Indian Cake And Indian Cake Icing Food

INDIAN ICE CREAM CAKE

Steps:

• In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
• You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
• Freeze this for an hour until firm.
• Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
• Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
• Remove the pre-prepared frozen layer in the pan from the freezer.
• Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
• Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
• Cover with saran wrap and freeze overnight or until firm.
• To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.

INDIAN WEDDING CAKE

Steps:

• 1. mix all cake ingredients together.
• 2. Put into a greased and floured 9x13 pan
• 3. bake at 350 degress for 30 to 35 minutes
• 4. Cool cake and split in half. put frosting in between layers and on top. Don't frost the sides.
• 5. Frosting: Beat soften butter and cream cheese together, blend in powder sugar.