Wish you all a very Happy and Sparkling Deepavali !
I used to prepare traditional Indian sweets on Diwali. This time, for a change, I decided to make a indian-western fusion cake. I got inspiration from a program in one of the Indian TV channel. I made some modifications to that recipe to increase its appeal within my family. To balance the sweetness from rasgulla and cake I added pineapple glaze. It also enhances look of the cake.
- Whipped cream – one cup, four tblsp
- Hung yogurt – four tblsp
- Agar agar powder – one and one-fourth tsp
- Saffron – big pinch
- Milk – three tblsp
- Rasgulla – three (squeeze the juice out, cut them into small pieces or crush them and soak them in saffron milk for 15 mins)
- Eggless sponge cake – for base
- Rosewater – 1 tsp
- Pineapple juice – one-fourth cup
- Corn flour – one fourth tsp
- Sugar – one tblsp
To prepare glaze, in a sauce pan add corn flour, pineapple juice and sugar. Mix well. Heat it on medium flame until it starts boiling. Turn off the heat and let it cool down.
In a pan, add four tblsp of water and agar agar powder. Boil it until the powder is dissolved .
Add yogurt to a bowl and cream it until its smooth. Then add whipped cream, agar agar solution and rosewater. Fold until it is well blended or mixed. Make sure NOT to whisk/cream after adding whipped cream. Note that too much of agar agar can harden the cake.
Spread a layer of sponge cake inside a cookie cutter or mould.
Take half of the yogurt and whipped cream mixture and spread it on the sponge cake.
Then spread the soaked rasgulla pieces.
Now spread the remaining yogurt and whipped cream mixture on top. Spread the cooled glaze on top and refrigerate for 2-3 hrs until it sets.
Decorate with saffron and serve.
Preparation and setting time – 4 hrs