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Preparation Time : 15
Cook Time : 35
Total Time : 50
All purpose flour 2 cup
Powdered sugar 1 cuo
Yoghurt 1 cup
Butter 1 cup
Baking soda 1 tbs
Baking powder 1 tbs
Sprig Vanilla Essence 1 tbs
Vanilla Icecream 1 cup
Pomogranate 1/2 cup
Chopped Nuts 1/2 cup
Saffron 1/2 tbs
Milk 1 cup
Sieve the flour four times and keep it aside.
Peel and cut the pomegranate. Chopped the nuts and keep aside.
Next in a mixing bowl add butter, sugar , yoghurt, baking powder and soda. Whisk Very well for atleast 5 minutes.
Next mix dry ingredient to the wet mixture laddle by laddle. Use cut and fold method for combining the cake.
Now add required milk and vanilla essence. Combine and make a smooth bater.
Now preheat the oven in 180°C.Mean while grease the tin with oil and dust flour. Remove extra flour.
Now pour the bater in the tin and tap twice to release air bubbles.
Now place the tin in oven and bake the cake for 35 minutes. When its done check with toothpick in the middle.
Now cool the cake completely and demould it.
Now cut the cake into two layers and remove extra layer from the top. Apply sugar syrup in the middle part of cake.
Now take out the chilled icecream from the freezer. Apply one layer in the middle of cake and place another layer of cake.
Next spread another layer of icecream on the top carefully. One thing you need to be taken care of that the applying of icecream should be quick otherwise icecream will starts melting.
Now sprinkle fruits and chopped nuts. Drcorate with saffron to give rich look in the cake.
Place the cake in the freezer for half an hour.
Take it out and cut into slices. Enjoy😊
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