Gulab Jamun Cake
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Prep Time
2 hrs
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Cook Time
mins
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Total Time
2 hrs 25 mins
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Servings
8 servings
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Course
Dessert
Gulab Jamun Cake
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Bring something special to the table with this well-loved recipe.
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Ingredients
Cardamom Cake:
- 90 grams AP flour
- 100 grams granulated sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp baking powder
- 1 tsp powdered cardamom
- 30 grams room temperature unsalted butter
- 1/8 cup cup canola oil
- 1 large egg
- 45 grams sour cream
- 1/8 cup cup water
Rose water buttercream
- 180 grams egg whites about 6 large egg whites
- 360 grams granulated sugar
- 450 grams unsalted butter cubed
- 1 tsp rose water
Assembly
- 8-10 pieces gulab jamun cut in half
- 1/2 cup crushed pistachios
Instructions
Cardamom Cake
- Preheat oven to 350F and grease and flour three 4” cake rounds.
- Whisk together flour, sugar, baking soda, salt, baking powder and cardamom in a bowl.
- Add butter, and beat well with a hand mixer or in a stand mixer with the whisk attachment, until the mixture resembles fine crumbs.
- In a separate bowl, whisk together egg, sour cream and oil until combined.
- Pour in the flour and butter mixture, and beat on medium for 3-4 minutes. The mixture will be dry at this point.
- Add in water and mix until just combined. Do not over mix.
- Pour batter evenly into prepared pans. Smooth the tops with a spatula.
- Bake for approx. 20 mins or until a toothpick inserted into the center comes out mostly clean. Place cakes on wire rack to cool for 10 mins then turn out onto wire rack to cool completely
Rose Buttercream
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temparature of 165 degrees F on a candy thermometer. Place bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.
- Put aside 1/2 cup of frosting and color it with pink gel food colouring. This will be used to decorate the cake.
Assemble the cake
- Trim cake tops to create straight layers.
- Place one layer of cake on a cake stand or serving plate. Top with approximately 1/3 cup of frosting and spread evenly. Sprinkle crushed pistachios in between the layers.
- Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins. Frost and smooth the sides.
- Draw a horizontal line on one side of the cake. Place 3-4 halves of the gulab jamun along the line, using the frosting to glue the gulab jamun down.
- Stick the crushed pistachios to the open spaces to complete the look.
- Using a Wilton 1M tip, pipe pink frosting around the top of the cake. Place 8 gulab jamun halves on top of the border face down.
- Fill the centre of the frosting rim with pistachios to complete the look.
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