10 irresistible recipes to test and conquer all

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Have you ever heard of Indian cake? He is a little different from traditional cakes by using breadcrumbs and cinnamon, but promises to please even the most demanding and passionate about sweets. In addition, has a special flavor and aroma provided by cinnamon. Check out the following recipes and learn how to prepare a delicious Indian cake:

1. Simple Indian Cake

Ingredients

Pasta

• 6 clear
• 6 egg yolks
• 3/4 cup oil
• 1 1/2 cup sugar
• 1 shallow tablespoon cinnamon powder
• 1 1/2 cups bread crumbs
• 1 tablespoon baking powder

Brigadeiro cream

• 3 egg yolks
• 2 tablespoons of butter
• 2 cartons of condensed milk
• 1 cup of milk

Directions

1. In a mixer, beat egg whites until stiff. Set aside;
2. In another bowl, add the egg yolks, oil, sugar and mix. Add the cinnamon, stir and add the breadcrumbs;
3. Mix and gradually add the egg whites until the mixture is homogeneous. Add the yeast and stir just to incorporate;
4. Transfer the dough into a greased glass dish (30 cm x 20 cm) and bake in preheated oven at 180 degrees for about 35 to 40 minutes;
5. After finishing baking, unmold the cake and cut in half;
6. Place one half in the pan and set aside;
7. For the topping, mix in a saucepan the egg yolks, butter, condensed milk, and milk;
8. Cook over medium heat, stirring constantly until homogeneous and at the point when the cream takes a little time to fall from the spoon;
9. Pour a part of the cream over the half of the cake that is in the form, place the other half of the cake and spread the rest of the cream;
10. To finish, decorate with cinnamon powder and it’s ready. Bon appétit!

2. Indian cake from blender

Ingredients

Pasta

• 4 eggs
• 1 cup milk
• 1 cup brown sugar
• 3 tablespoons margarine
• 1 teaspoon cinnamon powder
• 2 cups bread crumbs
• 1/2 cup wheat flour
• 1 tablespoon baking powder
• Cinnamon powder for decoration

Topping

• 2 cans of condensed milk
• 1 cup milk
• 3 tablespoons cornstarch
• 1 tablespoon butter
• 1 teaspoon vanilla essence

Directions

1. In a blender, beat the eggs, milk, sugar, butter and cinnamon;
2. While beating, add the breadcrumbs, flour and yeast little by little;
3. Pour the batter into a greased 20 cm x 8 cm round cake pan and bake for about 40 minutes or until you stick a toothpick into the cake and it comes out clean;
4. Meanwhile, make the icing by mixing in a saucepan the condensed milk, milk, cornstarch, butter and vanilla essence;
5. Cook always stirring until it reaches the consistency of a cream that releases from the bottom of the pan. Transfer to another container, cover with plastic wrap and wait to cool;
6. Unmold the cake carefully and spread the cream over it;
7. Sprinkle cinnamon to decorate and enjoy!

3. Indian butter cake

Ingredients

Pasta

• 6 gems
• 1 pinch of salt
• 1 cup sugar
• 1/2 cup unsalted butter
• 1 level tablespoon baking powder
• 1 level tablespoon cinnamon powder
• 1 cup bread crumbs
• 6 egg whites

Filling and topping

• 1 can condensed milk
• 1 box heavy cream
• 1 cup milk
• 2 tablespoons unsalted butter
• 4 beaten yolks

Directions

1. In a mixer, place the egg yolks, salt, sugar and butter. Beat for 5 minutes at maximum speed;
2. Transfer this cream to another bowl, add the yeast, cinnamon, and mix;
3. Gradually add the breadcrumbs, stirring constantly, and set aside;
4. Beat egg whites for 5 minutes in mixer at maximum speed;
5. Slowly and gently incorporate the egg whites into the batter;
6. Pour it into a greased baking pan (18 cm x 28 cm x 5 cm) and bake at 180 degrees for 40 minutes;
7. For the filling and topping, in a pan put the condensed milk, cream, milk, butter and yolks;
8. Mix all the ingredients together, turn on the fire and stir until thickened to the consistency of cream. Set aside;
9. Unmold the cake, cut in half, and place one half on a plate;
10. Spread half the cream, place the other half of the cake and spread the rest of the cream;
11. Sprinkle the cinnamon in the shape of stripes to decorate and it is ready to serve!

