Gulab Jamun Cake

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Brown sugar
  • 1 tsp Cardamom, ground
  • 1 tsp Cardamom, powder
  • 1/4 tsp Cloves, ground
  • 2 cups Flour
  • 1/2 tsp Group nutmeg
  • 2 cups Powdered sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Bread & Baked Goods

  • 18 Cake pans, round

• Dairy

  • 1 stick Butter
  • 4 oz Butter, unsalted
  • 1 cup Buttermilk
  • 4 oz Cream cheese

• Beer, Wine & Liquor

  • 1 Rose, Dried

• Liquids

  • 1 tsp Rose water
  • 1 Rose water

• Other

  • 21 Gulab jamuns, store bought or homemade

Found on whitbitskitchen.com

Description

Ingredients

• 2 cups brown sugar
• 1 stick butter, softened
• ½ cup vegetable oil
• 5 large eggs, separated
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cardamom
• ½ tsp group nutmeg
• ¼ teaspoon ground cloves
• 1 tsp Rose Water
• ¼ tsp salt
• 1 cup buttermilk
• 4 oz unsalted butter, softened
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp cardamom powder
• Rose Water to taste
• 21 Gulab Jamuns, store bought or homemade
• Dried Rose for decorating
• Two 9 round cake pans

Directions

• Preheat your oven to 350. Spray the cake pans with cooking spray and lightly flour each pan.
• In a medium bowl, sift together the flour, salt, cardamom powder, nutmeg, cloves, baking soda, and baking powder. Set aside.
• In a small cup or bowl, mix the rose water and buttermilk.
• In a mixing bowl, add the brown sugar and butter and cream together until fluffy. Keep the mixer on low speed and gradually add the oil until incorporated. Then add each egg yolk, one by one, until incorporated.
• Add ¼ of the flour to the batter, mix. Add ¼ of the buttermilk mixture, mix. Repeat until done and set aside.
• In another bowl, add the egg whites and beat on medium until stuff peaks form. Gently fold the peaks into the cake batter.
• Immediately spread batter evenly into the cake pans.
• Bake for 25 minutes, or until a toothpick inserted to the middle comes out clean.
• Rest in the pan for 10 minutes, then take out and rest on cooling rack until completely cool.
• Beat the cream cheese and butter in a bowl until mixed. Add the cardamom powder and mix. Add the rose water to taste.
• Using a long knife or string, divide each cake into two even layers. You will end up with four layers.
• Crumble 12 gulab jamuns, set aside.
• Put one layer of the cake on a cake stand.
• Add ¼ of the cream cheese frosting to the layer, then sprinkle with ⅓ of the crumbled gulab jamuns.
• Repeat until final layer.
• Add the rest of the cream cheese to the top, then place the remaining gulab jamuns around the edge.
• Sprinkle rose on top, but this is optional.