GAJAR KA HALWA CAKE – INDIAN CARROT CAKE -INDIAN FUSION CAKE

Technically, summer is here, and no was ready to eat the leftover gajar ka halwa, and well I brainstormed and layered it with a cake!
This Indian fusion cake is incredibly moist with soft crumbs, layered with an Indian sweet inspired melt in your mouth cream and then topped with a classic Indian dessert – Gajar ka Halwa.

I had already made a fusion cake in the past – MOTICHOOR CAKE (INFUSED WITH ROSE FLAVOUR ), EGGLESS CHOCO RASMALAI CAKE,

If you are a fan of Indian sweets or desserts then this Gajar Halwa Cake is a must try. Here is how to make Indian carrot cake from scratch:

INSTRUCTIONS:

INGREDIENTS:
For the Cake Base

  • 1.5 cups All purpose Flour/Maida
  • 1.5 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Cup Sugar
  • 3/4 cup Milk
  • 1/2 cup Yogurt
  • 1/2 cup Oil
  • 1/2 tsp Rabdi Essence 

Sugar Syrup

  • 3 tbsp Sugar
  • 3 tbsp Hot Water

Gajar Ka Halwa

  • 200 gms Gajar halwa
  • 2 tbsp chopped salted pistachios
  • 2 cup Whipped Cream Filling and Frosting
  • 1/4 tsp Rabdi Essence

For Cake Decoration

  • Chocolate Ganache, Fresh Flowers,  Chocolate Spheres, Rose Petals and Crushed Pistachios

INSTRUCTIONS:

Step 1 – For the Cake Base

  1. Sift together the dry ingredients – Flour, Baking powder, Baking Soda, Salt and keep aside
  2. Mix sugar and milk in a bowl until homogenous. Whisking continuously add the oil to help it emulsify. Next, add the yogurt and essence and combine together.wp-16138980004938558957085137890335.jpg
  3. Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
  4. Divide the batter evenly between three 6 inch pans that have been greased with butter and lined with parchment paper. Approximately 275 gms in each tin.wp-1613898001193608997646282241255.jpg
  5. Bake in a preheated oven of 180°C for 35-45 mins or until a skewer inserted in the centre comes out clean.
  6. After 5 mins, invert the cake pans to release the cake. Remove the parchment paper and allow it to cool completely.

Step 2 – Sugar Syrup

  1. Mix the sugar in the hot water until completely dissolved.
  2. Set aside to cool completely.

Step 3: Whipped Cream for filling and frosting

  1. Add the whipping cream, and rabdi essence in a mixing bowl And set aside.

Step 4: Gajar Ka Halwa

  1. I have a detailed post on how to make gajar ka halwa .Gajar (Carrot) Ka Halwa You can refer that or simply use your mom’s recipe or you can also choose to buy from the market.
  2. You would need 200 gms of halwa for filling and 25 gms for filling the chocolate spheres if you are following my way of decorating the cake.

Step 5 : To Assemble

  1. Start by trimming the top caramelised portion of the cake even if you get flat tops.
  2. Soak the cake with prepared sugar syrup
  3. Add 1/3 of the whipped cream filling and spread to an even layer
  4. 100 gms of gajar halwa goes next. Spread it out too.
  5. A layer of chopped salted pistachios
  6. Then comes the middle cake layer.
  7. Repeat the steps till you reach the very top – sugar syrup, whipped cream, 100 gms halwa, chopped pistachio and the final (third) cake layer.
  8. Crumb coat the cake with the remaining whipped cream to get the rustic look.
  9. Finally pour ganache over it and decorate with white chocolate flakes and bowl and gajar ka halwa .

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NOTES:

  • Allow the cake, sugar syrup, gajar halwa to cool completely before assembling the cake.
  • Soaking the cake with sugar syrup keeps it moist for 3 days. At the same time, do not soak too much or else the cake would become wet rather than moist.
  • Salted pistachio cuts down the sweetness of the cake.
     

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Disclaimer: I may receive a small commission from the following purchase links. The proceeds help in supporting Astha’s Kitchen so that I can continue creating delicious recipes for you 

MORDE DARK COMPOUND https://amzn.to/3uDQFlc

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