- Let us start by preparing the eggless cake for the Kulfi Cake base. at first, take the all-purpose flour, baking powder, baking soda, and salt and sieve them into a bowl.
- In another bowl, add the 1/2 cup sugar and 1/2 yogurt. Stir till the sugar dissolves. Add the flour mixture and then the ghee (melted). Mix well in one direction by cut-and-fold method.
- After that, add the vanilla essence, half of the chopped almonds, tutti-frutti, raisins, and pistachios.
- Take a baking tin and apply parchment paper on it as per the size of the tin with the help of some refined or any unflavored oil or cooking spray. then pour the cake batter into it and bake for around 15 -2 0 minutes in the oven.
- when the cake is done, allow it to cool down for some time on a cooling rack. in the meantime, let's prepare the common kulfi base for the two kulfi flavors.
- In a saucepan, pour 500 mL milk and let it reduce on a low flame for some time. take a cup and add the milk powder and the rice powder to it. Then add some warm milk to the milk and rice powder mixture and dissolve it.
- Now add this mixture to the boiling milk and stir continuously to avoid the formation of lumps. if lumps still form then break them with the help of a spoon.
- When the mixture thickens like custard, switch off the gas after adding the condensed milk & 1 cup sugar to the mixture. after this step, divide the kulfi base into 2 bowls & add the chopped almonds, pistachios, raisins, saffron & tutti-frutti to one bowl.
- To the second bowl, add the rooh afza and the rose water. Also, add cardamom powder to both bowls. now let the mixtures cool down.
- In the meantime, take out the fresh cream and start to whisk by adding powdered sugar to it (1/2 cup) till it forms soft peaks. at this stage, add vanilla essence to the cream and gently fold it into the two different bowls of kulfi flavours.
- The last step is the step to assemble. In a deep bowl, where the Kulfi cake can be set in the Freezer, place the eggless cake at the bottom. then add the rose cream layer and then it freezes for an hour or two hours.
- when the rose layers get a bit set, then add the Kesar-Pista kulfi layer and then allow the total cake to chill for 8 hours. after eight hours, the kulfi-cake will be ready to be served.
Double Layered Kulfi Cake
By Ananya Ghosh
Apr, 11th
748
Servings
8 persons
Cook Time
50 minutes
Ingredients
19
- 21
Ingredients
- 500 mL milk
- 150 mL fresh cream
- 50 - 60 mL condensed milk
- 250 g sugar
- 1/2 teaspoon saffron
- 1/2 cup chopped almonds
- 1/2 cup chopped pistachios
- 1/2 teaspoon crushed cardamom
- 1/2 cup raisins
- 1/2 cup tutti-fruti
- 4 teaspoon rose water
- 1/2 cup yoghurt
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla essence
- 1/4 cup ghee
- 1/2 teaspoon of salt
- 1/4 cup rice flour
- 1/4 cup milk powder
- 1/4 cup roof afza
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Instructions
Notes/Tips
When the cake is put in the freezer, then it may become a bit hard as it does not contain egg, so you can add a sugar-rosewater mixture to the cake when it is still warm so that the cake soaks up the syrup and stays moist in the freezer. when whipping the cream, always whip a chilled fresh cream otherwise it might get spoilt.
