Preheat oven to 175°C.

In a bowl mix together flour, corn flour, salt, baking powder and baking soda.

In another bowl, cream together butter and vanilla.

Add condensed milk and beat until incorporated.

In the same tin, add milk and vinegar and mix until it curdles.

Now add the milk and flour alternately to the butter mixture and mix well to form a thick batter without lumps.

Grease and dust a 9" * 13" tray.

Pour the batter into the tray and level it with the back of a spoon or a spatula.

Bake in the preheated oven for 25 minutes or until a tooth pick inserted comes out clean.

Remove from oven and place the tray on a wire rack and allow it to stand for 10 minutes.

Now flip the cake onto the wire rack and allow it to cool completely.

Once cool, wrap the cake in two or three layers of cling wrap and place it in the same baking tray and place it in the freezer.

Let it freeze for 4 hours or until firm to touch.

Remove the cake from the freezer and with a long bread knife, trim off the edges and cut it into two layers.

Apply jam on one layer and place the other on top.

Wrap it again with cling wrap and freeze it again until firm.

Wile the cake is freezing get the ganache ready.

Chop room temperature chocolate into small pieces and place it in a bowl.

Bring cream to boil on medium flame.

When it starts boiling, remove from flame and pour it over the chocolate.

After some time, start whisking with a spoon.

The chocolate mixture gradually turns brown.

When it completely melt and shiny, it is ready.

Remove the cake from freezer and with a long knife, cut it into 1" strips.

Now cut it again horizontally to make squares.

Arrange the squares on a plate for easy access.

On a spatula, place a square and hold it on the ganache bowl.

With the help of a spoon, pour the ganache on top of the cake. Keep on pouring until the cake is fully covered with ganache.

Allow the excess ganache to drip into the bowl.

With the help of another spatula, gently push the cake on a wire rack.

Decorate it with edible sugar beads.

Allow it to cool.

Arrange on a plate and serve along with tea or coffee.