Do Life With Heart
- 170g Jungle Taystee Wheat
- 200g butter
- 300g sugar
- 375ml milk
- 1 tsp vanilla extract
- 150g cake flour
- 100g desiccated coconut
- 1 tsp baking powder
- ½ tsp elachi powder
- ½ tsp ground star anise
- ¼ tsp cinnamon
- ¼ tsp ginger powder
- ¼ tsp nutmeg powder
- 50g soomph sweets
Ingredients (Burfee Icing)
- 180g icing sugar
- 60g milk powder
- 60g butter, room temperature
- 2 tbsp rose water
- ½ tsp elachi powder
- Add butter, sugar, milk and vanilla extract into a pot and bring to a boil on medium heat.
- In a separate bowl, combine all dry ingredients.
- Add wet ingredients to dry ingredients and mix well.
- Pour into sheet pan and bake at 180 for 20 minutes.
- Add all burfee icing ingredients to mixer and beat well.
- Once cake is baked and cooled, cut 2 solid circles and 2 donut circles.
- Place one circle on cake tray, ice with burfee icing.
- Place one donut circle on top.
- Ice again with burfee icing, leaving the hole open.
- Place another donut circle on top.
- Ice once more, leaving the hole free.
- Fill hole with soomph sweets.
