Hae Amigo

Directions

Hae Amigo •Eggless cakes with Real fruits🍓
•Organic Sugar
•Couverture Chocolate/Dairy Cream🐄
•7 days 10am-6:30pm⏰
•Delivery/Pickup Available🛵
•Delhi 🇮🇳

22/09/2026

✨ Recipe of eggless Pumpkin Sponge 

I have made many trials to perfect this Recipe.

Grease three 7 inch pans and the batter will be around 400 -450 g for each pan

🧾 Ingredients

Dry ingredients

All-purpose flour – 350 g
Custard powder – 20 g
Baking powder – 2 tsp
Baking soda – 1 tsp

Cinnamon – 1-2 tsp( depends)
Nutmeg – ½ tsp

Salt – ½ tsp

Beetroot powder - 2 tbsp( for color )

Wet ingredients

Pumpkin purée – 160g - 200 g
Organic sugar – 130 g
Brown sugar – 140 g
Vanilla – 2 tsp
Thick yogurt - 50 g

Cold pressed Sunflower Oil – 170 g

Buttermilk – 220 g ( milk + lemon juice)

Method
1.Whisk all the dry ingredients together.

2.In another bowl, whisk pumpkin purée oil, both sugars yogurt and vanilla until smooth.

3.Add dry ingredients to wet and fold just until combined alternative with butter milk.

4.Divide equally between 3 lined 7-inch pans.

5.Bake at 170°C  for about 30–35 minutes

6.Cool completely before frosting.

7.Soak the sponges with light vanilla and cinnamon syrup for the best flavour.

Recipe of Cream cheese frosting

🧾 Ingredients

Cream cheese – 350 g
Unsalted butter – 200 g
Icing sugar – 150–200 g
Vanilla – 1 tsp

👩‍🍳 Instructions

1.Beat softened butter until smooth and creamy.

2.Add sifted icing sugar and beat until fluffy.

3.Add cold cream cheese and vanilla.

4.Mix just until smooth—don’t overbeat.

5.Chill for 15–20 minutes before frosting the cake.

Happy baking

Veera

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12/09/2026

Recipe of Eggless raagi almond flour butter cookies

Soft from inside , crispy from edges , you will love this once you try this recipe

🧾 Ingredients

Unsalted Butter – 150 g
Jaggery powder – 80 g
Thick curd - 25 g

Dry Ingredients

Ragi flour – 60 g
Whole wheat flour - 100 g
Almond flour – 40 g
Baking powder – ½ tsp

👩‍🍳 Instructions

1.Preheat OTG to 175°C.

2.Cream butter and curd until creamy

3.add jaggery and mix until combined

4.Sieve all dry ingredients together.

5.Combine dry into wet gently.

6.Chill the dough for 30 minutes or overnight

7.Scoop cookies onto tray

8.Bake at 170°C for 15–18 minutes until edges are crisp.

For🧈 Homemade Butter from Milk

Full-fat milk — 3 litres
Ice-cold water

1.Boil the milk well and let it cool completely.

2.Refrigerate it overnight. A thick layer of malai will form on top.

3.Gently collect the malai and store it in a container in the refrigerator.

4.Add a little cold water and churn/whip the malai.

5.After a few minutes, the butter will separate from the buttermilk.

6.Gather the butter into a ball and refrigrate

Happy baking

Veera

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07/09/2026

Recipe of Classic eggless blueberry 🫐 cake

And if in doubt , add more blueberries 🫐

Sponge recipe

Two 7 inch Pans

🧾 Ingredients

•Flour – 250 g
•Cornflour – 10 g
•Baking powder – 1.5 tsp
•Baking soda – 1 tsp

•Yogurt – 150 g
•Condensed milk - 50 g

•Sugar – 150g
•Lemon 🍋 zest - 2 lemons

• Cold pressed Sunflower Oil – 170 g

•Milk – 160 ml
Vinegar – 2 tsp

•Lemon - 1/2 lemon
•Vanilla – 1 tsp

Fresh Blueberries 🫐 - 30-40 g

👩‍🍳 Instructions

1.Preheat oven to 175°C and grease your cake tin accordingly.

2.In a bowl, whisk together the warm milk and vinegar. Let it rest for 5–10 minutes to make a buttermilk.

3.Sift together flour, corn flour, baking powder, baking soda.

4.In a separate bowl, rub the sugar and lemon zest together until fragrant Whisk hung curd + sugar until smooth.

5.Add dry ingredients to wet mixture fold gently than add vanilla and lemon 🍋 juice at the end

6.Bake at 175°C for 35–40 minutes, or until a skewer inserted in the center comes out clean.

For blueberry compote

🧾 Ingredients

•250 gm Fresh or frozen Blueberry
•30 gm Organic sugar
•1 lemon juice
•3 gm corn flour ( make slurry)

👩‍🍳 Instructions

1.Add blueberry, sugar to a saucepan.

2.Cook over medium heat for 8–10 minutes, stirring occasionally, until it soften and release their juices.

3.Mix cornstarch with little water and lemon juice, stir it into the mixture.

4.Cook for another 1–2 minutes until glossy and slightly thickened.

5.Cool completely before using.

Happy baking

Veera

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