Young chef Children

Gateau combo

Treat your family to cakes with these simple, easy-to-make recipes.

Sand Cake in a Jiffy


Flour - 110 gm

Cornflour - 20 gm

Baking powder - 1/2 tsp

Salt a large pinch

Butter - 60 gm

Eggs - 2

Sugar (powdered coarse) - 120 gm

Milk - 40 ml

Vanilla essence - 1 tsp


1. All ingredients must be at room temperature.

2. Sieve the first four ingredients, two to three times and place in a bowl.

3. Put in the remaining ingredients; beat everything together for about three minutes, with an electric beater at medium speed, until mixture looks creamy and fluffy.

4. Put into greased moulds and bake at 1600° C for about 20-30 minutes or till well done.

*You could put in orange zest / lemon zest / or any other flavour.

No baked pineapple cream slice


Biscuit crumbs - 100 gm

Melted butter - 3-4 tbsp

Cinnamon powder- 1/4 tsp


1. Reserve 1-2 tbsp of biscuit crumbs for the topping. Mix with butter and cinnamon powder.

2. Press down the mixed ingredients into a one inch thick base layer on the tray.

3. Keep the tray with the biscuit layer in the fridge. Now start working on the topping.


Pineapple (tinned) - 100 gm

Pineapple juice (from tin) - 30 ml

Gelatine - 1/2 tbsp

Sugar (powdered) - 2-3 tbsp

Soft paneer - 1/2 cup

Lemon juice - 1/2 tbsp

Cream - 1/2 cup

Crushed toasted nuts - 2-3 tbsp


1. Chop pineapple into small bits

2. Soak the gelatine in the pineapple juice for 10 minutes. Keep this bowl in another bowl of water (double boiler), add sugar and stir till dissolved.

3. Smoothen the paneer in a mixie along with the cream and lime juice. Fold in the gelatine mixture and chopped pineapple.

4. Take out the tray with the biscuit base and spread the topping over it. Put it back in the fridge till it is set.

5. Sprinkle biscuit crumbs and nuts before serving. Slice and serve.

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Printable version | Jun 5, 2020 10:08:38 AM |

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