3 ripe guavas
128 g whipping cream
450 g jowar or sorghum flour
240 g guava puree
360 ml fresh milk
240 ml curd
224 g vegetable oil
336 g brown or coconut sugar
2 tbsp chocolate sauce
2 tsp baking powder
½ tsp baking soda
2 tsp white vinegar
2 tsp of red chili flakes
1 tsp vanilla essence
1 tsp salt
½ tsp cinnamon
8-10 drops of red food color
5 – 6 drops of green food color
pinch of red chili flakes
| If the cake batter looks thick and lumpy, and you’re not able to move a spoon or spatula in it easily, you can add a few teaspoons of milk, and mix it well to get a smooth batter.
Preheat the oven with both rods and convection/ fan on, at 180 degrees Celsius for 15 – 20 minutes.
Grease your cake moulds with vegetable oil, using a brush, or your fingers.
Pour the 3 cake batters into individual greased and lined cake moulds, and make them at 180 degrees Celsius for 40 – 45 minutes.
After taking the cake from the oven, check with a toothpick that the cake has baked through.
If the toothpick comes out clean, that means your cake is ready. If not, then allow it to bake for another 5 minutes, then test it again with the toothpick.
Drizzle chocolate sauce over the topmost layer. As fresh fruit is used, the cake can be stored in the fridge for 2-3 days. Without the fresh fruit, the cake can be stored in the fridge for up to 1 week.