Fresh Cream fruit cake

Yummy fresh cream fruit cake. It really tasted so good . My brother love this cake :)

Ingredients:(Makes 2 -9" round cake gateau)

For sponge Cake: (Egg less version)

 Maida/APF  -2 Cups
 Condensed milk - 1 tin
100 gms of butter (room temperature)
 milk   -1 cup
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
2 tsp vanilla essence or 1tsp vanilla essence + 1 tsp mixed fruit essence
Sugar -1 to 2 tbsp .(according to taste because u've already added condensed milk)
Pinch of salt

OR

Basic Sponge cake ( Sanjeev kapoor) :
Maida - 1 cup
Butter   -  1/4 cups or 50 gms
Eggs - 4
Sugar -1/2 cups + 2 tbsp
Vanilla essence - 1 tsp

For Icing:
4 cups whipping cream
1 cup icing sugar
1/2 tsp of vanilla essence

Filling/Topping

Delmonte fiesta fruit cocktail (Or you can also use finely chopped cut fruits) - 1 can
Maraschino cherries or Sugar syrup soaked Karonda (Indian cherries) -Finely  chopped
Sugar syrup or Syrup from Delmonte fruit cocktail can be used
Some fresh fruits to decorate on top

Method:
For cake 1 :(Egg less version)
-Preheat the oven  to 180 deg
-Sieve B.powder,B.soda and flour together.
-First , Cream the butter, sugar using hand blender .Then add the Condensed milk and vanilla essence.Beat it once again.
-Now,add the flour and fold it carefully by adding milk until you get a  consistency of batter.
-Grease the baking tray and pour the batter into it.Bake it for 30 mins or bake until done.
- Insert the toothpick in the cake and check if it comes out clean.
-Cool it completely before you start frosting the cake.

For cake 2 :

• Preheat the oven to 180 deg. 
• Melt the butter and set it aside to cool. 
• Beat together the eggs, sugar and vanilla essence till light and creamy. 
• Gradually fold in the flour, stirring with a light hand only in one direction
• Stir in the melted butter. 
• Pour the batter into the prepared tin and bake for twenty-five to thirty minutes, till well risen and golden brown on top. Turn out onto a wire rack and leave to cool completely. 

Icing preparation:
1.Put your preparation bowl,hand blender rods in the freezer for sometime.
2. Pour your whipped cream in the prepared bowl and place some ice cubes under the bowl.
3.Now start beating the cream in low speed.Add vanilla essence to it.
4.After 5 to 6 mins start adding the icing sugar gradually.
5.Also,increase the speed from low to high gradually.
6.Now to check whether your whipped cream is ready ,Invert your bowl slowly and see whether it is in right consistency. The cream should not be in flowy consistency.

Assemble the cake:
-Separate the delmonte fruits from the syrup and finely chop the fruits and keep it aside.
-Finely ,cut the karonda or cherries an keep it aside.

 -Once the sponge cake has cooled, carefully slice it into two halves.

- Keep the bottom half on the serving plate and moisten with sugar syrup or delmonte syrup until the entire cake is soaked with it. 

-Spread a little cream over the cake and top with finely cut pieces of fruits and cherries.

-Carefully place the other sponge over the prepared cake and moisten again with the syrup until the top half is soaked with it.

-Spread the cream over the sides and top of the cake with a spatula 

-Now decorate with fruits of your choice

-Chill for 2 to 4 hours before you serve.