Ingredients: 200 Gms. Wheat Flour (1 Cup), 200 Gms. Fresh Cream, 200 Ml. Milk, 200 Gms. Ruchiyana Jaggery Powder, 100 Gms. Milk Powder, 1 Tsp – Baking Powder, 1/2 Tsp – Soda, 1/4 Tsp Pineapple Essence, 2 Tbsp – Tutty Fruity.
For Icing: 250 Gms. Rich Whipped Cream, Gel – Yellow & Red (Edible), Tinned Pineapple & Cherry
Mix Wheat Flour, milk powder, baking powder & Soda in a bowl and keep aside. Mix fresh cream and Ruchiyana Jaggery Powder and beat well till fluffy. Add milk and mixture of flour slowly and blend properly. Add essence, also dust tutty frutty in flour and add to the batter. Pour the batter into greased and floured cake pan. Put the pan into the pre-heated oven at 160c /350f. After cooling, cut the cake into half and soak in jaggery water. One the first layer, apply wipped cream and put the chopped pieces of tinned pineapple and cherry. On the second layer, apply wipped cream and then gel and decorate with cherry and flowers of wipped cream. Let sit in the refrigerator at least 30 minutes before serving. Delicious Jaggery Wheat Eggless Cake ready to eat.