Vanilla sponge cake:- 8 inch
Mixed canned fruits:- 1 cip
Motichoor laddoos:- 6-8
Whipped cream as required
Cherries as required
Pistachios blanched and chopped as required
Cocoa powder as required
Drain canned fruits and place them in a bowl. Add shrikhand and mix well.
Leaving 1 cm all around the edge of the cake, slice off a thin layer from the top of the cake. Scoop out from the center to make a deep pocket. (Keep the scooped portion to use for some other recipe.)
Fill shrikhand mixture in the pocket. Crumble motichoor laddoos and spread on top of the shrikhand.
Fill whipped cream in a piping bag fitted with a star nozzle and pipe out rosettes around the outer edge. Sprinkle cherries and pistachios. Dredge cocoa powder and serve.