Sunday, 3 August 2014

Biscuit Cake Trifle

Almost all of the recipes in my Friendship Week Featured Recipes run are traditional Indian recipes, well, with one exception from Jordan. But when I approached Kusum aunty with a recipe request, I knew it had to be different. I couldn't have been more right.

No less than I uttered the word dessert, aunty suggested we prepare this Biscuit Pudding and I did not need further convincing just because it was her who told me it was absolutely delicious. Such is her talent in the kitchen. I bow low to her when it comes to cooking and presenting food. She almost always has some new creative recipes with the simplest ingredients that you feel you are on the sets of Ripley's Believe It or Not.

She is my friend Prakhar's mom, who is my friend since even before we began attending the same school. Our dads are friends and and that led us to attending the get-togethers and birthday parties we had as kids. It's fun to see all those pictures now. We were the same height once. Now I have to crane my neck to look at him while talking. So not fair God! He is one of the few guys I know who is almost always up for fun and loves planning and participating in fun activities and always tries to bring people together.

For this trifle, we are first going to prepare a biscuit cake. The cake is easy to prepare, yummy on its own but the trifle layers take it to whole another level. And you need not worry about the cake if you are new at baking. This cake recipe just never falls out.

Also check out other recipes from this series
Sheer Khurma- A dry fruit dessert
Himachali Chana aur Aloo Madra- a recipe from North Indian Mountains
Aviyal- A South Indian recipe
Daal Baati- A traditional Rajsthani recipe
Vegetarian Jordanian Oozie- A rice recipe
Sindhi Kadhi- A spicy curry


For biscuit cake-
Ground glucose biscuits- 2 cups
Milk- 1 1/2 cup
Condensed milk- 1 cup
Sugar- 1 tbsp (optional)
Baking soda- 1/2 tsp
Baking powder- 1 1/2 tsp
Ghee/oil- 5 tsp
Pineapple essence- 4-5 drops
Chocolate sauce- 2 tbsp (optional)
Mixed chopped dry fruits- 1/4 cup (adjust)
Katri( color of your choice)- 1 tbsp
Grated coconut- 1/4 cup

For trifle layers-
Custard-3 cups
Vanilla/butterscotch ice cream (softened)- 4 small cups
Mixed chopped dry fruits- 2-3 tbsp
Katri- 1tbsp
Chocolate sauce for drizzling


In a mixing bowl, take all ingredients except milk and coconut.

Mix well to form a crumbly mixture.

Add milk and beat just until uniformly mixed to make batter. Adjust quantity of milk as required. The batter should of pourable consistency.

Preheat oven at 180 degrees celsius.

Grease a 6" cake pan and dust with grated coconut.

Add leftover coconut to the batter.

Pour batter to pan and bake at 180 degrees celsius for 40 minutes.

Take cake out of the oven and cool in pan for 10 minutes and then let cool down completely in on grill rack.

Cut cake into slices about 1" thick.

To arrange trifle, take a deep rectangular/square dish.

Add first a layer of cake slices. Take care not to leave gaps in between slices.

Douse cake layer with a layer of custard. It helps if your custard is not too thick.

Add a layer of ice cream.

Sprinkle some chopped dry fruits and katri. Drizzle some chocolate sauce.

Repeat layers.

Keep in chilling tray of your fridge for 10 minutes.

Remove and refrigerate for 30 minutes to set.

Cut out into pieces and enjoy!