Don Your Baker's Hat and Try These 5 Mouth-Watering Recipes of Cakes Made with Milkmaid. Eggless Recipes Included! (2019)

Ingredients

• 3-Peeled and Cubed Apple
• 3/4 cup-Milk
• 50g-Melted Butter
• 1/2 cup (40g)-Maida
• 1.5 tsp-Baking Powder
• 0.5 tsp-Dalchini (Cinnamon) Powder
• 1/3 cup-Chopped Walnut
• 1/3 cup-Chopped Badam
• 2 tbsp-Powdered Sugar (for topping)
• 2 tbsp-Chilled Butter (for topping)
• 2 tbsp-Maida (Flour) (for topping)
• 1/2 tin (200g)-Nestle Milkmaid

Instructions

• Mix together maida, melted butter, baking powder, cinnamon powder, milkmaid and milk in a bowl. Add the nuts and apple until coated with the batter.
• Spread the batter evenly into a greased baking dish. Mix the ingredients for the topping till crumbly.
• Sprinkle topping mix over apple mixture in the dish and bake for 30-35 minutes at 1800 C or till top is golden brown. Serve hot or cold.

Ingredients

• 2 tsp-Icing Sugar / Powdered Sugar
• 1 tsp-Vanilla Essence
• 1 tsp-Soda Bicarbonate
• 1 tsp-Baking Powder
• 3-4 heaped tbsp (25g)-Cocoa Powder
• 175g (1¾ cup)-Maida
• 100g-Butter
• 50g-Milk Chocolate
• 1 tin (400g) Milkmaid
• 200g-Fresh cream
• 1 small tin-Tinned Cherries
• 200ml-Aerated Soda

Instructions

• Grease an 8” diameter baking tin and dust it with flour.
• Preheat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter, add Milkmaid and beat well.
• Add the vanilla essence.
• Add maida mixture and aerated soda alternately to the batter.
• Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes.
• Remove from oven, cool for a while.
• Drain & destone cherries and then soak both cake halves with cherry syrup.
• Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries.
• Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve.

Ingredients

• 1 ¼ cups plain flour
• 1 ½ tsp baking soda
• ½ tsp soda bicarb
• ¾ cup condensed milk
• 4 tbsp melted butter
• 1 tsp vanilla essence
• melted butter for greasing
• Plain flour for dusting the cake tin

Instructions

• Sieve the baking powder, plain flour and soda bi-carb together.
• Grease a 7” cake tin with melted butter and dust it with flour.
• Mix melted butter, vanilla essence and condensed milk in a bowl and mix using spatula.
• Next add the flour mixture and 5 tbsp of water and fold in using a spatula. Keep the batter in dropping consistency.
• Pour the batter in the greased tin and bake in a preheated oven at 180 degree celsius for 25 minutes.
• Once done, invert on cooling rack to cool.

Ingredients for cake

• 1 ½ cup All purpose flour (maida)
• 3 tablespoons Unsweetened cocoa powder
• 1 ½ teaspoons Baking powder
• ¾ teaspoon Baking soda
• 1 cup Milkmaid
• ¾ cup Unsalted Butter melted and cooled
• 1 ½ teaspoons Pure Vanilla extract
• ¾ cup Water

Ingredients for chocolate ganache frosting

• 6 oz or 170 grams Semi sweet chocolate roughly chopped
• ½ cup Heavy whipping cream
• 1 ½ tablespoons Unsalted butter

Instructions for making the eggless cake

• Preheat the oven to 350 degrees. Grease and dust a 9 inch cake pan.
• Take dry ingredients (all purpose flour, cocoa powder, baking powder and baking soda) in a bowl and mix well.
• Next add water to melted butter and whisk it well. Then add sweetened condensed milk. Again beat it till everything is incorporated well.
• Then add vanilla extract and mix.
• Now sift the half of the flour mixture into the wet mixture. Sift the remaining flour mixture.
• Pour the batter into prepared cake pan and bake into preheated oven for 30 minutes.
• Check the cake by inserting a toothpick in the center of the cake. If it comes out clean that means cake it ready.

Instructions for making frosting

• Roughly chop the chocolate into small pieces and take into a bowl.
• Take heavy cream and butter in a pan and bring them to a boil.
• Pour the hot cream mixture into the chocolate bowl and once the chocolate is melted, whisk well and let cool.

Instructions for frosting the cake

• Now put the cake with rack on the baking tray and pour the ganache on the cake.
• Using butter knife, spread it evenly and let the ganache frosting set for a few hours.

Ingredients

• 1 1/3 cups all purpose flour or maida
• 1 cup sweetened condensed milk
• 1 cup powdered sugar (I used a little over 3/4 cup)
• 1 cup unsalted butter at room temperature
• 2 eggs
• 3/4 tsp baking powder
• 1 tsp vanilla essence
• 1 pinch salt

Instructions

• Sieve the flour and baking powder until well combined.
• Beat butter and sugar together until soft and fluffy. Then add the condensed milk and repeat for the same time, until well combined.
• Whisk eggs in a bowl for 2 mins with a fork and set aside.
• Add the flour to the butter-sugar-condensed milk mixture and mix.
• Add the eggs, vanilla essence and salt and combine well.
• Transfer to a greased cake tin and bake in a preheated oven at 180 degrees Celsius for 30-35 mins.
• Insert a toothpick at the center to test if the cake is done. Cool, slice and serve.