1.5 liter plain yogurt
½ Cup Condensed milk (adjust to taste)
½ Cup Confectioners’ Sugar (adjust to taste)
1 tin Nestle/Dano cream
Marie Biscuit (as required)
Liquid Milk
Method:
1) Divide the yogurt in two half and hang in cheese cloth (or any fine cotton cloth) in the refrigerator overnight (16 to 24 hours for best result).
2) Remove the yogurt cheese from the cloth when all water is drained out.
3) Mix ¼ cup condensed milk to the yogurt. Add more (and just enough) to get a thick, creamy consistency that can be spread with a spoon.
4) Add icing sugar to the mixture as per taste. It should be a perfect sour-sweet taste.
5) Now, in a bowl pour some milk. Soak the Marie Biscuits to the milk and put in the serving dish one by one covering the bottom of the dish with 1 layer of biscuit.
6) Pour half of the yogurt mix over the biscuits; add another layer of soaked biscuit and pour the remaining yogurt mix over it.
7) Finish off by spreading a rich layer of cream.
8) Decorate the cake as you like – I did a hasty hershey’s chocolate sauce swirl accompanied by some coconut crunch.
9) You can bring in variety by bringing different flavors to the layer like cocoa powder, mango/vanilla/lemon essence etc.
Refrigerate for 5-6 hours to set better.
ENJOY THE TREAT!
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