Ingredients
- 1 vanilla sponge cake
- 1 tsp instant coffee
- 1 tbsp sugar
- ¼ cup water
- few drops of rum or brandy essence, optional
- 2 cups milk, ¼ cup sugar
- 1 cup (200 gm) cream
- 3 tsp gelatin soaked in ¼ cup cup warm water till it dissolves
- 3 tsp custard powder
- 1½ tsp vanilla essence
- 1 tbsp cocoa powder
Instructions
- Prepare a vanilla cake without eggs or with eggs. From the bottom of the cake cut ½” thick layer with a long knife. To cut properly, first mark the ½” height all around the cake and then run the knife through. Keep aside.
- Mix the custard powder in ½ cup cold milk.
- Put the rest of the milk and the sugar to boil.
- When the milk starts boiling, and the custard powder and cook for 2-3 minutes. Remove from fire and add gelatin solution. Cool.
- After it cools, add cream & vanilla essence. Put in the freezer for 15-20 minutes.
- Prepare the soaking syrup by boiling water. Add coffee and sugar. Remove from fire. Cool slightly. Add rum or brandy essence.
- Place the ½” layer of the cake in a shallow serving dish, such as to cover the base of the dish. Soak thoroughly with the soaking syrup.
- Spread all the custard cream over it. Keep in the fridge to set.
- Sift drinking chocolate through a fine sieve (maide ki channi) over the set dessert, so as to cover the top completely. Serve chilled.