4. Indian cake with caster and brown sugar

Ingredients

Pasta

• 5 clear
• Pinch of salt
• 1/2 cup caster sugar
• 1/2 cup brown sugar
• 1 teaspoon powdered cinnamon
• 5 egg yolks
• 3 tablespoons oil
• 1 1/2 cups bread crumbs
• 1 tablespoon baking powder
• Milk for moistening the dough
• Cinnamon powder for sprinkling

Topping and filling

• 1 tablespoon butter
• 2 cans of condensed milk
• 2 egg yolks
• 100g heavy cream

Directions

1. In a mixer, place the egg whites, a pinch of salt and beat until stiff;
2. While beating, add the white sugar, brown sugar, cinnamon, egg yolks and oil;
3. Turn off mixer and add the breadcrumbs, baking powder and mix gently;
4. In a greased baking pan, pour the batter and bake in a preheated oven at 180 degrees for about 35 to 40 minutes or until you do the toothpick test and it comes out dry;
5. While the cake is baking, make the covering and filling by mixing in a pan the butter, the condensed milk, the yolks and the cream;
6. Cook over low heat until bubbles begin to form on the surface;
7. Transfer custard to a bowl and cover with plastic wrap, touching plastic wrap to the custard so it does not form a film. Allow to cool;
8. After baking, unmold the cake and cut in half;
9. On a serving dish, place one half of the cake, drizzle the batter with milk, and pour in half of the white cream;
10. Place the other half of the dough, drizzle with more milk, and add the remainder of the cream, pulling a little to the sides of the cake with a spatula;
11. Finish sprinkling cinnamon powder, decorate as you prefer and ready!

5. Indian cake with coconut milk

Ingredients

Pasta

• 5 egg yolks
• 1 cup brown sugar
• 1/2 cup caster sugar
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon clove
• Orange zest
• 1 1/2 cups bread crumbs
• 1/2 cup coconut milk
• 5 egg whites
• 1 tablespoon baking powder

Topping

• 1 cup milk
• 1 tablespoon cornstarch
• 1 cup dulce de leche
• 1 tablespoon of butter

Directions

1. In a mixer, place the egg yolks, brown sugar, caster sugar and beat well;
2. Add the nutmeg, cinnamon, cloves, orange zest, and breadcrumbs and mix with a spatula;
3. Add the milk and mix to incorporate well into the batter. Set aside;
4. In another bowl, beat egg whites until stiff and set aside;
5. Add the yeast and half the egg whites to the batter, mix gently, pour in the remaining egg whites and mix again;
6. Place the dough in a greased baking pan (25 cm x 5 cm) and bake in a preheated oven at 180 degrees for approximately 30 to 35 minutes;
7. For the topping, in a pan, put the milk, cornstarch and mix well so as not to form lumps. Add the dulce de leche, the butter and cook, always stirring, until thickened, count one minute and turn off the heat;
8. Desenforme the cake, put the coverage, finish with cinnamon powder and enjoy!

6. Buttery and Filled Indian Cake

Ingredients

Pasta

• 6 clear
• 6 egg yolks
• 1/2 cup butter
• 1 cup caster sugar
• 1/2 cup brown sugar
• 1/2 cup room temperature milk
• 1 1/2 cups bread crumbs
• 1 teaspoon powdered cinnamon
• 1 pint of nutmeg
• 1 tablespoon baking powder

Filling and topping

• 2 cans of condensed milk
• 2 sifted egg yolks
• 1 tablespoon butter
• 1 box heavy cream

Assembly

• 1/4 cup milk
• Cinnamon powder to taste for sprinkling
• 4 cinnamon sticks for decoration

