For the garnish: Cherries and 2 tbsp of grated Chocolate.

Method:

Seive the flour, custard powder and the baking powder. Mix and set aside. Beat eggs and sugar in a bowl of fairly hot water. Beat till very light and fluffy. Remove from the hotwater bowl and gradually fold in the seived flour and the milk. Pour into a baking container that has been lined with greaseproof paper. Bake at 200^oC for about 12-15 minutes. Cool and cut the cake in between in half horizontally. Soak half the cake in sugar syrup (Prepared by boiling 5tbsp sugar with 5tbsp water). Pour1/3 of the basic custard(Prepared by mixing three tbsp of custard powder, 11/4 cups of milk and 3 tbsp of sugar. Mix them well and then bring to a boil over low flame) over half of the cake. Place the second half of the cake over the first. Again dredge with sugary syrup and pour the remaining custard over the top and the sides of the cake. Sprinkle crushed cornflakes over the edges and grated chocolate in the center with galce cherries along the corners. Chill and serve.

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For the icing:

For the decoration: 1/2 tsp fresh cream beaten with 2 tbsp powdered sugar

Method:

Mix butter and powdered sugar well. Add eggs one at a time and beat well. Seive together the flour, cocoa powder and baking powder. Fold in the cocoa- flour mixture. Add vanilla flavoring and milk. Pour mixture into a baking bowl and bake for 10-15 mins in a pre heated oven at 200^oC, then reduce the temperature and bake at 170^oC for 30 mins till the cake is done. Cool. Cut horizontally.

To prepare the chocolate fudge icing:

Gradually add icing sugar and cocoa powder to melted butter. Cook for 2-3 mins on low flame stirring all the while until you get a smmoth paste. Add milk. Stir. Sandwich the cake layers togehter with a layer of icing and pour the remaining icing on the top of the cake. Decorate with fresh cream.

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Method:

Wash and chop the dates. Soak overnight in 1/4 cup of water, along with soda bi-carbonate. Cream butter and sugar till light and fluffy. Beat eggs seperately and gradually add to the mixture beating well. Add vanilla flavoring. Mix seived cocoa flour mixture alternatively with chopped walnuts and dates. Pour in a greased pan and bake in the oven at 200^oC till done.

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To Prepare:

Cut the short crust pastry and the sponge into 12 discs. Spread equal quantities of jam on each short crust pastry disc and keep aside.

For the whisky cream:

To Prepare:

Dissolve gelatine in 20ml of lukewarm water and keep aside. Pour in the rest of the ingredients(except the cream) and cook in a double boiler stirring continuously, until slightly thick. Remove and cool. When cool, add gelatine and mix well. Then fold in the cream and divide into 12 equal portions.

For the mocca cream:

To Prepare:

Dissolve the instant coffee and gelatine in luke warm water. Beat the egg yolks well and fold int he sugar and milk. Next add the gelatine ot his and fold in the cream and refrigerate.

For sugar syrup:

To Prepare:

Put sugar into a pan and add lemon and 120ml of water and bring to a boil. Remove and add whisky, mix well and cool Divide into 12 portions.

For vanilla sauce:

To Prepare:

Put vanilla sauce into a bowl add rum and mix well and transfer into a piping bag.

For chocolate sauce:

To Prepare:

Break chocolate into small pieces. Mix sugar, cocoa and cornflour. Boil 200ml of water in a saucepan and add the cocoa mixture and cook on medium heat until it begins to bubble. Then add the chocolate and butter and cook until the sauce is consistet. Remove and strain. When cool transfer to a piping bag and when cool refrigerate.

For almond wafers:

To Prepare:

Beat the egg and egg whites in a bowl and then fold in the sugar, flour and then the almonds. Reserve in refrigerator over night and the divide into 20 equal portions. Grease a baking tray and bake these slices in a pre-heated oven at 375oF until the edges are dark brown(This takes approx. 15 mins). Remove and cool.

Other garnish:

To Prepare:

Put the cream in the piping bag.

Assembling:

Arrange the 12 moulds/ rings on a tray, place the jam coated shortcrust pastry discs in the moulds/ rings, put in the vanilla sponge siscs on the top and sprinkle a portion of the sugar syrup on each. Next spread a portion of whisky cream on the sponged the soaked sponge, and level with a spatula. Spread a portion of mocca cream on the whisky cream level with a spatula and refrigerate.

Method for serving:

Pipe out the vanilla and chocolate sauces, demould and place a portion of the cake in the middle of each plate. Pipe out a whipped cream star, arrrange 2 walnut halves and embed the almond wafers and serve.

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For the Nut Topping:

Method:

In a medium bowl, combine butter, milk, sugar, egg and banana and beat up well. Add flour, nuts, baking powder, salt and baking soda and beat up further until the flour is moistened. Combine nuts, flour and cinnamon. Blend in the butter and set aside. Preheat the oven to 300^oF. Pour batter into a greased baking tray. Sprinkle with the nut topping and cook for 30-40 minutes. Cool. Serve with nut topping and whipped cream.

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Method:

Preheat the oven to 300oF. Combine 1 cup sugar, flour, baking powder and salt in medium bowl. Stir in the melted butter, lemon peel and juice and egg yolks. Stir until smooth. In a large bowl beat up the egg whites until frothy. Gradually add 1/2 cup sugar and beat until stiff. Add large spponful of beaten whites to the egg yolk mixture and stir until smooth. Lightly fold egg yolk mixture into the whites until well blended. Pour into a greased pan and bake for about 65-70 minutes. Invert cake and cool completely before serving.

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Method: