by Palak Rajput
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Added to 6 cookbooks
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Rasgulla Cake, rasgullas stuffed in between layers of the cake and covered with whipped cream.
- Sieve the flour, baking powder, soda bicarb and cocoa powder together. Keep aside.
- Heat the milk till it is lukewarm.
- Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
- Fold in the flour mixture to the curd mixture and gently add the milk.
- Mix quickly but gently to a smooth batter.
- Pour into the greased cake tin and bake in a preheated oven at 180 degree celsius, on the center rack for 25 minutes.
- Check the cake. Insert a skewer or knife in the centre.
- If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool at room temperature.
- Whip the cream till soft peak. Keep aside.
- Fill half the whipped cream into a piping bag with a large star nozzle.
- Cut the cake into three horizontal layers.
- Arrange one layer of the cake on a serving plate.
- Spread the half rasgullas and place one more layer on top.
- Again spread the remaining rasgullas and place the third layer on top.
- Cover the cake with the remaining cream.
- Arrange the sweet limes on the top.
- Pipe out stars onto the cake using the piping bag and chill till set.
This recipe was contributed by Palak Rajput on 09 Apr 2018
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