Phirni mousse bottle shaped cake

Start by sifting together the flour, the baking powder and the baking soda. When it's sifted, mix properly.

In a mixing bowl take the oil and the powdered sugar and mix well until it's creamy.

To this add 7 egg yolks, one after another and keep mixing in between.

Then add the milk and vanilla essence and mix it all together until everything is properly combined.

Add the dry mixture into the wet mixture half a cup at a time and mix well until you get a lump free batter.

In another bowl take 7 egg whites and add a pinch of salt. Beat the yolks until you get a soft peak.

Add this merengue to the batter and fold it in gently using a spatula. Don't add all the merengue at once. Keep adding and folding.

Take two cake tins. Grease and line those with butter paper. Pour the batter into the tins.

For baking, take a big pot/ kadhai and spread a cup of salt in it. Place a stand inside. Cover it up and preheat it on medium heat for 10 minutes.

Place the cake tin on the stand, cover the pot/kadhai and bake it on medium heat for 5 minutes and on low heat for 40 minutes. Repeat this entire thing with another pot for baking the other cake.

Cool the cakes and cut off the top layers to flatten the cakes. Then cut the cakes into two layers each.

Cut out small disks from the cake layers using a cookie cutter. The diameter of the cookie cutter must be smaller than the bottle you are going to use as mould.

For the phirni, wash and soak the rice in water for 30 minutes.

Grind the rice but keep it granular.

Heat the milk, add the cinnamon, cardamoms and the saffron. Let it reduce on medium flame for 10 minutes.

Add the ground rice to the milk and cook it until the rice is perfectly boiled. Scrape the bottom so that it doesn't stick.

Now add the sugar and cook it until it's thick.

Now turn off the flame, add the kewra water, mix properly and let it cool. Keep it in the fridge for 1 hour.

Beat the whipping cream for 2-3 minutes, add the powdered sugar and beat it until you get soft peaks.

Add the phirni to this.

Blend properly and keep the phirni mousse in the fridge.

Remove the label from the bottle you are using and cut the bottle in half, along the width.

Take some water in a bowl and heat it on low heat. Place a bigger bowl containing chopped dark chocolate compound on the smaller bowl and let it melt. The bigger bowl shouldn't touch the water. This method is known as double boiler method.

Once the chocolate has melted properly, let it cool a bit. Pour the chocolate into the one half of the bottle and turn it around until the entire thing is coated with chocolate. Do the same with the other half of the bottle as well. Keep these in the fridge for 10 minutes. Repeat the entire process of coating those with chocolate two more times and keep those in the fridge for 10 minutes.

Take the phirni mousse in a piping bag and pipe it into one half of the bottle, put some cashews and raisins on the mousse and place a sponge cake disk on it. Repeat this process of layering the bottle with mousse, cashews, raisins and cake until it reaches the top. Do the same with the other half of the bottle. Place the two halves of the bottle in the fridge for 20 minutes.

Carefully cut the bottle using a knife, remove it and take the bottle shaped chocolate out. Make sure that the chocolate doesn't get scratched. Join the two halves of the cake using melted chocolate.

Wrap the label around the cake, put the cap on and it's ready.

Keep the cake in the fridge for at least 10 minutes before serving.