49. Biscuit and paneer cake 50. Mock cream 51. Pudding with cake/Bourn bourn biscuits

49. Biscuit and paneer cake

Ingredients- 500 gm marie biscuits, 10-15 walnuts, 500 gm paneer, 15-20 cashew nuts, 3 cups powdered sugar, 1 milk chocolate bar, 2 tsp coffee powder

Method- Grate paneer, chop walnuts and cashew nuts finely.  Powder the marie biscuits with a rolling pin. Dissolve coffee in 8 tsp of water. Add coffee, half of walnuts and half of sugar to the biscuits powder and mix. Add remaining sugar and cashew nuts to the paneer and mix well. Take cake tin, grease it. Put biscuits and paneer mixture in layers with the paneer mixture at the top. Press it nicely. Cool it in the fridge for 20-30 minutes. Remove and grate chocolate at the top and serve.

50. Mock cream

Ingredients- 100 gm butte, 100 gm icing sugar, 2 table spoon boiling water, 1 table spoon cold milk, vanilla essence.

Method- Beat together butter and sugar until it becomes fluffy and soft. Beat in boiling water a very little at a time, add the milk in the same way with a few drops of vanilla essence. If made suitable consistency this icing can be piped scoop this. Put the icing on top of rock cakes. 

51. Pudding with cake/Bourn bourn biscuits

Ingredients- Sponze cake/bourn bourn biscuits from market, chocolate custard- prepare this mix the cocoa powder and little coffee powder in vanilla custard. Please note that consistency of custard should be thin.

Method- Take a glass dish. First, put cake pieces, then custard then dry fruits like cashew nuts and almonds, walnuts etc. If using biscuits then after custard add dry fruits, crumbs of biscuits and lastly put the layer of cream and keep this in fridge.