Rasgulla Cake recipe from MasterChef India judges
Ingredients:
2 cups: Refined flour
1 tsp: Baking powder
¾ tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
¾ cup: Milk
¾ cup: White butter
¾ cup: Caster sugar
6 tbsp: Cocoa powder
500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 nos. Butter paper
Method:
1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into the cake tin and bake on the centre rack for 20 minutes.
6. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk, 2 cups water and star anise. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
7. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour and knead till very smooth and light. Shape into small balls.
8. 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.
9. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of water. If it sinks to the bottom, the rasgulla is cooked.
10. If rasgullas are done, remove and cool.
11. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in half. Peel and cut tangerines and sweet limes into segments.
12. Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one more layer on top.
13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake using the piping bag and chill till set.
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Master chef Recipe ‘Black Forest Rasgulla Cake’ – Simply Brilliant Cake by Star Plus Masterchef India – Indian recipe
In last week’s episode of master chef contestants faced a challenge to make Black forest rasgulla cake. It was not ordinary Black forest cake but it was full of fruits like orange and sweet lime, and melons. These fruits were introduced to balance the extra sweetness of rasgulla. Basically this cake is a combination of 3 main components:
Rasgulla, Black Forest cake, Blue berry jam
Let see the recipes of these three separately:
Rasgulla as it name suggest ‘Ras’ and ‘gola’. Ras is water syrup and ‘gola’ is a formation of milk. Let see gola part first from Ras gulla.
Ingredients
Milk – 1 liter
Lime juice- 2 spoon
Arrow Root- 1 table Spoon
Sugar – 300 gm
Method
The main ingredient to make rasgulla is chenna. It can be bought from dairy or can be prepared at home. In masterchef participates were provided ready made chenna. But we will tell you how to cook chenna at home.
Prepare Chenna at home.
First you need to boil the milk in some heavy metal base utensil. Once milk start boiling squeeze few drops of lime juice into milk .This way milk will start curdling. When milk curdled completely then you will see water will separate from coagulated part of milk.
Now wrapped this coagulated component in cheesecloth and drain extra water from it.
Chenna is ready to use in Rasgulla.
Now spread chenna in a flat surface pan or thali and mix arrowroot and baking powder well. Now knead this mixture and turn into a dough. This dough is ready to make Rasgulla. Now make small balls out of it.
Sugar Syrup (chashani)
Take 300gm Sugar into a pan and pour 1 liter of water and put this pan on flame. When it starts boiling put already prepared small balls of chenna into sugar syrup. Let it cook for 15-20 minute. Rasgulla will soak syrup and become large in size. Now put off the flame let it cold for a while.
Your Rasgullas are ready!
Cautions
Remember Smita dugger how her rasgulls were dismantling in Syrup. To avoid such situation keep in mind the expert comment of Chef kunal, ‘Do not put chenna balls into too watery syrup other wise it will not hold in syrup and they will melt in syrup’.
Blue Berry Jam.
Ingredients
Blue Berry ½ kg
Sugar 250 gm
Method.
Take a small batch of blue berry.
You need to wash the berries in a colander.
Now remove bits of stems, leaves and mushy berry.
Manually crush the berries or run the blueberries through a blender until you get a smooth consistency.
Now add sugar and mix the blueberries with the pectin and cook to a full boil.
Now set the mixture in a pan or jar and wait till it gets cold.
Blue Berry jam is ready!
Black Forest cake
It is basically a German dessert .In masterchef they make egg less Black forest cake. The Masterchef cake was different from ordinary black forest cake as they replaced traditional cherries with fruits and rasgullas.So lets have a look how they prepare it.
Ingredients:
All Purpose Flour – 2 cups
Baking Powder – 1 teaspoon
Baking Soda – 2 teaspoons
Unsweetened Cocoa Powder – 3/4 cup
Rasgulla ( pieces) 8-10
Orange (pieces) ½ cup
Sweet lime (pieces) ½ cup
Sugar – 2 cups
Milk – 1 cup
Butter- 1/2 cup
Chocolate -125gms
Fresh whipped cream -250 gms
Melons 8-10 pieces
Blue berry jam 300 gms
Method
Melt butter in a pan on a very low temperature.
Remove the butter from the flame and let the butter cool.
Sift Maida, cocoa powder, baking powder, cooking soda and salt together. Make sure your mixture should not be lumpy.
Grease a baking tray with little butter. Dust it with Maida and keep it aside.
In another bowl beat butter then slowly add the dry mixture while beating well in one direction. Keep beating until the entire dry mixture is fully incorporated.
Now add the milk slowly and beat for a minute.
Pour the mixture into the greased pan. You do not have to spread the mixture using a spoon, if the mixture is of the right consistency.
Place in the centre of the pre-heated oven and bake for 30 minutes. The temperature and baking time can vary from oven to oven. Hence, test the cake at around 25 minutes to see if it is done. Bake for 25 to 30 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. When it is done, let it cool for a while
Now cut the cake into 3 layers.
Chocolate scrape:
First you need to melt the chocolate in a pan.
Keep stirring constantly once chocolate begin to melt. Do not overheat chocolate as it doesn’t response very well to high temperature.
Remove the chocolate from the heat and pour chocolate on waxed sheet on top of baking sheet. Spread chocolate in a thin layer with the help of spatula.
Now gently remove sheet and allow the chocolate to sit until hardened. You can also put in a refrigerator to cool fast.
Place the cooled sheet on a steady, non-slip surface.
Now Take long knife and cut long chocolate scrape.
* If you do not want to do all this process. Then just take a bar of chocolate and grate it with the help of grater.
Assembling the cake:
Now take first layer of cake and spread whipping cream all over the layer and spread pieces of fruits and rasgullas.
Take another layer and spread the blue berry jam and fruits,
Take another layer and repeat the process of spreading whipping cream and fruits.
Finally garnish it with whipping cream and chocolate scrapes and melons.
Black Forest cake is ready!
I hope you enjoyed the recipe, try your hands on this recipe and let us know how your experience was!
Read more: Black Forest Rasgulla Cake – Masterchef India Recipe | How to Do Things in India | Indian How to Articles and Videos | HowIndia.com
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Rasgulla Cake
Ingredients:
Refined flour
Baking powder
Soda bicarb
Amul curd
Vanilla essence
Milk
Amul butter
Caster sugar
Cocoa powder
Chhena
Nutmeg
Sugar
Non-dairy cream
Ginger
Lemon
Maraschino cherries (optional)
Butter paper
Method:
1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar and butter together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into the cake tin and bake on the centre rack for 20 minutes.
6. Meanwhile in a saucepan mix 5 cups of sugar with ½ cup milk and 3 cups water. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
7. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour ¼ tsp grated nutmeg and knead till very smooth and light. Shape into small balls.
8. 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.
9. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of water. If it sinks to the bottom, the rasgulla is cooked.
10. If rasgullas are done, remove and cool.
11. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in half.
12. Arrange one layer of the cake on a presentation plate. Sprinkle over with sugar syrup. Arrange half the rasgullas and place one more layer on top. Repeat sprinkling of syrup and arrangement of rasgullas. Place the third cake layer on top.
13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining cream. Pipe stars onto the cake and chill till set.
14. Cut ginger into juliennes and lemons into slices. Caramelize sugar and coat ginger and lemon slices. Garnish the prepared cake with candied juliennes, lemon slices and maraschino cherries.
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