Fresh Fruit Cake

Preheat oven at 180C.

In a bowl add milk and vinegar. Mix well and keep it undisturbed for 10 minutes.

After 10 minutes you will notice the buttermilk. Keep it aside.

Slice the fruits according to your choice soak it in sugar syrup.

In a small pan add water and sugar. Mix it well in low to medium flame until the sugar is dissolved.

Keep this mixture aside.

Allow it to cool down.

When the mixture has cooled down divide the syrup into 2 portions one is to be used for the cake and other is to add chopped fresh fruits and keep it aside.

Now in a bowl add all-purpose flour, baking soda, powdered sugar, baking powder and salt. Mix well and keep it aside.

Now in another bowl add milk vinegar mixture, vanilla syrup and butter. Mix well until combined well.

Now grease a baking tin with oil.

Pour the cake batter in the greased bowl.

Bake it in preheated oven for 30 to 35 minutes or until done. After 30 minutes insert a toothpick in the center of the cake to check if it's cooked perfectly.

After 5 minutes invert the cake gently. Place it on a cooling rack.

In a wide bowl add ½ pint whipped cream, sugar and vanilla syrup. Using a hand blender beat the cream until stiff peaks form.

Now keep the bowl of frosting inside the fridge until ready to use.

Cake is completely cool, slice the cake into layers.

Cut each layer in half horizontally.

Now on a cake tray place the bottom layer of the cake.

Spread few tablespoons of sugar syrup. Now add 1/3 cup of frosting on to this layer of cake.

Then add chopped fruits from the syrup.

Repeat process for all layers.

Top the cake with surface plain icing.

Sprinkle multicolor balls all over cake.

With star nossel make a frosting on top.

Garnish it with cherry