INGREDIENTS
- 1.5 cups maida (180 gms)
- ¼ tsp cinnamon powder (1 gm)
- 1.5 tbsp baking powder (27 gms)
- ¾ cup sugar (150 gms)
- ½ cup vegetable oil (120 gms)
- 1 tsp vanilla
- ¾ cup curd or 3 eggs
- ½ cup milk (120 ml)
FOR CUSTARD FILLING
- 2 cups whipped cream
- ½ cup custard
CARAMEL SAUCE
- ½ cup granulated sugar
- 3 tbsp water
- 6 tbsp fresh cream (warm)
- 1 tbsp butter
- 6 tbsp flaked almonds
LET’S MAKE THE CARAMEL SAUCE
- In a heavy-bottom saucepan, add sugar and water.
- Cook until it reaches a perfect amber colour.
- Turn off the heat and add the warm cream.
- Mix well.
- Put the pan back on low heat and add butter.
- Cook for a minute.
- Turn off the heat and add flaked almonds.
Your caramel sauce is ready.
INSTRUCTIONS
- Preheat the oven to 180°C and grease your cake pan.
- In a bowl, combine maida, cinnamon and baking powder. Mix well and set aside.
- In another bowl, add sugar and oil and whisk until light and fluffy.
- Add vanilla.
- Add eggs one at a time.
- Add milk and mix well.
- Combine the dry ingredients with the wet ingredients.
- Do not overmix.
- Transfer the batter to the prepared baking pan.
- Bake at 180°C for 30-35 minutes.
- Remove from the oven.
- Add the caramel sauce over the cake and bake it for another 10 minutes.
- Remove and cool completely.
LET’S MAKE CUSTARD FILLING
- Whip the cream to stiff peaks.
- Bring ½ cup milk and 3-4 tbsp sugar to a simmer.
- In a separate bowl, mix 2 tbsp milk with 4 tbsp custard powder.
- Add this mixture to the simmering milk.
- Keep whisking until the custard becomes thick.
- Let it cool completely.
- Fold ⅓ of the whipped cream into the custard.
- Whisk until lump-free before folding in the remaining cream to make a stable filling.
FINALLY
- Cut the cake into two layers.
- Add the custard filling in the centre.
- Place the top layer back on.
- Slice and enjoy.
Enjoy!
