Separate the cream from the biscuits.
Blend the biscuits adding half cup of butter
Pour the blended biscuits in to the baking tin.. And keep it into the fridger for half an hour..
Now heat a pan and dry roast half cup of suji for 2 mints.
Now caramelize the sugar by adding 4 spn of water
Add 1 cup Mango pulp and let cook for 2 mints
Add half cup chopped Pineapple.. Into the pan cook it for more 1 mint.
Now add roasted suji.. And 1 spn vanilla extract
Cook till it gets thick like this
Now the second layer of my cake is cooked Mango Pineapple suji goes into the baking tin
Spread the batter and keep it into the fridge for half an hour more..
Now take half cup of dark melted chocolate add 4 spn of milkmade and cream of the biscuits..
Mix all together
Add the 3rd layer of the cake..
Now set the tin for another half an hour into the fridger
Before u dmold the cake.. Hot a knife and put into the corners as the chocolate sticks with the tin.
Carefully open the cake tin
And place the cake into the plate.
Now garnish with whipped cream.
And little more love..
Love with sprinkle :birthday: :fireworks: