Fusion Eggless Gulab Jamun Cake

Gulab jamun is a quintessential Indian dessert, and here it's been transformed into an exotic fusion cake where the east meets the west! Inspired by the soft, fried dough balls, this Rabdi-flavored cake is soaked in fragrant saffron, rose water, and cardamom sugar syrup, layered with whipped cream and bite-size Gulab Jamuns! Absolutely irresistible!

Ingredients

Cake Base

• 2 1/4 cups All-purpose Flour/Maida

• pinch of salt

• 1 1/4 Cup Sugar

• 1 1/8 cup Milk

• 3/4 cup Yogurt

• 3/4 cup Oil

• 2 1/4 tsp Baking Powder

• 3/4 tsp Baking soda

• 1 tsp Rabdi essence (This really does the magic)

Soaking syrup

• You can use sugar syrup from Gulab jamuns

Layering and Decoration

• 10-12 Gulab Jamuns

• 1-2 Tbsp slivered pistachios

• a pinch of saffron strands

• dried rose petals

Tools

• star tip

• piping bag

Cream Filling and Crumb coat

• 1 1/2 cup Whipping Cream

• 1/4 cup Icing Sugar

• 1/4 tsp Rabdi Essence

Cream Frosting and decorations

• 50 gms Cream Cheese ( acts as a stabilizer)

• 1 cup Whipping Cream

• 1/4 cup Icing Sugar

• 1/4 tsp Rabdi Essence

• 1/4 tsp finely ground cardamon/Elaichi powder

Method

For the Cake Base

• Sift together the dry ingredients - Flour, Baking powder, Baking Soda, Salt, and Sugar

• In a bowl add milk and while whisking continuously add the oil to form a homogenous liquid. Now, add the yogurt, essence, and whisk to form a lump-free liquid.

• Add the sifted dry ingredients into the milk and oil mixture. Combine to form a smooth batter, be careful not to over mix the batter.

• Divide the batter evenly between three 8/9 inch pans that have been greased with butter and lined with parchment paper.

• Bake in a preheated oven of 350°F for 35-45 mins.

• Leave in the cake tin for 5-7 minutes and then transfer to a baking/ cooling rack and cool. completely.

Cream Filling

• Add whipping cream, icing sugar, and essence to a bowl.

• Whip until stiff peaks and keep chilled until ready to use

• Chop the 6 gulab jamuns into bite-size pieces and put aside in a separate bowl
  

Cream Frosting

• Whip the cream cheese until it is light and fluffy, add icing sugar. Now gradually add whipping cream and whip until stiff peaks. Now add the essence and using a spatula mix well.

Step 4 - To Assemble

1. Level the cake from the top by cutting out the bulging tops. Place the first layer of the cake onto a cake board apply a dollop of the cream filling to secure it on to the board.

2. Soak the top of the 1st sponge with the sugar syrup that came along with the gulab jamuns

3. Add 1/3 of the cream filling and spread it out evenly.

4. Add half of the bite-size gulab jamuns.

5. Place the second cake layer on top and repeat the steps 1-4

6. Crumb coat the cake with the leftover cream filling and refrigerate it for at least 30 mins.

7. After 30 mins frost the cake completely with the cream frosting till you get a smooth finish on the sides and top or using a pallet knife you can create some rustic strokes.

8. Now fill the cream frosting into a piping bag with a star tip to create a top and bottom border and decorate using the remaining Gulab Jamuns, however you like. I used 10 gulab jamuns to fill and decorate the cake.

9. Sprinkle with some slivered Pistachios, saffron strand, and dried rose petals.

10. Say a little prayer and enjoy it!