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.
- 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
- 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
- 1 cup whole milk reduced to 1/2 cup and flavored with rose water and cardamom.
- 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
- 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.
- 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
- 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
- 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
- Olive Oil Date Loaf Cake (Eggless)
- Cardamom Cream Cake
- Masala Chai Breakfast Cake
- Orange Olive Oil Cake
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
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