Ingredients for Biscuit cake recipe without oven at home/ Oreo Biscuit cake eggless without oven

� 1 CUP SALT

� BUTTER PAPER

� 1 & � CUP ALL PURPOSE FLOUR

� 1 CUP POWDERED SUGAR

� 4 TBSP COCO POWDER

� PINCH OF SALT

� 1 TSP BAKING SODA

� 1 CUP MILK

� � CUP OIL

� 1 TSP VANILLA ESSENCE

� 1 TBSP WHITE VINEGAR

� 1 TBSP SUGAR

� 1 TSP INSTANT COFFEE

� � CUP WARM WATER

� 4 TBSP BUTTER

� � CUP COCO POWDER

� 1 & � CUP POWDERED SUGAR

� 4 TBSP MILK

� � TSP VANILLA ESSENCE

� DECORATE WITH POWDERED WHITE CHOCOLATE AND OREO BISCUITS

Steps for Biscuit cake recipe without oven at home/ Oreo Biscuit cake eggless without oven

� Pre heat a pressure cooker by adding 1 cup salt. � Note - If you want to use another vessel, make sure it has thick bottom base. � Place a ring inside, cover with lid and heat on medium flame for 10 minutes. � Grease cake tin with oil from all sides. Cut a butter paper in circular shape and place inside the tin. � Note � if you do not have butter paper, sprinkle some all-purpose flour and coat all sides from it. � Sieve dry ingredients in a bowl. Strain all-purpose flour, powdered sugar, coco powder, pinch of salt and baking soda. Mix everything well. � In another bowl, add milk, oil (olive oil), vanilla essence and white vinegar. Mix well using whisk. � Note � You can use any refined oil. You can also use lime juice or apple cider vinegar instead of vinegar. � Add the dry ingredients mixture gradually in 2-3 steps. Keep mixing with the help of a spatula. � Pour the batter in a cake tin and tap it on a flat surface. Let any air bubbles move out from the batter. � Life the lid from the cooker carefully and place cake tin on the stand. Cook on medium flame for 20-25 minutes. � For sugar syrup � In a bowl, add sugar, instant coffee and warm water. Mix well and set aside for 15-20 minutes. � To check the cake, poke a skewer in the centre. It should come out clean and un-sticky. � Remove the tin from the cooker and let the cake cool down. Scrape from sides and place a plate on top, turn it upside down to demould. � Remove the butter paper and let the cake cool down completely. � For frosting � In a bowl, take butter and beat it using a beater for a minute. � Note � Butter should be at room temperature. It shouldn�t be chilled or melted. � Add coco powder and powdered sugar in the bowl. Sieve both of them before adding. Do not add sugar at once, add it gradually in 3 steps. � Beat all the ingredients after adding sugar in first level. � Now, add some more sugar, milk (half portion) and beat. � Add rest of the sugar and milk and beat again. Add vanilla essence and beat again. � Get a thick consistency of the cream. You can also use mixer or whisk to beat the cream. � Note � if you feel the cream is too thick, then add 1 tbsp milk. � Cut the cake horizontally into two layers. Place one part on a turn table. � Pour 3-4 tbsp of coffee syrup on the cake, apply on the sides as well. � Tip � you can skip coffee and just go with sugar syrup. � Now apply the chocolate cream on the cake and spread it evenly. � Place another layer on top, pour coffee syrup and apply chocolate cream on it. � Cover and coat the sides of cake with cream. Store the cake in fridge for half hour. � After half hour, shift the cake on a tray. For final frosting, coat again with cream. � Decorate with powdered white chocolate and oreo biscuits. Cut into slices and serve.