Gulab jamun cake

Name: Gulab jamun cake
Cuisine: Indian
Ingredients: 100 gm maida (all purpose flour); 200 gm milkmaid; 2 tbsp butter; 1/2 Tsp baking powder; 1/2 tsp baking soda; 1 tsp rose essence; 100 ml aerated water (soda); 1/2 TSP cardamom powder; 300 gm whipped cream; as needed Gulab jamun; 5-6 Pistachio; as needed Gulab jamun chashni (water which contain rose essence)

Purvi Champaneria @Purvikc

Mumbai

#eggless

Purvi Champaneria @Purvikc

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Ingredients

100 gmmaida (all purpose flour)
200 gmmilkmaid
2 tbspbutter
1/2 Tsp baking powder
1/2 tspbaking soda
1 tsprose essence
100 mlaerated water (soda)
1/2 TSPcardamom powder
For cream
300 gmwhipped cream
as neededGulab jamun
5-6Pistachio
For soaking
as neededGulab jamun chashni (water which contain rose essence)

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Steps

1

Sieve together maida, b. Powder, b. Soda. Beat milkmaid, butter & rose essence. Put in the maida mixture.
2

Add cardamom powder & add aerated water & beat till fluffy.
3

Meanwhile preheat the oven at 180°c for 10 min.
4

Pour the better in greased & dusted tin. Tap 2-3 times. Bake at 180 °c for 20 min.After 20 min. Check the cake with toothpick.it's come out clean. Than cool down the cake around 30 min. & demould.
5

Beat the cream till stiff peak comes.(I used Tropolite)
6

Cut it into 3 layer. Take a cake base apply some whipped cream.
7

Put 1st layer of cake soaked it with gulabjamun chasni &apply cream & spread evenly. add small chunks of gulab jamun.
8

Put 2nd layer of cake. And again do the step no7.
9

Put 3rd layer of cake. Soak with chasni apply cream all over the cake. Put it into refrigerator for30 min. It's called crumb coating.
10

After 30 min. Finishing the cake with cream. & make rosset by 1M or 2D nozzle. Put gulab jamun & decorate with pistachios.
11

Chill the cake at least 2 hours. Than serve.