Eggless Gulab Jamun Cake

Ingrédients

• 1 1/3 cup All Purpose Flour/Maida
• 3/4 cup Sugar
• 1/2 cup Plain Yogurt/Curd
• 3/4 cup Milk
• 1/2 cup Oil
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Almond/Vanilla Extract
• 1/4 tsp Cardamom Powder
• A pinch of Salt
• 10 Gulab Jamuns
• 1 cup Boiled Butter Cream Frosting (flavored with rose water/essence)
• 2-3 tbsp Gulab Jamun Syrup (rose flavored Sugar Syrup used to soak jamuns)
• 1/4 cup Finely Chopped Pistachios & Almonds

Préparation

1. 1

   Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper.

2. 2

   Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper.

3. 3

   In a mixing bowl, add all dry ingredients – all purpose flour, baking powder, baking soda and salt. Mix it really well. It could be sieved as well.

4. 4

   In another mixing bowl, add the rest of the ingredients – milk, curd, oil, vanilla essence and sugar.

5. 5

   Mix the ingredients with a whisk until the sugar has dissolved.

6. 6

   Now make a well at the center of the dry ingredients and add the wet mixture.

7. 7

   Fold it in gently such that there are no lumps. Next add cardamom powder and mix it in.

8. 8

   Pour the batter equally into the greased, lined baking pans.

9. 9

   Bake at 180°C for 30-35 mins until a skewer inserted comes out clean. Remove from oven. Rest them for 5 mins and then invert the cakes & remove the parchment paper. Let them cool down completely.

10. 10

    Trim the tops off the cake to make it even (optional). Poke 1/2 an inch holes using a skewer all over the cake and brush liberally with Gulab Jamun Syrup (Rose flavored Sugar Syrup used to soak jamuns)all over the cake.

11. 11

    Spread a layer of the rose flavored boiled butter cream evenly on the cake.

12. 12

    Now placed sliced and cut gulab jamuns all over the cake.

13. 13

    Place the other cake and apply a layer of cream on the top as well as the sides.

14. 14

    Decorate with gulab jamun (sliced/full) and sprinkle finely chopped pistachios & almonds all over. Chill it until ready to serve. Stores well in the fridge for 4-5 days.