For Cake Sponge_Preheat oven to 180 degrees for 10 minutes.
Sieve madia , baking soda, baking powder three times.
Beat ghee and sugar till smooth and creamy.
Add curds and milk powder into ghee mixture and beat till well combined.
Add half of the madia mix and half of the milk and mix till combined.
Add the balance madia mix and milk and mix.
Add the Sprig Vanilla extract and fold in to combine.
Grease a 7 inch round baking pan with ghee n dust with madia.
Pour the batter into the pan and level it.
Bake at 170 degrees for 30 to 40 mins till a toothpick inserted comes out
clean.
Remove from pan and let it cool down.
Making the soaking syrup-Heat the rose sherbet and water till it boils and leave it to cool till use.
Making of the frosting –Pour the cream , vanilla extract,Rose Syrup and icing sugar in a bowl.
Beat this till you get soft peaks. Chill in the fridge.
Pour the one basil seeds and 1/12 cup water in a container. Stir and let it
rest till use.
Making the Seviya/ Vermicelli –Boil water.
Add the sugar the color and the vermicelli.
Boil till cooked and immediately run under cold water to stop it from over
cooking.
Assembling the cake-
Cut the cake into three layers using a cake leveler.
Place a dap of the frosting on the board to avoid the cake from sliding.
Place the first layer of the cake. Brush it well with the soaking syrup.
Pipe a layer of whipped cream on it and then a layer of the subza or basil
seeds and falooda sev and level it well.
Place another layer of the cake and brush it well with the soaking syrup.
Pipe another layer of the whipped cream and level it.
Place the final layer of the cake and soak it with the soaking syrup.
Using the whip cream seal the sides of the cake and the n give it a crumb
coat and set it in the fridge to seal any crumbs it for 20 mins.
Cover the cake with the whipped cream and level the sides and top as smooth
as you can.
Use the boiled vermicelli , sabja seeds and rose syrup to decorate the sides of the cake.
For a final finish sprinkled dry rose petals.
Let it set in fridge for an hour then cut and serve.
