Preheat oven to 160C.

Line, grease and dust a 9” by 13” rectangular tin.

Mix together maida, baking powder, baking soda, powdered sugar, coffee powder and cocoa powder.

Add milk, curd, vanilla and oil and mix well to make smooth batter.

Pour it into the prepared tin and bake in the preheated oven for 20 minutes.

Bring it out and let it cool on wire rack for 5 minutes.

Flip the cake on the wire rack, remove parchment and allow them to cool completely.

Using 6” cake tin as base, cut out two circles. One circle might be cut out of remaining cake like pieces of puzzle.

In a bowl mix cold mascarpone cream, cold whipping cream, icing sugar vanilla and milk powder.

Beat the mixture until it forms stiff peaks.

Cover and chill the bowl until assembly.

In a saucepan, mix chopped pitted cherries and sugar.

Cook until the mix is really thick with very little water content.

Allow it to cool completely before assembling.

Use an adjustable cake ring and two strips of OHP sheets to assemble the pastry.

Place the ring lined with OHP sheet on a cake board.

Place pieced circle at the bottom, top side down and adjust the ring to fit the cake without any gap.

Reserve the juice for soaking the cake.

Add generous amount of cream and top it with half of the cherry compote.

Now place the second layer on top and drizzle juice.

Repeat cream and remaining cherry compote.

Finally add the third cake, drizzle with syrup.

Reserving a small amount of cream for the final decorations, add the remaining cream on top of the cake.

Use a spatula to smoothen the layer.

Cover the cake with cling film and refrigerate overnight.

Next day, remove the ring, ohp sheets and using a spatula, smoothen the sides.

Make some swirls on top of the cake, place a whole cherry inside every swirl.

Slice it into eight wedges using a warm clean knife.

Serve it immediately.