Recipe: Gulab Jamun Cake

A special coming together of two different world cuisines

Chocolate Sponge

• Eggs 6
• Sugar 125g
• White flour 100g
• Cocoa powder 25g
Pana Cotta
• Milk 500g
• Cream 500g
• Sugar 200g
• Gelatin 18g
• Vanilla 10g
Cream Cheese Mixture
• Cream cheese 600g
• Icing sugar 150g
• Lemon juice 50g
• Melted butter 120g
Gulab Jamun
• Khoya 1000g
• Eggs 1
• White flour 250g
• Cottage cheese 100g
• Baking powder 5g
Method
Chocolate Sponge
• Sift half a dozen eggs, sugar, white flour and cocoa powder.
• Mix the ingredients until everything is properly blended and till you get a smooth thick batter.
• Pour the mixture in a prepared tin and smoothen up the top with back of the spoon or large baking knife.
• Bake at 180 C for 40 minutes.
Pana Cotta
• Boil milk, cream, sugar and vanilla
• Stir the ingredients with spoon or paddle until it becomes smooth and homogenous.
• Remove the mixture from stove, add gelatin and leave on side.
• Allow to cool in a refrigerator Cream Cheese Mixture
• Beat the cream cheese and icing sugar mixture and blend together properly
• Add lemon juice and fold in the melted butter and keep the mixture on side.
Gulab Jamun
• Take khoya, eggs, white flour, and cottage cheese baking powder and knead to a smooth and soft dough.
• Make mini balls.
• Heat oil in a wok and fry the gulab jamuns, until golden brown
• Immerse the gulab jamuns in a thick sugar syrup. (Sugar syrup is 1 kg sugar with 500 grams of water).
How to assemble the cake
• Cut the sponge with bread knife.
• Take 9-inch round cake ring and put one chocolate sponge slice inside.
• Spread the cream cheese layer on top.
• Put few pieces of gulab jamun around and pour
Pana cotta mixture.
• Top with another chocolate sponge, cover with cream and garnish with white chocolate and gulab jamuns
• Add some more pana cotta mixture and repeat the steps for one more layer.
• Put the last chocolate sponge on the top and chill in the freezer for two to three hours