A decadent Indian desserts or to say Indian sweets inspired cake; this Gulab Jamun Cake is literally going to swipe you off your feet. Completely Egg-Free this moist, sweet, light and fluffy fusion Gulab Jamun Cake is what you need to any occasion special.
Sift together the dry ingredients - Flour, Baking powder, Baking Soda, Salt and Sugar and keep aside.
Take milk in a bowl. Whisking continuously add the oil to help it emulsify. Next, add the yogurt and essence and combine together.
Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
Divide the batter evenly between three 6 inch pans that have been greased with butter and lined with parchment paper. Approximately 275 gms in each tin.
Bake in a preheated oven of 180°C for 35-45 mins or until a skewer inserted in the centre comes out clean.
Step 2 - Cream Filling
Take the measured out whipping cream, icing sugar and essence in a bowl.
Whip until stiff peaks form and it is ready to use.
Chop the gulab jamuns into bite size pieces
Step 3 - Cream Frosting
Whip the cream cheese until it is creamy
Whipping continuously add the whipping cream little by little. Scrape the bowl using a spatula and then add icing sugar and fruit essence. Whip until stiff peaks form.
Step 4 - To Assemble
Layer the cake onto a cake board. Trim off the top to even the cake.
Soak the cake with the sugar syrup that came along with the gulab jamuns
Add half of the cream filling and spread it out evenly.
Top with half of the bite size gulab jamuns and slivered pistachios.
Place the other cake layer on top and repeat the steps.
Crumb coat the cake with the leftover cream filling and let it chill for 30 mins.
After 30 mins frost the cake completely with the stabilized whipped cream frosting till you get a smooth finish on the sides and top. Refer the video on how to frost your cake for a better understanding.
Let it chill once again for 30 mins.
And the decorate the gulab jamun the way you like. I have used a total of 10 gulab jamuns to fill and frost the cake.
If you do not have radbi essence, (though I would highly recommend using it as it is easily available also these days) you can flavour the cake with cardamom powder.
And for the cream, you can use any other essence like almond or even rose water or rose essence.