Step by Step method

• Preparation :

• 1.Pre-heat oven to 180°C while you prepare the batter.
  

• 2. Sieve ragi flour , whole wheat flour , custard powder, baking powder, baking soda , salt and
  

• all purpose flour to remove husk or other impurities and prepare the dry mix.
  

• 3. In another bowl , add butter , sugar and oil beat the wet mix till it attains a creamy texture.
  

• 4. Add the dry mix, to the wet mix.
  

• 5. Mix well till the batter reaches a uniform consistency.
  

• 6. Add milk and mix well to get a uniform consistency.
  

• 7. Transfer the batter to a round shaped baking pan and bake at 180°C for 20 min.
  

• 8. Check if cake has baked well. If not, bake for another 5 minutes.
  

• 9. Take the cake out of the oven and allow to cool.

• 10. Once the cake has cooled down, thinly slice off the browned top, base and sides of the
  

• cake.
  

• 11. Slice the cake carefully into 2 layers and keep them covered to prevent drying.
  

• 12. To prepare the icing, place the whipping cream and flavour in a bowl and beat it for 5-
  

• 7 minutes or till the cream forms stiff peaks.
  

• 13.Divide the cream into 3 parts in the bowl itself. You will need roughly 1 part on each of
  

• the layers and 1 part on the sides.
  

• 14. To assemble, apply a dab of whipped cream in the centre of a cake stand, cake board or
  

• serving tray. Carefully place the bottom layer of the cake on it.
  

• 15. With a spoon/ pastry brush generously apply sugar syrup all over the pastry base. Then
  

• apply the pineapple crush all over its surface. Place one part of the whipped cream and
  

• level up the surface. Then place the second layer of the cake and brush it with the sugar
  

• syrup and pineapple crush. Add one more part of the whipped cream and level it up.

• 16. Now use the remaining whipped cream to cover the sides of the cake and decorate the
  

• top with cherries.
  

• 17. Chill the cake before serving