Biscuit Cake

Ingredients:-

• ·       Bourborn biscuits- 20-24

• ·       Parle-G biscuits- 20-24

• ·       Powdered sugar- ½ cup

• ·       Milk- 1 cup

• ·       Ghee- 3 tbsp

• ·       Vanilla essence- 1 tbsp

• ·       Coffee powder- 2 tbsp

• ·       Baking powder- ½ tbsp

• ·       Fruit salt (Eno)- 1 sachet

• ·       Chopped Dry fruits

• ·       Salt- 1 pinch

Procedure:-

• ·       Keep the pressure cooker for preheating with salt/sand for 10 min without whistle and gasket on low flame.

• ·       Break the biscuits and make a smooth powder

• ·       Transfer the mixture in a bowl then add powdered sugar, coffee powder, salt and baking powder.

• ·       Now add chopped dry fruits, milk, ghee and vanilla essence. Mix well (Consistency should be like idli batter)

• ·       Grease the cake tin with ghee and dust some maida properly

• ·       Now add fruit salt in the cake mixture and mix it for 5 min in one direction. The batter should be smooth without any lumps

• ·       Place the cake tin in pressure cooker over the wire rack or small plate to be above the base

• ·       Close the lid and cook the cake for 30-40 min on low to medium flame. Insert the skewer, if it comes out clean the cake is cooked properly

• ·       Turn off the gas and remove the tin. Let it cool completely for about 1 hour.

• ·       After it cools down dust some powdered sugar and decorate it with sliced nuts.

 

Biscuit cake is ready to serve