RITIKA NARULA

Coconut Ladoo Gulkand Cake

Fusion Cakes are in these days. They provide the best of both the worlds- Flavour that is rich with Indian exotic ingredients and texture of English dessert. It was my in laws anniversary and they like Indian flavors a lot.
 
Primarily , they love coconut and rose flavours. My father in law makes homemade gulkand ( rose petal jam)  and we generally have it in stock with us. I wanted to use that for infusing rose flavour in the cake. Also, i had this favourite sponge recipe with gulkand as the main ingredient that i had tried many times before. 
 
 
 
I kept Frosting at minimal level as per their liking. The sponge was not layered by slicing it from between as cream is not something they enjoy much. For complimenting rose flavour, i made coconut laddos at home using instant khoya from milk powder . Lastly,i topped the cake with fresh shredded coconut to go with coconut laddos and make the dessert complete.
 

AuthorRitika NarulaCategory, , , DifficultyIntermediate

Fusion cake - Gulkand coconut laddoo Cake

Yields8 Servings
Prep Time3 hrsCook Time30 minsTotal Time3 hrs 30 mins

For Gulkand Cake
 1 plus 3/4 cups Maida
 1 and 1/2 tsp baking powder
 3/4 tsp baking soda
 A pinch of salt
 3/4 cup oil/ butter
 3/4 cup powdered sugar
 5 tbsp gulkand
 3/4 cup milk
 2 tsp rose water
Whipped Cream Coconut Frosting
 6 scoops of whipping cream
 1 cup fresh shredded coconut ( i used fresh coconut , removed brown part and grated it )
 1/2 tsp Vanilla extract
 10 dried Rose petals
 Silver Leaf 1/4th
 yellow food colour ( optional)
Coconut laddo - Instant
 1.5 tbsp ghee
 1/4 cup milk
 65 grms milk powder
 1/2 cup coconut shredded fresh
 1/4 cup dried coconut or desiccated coconut
 1/4 cup powdered sugar
White chocolate Drip
 30 grams white chocolate
 20 grams fresh cream
 yellow food colour

Gulkand Cake
1

Grease a baking pan and preheat oven at 180 degree Celsius for 15 minutes.

2

In a bowl, sieve dry ingredients that is Maida, baking powder , baking soda and salt. Sieve it thrice and keep aside.

3

Take another bowl, cream oil/ butter and sugar till light and fluffy.
Add gulkand to the creamed mixture and rose water. Mix well.Now add 1/4 cup milk to this.

4

Divide dry ingredients into three parts and add one of it to the wet ingredients. Mix well so no lumps are formed.Add second portion of dry ingredients to wet ingredients along with 1/4 cup milk and mix well.Lastly add the remaining dry ingredients to wet mixture and also pour 1/4 milk to the mixture and mix well.

5

Pour the batter in prepared Tin and bake for 25-30 minutes or till toothpick comes out clean. Demould after 15 min and let it cool on a wire rack.

Whipped Cream Coconut Frosting
6

Keep hooks , big mixing bowl in freezer for 30 minutes.

7

Take out the whipping cream from freezer and keep in fridge till it becomes liquid in form and no ice crystals are there.

8

Now take one very big bowl, add ice to it and now take the chilled bowl and keep on the big bowl . Pour the cool whipping cream in it.

9

Now start the stand mixer and beat the cream in one direction at same speed for around 5 minutes. Add in vanilla extract .

10

Beat again till stiff peaks form . Stiff peaks means if you turn the bowl, the cream will not move or fall. But be careful not to over beat it.

11

Cover and refrigerate for an hour

Coconut Ladoos
12

take ghee and milk in a vessel and heat it till it is melted and mixed well, add milk powder and whisk so no lumps are formed.

13

Let it cook on a low flame for a couple of minutes till it becomes like a ball

14

Take this out in a plate and let it cool a bit.

15

When this is warm to touch add in powdered sugar, cardamom powder and mix well

16

now add coconut to it and make small balls from it

17

Roll these balls or laddoos in fresh coconut flakes. Keep aside

For chocolate drip
18

Melt white chocolate in microwave at 15 seconds interval and stir very 15 seconds. Be careful not to overheat it. Heat cream in a pan till warm. Add food colour to the cream . Pour warm cream to the chocolate and let it sit for a couple of minutes . Mix well and let it thicken a bit at room temperature. Transfer this in a piping bag.

Assembly-
19

Place the cake on your turntable or round tray of microwave with the bottom rubber wheel tray and place cake on it

20

Place whipped cream on top and start smoothing from top and take the extra cream and apply on the edges. Take some more cream and apply smoothly on the edges. This is our crumb coat.

