Had some leftover gulab jamuns in my fridge for last couple of days. These have been staring at me, each time I opened my fridge and was wondering how to put them to good use. Yesterday was my husband’s birthday so what would have been better option than using them in a cake. So got this recipe of gulab jamun cake, modified a bit and made it in my own way. The best part is you need not put any extra effort for icing as it looks so beautiful just like that. I have used eggs in this recipe but you can do it with any eggless version of yours.
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Preparation Time: 10 minutes
Baking Time: 30 minutes
- Gulab Jamuns 5-6, sliced into roundels
- Sugar Syrup of Gulab Jamun 1/2 cup
- Maida 1 cup
- Powdered Sugar 1/2 cup
- Vanilla Essence 1 tsp
- Eggs 3
- Margarine or White Butter 1/2 cup
- Baking Powder 1/2 tsp
- Salt a pinch
- Milk (optional)
- Pour sugar syrup in a greased baking dish and swirl it round so that it covers the entire base of dish.
- Arrange the gulab jamun roundels in the baking dish.
- Separate egg whites and yolk. Beat the egg whites until they look frothy.
- Add vanilla essence to the yolk and beat the mixture well.
- Sift together maida, salt and baking powder. Keep them aside.
- Cream the butter and sugar in a bowl, mix well using a spatulla till smooth.
- Add egg whites and mix.
- Slowly add maida to the liquid mixture using cut and fold method so that no lumps are formed.
- Now add egg yolk and vanilla mixture. Do not overmix.
- If the batter appears too dry, you can add some warm milk. Preheat your oven at 180 degree celsius and bake it for thirty minutes.
- Let the cake cool down and then demould. Top of the cake becomes round as the batter rises during baking. You can shave it off using a large serrated knife to make it more stable. Tuck in some chopped pistachios in the centre of gulab jamun roundels to enhance the look.