2- tier Eggless Cake

Serves: 10-12 people

Ingredients: 

• Maida/ Plain Flour: 2 1/2  cup
• Sweetened Condensed Milk: 400 ml
• Baking pwd: 2 tsp
• Baking soda: 1 tsp
• Cardamom pwd: 1/2 tsp
• Salt: 1/2 tsp
• Unsalted Melted Butter: 1 cup (~200 gms)
• Pineapple crushed (Tinned): ½ cup (Seive the juice and keep aside for later use)
• Pineapple Juice: 1 cup (Seived above from the tinned pineapple slices) ( to be put in cake batter)
• Pineapple Juice: 8-10 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
• For icing: (You can use cake icing kit to decorate cakes)

• Double Extra Thick Cream: 600 ml (Keep refrigerated) 
• 1 pan/ bowl : Put it in freezer
• Powdered sugar: 10-12 tbsp
• Vanilla essence/ Pineapple essence: 4-5 tsp
• For decoration: Fresh Fruits (Kiwi, Raspberries)
• For Icing to write on cake: 
• Icing sugar : 1-2 tbsp
• Food colour
• A few drops of water
• 1 transparent sheet to make cone like mehndi cone

Method:

• Preheat the oven at 160◦C.
• Take 2 bowls and halve the above ingredients to make 2 bases (see the quantity below). 
• Maida/ Plain Flour: 1 ¼  cup,
• Sweetened Condensed Milk: 200 ml
•  Baking pwd: 1 tsp
• Baking soda: ½ tsp
•  Cardamom pwd: ¼ tsp
•  Salt: ¼ tsp
•  Unsalted Melted Butter: ½ cup (~100 gms)
•  Pineapple crushed (Tinned): ½ cup (-Seive the juice and keep aside for later use)
•  Pineapple Juice: ½ cup (Seived above from the tinned pineapple slices)
•  Pineapple Juice: 3-4 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
• First, we will make one base.
• First Base:
• In one bowl, add all the dry ingredients (remember the quantity is halved): Maida, Baking soda, Baking pwd, cardamom pwd, salt. Mix well. 
• Now add condensed milk, melted butter, pineapple crushed, pineapple juice (1/2 cup). Gently fold it. Don’t stir rigorously. Pour the mixture in the greased baking dish. (If the mixture is still thick, add milk to bring it to pouring consistency)

• Bake at 160◦C for 25-30 mins.
• Take it out of the oven and let it cool.
• To check if the cake is ready:
• Put the knife in the center of the cake and the knife should come out clean. Also, the cake will start leaving sides once its ready.
• Run a knife around the edges of the cake to separate the cake from the dish.
• Now put a plate on the baking dish (having cake).Turn the dish upside down on plate.
• Tap gently on the top (at the back of the dish). The cake will come out on plate. (Take both the cakes out in same way )
• Brushing with pineapple juice: While the cake is still warm, prick it with fork gently (make sure that you don’t break the cake). Now spread the pineapple juice (3-4 tbsp) on the cake with spoon/ brush. (This will keep the cake moist)
• Second Base: Repeat the above steps to make second base. 
• For icing: (Prepare icing only when the cake is cold, otherwise the cream will melt)

• Take out the bowl from freezer and place it in another big bowl containing cold water. (Or you can keep this bowl on ice packs- in order to prevent cream from melting) 
• Pour the cream in chilled bowl. Beat the cream till it becomes thick. (I did with handmixer)
• Add powdered sugar and vanilla essence. Mix properly.

• Spread the cream on the cake on all sides with butter knife.
• You can put some icing in icing bag and make designs on cake.
• Decorate with fresh fuits.

• For icing to write on cake: (Write on cake only 1hour before celebration/ serving- else the food colour will spread on cake)
• Prepare a cone (like mehndi cone) with transparent sheet.
• In a small cowl, add icing sugar and food colour. Now add a few drops of water and make a semi viscous liquid
• Pour in cone and write on cake. (I wrote HARE KRISHNA on my cake)