Begin to slowly incorporate the dry ingredients. Little by little
Whisk just to incorporate well and evenly.
Pour the cake batter to a IP safe tin. I am using a 7inch cake tin
Cover the tin with foil. Tightly tuck the edges to ensure no moisture leaks into the batter. I double foiled.
Pour the cake batter to a greased IP safe tin. I am using a 7inch cake tin, greased and with parchment paper.
Pressure/Manual cook at high pressure for 1 hour and let pressure release naturally
Once pressure is fully released, open the IP lid carefully and take the cake out.
Remove the foil and keep the cake aside to cool completely.
Once cake has completely cooled down, remove from tin.
The cake is ready! You can have as is. I am doing a black forest layer with this cake today.
Preparing cherry syrup and whipped cream
In a saucepan, add 1.5 cup water, 3 tbsp. sugar and 1 cup chopped maraschino cherries. Let it come to boil for 2 minutes. After that remove from heat and keep aside
Cherry syrup is ready. Let it cool
Preparing whipped cream
In a mixing bowl, add 2 cup heavy whipping cream and 4 tbsp. sugar powder.
Whip until stiff peaks. I suggest, keep the bowl and the whisk in refrigerator for 1 hour before whipping.
Get ready for piping.
Layer the cake
Cut the cake in half horizontally to get 2 layers.
Place one layer on a cake stand. I have turned over a thali plate and used as cake stand today.
Gently spoon the cherry syrup. Be generous, even if it seeps out from the sides.
Now layer with whipped cream
Repeat again with the second layer and decorate as you please. I have decorated with cherries and shaved chocolate.