Banarasi Passion Cake

Print Recipe
Banarasi Passion Cake
Last yr i had been to a cooking competition "Express Innovation" and my this innovative recipe was awarded the 1st position. It is a Rabri (saffron and cardamom infused milk based dessert) flavoured sponge cake layered with paan [betel leaf] flavoured frosting and topped with saffron butter cream. Some people might prefer whipped cream instead of butter cream.
Course Dessert
Cuisine Fusion, Indian
Servings
persons
Ingredients
rabri sponge cake
frosting
butter cream
garnish
Course Dessert
Cuisine Fusion, Indian
Servings
persons
Ingredients
rabri sponge cake
frosting
butter cream
garnish
Instructions
rabri sponge cake
  1. Soak saffron in milk and set aside.
  2. In a bowl take egg whites and add vinegar. Beat on high speed till soft peak stage.
  3. Add sugar gradually and keep beating until stiff peaks.
  4. In another bowl beat yolks to pale yellow. Add sieved flour and salt. Mix well.
  5. Now add vanilla extract, cardamom powder, milk and vegetable oil. Combine with beater.
  6. Fold in the egg whites to the mixture with a spatula or hand beater. Do not over mix.
  7. Grease a 9"3" pan. Place a parchment paper and pour the cake mix.
  8. Bake at 300 degree F preheated oven for 45 mins. Then bake at 340 degree F for 5 mins.
  9. Cool for 25 mins then run a knife around the edge of the pan to demould.
  10. When cool, cut into 2 layers to fill the frosting. Increase cake layers as per requirement. (I used a circular cutter to cut cake for my presentation.)
pan frosting
  1. In a pan add dried milk, sugar and milk. Keep stirring at medium flame till everything combines well. Adjust milk as per requirement. The consistency should be like a batter because it will thicken when cools down.
  2. Add the remaining ingredients and mix well. Set aside to cool.
sugar cage
  1. Grease the back of the metal spoon with vegetable oil.
  2. In a pan add sugar and a teaspoon of water at medium flame. When sugar melts and turns golden in colour remove from gas.
  3. Dip a spoon in the melted sugar and quickly in a zigzag motion start coating the back of the greased spoon to make a semi sphere. now trim the excess from the edges. Immediately release it from the spoon.
  4. Repeat the same to make another one.
butter cream
  1. Soak saffron in milk.
  2. Take butter at room temperature and beat at high for 3-4 mins.
  3. Add powdered sugar and saffron milk to the butter and beat at medium speed for 2-3 mins.
  4. Now beat at high and add more milk if required.
assembling
  1. Place the 1st layer of cake and apply the pan frosting then cover with the second layer.
  2. Apply pan frosting at the edges and stick the roasted almond slices to the same.
  3. Put some tutti futti at the top and then place the sugar cage over it.
Recipe Notes

Future chef showing off present certificate

 

Share the aroma!Share on Facebook0Share on Google+0Tweet about this on TwitterPin on Pinterest0Share on Yummly1

Leave a Reply

Your email address will not be published.