Preheat the cooker with a stand inside on a medium flame.
Grease a tin with butter and sprinkle some all purpose flour and keep aside.
Sieve wheat flour, all purpose flour, baking soda ,cocoa powder and baking powder thrice to remove any lumps.
Take one and one fourth cup sugar, malai and butter in a big bowl and blend thoroughly with a hand blender.
Add milkmaid and beat well to get fluffy mixture.
Now add vanilla essence and beetroot puree and mix.
Add the flour and mix slowly by cut and fold method.
Mix very well, till the whole batter is uniform and fluffy.
Pour the cake batter into the prepared cake tin.
Tap the cake tin from the sides so that the batter sets evenly.
Now set the pan in pre-heated cooker and cover with lid, without the whistle.
Set the flame high for 10 minutes, then medium for another 10 minutes and then low for the last 10 minutes.
Check with a long knife in the centre, if the knife comes out clean, the cake is perfectly cooked, switch off the gas.
Let the cake cool down to room temperature.
Preparation of strawberry compote- Boil one cup chopped strawberries in one cup of water and half cup of sugar for 10 minutes to get a thick strawberry red coloured compote, keep aside to cool.
Beat the cream with sugar and vanilla essence in cold conditions till it becomes fluffy and medium to soft peaks are formed.
Using a long serrated knife, trim the top of the cake so that it becomes flat, save the trimmings for the final garnishing.
Cut the cake into two parts horizontally.
Spread strawberry compote generously on lower half of the cake and then spread the cream layer, cover with the upper part of the cake.
Do the icing/frosting with the knife or spatula evenly so that the cake is covered on all sides with cream.
Crumble cake trimmings into a bowl to make fine crumbs.
Decorate or garnish with cake crumbs over the top and sides of the cake, press the crumbs lightly.
You can use anything of your choice which indicates purely love.
Do the plating and serve to your loved ones with love