Happy Diwali, you guys! 🙂 Diwali is a truly magical time for me, I’ve always loved this festival that is literally the brightest time of the year back home and is probably the only time I feel homesick, now that I am away from home. Over the years, I’ve come to realize how much I enjoy fusion in cuisine and one of my favorite things is fusion desserts! The inspiration for this Gulab Jamun Cake Trifle comes from the coveted Gulab Jamun Cake by Hetal Vasavada – @milkandcardamom. I made it for the first time last year and fell in love, head over heels.
This year, I didn’t have enough time to make it from scratch and wanted to make something unique anyway, but with Gulab Jamun since it happens to be one of my absolute favorites and that’s when it struck me – layers of soft Gulab Jamun cake, saffron-cardamom cream and crunchy pistachios – almost an Indian tiramisu of sorts!
This recipe is definitely super quick, since we are using a boxed pound cake mix. Be sure to use pound cake for that Gulab Jamun like texture in the finished cake. It is definitely a super easy recipe, comes together quickly and can be assembled a few hours ahead of time.
Everyone at my Diwali party simply loved it and continues to rave about it, so I know this one is a definite hit! 🙂 I hope you try it on a festive occasion – I am sure it’ll add a special touch. As always, send me a picture, tag @thedancingcookbook and #thedancingcookbook whenever you try this trifle. Bon Appetit and hope you had an amazing festive season! 🙂
Gulab Jamun Cake Trifle
Buttery soft pound cake infused with rose, saffron and cardamom meets layers of a rich saffron-cardamom cream and crunchy pistachios for a trifle that is as rich as it is light. This showstopper of a dessert is perfect for festive Indian occassions, comes together quickly, can be made ahead and will be the talk of your party!
Ingredients
- Pound Cake Mix (1 lb)
- 0.5 cup Pistachios, shelled and chopped
- Edible Rose Petals, to garnish
- Saffron, to garnish
Rose-Cardamom Syrup
- 1 cup Water
- 0.5 cup Sugar/Sweetener of choice
- 6 Cardamom Pods
- 0.5-1 tsp Saffron strands
- 1.5 tsp Rose Water
- 1 Lime Wedge
Saffron-Cardamom Whipped Cream
- 1.25 cup Heavy Whipping Cream
- 0.75 cup Powdered sugar, more to taste
- 2 tsp Cardamom Powder
- 2 tsp Saffron strands
- 15 ml Milk/Water (to bloom saffron)
Instructions
- Prep the pound cake batter per the box instructions and bake. Typically takes 50-60 min in the oven for a 9x5 in. loaf cake.
- While the cake baking nears completion, prepare the gulab jamun syrup. In a small saucepan over medium heat, add the water and once it starts simmering, add the sugar, cardamom and saffron. Stir well and remove from heat in ~3 minutes. Add the rose water and a squeeze of lime and stir.
- Remove pound cake from oven and let cool for ~5 minutes. Poke holes in the cake - every half inch. Use a skewer or a fork. Pour the syrup over the cake making sure to cover every part of the top to ensure even infusion.
- While the syrup soaks into the cake, prep the cream. Place your whisk attachment and bowl in the freezer ahead of time. This ensures your cream whips well and holds itself without getting too runny.
- Heat 2 tbsp milk and add in the saffron. Stir well and let stand for the saffron to bloom.
- Whip the cream using a whisk (I used the whisk attachment on my stand mixer) until it is close to soft peaks. Add in the powdered sugar and cardamom powder. Whisk until soft peaks stage and fold in the saffron milk until well combined. The cream will have a pale to deep yellow color depending on the amount of saffron.
- To each serving dessert cup, add cake at the bottom and press down to form a tight layer. Don't worry about the shape since this is a trifle.
- Layer on the saffron-cardamom cream and top with chopped pistachios. Repeat layers until you reach the top.
- Garnish with saffron, pistachios and edible rose petals. Cover and refrigerate until ready to serve. Enjoy chilled!
Notes
- I recommend using the Betty Crocker boxed pound cake mix.
- A box cake mix works better than ready-made store bought cake because fresh cake absorbs the gulab jamun syrup better and makes for a softer trifle.
- You can also add other nuts/toppings in the layers and you can experiment with different flavors in the cream. Mango cream would also work great (fold in mango pulp into the whipped cream).