Caramel Cake with Kesar Ilaichi Flavor

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • For caramel syrup:
  • eggs - 3, separated
  • Sugar - 1/2 cup
  • boiling water - 1/3 cup
  • For cake:
  • self-rising flour - 3 cups
  • Butter - 1 cup
  • Brown sugar - 1/2 cup, packed
  • vanilla - 1 tsp
  • caramel syrup - 1/2 cup
  • Milk - 3/4 cup
  • salt to taste
  • For filling:
  • soft Paneer (Channa) - one and a half cup
  • Sugar - 1/2 cup
  • Cardamom powder - 1/2 tsp
  • Pistachio nuts to garnish
  • Saffron a big pinch

How to Make Caramel Cake with Kesar Ilaichi Flavor

  • For caramel syrup:
  • Place the sugar in a heavy saucepan.
  • Sprinkle with 2 tbsp of water.
  • Place on a medium flame and allow the sugar to caramelize.
  • Remove from fire, stir in the boiling water.
  • Allow to cool.
  • For cake:
  • Cream butter and sugar till light and fluffy.
  • Add the yolks, one at a time, beating well after each addition.
  • Beat in the essence.
  • Combine flour with salt.
  • Fold into the creamed mixture alternately with caramel syrup and milk.
  • Fold in the egg whites, beaten to soft peaks.
  • Divide the mixture into two prepared tins. Bake in oven till done about 25-30 minutes.
  • For filling:
  • Combine sugar with Chana and stir over a low flame till sugar is dissolved.
  • Continue to cook and stir till the mixture is of spreading consistency.
  • Dissolve saffron in 1 tsp of warm milk and add to the cooked mixture. Add cardamom. Sandwich the two cakes with the 2/3 of the filling.
  • Spread the remaining on top and sprinkle with sliced Pistachio nuts.
  • Variation:
  • Cream cheese may be used instead of Channa.