1:

• Mix Cream cheese, Icing Sugar, Whipped cream, Pani puri Essence and the chat masala with a light hand.The mix should feel chatpata on tasting, Add more chat masala if required.

2:Assembling

• Spread the cream cheese mix generously on the krackjack biscuit.
• Put little mix of mashed chickpea / Potato in the centre.
• Top it with a drop of the red or green chutney, garnish with mint leaf and Voila..it's ready to serve!!! .

1:

• Mix Cream cheese, Icing Sugar, Whipped cream, Pani puri Essence and the chat masala with a light hand.The mix should feel chatpata on tasting, Add more chat masala if required.

2:Assembling

• Spread the cream cheese mix generously on the krackjack biscuit.
• Put little mix of mashed chickpea / Potato in the centre.
• Top it with a drop of the red or green chutney, garnish with mint leaf and Voila..it's ready to serve!!! .

1:

• Prepare the pan for baking.
• Sieve the flour and baking powder.
• Add milk powder to it and keep aside.
• Add Vanilla Flavour to the eggs and keep aside.
• Cream the butter & sugar till creamy using a stand mixer or a hand blender.
• Slowly add eggs and wait for each egg to mix before adding the next one.
• Add the flour mix gently as low speed.
• Once fully incorporated, add water.
• Do not over mix.
• Divide the batter into two.
• In one third batter, mix the Fab Choco Hazelnut Flavour and Nutella.
• In the layered pan, put half plain cake batter at the base.
• On top of the lower layer, put the nutella cake batter and top it up with the remaining plain cake batter.
• Bake at 170°C for 50 minutes or till the skewer comes out clean.
• Cool on a rack before dressing.

2: Dressing

• Allow the cake to cool down.
• Then top it up with more Nutella and drizzle chocolate on the top.
• Cut into slices and microwave 5-10 seconds before serving.
• Can store in an airtight container in the refrigerator or upto a week.

3: Decorate cake

• You can take this cake as base and decorate as you desire .
• Given pics of some cakes below, filled frosted with buttercream/ ganache and covered with fondant .
• Decorated and coloured with edible colours and luster dusts using Fab Evaporex .

1:

• Prepare the pan for baking.
• Sieve the flour and baking powder.
• Add milk powder to it and keep aside.
• Add Vanilla Flavour to the eggs and keep aside.
• Cream the butter & sugar till creamy using a stand mixer or a hand blender.
• Slowly add eggs and wait for each egg to mix before adding the next one.
• Add the flour mix gently as low speed.
• Once fully incorporated, add water.
• Do not over mix.
• Divide the batter into two.
• In one third batter, mix the Fab Choco Hazelnut Flavour and Nutella.
• In the layered pan, put half plain cake batter at the base.
• On top of the lower layer, put the nutella cake batter and top it up with the remaining plain cake batter.
• Bake at 170°C for 50 minutes or till the skewer comes out clean.
• Cool on a rack before dressing.

2: Dressing

• Allow the cake to cool down.
• Then top it up with more Nutella and drizzle chocolate on the top.
• Cut into slices and microwave 5-10 seconds before serving.
• Can store in an airtight container in the refrigerator or upto a week.

3: Decorate cake

• You can take this cake as base and decorate as you desire .
• Given pics of some cakes below, filled frosted with buttercream/ ganache and covered with fondant .
• Decorated and coloured with edible colours and luster dusts using Fab Evaporex .

1: Biscuit base

• Mix the essence to the softened butter.
• Add the crushed biscuit to the mix and press in a ring or a loose bottom pan and refrigerate for at least half an hour.
• Make sure not to put too much butter as it can harden the base and would not cut easily at the time of serving..

2: Cheesecake

• Soak the gelatin in Cold water.
• Mix the cream cheese ( at room temperature), whipped cream and the green apple essence.
• Add icing sugar as desired.
• Heat gelatin to melt ( on gas / microwave) and once it cools down, add to the whipped mix.
• Divide the mixture into two parts - Add the green apple syrup and colour to one half.
• Put a dollop of the plain mixture in the center of the pan.
• Put the coloured mixture on top of the plain mixture.
• Alternate till the entire mixture gets over.The mixture will spread on its own and come till the edge of the pan.
• Chill in the refrigerator for minimum 4-5 hours.
• Cut slices till the base at the time of serving.
• You feel feel the refreshing taste of green apple followed by a lingering taste of the spices in the chai masala..

1: Biscuit base

• Mix the essence to the softened butter.
• Add the crushed biscuit to the mix and press in a ring or a loose bottom pan and refrigerate for at least half an hour.
• Make sure not to put too much butter as it can harden the base and would not cut easily at the time of serving..

2: Cheesecake

• Soak the gelatin in Cold water.
• Mix the cream cheese ( at room temperature), whipped cream and the green apple essence.
• Add icing sugar as desired.
• Heat gelatin to melt ( on gas / microwave) and once it cools down, add to the whipped mix.
• Divide the mixture into two parts - Add the green apple syrup and colour to one half.
• Put a dollop of the plain mixture in the center of the pan.
• Put the coloured mixture on top of the plain mixture.
• Alternate till the entire mixture gets over.The mixture will spread on its own and come till the edge of the pan.
• Chill in the refrigerator for minimum 4-5 hours.
• Cut slices till the base at the time of serving.
• You feel feel the refreshing taste of green apple followed by a lingering taste of the spices in the chai masala..