Name: Rasgulla Cake recipe by Poonam Kothari at BetterButter
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: For the cake : 1&1/2 cup - All purpose flour; 1/4 cup - Olive oil; 1/2 tsp - Vanilla or basundi essence; 3/4 Cup - Powdered Sugar; 1/2 Cup - Curd; 300 gm - Whipped cream; 1/2 tsp - Yellow color; Pinch of salt; 1tsp - Baking powder; 1/2 tsp - Baking soda; 1/2 cup - Milk; For Rasgullas : 11/2 liter - Cow milk; 1tsp - Lemon juice or vinegar; 150 gm - Sugar; 3 glass - Water; 1/2 tsp - Elaichi; Some saffron strands; Silver varak; cake tin; 1/2 tsp - cardamom powder

Ingredients Serving: 4

For the cake : 1&1/2 cup - All purpose flour
1/4 cup - Olive oil
1/2 tsp - Vanilla or basundi essence
3/4 Cup - Powdered Sugar
1/2 Cup - Curd
300 gm - Whipped cream
1/2 tsp - Yellow color
Pinch of salt
1tsp - Baking powder
1/2 tsp - Baking soda
1/2 cup - Milk
For Rasgullas : 11/2 liter - Cow milk
1tsp - Lemon juice or vinegar
150 gm - Sugar
3 glass - Water
1/2 tsp - Elaichi
Some saffron strands
Silver varak
cake tin
1/2 tsp - cardamom powder

Instructions

For cake : In a bowl add all purpose flour, salt, baking powder and sieve them twice.
In other bowl take curd, add milk, vanilla or basundi essence, and oil. Whisk these wet ingredients for 5-6 minutes.
Now add wet ingredients to the dry ones and gently mix with a spatula.
Grease the cake tin with little oil and sprinkle some flour. Pour the batter evenly into the greased tin.
Bake in preheated oven for 160 degrees for 30-35 minutes or till the toothpick comes out clean. Let it cool completely.
Rasgulla : Heat the milk. When the milk reaches the boiling point add lemon juice or vinegar.
The milk will curdle to give you cheese. Sieve and throw away the whey.
In a muslin cloth take sieved paneer and tie the cloth into a potli.
Wash the paneer in cold water 2-3 times and then kneed it into a smooth soft dough by mashing with your palm.
Divide it in equal parts and make small balls.
Make a sugar syrup by adding sugar in water and boiling on high flame. Add the panner balls when the first boil comes.
Boil on high flame for 10 minutes then on low for another ten minutes. Add cardamom powder to the syrup.
let the rasgullas also cool down completely.
Cake frosting and decoration : slice the baked cake from the middle. Chop 3-4 rasgullas and add whipped cream to them. Spread the frosting on one layer of the cake. Cover with the other layer.
coat cream all over the cake
Now add yellow color to a little whipped cream and prepare a pipping bag. Fill the bag with this yellow cream. Use a rose nozzle to decorate the cake. Place one rasgulla over each rose.
Sprinkle pistachio flakes and saffron thread over it.
I have used silver varak also on rasgullas but it's optional. Serve chilled.

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