GULAB JAMOON CAKE

Hi all,

This gulab jamoon cake, I made twice but not able to achieve the perfect texture. Once the texture was too soggy and next time the cake broke while removing from pan.

But still my inner guts pushed me to try again and finally nailed with perfect gulab jamoon cake.

In most of the recipes I saw they made normal vanilla cake and stacked jamoons but I want to bake it with real jamoon cake and this is the final recipe.

First I tried for valentines day but then I fall sick with viral fever,so for next trial I took almost 1 month, and it is worth of waiting and trying.

Here is the easy recipe for ultimate Gulab Jamoon cake,

PREPARATION TIME : 8 hours

COOKING TIME : 1 HOUR 30 MINS.

SERVINGS : 10 members.

INGREDIENTS :

FOR CAKE :

Maida – 1 cup

Egg – 2 nos.

Butter / vegetable oil – ¾ cup.

Milk – 3 tsp (appx).

Baking powder – 1 tsp.

Sugar – ¾ cup

Vanilla essence – 2 tsp.

FOR GULABJAMOON :

Instant gulab jamoon mix – 1 pc.

Sugar – 3 cups.

Water – 4 cup.

Cardamom – 3 nos (crushed).

Saffron – 1 pinch.

Oil – for deep frying

FOR FROSTING :

Whipping cream – 2 cups.

FOR STEP BY STEP PICTURES OF CAKE AND JAMOON PLS SEE THE BELOW LINKS :

JAMOON :  https://myhappykitchens.blogspot.com/2016/11/gulab-jamoon-with-instant-gulab-jamoon.html

CAKE : https://myhappykitchens.blogspot.com/2016/06/pink-sponge-cake.html

FROSTING : https://myhappykitchens.blogspot.com/2016/09/whipped-cream.html

METHOD :

1)Gulab Jamoon needs to be prepared ahead , it needs to be refrigerated to hold its shape and reduce sogginess in cake.

2) Mix sugar with water and heat till sugar dissolves, switch off the flame before one string consistency.

3) Add cardamom and saffron and keep it aside till it reaches room temperature.

4) Mix jamoon mix with ¼ glass of water and mix to crack free, soft dough ( don’t knead the dough too much ,just mixing is enough)

5) Make small sized, crack free balls.

6) Heat oil till hot, reduce heat to low and fry jamoons to dark brown (dark brown is important as jamoons must not be very delicate).

7) Add the fried balls to sugar syrup and let them soak for one hour.

8) Remove the jamoons from syrup and refrigerate for 8 hours or more.

FOR CAKE :

9) Seive flour, baking powder twice and keep it aside.

10)     Beat butter ,vanilla, sugar till creamy.

11)     Add eggs one at a time and beat till mixed.

12)     Add flour mixture 2 tblsp at a time and mix using spatula.

13)     When the flour is added completely mix the batter in flip flop method .

14)     The batter must be ribbon consistency , if the batter is thick add milk little by little and mix till you reach ribbon consistency .

15)     Grease your baking pan with oil and dust with flour very generously.

16)     Add the batter to one layer (appx ½ cm height)

17)     Place gamoon with equal distance and fill the rest of the batter to cover the jamoons.

18)     Bake in preheated oven 170” C for 35 mins.

19)     Once tooth pick comes out clean remove from oven and let it cool down for 1 hour.

20)     Invert the cake to wired rack and let it cool down for 3 hours.

21)     If possible refrigerate the cake for 5 hours will help you for hassle free frosting.

FROSTING :

1) Whip the cream till soft peaks.

2) Spread few tblsps of jamoon’s sugar syrup on cake.

3) Spread cream over the cake and garnish with jamoons and dizzle few drops of sugar syrup on the top.

4) Refrigerate for one hour, slice and enjoy.

 

NOTES :

1) Don’t be hurry in making cake, for each process resting time and refrigeration is important.

2) If the jamoons are too soft and soggy then it will make your cake also too soggy.

3) Spreading jamoon syrup on cake and on cream gives you jamoon flavour perfectly.

4) While arranging jamoons in batter, give little space between each jammons and make sure the batter covers jamoons completely.

5) Since both the jamoon and cake are derived from my earlier recipes , I didn't click step by step here, instead i have given you links, you can refer the links for ref.

HAPPY COOKING!!