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.