Sieve the flour , baking powder and soda thrice.
In a mixing bowl add melted butter, sugar (1.5 cup) and condensed milk (1.5 cup) and whisk very well. Now start adding dry ingredient into wet mixture and combine , add little by little milk to make a smooth bater.
Now add sprig vanilla for best fragrance and mix. Now divide the bater into two parts and in second part add coco powder and combine.
Meanwhile preheat the pan with salt and stand for 10 minutes. Grease two tin and pour the bater half and pour other half in other tin. Tap twice to release bubbles.
Bake both the cake for 45 minutes. Check with the toothpick and allow it to cool completely.
Now demould the cake and keep it aside.
In a mixing bowl pour butter(1/2cup) cream , condensed milk (1/2cup) , sesame seed paste and whisk very well to make a firm peak. Now slowly slowly add powdered sugar and vanilla essence for flavour ,whisk again to make a desired peak.
Now arrange the cake and spread butter cream in between the layers and on the top. Decorate with cashew nuts and on the top add crunchy sesame coated with sugar.
Refregerate the cake for half an hour. Now take it out slice and serve the cake.