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Rosy Falooda Cake

Rosy Falooda Cake

Cooking Time

Preparation Time : 15

Cook Time : 35

Total Time : 50

Ingredients

Serves 4

  • Melted Ghee / Clarified butter – 1/2 cup

  • Powdered Sugar – 150 gms

  • Milk powder – 100 gms

  • Curds – 1/2 cup

  • Milk – 1/2 cup

  • Madia / All purpose flour – 250 gms

  • Baking powder – 1 tsp

  • Baking soda – 1/2 tsp

  • sprig Vanilla extract -1 Tsp

  • Making the soaking syrup-Rose sherbet – 4 tbsp

  • Water – 1 cup

  • Making of the frosting –Whipping cream – 2 cups

  • Vanilla extract – 1 tsp

  • Icing sugar – 1/2 cup

  • Basil / Sabza seeds – 1/4 cup

  • Water – 1 1/4cup

  • Rose syrup -1/4 cup

  • Making the Seviya/ Vermicelli –Vermicelli – 1 cup

  • Water – 1 cup to boil

  • Yellow food color – 1/4 Tsp

Directions

  • 01

    For Cake Sponge_Preheat oven to 180 degrees for 10 minutes.

  • 02

    Sieve madia , baking soda, baking powder three times.

  • 03

    Beat ghee and sugar till smooth and creamy.

  • 04

    Add curds and milk powder into ghee mixture and beat till well combined.

  • 05

    Add half of the madia mix and half of the milk and mix till combined.

  • 06

    Add the balance madia mix and milk and mix.

  • 07

    Add the Sprig Vanilla extract and fold in to combine.

  • 08

    Grease a 7 inch round baking pan with ghee n dust with madia.

  • 09

    Pour the batter into the pan and level it.  Bake at 170 degrees for 30 to 40 mins till a toothpick inserted comes out clean.

  • 10

    Remove from pan and let it cool down.

  • 11

    Making the soaking syrup-Heat the rose sherbet and water till it boils and leave it to cool till use.

  • 12

    Making of the frosting –Pour the cream , vanilla extract,Rose Syrup and icing sugar in a bowl.

  • 13

    Beat this till you get soft peaks. Chill in the fridge.

  • 14

    Pour the one basil seeds and 1/12 cup water in a container. Stir and let it rest till use.

  • 15

    Making the Seviya/ Vermicelli –Boil water.  Add the sugar the color and the vermicelli.

  • 16

    Boil till cooked and immediately run under cold water to stop it from over cooking.

  • 17

    Assembling the cake-  Cut the cake into three layers using a cake leveler.

  • 18

    Place a dap of the frosting on the board to avoid the cake from sliding.

  • 19

    Place the first layer of the cake. Brush it well with the soaking syrup.

  • 20

    Pipe a layer of whipped cream on it and then a layer of the subza or basil seeds and falooda sev and level it well.

  • 21

    Place another layer of the cake and brush it well with the soaking syrup.  Pipe another layer of the whipped cream and level it.

  • 22

    Place the final layer of the cake and soak it with the soaking syrup.

  • 23

    Using the whip cream seal the sides of the cake and the n give it a crumb coat and set it in the fridge to seal any crumbs it for 20 mins.

  • 24

    Cover the cake with the whipped cream and level the sides and top as smooth as you can.

  • 25

    Use the boiled vermicelli , sabja seeds and rose syrup to decorate the sides of the cake.

  • 26

    For a final finish sprinkled dry rose petals.

  • 27

    Let it set in fridge for an hour then cut and serve.

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