Directions

1. In a mixer, beat the egg whites until stiff. Set aside;
2. In another bowl of the mixer, place the egg yolks, butter, sugars and beat until smooth;
3. Add the milk and beat some more. Turn off the mixer and add the breadcrumbs, little by little, mixing well with a spatula;
4. Add the cinnamon and nutmeg and mix. Gradually incorporate the egg whites, stirring gently;
5. Pour in the baking powder, mix and pour the batter into a greased square baking pan (20 cm x 20 cm x 6.5 cm);
6. Bake in preheated oven at 180 degrees for about 35 to 40 minutes;
7. Meanwhile, for the filling and topping place in a saucepan the condensed milk, egg yolks, butter and cream. Mix well and cook over low heat until it begins to bubble;
8. Transfer cream to another saucepan, place plastic wrap in contact and set aside;
9. Unmold the cake and cut in half;
10. Put a little of the milk on the first layer of the cake to moisten it;
11. Fill with half the cream, add the other layer of cake, moisten again, and spread another portion of cream;
12. Put the remainder of the cream in a piping bag and decorate the cake;
13. Sprinkle with cinnamon powder, add the cinnamon sticks and serve!

7. Indian cake with vanilla essence

Ingredients

Pasta

• 6 clear
• 1/2 cup butter
• 1 1/2 cups sugar
• 6 egg yolks
• 1 tablespoon cinnamon powder
• 1 1/2 cups bread crumbs
• 1 tablespoon baking powder

Filling and topping

• 2 cans of condensed milk
• 3 egg yolks
• 1 tablespoon vanilla essence
• 2 tablespoons butter
• 1 tablespoon heavy cream

Directions

1. In a mixer, beat the egg whites until stiff. When they become very voluminous, turn off the mixer, place in a bowl and set aside;
2. In the same bowl of the mixer, add the butter, beat, and add the sugar while beating;
3. Add the egg yolks and beat until the mixture becomes clear. After that, while beating, gradually add the cinnamon, breadcrumbs and yeast;
4. Gradually incorporate the egg whites into this mixture, stirring carefully with the aid of a spatula;
5. Pour mixture into a greased loaf pan and bake at 180 degrees for about 30 to 35 minutes;
6. For the filling and topping, in a saucepan, add all the ingredients and stir until it reaches the point of brigadeiro;
7. Transfer to a bowl and let cool;
8. Remove cake from oven, cool, and cut in half;
9. Fill with brigadeiro, place the other part of the dough and spread more brigadeiro on top and sides;
10. Take it to the freezer for 30 minutes and, after that time, put the remaining brigadeiro and sprinkle cinnamon powder and it is ready to serve, good appetite!

8. Indian cake with nutmeg

Ingredients

Pasta

• 3 clear
• 1 pinch of salt
• 60 g refined or demerara sugar
• 56 g brown sugar
• 3 tablespoons oil
• 3 egg yolks
• 1 teaspoon ground cinnamon
• 1 pinch of nutmeg
• 120 g breadcrumbs
• 1 teaspoon baking powder

Filling and topping

• 1 can of condensed milk
• 1 yolk
• 1/2 tablespoon butter
• 100 g heavy cream
• Cinnamon powder to taste

Directions

1. In a mixer, place the egg whites, the pinch of salt and beat until stiff;
2. While beating, add the sugars, oil, egg yolks and cinnamon powder;
3. Turn off the mixer, add the nutmeg and the breadcrumbs, and mix;
4. Add the chemical yeast and stir again;
5. Pour into a baking pan (24 cm x 10 cm) greased and dusted with breadcrumbs;
6. Bake in preheated oven at 200 degrees for about 30 minutes or until toothpick test comes out clean;
7. For the filling and topping, in a saucepan over low heat, add the condensed milk, yolk and butter;
8. Mix a little and cook over medium heat, always stirring, until it begins to boil;
9. After boiling, cook for another 2 to 3 minutes and turn off the heat;
10. Add the heavy cream and stir well until smooth;
11. Unmold the slightly warm cake on a board and cut in half;
12. Transfer to serving dish and fill with half the cream, top the cake with the other half of the pastry;
13. Cover with the same amount of cream filling and spread a thin layer on the sides. Now just serve!