21

Now refrigerate this for an hour

22

Take this out and place more whipped cream on top and smoothen it using spatula or butter knife. Cover sides as well

23

Now again refrigerate for a couple of hours. Applying gentle pressure, make drips on the sides of the cake using white chocolate piped drip we made earlier

24

Add some coconut flakes on top of your cake and place laddos at some distance. Pipe in between the laddos using whipped cream

25

Garnish with silver leaf, rose petals and sprinkles to complete the look

26

Refrigerate and bring it out at least 1 hour before you want to slice it.

 

Ingredients

For Gulkand Cake
 1 plus 3/4 cups Maida
 1 and 1/2 tsp baking powder
 3/4 tsp baking soda
 A pinch of salt
 3/4 cup oil/ butter
 3/4 cup powdered sugar
 5 tbsp gulkand
 3/4 cup milk
 2 tsp rose water
Whipped Cream Coconut Frosting
 6 scoops of whipping cream
 1 cup fresh shredded coconut ( i used fresh coconut , removed brown part and grated it )
 1/2 tsp Vanilla extract
 10 dried Rose petals
 Silver Leaf 1/4th
 yellow food colour ( optional)
Coconut laddo - Instant
 1.5 tbsp ghee
 1/4 cup milk
 65 grms milk powder
 1/2 cup coconut shredded fresh
 1/4 cup dried coconut or desiccated coconut
 1/4 cup powdered sugar
White chocolate Drip
 30 grams white chocolate
 20 grams fresh cream
 yellow food colour

Directions

Gulkand Cake
1

Grease a baking pan and preheat oven at 180 degree Celsius for 15 minutes.

2

In a bowl, sieve dry ingredients that is Maida, baking powder , baking soda and salt. Sieve it thrice and keep aside.

3

Take another bowl, cream oil/ butter and sugar till light and fluffy.
Add gulkand to the creamed mixture and rose water. Mix well.Now add 1/4 cup milk to this.

4

Divide dry ingredients into three parts and add one of it to the wet ingredients. Mix well so no lumps are formed.Add second portion of dry ingredients to wet ingredients along with 1/4 cup milk and mix well.Lastly add the remaining dry ingredients to wet mixture and also pour 1/4 milk to the mixture and mix well.

5

Pour the batter in prepared Tin and bake for 25-30 minutes or till toothpick comes out clean. Demould after 15 min and let it cool on a wire rack.

Whipped Cream Coconut Frosting
6

Keep hooks , big mixing bowl in freezer for 30 minutes.

7

Take out the whipping cream from freezer and keep in fridge till it becomes liquid in form and no ice crystals are there.

8

Now take one very big bowl, add ice to it and now take the chilled bowl and keep on the big bowl . Pour the cool whipping cream in it.

9

Now start the stand mixer and beat the cream in one direction at same speed for around 5 minutes. Add in vanilla extract .

10

Beat again till stiff peaks form . Stiff peaks means if you turn the bowl, the cream will not move or fall. But be careful not to over beat it.

11

Cover and refrigerate for an hour

Coconut Ladoos
12

take ghee and milk in a vessel and heat it till it is melted and mixed well, add milk powder and whisk so no lumps are formed.

13

Let it cook on a low flame for a couple of minutes till it becomes like a ball

14

Take this out in a plate and let it cool a bit.

15

When this is warm to touch add in powdered sugar, cardamom powder and mix well

16

now add coconut to it and make small balls from it

17

Roll these balls or laddoos in fresh coconut flakes. Keep aside

For chocolate drip
18

Melt white chocolate in microwave at 15 seconds interval and stir very 15 seconds. Be careful not to overheat it. Heat cream in a pan till warm. Add food colour to the cream . Pour warm cream to the chocolate and let it sit for a couple of minutes . Mix well and let it thicken a bit at room temperature. Transfer this in a piping bag.

Assembly-
19

Place the cake on your turntable or round tray of microwave with the bottom rubber wheel tray and place cake on it

20

Place whipped cream on top and start smoothing from top and take the extra cream and apply on the edges. Take some more cream and apply smoothly on the edges. This is our crumb coat.

21

Now refrigerate this for an hour

22

Take this out and place more whipped cream on top and smoothen it using spatula or butter knife. Cover sides as well

23

Now again refrigerate for a couple of hours. Applying gentle pressure, make drips on the sides of the cake using white chocolate piped drip we made earlier

24

Add some coconut flakes on top of your cake and place laddos at some distance. Pipe in between the laddos using whipped cream

25

Garnish with silver leaf, rose petals and sprinkles to complete the look

26

Refrigerate and bring it out at least 1 hour before you want to slice it.

Coconut Ladoo Gulkand Cake

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