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Photo of Eggless Butterless Triple Layer Triple Flavored Cake by Sujata Hande-Parab at BetterButter
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Eggless Butterless Triple Layer Triple Flavored Cake

Jun-09-2017
Sujata Hande-Parab
50 minutes
Prep Time
120 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Eggless Butterless Triple Layer Triple Flavored Cake RECIPE

This is eggless butterless cake prepared using three different flavours. Semolina, nutmeg, cardamom, Ragi+Jaggery, Flour+ Beetroot. Topped with white chocolate beetroot ganache. The fresh plum puree is being used to enhance the taste of the cake.

Recipe Tags

  • Egg-free
  • Hard
  • Kids Birthday
  • Fusion
  • Pressure Cook
  • Whisking
  • Blending
  • Baking
  • Boiling
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. Semolina red velvet cake - Semolina or Suji – 3/4 cup
  2. Flour or Maida – 1/4 cup
  3. Baking powder- 1 tsp
  4. Baking Soda - 1/4 Tsp
  5. Sugar – 1/2 cup (Adjust sugar as per sweetness required.)
  6. Thick Curd- ¼ cup
  7. Olive oil or sunflower oil or any odorless oil - 1/4 cup
  8. Milk – ½ cup
  9. Nutmeg powder – ½ tsp
  10. Cardamom powder – 1tsp
  11. Edible Red Colour – 1tsp
  12. Eggless Ragi or Finger Millet Cake - Ragi flour – 3/4 cup
  13. Flour – 1/4 cup
  14. Coco powder unsweetened - 1 tbsp.
  15. Baking Powder- 1tsp
  16. Baking soda- 1/4tsp
  17. Coffee powder – ½ tsp (optional)
  18. Salt a pinch
  19. Jaggery – 3/4 cup melted by adding little water
  20. Thick Curd- 1/4 cup
  21. Olive Oil or sunflower gold oil – 1/4 cup
  22. Milk - ½ - ¾ cup
  23. Nutmeg powder – ½tsp
  24. Cardamom powder – 1tsp
  25. Edible Red Colour – 1 ½ tsp(Optional)
  26. Eggless Beetroot Red Velvet Cake - Flour or Maida– ½ cup
  27. Coco powder unsweetened – 1 ½ tbsp.
  28. Baking powder – 1/2tsp
  29. Baking soda – 1/4tsp
  30. Vanilla essence – ½tsp
  31. Brown sugar – 1/4 cup
  32. Olive oil or sunflower oil or any odourless oil – ¼ cup
  33. Thick Curd – 1/4 cup
  34. Beetroot puree cooked – ½ cup (wash, peel, chop, cook and blend)
  35. Milk – 2-3 tbsp.
  36. Salt a pinch
  37. White chocolate beetroot ganache – White chocolate – 1 cup chopped
  38. Fresh Cream -1/4 cup
  39. Thick Beetroot puree – 1/4 cup.
  40. Fresh Plum Glaze – Fresh plums – 7-8 no’s (pureed)
  41. Sugar – 2tbsp
  42. Gelatin – 1tsp (bloomed in little warm water)
  43. Garnish – Cherries, jellies, fresh plum cuts, chocolate shavings. Sugar syrup.

Instructions

  1. Semolina red velvet cake: Mix all wet ingredients oil, curd, sugar, edible colour in a bowl. Whisk well till sugar dissolves.
  2. Add nutmeg and Cardamom powder. Mix well.
  3. Sift flour or Maida twice or thrice. Keep aside. Dry roast Suji or Semolina. Cool completely.
  4. Mix Semolina and Maida in wet ingredients mixture. Mix well.
  5. Add half milk. Mix well. Keep this mixture for 15-20 minute.
  6. Add remaining milk, baking powder and soda. Fold gently
  7. Grease baking pan with oil and flour. Pour the mixture into a greased pan. Smooth out and lightly tap the pan
  8. Take thick bottomed pressure cooker or pan. Pour Salt 2/3 cups. Preheat salt on high to medium flame, keeping lid (without gasket (rubber ring) and whistle) at least for 5-7 minutes. Keep wire rack at the bottom.
  9. Place cake tin and cook cake for 25-30 minutes on low flame. Check it by inserting a toothpick into the cake. If it’s coming out clean that means the cake is cooked.
  10. or Bake in preheated oven at 180°c for 25-30 minutes. Remove cake and let it cool on wire rack.
  11. Eggless Ragi or Finger Millet Flour cake: Mix wet ingredients oil, curd, melted jaggery in a bowl. Whisk well till the mixture gets little fluffy.
  12. Add nutmeg and Cardamom powder, the Coffee mixture (Mix the coffee into the water in a small bowl). Mix well. Add half milk, colour. Mix well.
  13. Sift ragi flour, Maida, baking powder, baking soda, salt, cocoa powder together twice or thrice for any impurities. Keep aside
  14. Mix dry ingredients slowly into wet mixture. Fold gently. Add remaining milk. Mix well.
  15. Bake in preheated oven at 180°c for 30-35 minutes. Check it by inserting a toothpick into the cake. If it’s coming out clean that means the cake is cooked.
  16. Remove cake and let it cool on wire rack.
  17. Eggless Beetroot red velvet cake - Mix wet ingredients oil, curd, brown sugar, vanilla essence, beetroot puree in a bowl. Whisk well till the mixture gets little fluffy. Mix well.
  18. Sift Maida or flour, baking powder, baking soda, salt, coco powder together twice or thrice for any impurities. Keep aside.
  19. Mix dry ingredients slowly into wet mixture. Fold gently.
  20. Add milk. Mix well.
  21. Grease baking pan with oil and flour. Pour the mixture in a greased pan. Smooth out and lightly tap the pan.
  22. Bake in preheated oven at 180°c for 30-35 minutes. Check it by inserting a toothpick into the cake. If it’s coming out clean that means the cake is cooked. Remove cake and let it cool on wire rack.
  23. White chocolate beetroot ganache – Heat a pan. Add cream. When the cream starts bubbling; add chopped chocolate.
  24. Mix it with a spoon until the cream is completely incorporated with white chocolate. Use double boiling method if chocolate doesn’t melt. Cool slightly.
  25. Add beetroot puree mix well. Keep it in the freeze
  26. Fresh Plum glaze – Wash, chop and blend plums till smooth puree
  27. Boil in a pan. add sugar. Let sugar dissolved completely. Add bloomed gelatin and whisk thoroughly. keep aside.
  28. Assembling – Place Beetroot red velvet cake at the bottom. Sprinkle sugar syrup or brush it all over the cake. Coat with while chocolate beetroot ganache.
  29. The second layer will be semolina cake. Sprinkle sugar syrup. Coat with while chocolate beetroot ganache.
  30. The last layer will be Ragi or Finger Millet flour cake. Repeat the process. Cover cake with remaining ganache. Keep it in the freezer for 15-20 minutes.
  31. Once the ganache is set; coat the cake with plum glaze.
  32. Decorate the sides with grated chocolate or shavings. Garnish it with cherries, jellies, fresh plums. Serve.

Reviews (1)  

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Neema Bhardwaj
Jun-13-2017
Neema Bhardwaj   Jun-13-2017

interesting...

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