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

• 1 CUP SALT

• BUTTER PAPER

• 1 & ½ CUP ALL PURPOSE FLOUR

• 1 CUP POWDERED SUGAR

• 4 TBSP COCO POWDER

• PINCH OF SALT

• 1 TSP BAKING SODA

• 1 CUP MILK

• ¼ CUP OIL

• 1 TSP VANILLA ESSENCE

• 1 TBSP WHITE VINEGAR

• 1 TBSP SUGAR

• 1 TSP INSTANT COFFEE

• ½ CUP WARM WATER

• 4 TBSP BUTTER

• ½ CUP COCO POWDER

• 1 & ¼ CUP POWDERED SUGAR

• 4 TBSP MILK

• ½ 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.