Rasagulla black forest cake
Ingredients:
Refined flour
Baking powder
Soda bicarb
Amul curd
Vanilla essence
Milk
Amul butter
Caster sugar
Cocoa powder
Chhena
Nutmeg
Sugar
Non-dairy cream
Ginger
Lemon
Maraschino cherries (optional)
Butter paper
Method:
Refined flour
Baking powder
Soda bicarb
Amul curd
Vanilla essence
Milk
Amul butter
Caster sugar
Cocoa powder
Chhena
Nutmeg
Sugar
Non-dairy cream
Ginger
Lemon
Maraschino cherries (optional)
Butter paper
Method:
1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar and butter together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into the cake tin and bake on the centre rack for 20 minutes.
6. Meanwhile in a saucepan mix 5 cups of sugar with ½ cup milk and 3 cups water. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
7. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour ¼ tsp grated nutmeg and knead till very smooth and light. Shape into small balls.
8. Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool.
9. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of water. If it sinks to the bottom, the rasgulla is cooked.
10. If rasgullas are done, remove and cool.
11. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in half.
12. Arrange one layer of the cake on a presentation plate. Sprinkle over with sugar syrup. Arrange half the rasgullas and place one more layer on top. Repeat sprinkling of syrup and arrangement of rasgullas. Place the third cake layer on top.
13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining cream. Pipe stars onto the cake and chill till set.
14. Cut ginger into juliennes and lemons into slices. Caramelize sugar and coat ginger and lemon slices. Garnish the prepared cake with candied juliennes, lemon slices and maraschino cherries.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar and butter together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into the cake tin and bake on the centre rack for 20 minutes.
6. Meanwhile in a saucepan mix 5 cups of sugar with ½ cup milk and 3 cups water. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
7. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour ¼ tsp grated nutmeg and knead till very smooth and light. Shape into small balls.
8. Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool.
9. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of water. If it sinks to the bottom, the rasgulla is cooked.
10. If rasgullas are done, remove and cool.
11. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in half.
12. Arrange one layer of the cake on a presentation plate. Sprinkle over with sugar syrup. Arrange half the rasgullas and place one more layer on top. Repeat sprinkling of syrup and arrangement of rasgullas. Place the third cake layer on top.
13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining cream. Pipe stars onto the cake and chill till set.
14. Cut ginger into juliennes and lemons into slices. Caramelize sugar and coat ginger and lemon slices. Garnish the prepared cake with candied juliennes, lemon slices and maraschino cherries.
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