INGREDIENTS & PROCESS:
7 TABLESPOON MILK (for making butter milk)
1/2 TEASPOON VINEGAR
7 TABLESPOON ALL PURPOSE FLOUR
7 TABLESPOON POWDER SUGAR
1 TEASPOON BAKING POWDER
SIEVE
7 TABLESPOON OIL
MIX THE MIXTURE WITH DRY INGREDIENTS
MIX WELL
7 TABLESPOON WATER
TAKE A FRY PAN
POUR THE MIXTURE INTO PAN
COOK UNTIL THE BUBBLES COME OUT
FLIP IT & COOK FOR ANOTHER 1 MIN.
CAKE IS READY, COOL COMPLETELY
CUT THE CAKES WITH A CUTTER
2 TABLESPOON CUSTARD POWDER
1/4 CUP WATER
1/4 CUP SUGAR
1 CUP MILK
MIX THE CUSTARD MIXTURE
COOK UNTIL IT BECOME THICKEN
BRUSH SOME SUGAR SYRUP
POUR IT OVER THE CAKE
KEEP IT 30 MIN. FOR SET WELL
POUR A LAYER OF CHOCOLATE GANACHE
KEEP IT 15 MIN. FOR SET WELL
CAREFULLY REMOVE THE CUTTER
DECORATION WITH CHOCOLATE SYRUP


MUSIC SOURCE:
Still Back by ZAYFALL https://soundcloud.com/zayfallmusic
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