Choco Oreo dry fruit cake.
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, choco oreo dry fruit cake. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Choco Oreo dry fruit cake is one of the most favored of current trending meals on earth. It's appreciated by millions daily. It's simple, it's quick, it tastes delicious. They're nice and they look fantastic. Choco Oreo dry fruit cake is something that I've loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have choco oreo dry fruit cake using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Choco Oreo dry fruit cake:
- {Prepare 20 pieces of Oreo biscuit.
- {Make ready 10 pieces of bourbon biscuit.
- {Make ready 1 cup of milk.
- {Prepare to taste of Sugar.
- {Prepare 5 pieces of cashews.
- {Prepare 5 pieces of almonds.
- {Get 8-10 of raisins.
- {Get of Colourful chocolate chips to decorate.
- {Prepare 1 packet of eno fruit salt.
Instructions to make Choco Oreo dry fruit cake:
- Churn all biscuits to make fine powder along with sugar to taste..
- Transfer it in a bowl and add 1/2 cup milk at room temp. And mix it till all lumps disappears..
- Now add half dry fruits in it after crushing them.add half raisins too.. mix it..
- Now add left 1/2cup milk and mix the cake bater till smooth.mix in one direction only.let it rest a little..
- Prepare the steamer to steam the cake by adding 2 glass of water.cover the steamer and let water boil..
- Add eno to the bater and mix gently and properly.transfer it in a greased cake tin.tap it little and add rest of dry fruits on top of it..
- Place tin in steamer and steam it for 25 to 30 minutes on medium high flame..
- Take out the cake and let it cool to room temperature.then demould it and cut in desired shape and garnish with colourful chocolate chips/gems and keep it in freeze for sometime..Serve it when chilled..
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