The only small change I made to this was to add a little bit of whipping cream for a lighter, fluffier frosting. And you can make a smaller or larger cake and change the number of biscuits too. You can use a little more or less of all of the frosting ingredients as you like, more or less coffee based on how much you love the flavour. There are also no real fixed ingredient amounts for this cake. The biscuits are soaked in a basic water-coffee solution, and layered with a silky buttercream frosting. It’s super simple to make and is basically an icebox cake, meaning the fridge does all of the work, the oven remains off, and you walk around impatiently waiting till the moment you can cut into it. So this cake is memories, it’s Indian, it’s fabulous. Two things I adore (my mornings still begin with a giant frothy mug of Bru) and if you grew up in India, chances are you had them in your home too. What I love most about it, is it brings together Parle-G glucose biscuits, with Bru instant coffee. This cake was intensely popular among everyone she knew, I knew, and everyone they knew. Even with that once-a-year occurrence, whether it was for a birthday or we had guests over, she became faaaaamous. It’s 95% butter, so I get where she was coming from. This epic ‘biscuit cake’ is something I grew up eating, but about once a year because thankfully, my Mom knew what was good for us and didn’t give in to our incessant demands to make this for breakfast, lunch and dinner.
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