MutliLayer Icecream Cake

 

Ingredients:

Cake 

Whipped Cream - 250 ml

Pistachios - 4 tbsp (chopped)

For Rabadi:

Milk - 250 ml

Sugar - 2 tbsp

Condensed Milk - 2 tbsp

Saffron strands - 8

Elaichi powder - a pinch

Method:

• I baked the cake in 7 inch square pan.
• I used hot milk sponge cake recipe.
• Added elaichi powder and saffrong strands to batter.
• Let the cake cool.
• Cut layers and then again I slit to get 3 layers.
• Boil milk in pan.
• Add in other ingredients under "for rabadi".
• Cook in low flame till it thickens.
• The final rabadi weighed  around 82 g (app).
• Now in a bowl add in whipped cream and whip till stiff peaks.
• Add in rabadi and whisk for min.
• Then mix gently with spatula.
• Place a butter paper and place a layer.
• Top it with rabadi cream.
• Then repeat the same with next two layers.
• Top with pistachios on top layers.
• Refrigerate overnight.
• Dip the knife in warm water to slice the cake.