Rasgoola cake with layered praline

Take a pan and add castor sugar. Add pinch of soda and stir it continuously. Add butter and dry fruits. Spread it quickly on silicon mat and sprinkle some rose petals.Let it cool. Crush it in small pieces

Now take a pan and add cream. Pour this heated cream on chopped chocolate and stir it. It will melt and ganache is ready

For filling---Make thick custard and beat it, Add cream cheese and beat, Then add whipped cream and fold it in custard and cream cheese mix, Now mix 2tbsp crushed praline in it for crunch

For assembling cake---take a ring mould and cut the cake, now nake 3 slices of cake horigentally, In a plate take that ring mold and layer choclate cake at the bottom of mould, soak it with rasgoola syrup, then take ganache in piping bag and pipe over it, smooth the surface of cake

chop all rasgoolas except one

place half of chopped rasgoola upon ganache layer then set the other slice of cake over it. soak it with syrup

flattern it and sprinkle chikki pieces over it. now cover it with final layer of cake. soak it with syrup and keep in freeze for set 4 hours

finally take out cake from freeze and cover with ganache on the top and sides as well, at the bottom of cake stick some praline pieces all sides

pipe cream for dacoration with desired nozzle, in center keep a rasgoola and sprinkle praline powder all over the empty space of cake