-Vanilla essence


Ingredients by Lotus Chocolate Biscuit No Bake Cake:

Ingredients Lotus Chocolate Biscuit :

1. Prepare  Cream Filling  

2. Prepare Chocolate Ganache:

  • -Milk chocolate chopped 150g
  • -Olper’s cream 3 tbsp (room temperature)

3. Assembling 

  • And Lotus biscuits 600-700g
  • OrLotus biscuits crumbled
  • Added Lotus spread melted
  • Lotus biscuits

Directions Lotus Chocolate Biscuit No Bake Cake

1. Prepare Lotus Cream Mixture:

  1. -In a large bowl, add ice cubes & place another bowl over it, add cream bowl & beat well (2-3 minutes).
  2. -Add icing sugar & beat until stiff peaks form.
  3. -Add instant coffee (sift with the help of a sifter), add vanilla essence, and lotus spread & beat until well combined & transfer to a piping bag.

2. Prepare Chocolate Ganache:

  1. -In a bowl, add milk chocolate, and cream & microwave for 1 minute then mix well & transfer to a piping bag.

3. Assembling:

  1. -In (8 x 8 inch) serving dish, add & spread prepared lotus cream filling, lotus biscuits, lotus cream filling, chocolate ganache, lotus biscuits, lotus cream filling, chocolate ganache, lotus biscuits, lotus cream filling, spread evenly & refrigerate for 6 hours.
  2. -Decorate with crumbled lotus biscuits, chocolate ganache, lotus spread & lotus biscuits.
  3. -Cut into slices & serve!

For Making Stuffed Chocolate Chimney Cake:

Ingredients Stuffed Chocolate Chimney Cake:

-Olper’s Milk warm ½ Cup

-Bareek cheeni (Caster sugar) 1 & ½ tbs

-Chamber (Instant yeast) 3 tsp

-Maida (All-purpose flour) sifted 3 & ½ Cups

-Bareek cheeni (Caster sugar) ¼ Cup

-Namak (Salt) ½ tsp

-Andy (Eggs) 2

Added Cooking oil 3 tbs

Or cooking oil 1 tbs Cooking oil 1 tsp

-Bareek cheeni (Caster sugar) ¼ Cup

-Darchini powder (Cinnamon powder) ½ tbs

Prepare Chocolate Filling:

-Olper’s milk 1 Cup

-Instant coffee 1 tsp

-Vanilla essence 1 & ½ tsp

-Sugar ¾ Cup or to taste

-Cocoa powder 1/3 Cup

-Olper’s Cream chilled 300ml

And Chocolate biscuits crushed 1 Cup

Add Chocolate melted Or Chocolate chips

Headings Stuffed Chocolate Chimney Cake:

Plan Fireplace Cake:

-In a jug, add warm milk, caster sugar, and instant yeast and blend well, cover and let it rest for 5 minutes.

-In a bowl, add universally handy flour, caster sugar, and salt and blend well.

-Add eggs, cooking oil, and yeast mixture, mix well, and work until the batter is framed.

-Add cooking oil and work until the delicate batter is shaped.

-Oil with cooking oil, cover with grip film and let it evidence for 1 hour at a warm spot.

-Roll aluminum foil on a moving pin and put it away.

-Oil working surface with oil and manipulate batter again until smooth.

-Take a mixture (250g), make a ball and oil moving pin with oil, and carry out with the assistance of the moving pin.

-Partition the batter into strips with the assistance of the shaper.

-Oil arranged moving pin with oil.

-Beginning toward the finish of the pre-arranged rolling pin, tightly curl 1 rope around the rolling pin, tucking and squeezing the top and lower part of the rope onto itself. Repeat on the opposite side of the moving pin with a second piece of rope. Do not cross over the dough. Gently roll the moving pin on the work surface to press the segments of the mixture together.

-In a bowl, add caster sugar, and cinnamon powder and blend well.

-Spread the cinnamon and sugar combination on a clean working surface. Grease the moved batter with cooking oil and roll the moving pin on the cinnamon and sugar blend until covered.

-Put the moving pin on a profound baking plate and heat in the preheated stove at 180C for 20-22 minutes and in the middle between.

-Take out the structure broiler and let it rest for 15-30 minutes.

-Presently cautiously eliminate the stack cake from the moving pin and let it cool totally (makes 3).

Get ready Chocolate Filling:

-In a saucepan, add milk, instant coffee, vanilla essence, sugar, and cocoa powder and whisk well, bring it to a bubble and cook on low fire until it thickens (12-15 minutes).

-Allow it to cool.

-In a huge bowl, add ice 3D shapes and spot one more bowl over it, add cream and beat well.

-Progressively add arranged chocolate sauce and beat until firm pinnacles structure.

-Add chocolate biscuits, fold tenderly and move to a channeling pack.

-Shower dissolved chocolate and fill fireplace cake with arranged chocolate filling, sprinkle chocolate chips and serve!


Prepare Custard Filling Mille-Feuille-Recipe:

  • -Doodh (Milk) 500ml
  • -Anday ki zardi (Egg yolks) 4
  • Sugar 150g (approx. ½ Cup)
  • -Cornflour 40g (approx. 4 tbs)
  • -Vanilla essence ½ tsp
  • -Makhan (Butter) 15g (approx. 1 tbs)
  • -Puff pastry 250g

Assembling Mille-Feuille-Recipe:

  • -Whipped cream
  • -Chocuiredolate as req
  • -Chocolate chips
  • -Cherry


  1. Plan Custard Filling:
  2. -In a saucepan, add milk and carry d it to bubble.
  3. -In a bowl, add egg yolks, sugar, cornflour, and vanilla substance and whisk well.
  4. -Steadily add hot milk (approx. 1 Cup) in a bowl and whisk well.- On a saucepan, place sifter, add custard combination and strain, whisk well and cook until it thickens (5-6 minutes).
  5. -Add margarine and whisk well.
  6. -On a bowl, place sifter, add arranged custard, strain and cover the surface with grip film and refrigerate for 6 hours or short-term.
  7. -Custard cream can be made a day ahead of time.
  8. -Eliminate grip film, beat well until it’s smooth then, at that point, move to a channeling pack and refrigerate until use.
  9. -Sprinkle dry flour, place puff baked good, and carry out with the assistance of a moving pin.
  10. -Eliminate the lopsided sides and cut them into square shapes (2×4 inches).
  11. -Move the rectangular onto a baking plate fixed with spread paper, cover it with margarine paper, and put one more baking plate on it.
  12. -Keep the weighty article on the baking plate prior to baking to overload it.
  13. -Heat in preheated broiler at 160C until brilliant and fresh (24 minutes) and the two barbecues on.
  14. -Take out from broiler and let them cool on a cooling rack (makes 18).


  1. -On a puff-baked good layer, add arranged custard filling and put a second layer of puff cake on it, and rehash the cycle with the subsequent layer.
  2. -Put a third puff cake layer on top and trim with whipped cream, chocolate, chocolate chips, and cherry, and serve (makes 6).