Where there is cake, there is hope. And there is always cake.— Dean Koontz
Loving on hope and cake.
Fusion Gulab Jamoon Cake.
Gulab jamoons qualify as one of India’s favorite desserts. Loosely, they can be described as donut holes which have been saturated in a sugar syrup.
The recipe of the cake is quite simple as that’s the way I always like to keep my cooking.
Make a simple Vanilla or sponge cake out of any boxed mix.
Open a tin of any good brand Gulab Jamoons. I use Haldirams.
Once the cake is cooled slowly saturate the cake with about 1.5 to 2 cups of the sugar syrup that came with the jamoons.
Do it in 3 stages of half cup each and rest between each stage so that the sugar syrup is uniformly absorbed.
Place in refrigerator in between coatings.
Do not over saturate and make the cake soggy. Depending on the texture of your cake you might need a little less of the syrup.
For the icing beat about 1.5 cups of whipping cream with a tsp of rose essence until it is firm in texture.
Apply over the cake. Decorate with Gulab Jamoons.
If you like, you may cut the cake into 2 horizontally and and insert a layer of the icing and some Gulab Jamooms sliced into small pieces.
Serve Chilled
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Rooted in Rasam 