Eggless Layered Vanilla Cake

Eggless Layered Vanilla Cake:



Four layered vanilla flavored cake with cream icing decorated with glazed cherries, grated milk chocolate. Mouth watering! Isn?t it?





This recipe serves 12-15 people.



Ingredients:



For one sheet of cake:



1 cup AP Flour.

¾ cup condensed milk.

¾ cup butter.

½ cup milk

½ cup soft drink (Pepsi or Cola).

1 tsp baking soda.

½ tsp baking powder.

1 tsp vanilla essence.



In this cake we are using two sheets of cake. So, we need just twice the above ingredients.





300 ml fresh double cream.

100 gm glazed cherries.

100 gm milk chocolate bar.

1 cup icing sugar.

1 tbsp sugar and ¼ cup water.



Procedure:





Take a deep bowl or container and pour melted butter in it. Add condensed milk to it and stir it nicely with a wooden spoon or a hand mixer. Then add milk and mix for another 2 minutes. Add AP flour and stir for another 5 minutes till it is mixed properly. Add vanilla essence and soft drink and mix well. Then add baking powder and baking soda and give it a good stir for a minute so that everything is uniformly mixed.



Keep a cake baking sheet (11.7?x 7.5?x 0.8?) greased with butter and dusted with flour ready before starting to make the cake batter. Pour the cake batter into it. Insert the cake pan into an oven preheated at 200 degree C for 15 mins. Bake the cake at 180 degree C for 20-25 mins.



Using a skewer or knife check if the cake is done. Prick the skewer into the cake, if it comes out clear then the cake sheet is ready.



Take the cake sheet out of the oven and let it cool for 10 mins. Take the cake out on a plate by turning the container upside down. Cut this sheet into two equal halves.



Bake another cake sheet in the same way and cut it into two halves.



Add the icing sugar into the fresh cream and whip it in a mixer. Transfer it into a bowl and refrigerate it for 20 mins. Mean while let the cake sheets cool down completely before icing.



Grate the glazed cherries finely. Keep 5-6 cherries aside and cut them into two halves.

Grate the milk chocolate finely.

Add 1 tbsp of sugar in ¼ cup of water to make sugar syrup.



When the cake sheets are completely cooled, place one half of cake sheet on a plate upside down. Sprinkle the sugar syrup generously over the cake but do not over do it. Sugar syrup helps in keeping the cake moist. Now spread the whipped cream over it into a smooth layer. Use a knife to spread it. Now spread the grated cherries over the cream layer. Repeat this process for the next two layers of cake. Place the final sheet of cake and spread the whipped cream icing over it. Spread the cream on the side of the cake and use a knife to smooth out any irregularities and give a fine finish. Now, decorate the sides of the cake with the grated milk chocolate. Use the glazed cherries cut in halves to decorate the top. Refrigerate the cake for half an hour.

Slice and serve.