9. Indian cake without gluten and without lactose

Ingredients

Pasta

• 1 cup rice flour
• 1 cup oat flour
• 1 cup sweet cornstarch
• 1/2 teaspoon xanthan gum
• 1 teaspoon cinnamon powder
• 1/4 teaspoon clove powder
• 1/4 teaspoon nutmeg
• 4 eggs
• 3/4 cup vegetable oil
• 1 cup coconut milk
• 1/2 cup grated ginger
• 1 pinch of salt
• 1 cup brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon rum essence
• 1 tablespoon baking powder

Topping

• 1/2 cup demerara sugar
• Water
• 400 ml coconut milk
• 1 pinch of salt
• 1/2 teaspoon cinnamon powder
• 1/4 cup cornstarch
• 1/2 teaspoon vanilla essence

Directions

1. Preheat oven to 180 degrees and grease a large baking pan (25 cm x 8 cm) with oil and rice flour;
2. In a bowl, place the rice flour, oat flour, sprinkle, xanthan gum, cinnamon, cloves, nutmeg and mix well to form a flour mix. Set aside;
3. In a blender, beat the eggs, vegetable oil, coconut milk, ginger, salt, brown sugar, apple cider vinegar and rum essence. Remember to clean the sides of the blender with a spatula to ensure that all the ingredients have been beaten properly;
4. Blend for about 2 minutes or until it becomes a liquid and uniform mixture;
5. Add this mixture to the bowl of flour mix and mix with a whisk;
6. Add the baking powder and stir again;
7. Transfer the dough to the baking pan and bake in the oven for 40 minutes;
8. With the cake cold, run a knife around the sides of the pan and unmold. Set aside;
9. For the icing, in a large saucepan, add the sugar, a little water, turn on a medium fire, and let the caramel form. If necessary, stir the pan occasionally, holding it on the sides of the pan;
10. Pour in the coconut milk and let the caramel incorporate into the milk. Add the salt and cinnamon powder and mix;
11. Wait for the caramel to melt completely and become a thin consistency;
12. Turn off the heat and wait to cool a little;
13. Meanwhile, in another vessel, dissolve the cornstarch in a little water;
14. Add the dissolved starch to the topping, and return to a low fire to cook until thickened, always stirring;
15. Turn off heat and add vanilla essence;
16. Pour the topping over the cake, sprinkle cinnamon powder to decorate and it’s ready.

10. Indian cake with cinnamon brigadeiro

Ingredients

Pasta

• 6 clear
• 1 pinch of salt
• 100 g unsalted butter
• 1/2 cup caster sugar
• 1/2 cup brown sugar
• 6 egg yolks
• 1 teaspoon cinnamon
• 1 1/2 cups bread crumbs
• 1 cup unsweetened plain yogurt
• 2 teaspoons of yeast

Cinnamon Brigadeiro

Directions

1. Place the egg whites in the mixer and start beating on low speed. Then change to maximum speed, add the salt and beat until stiff and the point of sighing is reached;
2. Transfer the egg whites to another bowl and set aside;
3. In the same bowl as the mixer, beat together the butter and sugars
4. When smooth, add one egg yolk at a time. Beat very well until it becomes a whitish homogeneous mixture;
5. Add cinnamon, mix and with mixer on, alternately add bread crumbs and yogurt;
6. Turn off mixer, add the yeast, the egg whites and mix gently with a spatula;
7. Transfer to a greased loaf pan and bake in preheated oven at 180 degrees for about 50 minutes;
8. Meanwhile, for the brigadeiro, in a pan, mix all the ingredients;
9. Turn on heat and cook, stirring constantly, until brigadeiro is done, or until you notice that it is sticking to the bottom of the pan. Set aside;
10. Unmold the cake, cut in half and fill with the cinnamon brigadeiro;
11. Close the cake and make a thin layer of brigadeiro on the top and sides;
12. Decorate as you like and it is ready to serve!

Now you have several options to test and choose your favorite version of the Indian cake. If you love sweets and want to know other wonderful recipes, see how to prepare an irresistible coconut cake.