Cake, Muffins, Cupcakes · Dessert · Indian Desserts

Sandesh Cake with Saffron and Rose Water

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This Sandesh Cake with Saffron and Rose Water doesn’t have Sandesh ducked into it…, Instead, the Sponge Cake is based on the flavors of Sandesh – Cheese (ricotta), Cardamom, Saffron, Rose Water. Each bite of this ethereal cake will give you the taste of Sandesh – I assure you that much. I have been contacted by so many people about this cake as they think this is THE perfect cake to celebrate a milestone anniversary or even serve as a tiered wedding cake. And why not? This cake is BEAUTIFUL, delicate and extremely extremely flavorful – probably one of the best tasting cake I have baked yet.

So, what is Sandesh ? Check this out – Sandesh [shon-daesh], How to make Sandesh

And I tried something very novel with this Sandesh Cake. I tried to replicate the taste of a sandesh in a cake form. Even better, right? It may seem like a few daunting steps to this cake but trust me, the end result will be worth your while. Can you imagine? Sandesh Cake! Two layers of sponge soaked with a milk syrup and frosted with a delicious rose water-cardamom-saffron frosting. sandesh-cake_with_saffron_&_rosewater5

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INGREDIENTS:

CHEESE FILLING

  • 2 1/2 cups whole-milk ricotta/ Home made chhena

(NOTE: If you don’t have Ricotta Cheese, then use homemade Paneer or Chhena. Hang the ricotta or homemade chhena for 4/5 hours till all the water is drained and it becomes very thick

  • 1/2 cup heavy cream
  •  3/4 cup confectioners’ sugar
  • 1 TSP rose water

CAKE

  • 2 and 1/4  Cups Flour
  • 1 Cup milk
  • 12 TBSP Butter
  • 1 and 1/2 cups sugar
  • 1 Tsp Baking Soda
  • 2 TSP Baking powder
  • 5 Egg Whites
  • 1 Tsp salt
  • 2 TSP Cardamom Powder

MILK SYRUP

  • 1 cup whole milk reduced to 1/2 cup and flavored with rose water and cardamom.

SAFFRON FROSTING

  • 1 TSP rose water
  • 1 pinch saffron threads
  • 12 TBSP unsalted butter, softened – room temperature
  • 1 cup (4 ounces) confectioners’ sugar
  • 1 TSP ground cardamom
  • 8 ounces’ mascarpone cream cheese or regular cream cheese

METHOD:

CHEESE FILLING

  • Make sure your ricotta or homemade chhena is hung long enough to be very thick.
  • Beat the ricotta, cream, confectioners’ sugar and rose water until smooth, about 2 minutes. Refrigerate until ready to use.

 CAKE

  • Heat the oven to 350 degrees
  • Grease two 8-inch cake pans with butter and dust with flour
  • Sift flour and combine flour with salt, cardamom powder and baking soda
  • Combine egg whites and milk
  • Cream butter in a large bowl
  • Gradually add sugar until light and fluffy
  • Add flour mixture alternately with milk and egg mixture and blend
  • Do not over mix
  • Pour into prepared pans and bake for 20/25 minutes

SAFFRON FROSTING

  • Combine rose water and saffron in a small bowl and let steep for 10 minutes
  • In the bowl, cream butter, confectioners’ sugar, cardamom & saffron mixture on medium speed until fluffy, about 2 minutes. Add mascarpone/cream cheese and combine

ASSEMBLY

  • Place one cake layer on a cake stand or serving platter, brush top of cake with milk syrup, wait for 1 minute and repeat with 2nd brushing of syrup. Spread half of the cheese filling evenly on top. Repeat with remaining cake layers and filling.
  • Refrigerate cake for an hour or so for before applying frosting.
  • Remove cake from refrigerator, spread frosting top and side of cake.

Try few other cakes

NOTE: If you don’t have Ricotta, use homemade Paneer or Chhena to make the filling. http://www.ruchiskitchen.com/how-to-make-paneer/

For eggless sponge cake version try this – http://www.food.com/recipe/easy-eggless-sponge-cake-30699

PIN for LATER:sandesh-cake-with-saffron-rose-water11

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