Magic Custard Cake (in pressure cooker). CUSTARD CAKE: very tasty, Spongy and very easy. without Egg, no oven, no butter. Cooker cake recipe with step by step photos – Spongy and a soft, light textured delicious sponge cake made in pressure cooker.making a basic vanilla Tips for making cake in pressure cooker. Keep this cooker, only for baking.
It's easy to make when you know how and Wendy from Wendy's Kitchen Table is in the house to show us how! One batter bakes into a cake with three separate layers in the oven. It's rich and decadent, yet simple to prepare. You can have Magic Custard Cake (in pressure cooker) using 11 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Magic Custard Cake (in pressure cooker)
- Prepare 2 of eggs.
- You need 1/2 Tablespoon of water.
- Prepare 75 Grams of sugar.
- Prepare 1/4 Cup of butter Melted.
- Prepare 60 Grams of All Purpose flour (maida).
- It’s 250 Millilitres of milk.
- Prepare 1 Tablespoon of vanilla essence.
- It’s 5 Tablespoons of Sugar.
- It’s 1/2 Cup of water.
- It’s 1 of Apple.
- It’s 1 of Pear.
MORE+ LESS Magic cakes are a one-pan wonder for folks who love lots of different textures in their desserts. Like a good custard or cheesecake, magic cake needs time to come to room temperature and time to sit in the refrigerator (covered lightly) to really turn out best. This Whole Pear Chocolate Cake is steamed in a pressure cooker and is an ideal cake for the summer months. When they start becoming too ripe to eat, they go into all sorts of delicious desserts like this Pear Custard Pie or this Pear Coconut Creme Caramel Custard.
Magic Custard Cake (in pressure cooker) instructions
- Separate the Egg yolk from the white. Beat the whites till stiff peaks form. Set aside.
- In a big bowl place the egg yolks and sugar together till very creamy. Go that extra mile to get that perfect creamy texture.
- Add the vanilla essence and and water and beat till well combined..
- Add the maida to this and beat till you get a thick paste..
- To this add the melted butter and beat till creamy.
- Add the milk, 1/4th of the total each time, and beat till well combined.
- Take the stiff egg white, add it, 1/4th of the total each time and fold in with a spatula till you see a slightly heavier looking frothy layer on the top of the mix.
- Pour into a baking pan. Set it in a dry pressure cooker on a stand. Close the lid without whistle. Bake for 5 minutes on high flame, 3minutes on medium flame and 40 minutes on low flame (I use the normal size burner for baking).
- To check if done, insert a thin knife into the centre. The knife definitely would come out clean. What you should feel for is whether the inside feels still liquid, if yes set it in for another 5 min.
- Once done, leave for around 10 min to cool and invert on to a plate.What you will see is a custardy top layer which is heavenly creany and light and a thicker base layer.
- For the topping, Cut the fruits into thin slices.
- Place the sugar and water in a pan and set it to boil till thick (as of honey consistency). Pour the prepared syrup over the fruits and mix well so that all pieces are coated.
- Arrange on top of the custards cake and serve.
This Pumpkin Magic Custard Cake is like pumpkin pie without the crust. Can I use pumpkin pie filling instead of pumpkin puree? This Slow Cooker Pumpkin Pecan Bread Pudding is a great way to use leftover bread and can be. For best results, use the Breville Bakery Boss® Stand Mixer. The 'Magic' of this magic custard cake, is that there's only one batter but three distinct layers will appear after baked.
