Ingredients:
1. Make one large cup of black coffee with boiling hot water and stand the cup in another vessel of hot water to keep it hot.
2. Dip each biscuit (for a second only) andplace on a flat surface (or thali) to cool. While it's cooling, cut 1/2 inch square of butter and keep aside for the icong/toppping.
3. Beat the remaining butter and slowly add spoonfuls of sugar powder and beat. Note here that hand beating will give you a better effect than using a mixer. Add 3 tablespoons of cocoa and 1 teaspoon vanilla essence, and continue beating until fluffy.
4. Lay one layer of 7 biscuits, + little triangles of biscuit (refer photo of drawing). Divide the butter mixture into 8 portions, and use one portion each time. Spread each portion evenly over each layer of biscuits, then put the second layer's outer ring offset by 1/2 a biscuit so that a whole biscuit covers the joint of the lower biscuits.
5. In the icing sugar,add 1 tablespoon cocoa, 1/2 teaspoon of vanilla and a teaspoon or two of the coffee liquid and the little pat of butter. Mix well - it should be a thick paste. Scrape the whole thing onto the cake, keep dipping a knife into the cold coffee liquid and spread the icing evenly over the top and sides (this is difficult - I don't always go for neat here).
Chill in the refrigerator before serving.
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- Marie Biscuits - 2 packets (Can't make this without Marie biscuits!)
- Amul butter - 100 gms (any salted table butter will do)
- Cocoa Powder - 4 tablespoons (Cadbury's will be lighter, Hersheys makes it too dark)
- Instant Coffee powder - 1 teaspoon
- Powdered Sugar - 250 gms (If you are using Castor Sugar, use a little more)
- Icing Sugar - 100 gms
- Vanilla essence - 1 1/2 teaspoon
1. Make one large cup of black coffee with boiling hot water and stand the cup in another vessel of hot water to keep it hot.
2. Dip each biscuit (for a second only) andplace on a flat surface (or thali) to cool. While it's cooling, cut 1/2 inch square of butter and keep aside for the icong/toppping.
3. Beat the remaining butter and slowly add spoonfuls of sugar powder and beat. Note here that hand beating will give you a better effect than using a mixer. Add 3 tablespoons of cocoa and 1 teaspoon vanilla essence, and continue beating until fluffy.
4. Lay one layer of 7 biscuits, + little triangles of biscuit (refer photo of drawing). Divide the butter mixture into 8 portions, and use one portion each time. Spread each portion evenly over each layer of biscuits, then put the second layer's outer ring offset by 1/2 a biscuit so that a whole biscuit covers the joint of the lower biscuits.5. In the icing sugar,add 1 tablespoon cocoa, 1/2 teaspoon of vanilla and a teaspoon or two of the coffee liquid and the little pat of butter. Mix well - it should be a thick paste. Scrape the whole thing onto the cake, keep dipping a knife into the cold coffee liquid and spread the icing evenly over the top and sides (this is difficult - I don't always go for neat here).
Chill in the refrigerator before serving.
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