram
 Dark chocolate 100 Gram
 Flour 200 Gram
 Baking powder 8 Gram
 Salt 1 Pinch
 Sugar 200 Gram
 Eggs 5 Medium
 Milk 50 Milliliter
FOR THE HAZELNUT CREAM
 Butter 250 Gram
 Hazelnut spread 250 Gram
 Water 35 Milliliter
 Sugar 150 Gram
 Egg whites 1 Cup (16 tbs)
FOR THE CHOCOLATE GANACHE
 Dark chocolate 125 Gram
 Butter 20 Gram
 Heavy cream 125 Gram

METHOD


GETTING READY 
1. Preheat the oven to 350°F (180°C). 
2. Grease and dust a large heart shape cake pan, one that holds 5 cups (1,2 lt) 

MAKING 
3. To make the cake batter - Combine the diced softened butter with the sugar in the bowl of a stand mixer with a whisk attachment and beat for at least 10 minutes until you have a very pale and foamy creamy mixture. 
4. Then, beating constantly, add one egg at a time, at room temperature, until you get a well creamed batter. 
5. Now beat in the melted chocolate, after cooling a bit, until blended. 
6. At this point, in a bowl, mix the flour, cocoa powder, baking powder and the salt, and sift them into the creamed mixture alternating with the milk. 
7. Pour the resulting batter into the heart shape cake pan. Bake the cake at 350°F (180°C), after about 45 minutes test for doneness with a toothpick and, if needed, bake for an additional 5-10 minutes. 
8. While the cake is baking, move on to the hazelnut cream, to fill our heart layer cake. Beat the softened butter with the hazelnut spread. Set the mixture aside and place it in a cool place, but not the fridge. 
9. To make the Italian meringue, you need to have 2 different mixtures ready at the same time, so take a stand mixer with a whisk attachment and a candy thermometer. In a small saucepan, like this, combine 1/3 cup (125 g) of sugar with 2 1/3 tbsp (35 ml) of water and bring to a boil until it reaches 240°F (116°C) and becomes syrup, that's why you need a candy thermometer. 
10. While the sugar and water are simmering, beat 3,5 oz (100 g) of egg whites in the stand mixer, that is about 3 medium eggs, at room temperature; as soon as they turn white, add the remaining sugar (25 g). 
11. When the sugar syrup begins to bubble, do not use a spoon, but swirl the pan around, bring it to 240° using the candy thermometer. 
12. Now the syrup is at 240°F, so pour it in a thin stream into the bowl of the mixer and continue to beat until the mixture is cold. Once the mixture is cold, turn off the mixer you should get a stiff meringue. 
13. Add the butter and hazelnut mixture to the Italian meringue, beating at a lower speed. 

FINALIZING 
14. When the cake has cooled completely, slice it into 3 layers, and place the bottom layer on a serving platter. 
15. Save a couple of tablespoons of hazelnut cream, to use for decorating later and use half of the cream to fill the first layer. 16. Lift the central layer with 2 spatulas, to avoid breaking it, and place it on top, align the edges and spread the remaining hazelnut cream. 
17. Now cover with the top cake layer and move on to the coating, that is the chocolate ganache. 
18. To make the ganache - In a saucepan, combine the heavy cream with the butter and, as soon as it comes almost to a boil, add the roughly chopped chocolate, remove from the heat and stir until completely melted. 
19. Transfer the mixture to a pan, place it in an ice water bath, and beat with an electric beater until thick. The texture should be smooth, but thick and spreadable. 
20. Coat the heart cake using a spatula to make the surface smooth or wavy, as you prefer. 
21, Finally decorate the cake with the reserved hazelnut cream. 

NOTES 
Hazelnut paste is an unsweetened paste, made from ground hazelnuts, that is used to make the hazelnut flavoured cream.

RECIPE FROM http://www.ifood.tv/recipe/heart-cake-recipe