Ingredients-For the cake
Condensed milk-Milkmaid 400 grams(1 can)
Butter 125 grams
Maida/Flour 225 grams
Cocoa powder 3-4 tablespoons
Baking powder 1 teaspoon
Baking soda 1 teaspoon
Aerated cola 200ml(I used Pepsi) (optional)
Method
Grease and line an 8’ round baking tin
Preheat oven to 150C.
Melt butter-Microwave for 1 minute on high.Let it cool.
Add milkmaid and beat well.
Sift together maida,cocoa powder,baking powder and baking soda.
Add maida mix to the milkmaid-butter mixture alternating with cola till maida and cola are finished.
Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean.
Cool on a wire rack.
Ingredients –For the Sugar syrup
Sugar – ½ cup
Water – ½ cup
In a thick bottom pan,mix the sugar and water and boil till the sugar melts.Keep aside to cool.
Ingredients –For the cream
Fresh cream – 300 ml
Powdered sugar – 4-5 tablespoons
Vanilla essence – 1 teaspoon
Keep cream and the beater blades in the freezer for about half an hour.
Add sugar and essence to the chilled cream.
Beat well till the cream is thick and forms soft peaks.
Keep refrigerated till use.
Ingredients for filling and garnish
A cup of cherries chopped fine-I used glazed cherries-reserve a few for garnishing on top.
A bar of milk chocolate – Make chocolate shavings out of the bar and keep refrigerated till use.
Few edible silver beads
For assembling the cake
Cut the cake into 3-4 layers horizontally[I cut it into 3 layers].
Keep one layer of the cake on the serving plate.
Sprinkle 3-4 tablespoons of sugar rup on it.
Now spread 2-3 tablespoons of whipped cream on top of the cake.
Add the chopped cherries on top.
Repeat with other layers.
Cover the cake completely with whipped cream on all sides and the top.
Level the top and sides with a broad spatula dipped in chilled water.
Decorate the top with chocolate shavings,halved cherries and silver beads.
Keep chilled in the fridge till use.
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