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15 June 2020 Gulab Jamun Cake Desserts, Veg

Ingredients

For the Cake Base
1½ Cups All purpose Flour/Maida
1½ Tsp Baking Powder
½ Tsp Baking Soda
1 Pinch Salt
1 Cup Sugar
¾ Cup Milk
½ Cup Yogurt
½ Cup Oil
½ Tsp Rabdi Essence
Sugar Syrup (Use syrup that came along with Gulab Jamuns)

Cream Filling
175 gms Whipping Cream
44 gms Icing Sugar
¼ Tsp Rabdi Essence

Gulab Jamun Filling
20 Nos small size gulab jamuns
2 Tbsp Pistachios
Few dried rose petals

Cream Frosting
53 gms Cream Cheese
225 gms Whipping Cream
56 gms Icing Sugar
¼ Tsp Rabdi Essence
¼ Tsp Vanilla Essence

Method:

Cake Base
Sift together the dry ingredients - Flour, Baking powder, Baking Soda, Salt and Sugar and keep aside
Mix sugar and milk in a bowl until homogenous. Whisking continuously add the oil to help it emulsify Next, add the yogurt and essence and combine together
Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
Divide the batter evenly between three 6 inch pans that have been greased with butter and lined with parchment paper. Approximately 275 gms in each tin
Bake in a preheated oven of 180°C for 35-45 minutes or until a skewer inserted in the centre comes out clean.

Cream Filling
Take the measured out whipping cream, icing sugar and essence in a bowl.
Whip until stiff peaks form and it is ready to use.
Chop the gulab jamuns into bite size pieces.

Cream Frosting
Whip the cream cheese until it is creamy
Whipping continuously add the whipping cream little by little. Scrape the bowl using a spatula and then add icing sugar and fruit essence. Whip until stiff peaks form.

To Assemble
Layer the cake onto a cake board. Trim off the top to even the cake
Soak the cake with the sugar syrup that came along with the gulab jamuns
Add half of the cream filling and spread it out evenly.
Top with half of the bite size gulab jamuns, pistachios and dried rose petals
Place the other cake layer on top and repeat the steps
Crumb coat the cake with the leftover cream filling and let it chill for 30 minutes
After 30 minutes frost the cake completely with the stabilized whipped cream frosting till you get a smooth finish on the sides and top
Let it chill once again for 30 minutes
And the decorate the gulab jamun the way you like. I have used a total of 20 small sized gulab jamuns to fill and frost the cake.

By Surbhi Bhargava