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Kaju katli Cake-eggless

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Prep Time 20 minutes
Cook Time 25 minutes
Course cake, Dessert
Cuisine American, Eggless Baking, Fusion, Indian, Indian Fusion

Equipment

  • 2 6 inch baking round pans
  • 1 large bowl
  • 1 electric eggbeater
  • 1 measuring cups and spoons
  • 1 pan
  • 1 spatula
  • 1 small pot
  • 1 piping bag
  • 1 2D Wilton tip
  • 1 offset spatula optional

Ingredients
  

For cake

  • 1 1/2 cups All Purpose Flour 180 grams
  • 1 cups white granulated sugar 200 grams/7 oz
  • 1 tsp baking soda
  • 1/2 tsp elaichi powder/green cardamoms seed powdered
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 6 tbsp odorless oil
  • 1 cup warm water 227 ml/8 oz
  • 1 tbsp white vinegar
  • 1 tbsp oil, for greasing baking pans
  • 1 parchment paper

Kaju katli/Kaju barfi layer

  • 1 cup cashew flour, sifted
  • 1 cup milk powder Full Fat, I used Nido brand
  • 4 tbsp unsalted butter 1/2 stick/ 1/4 cup
  • 7 oz condensed milk 1/2 can/200 grams/ 7 tbsp approximately

Whipped Cream Frosting

  • 1 1/2 cups Heavy whipping cream chilled
  • 5 tbsp confectioner/icing sugar
  • 4 tbsp milk powder

Sugar syrup

  • 1/2 cup white granulated sugar 100 grams/ 3.5 oz
  • 1/2 cup water

Garnish

  • 6 kaju katli/barfi, cut in half
  • 1-2 tbsp chopped pistachios
  • 1-2 tbsp Dried rose petals

Instructions
 

Sugar Syrup

  • In small pot bring sugar and water to a boil. Boil for 2 minutes. Remove from heat and cool completely

Whipped Cream Frosting

  • In bowl, start whipping the chilled heavy whipped cream at medium/high speed. When slightly thick, add the milk powder and confectioner sugar and continue to beat till we get stiff peaks.
  • After soft peak stage, beat very cautiously and at slowest speed, as it can go from whipped cream to butter in seconds
  • Cover and put in refrigerator to chill

Eggless Cake

  • Preheat oven to 350 F/ 180 C
  • Brush bottom and sides of pan with oil, line bottom with parchment paper and brush oil again
  • Sift all dry ingredients-flour, sugar ,baking soda, salt and cardamom powder
  • Add the wet ingredients-oil, water, vanilla extract and vinegar, adding vinegar last
  • Mix with spatula, breaking all lumps. Pour equally into the prepared baking tins- approximately 1.5 cups in each baking tin
  • Bake for 25 minutes or till a toothpick inserted in center comes out clean
  • Cool pan in the baking tins on wire rack for 15 minutes. Run a dull knife along the edges to loosen the cake and remove cake from baking tins. Remove parchment paper and allow the cake to cool completely

kaju katli/ kaju barfi layer

  • Sift the cashew flour in sieve to remove any large pieces(very important)
  • In cold pan, add butter and condensed milk and cook on medium heat ONLY TILL BUTTER MELTS. Make sure condensed milk and butter are mixed well. Turn off the heat
  • Add in cashew flour and milk powder and bring it all together till it like soft dough. The heat is off, we are not cooking the cashew flour and milk powder. Mix till it forms dough and is warm.

Assembling the Cake

  • Remove the top/dome shape from the cakes, so we have 2 flat level cakes. Use a sharp serrated knife
  • Put a spoonful of whipped cream on the plate that you will use to assemble the cake(this acts like glue to keep cake in place)
  • Put your first layer of cake. Put 5-6 tsp of sugar syrup on 1st cake layer. I used a spoon to drizzle it over the cake. Both cake and sugar syrup are at room temperature
  • While the kaju katli layer is still WARM, flatten the dough with your hands and place it over the 1st cake layer. You may have to break the dough and fill in to get a 1/2 inch thick layer of kaju katli dough. The dough may not be perfectly smooth, but as long as its even and flat and completely covers the cake, its ok.
  • Add a spoonful of whipped cream and spread it over the kaju katli layer to act as glue to hole the second layer of cake in place
  • Put sugar syrup on second layer and place it carefully on the kaju katli layer
  • Do a crumb coat-Put a very thin layer of whipped cream icing on top and sides of the cake. Use offset spatula or spoon to put the whipped cream. Crumb coat is a very thin layer of icing applied first to cakes to get a smooth finish. Put in the refrigerator for 15 minutes for the crumb coat to set. Put the remaining whipped cream in the refrigerator also.
  • After 15 minutes put a generous layer of whipped cream icing on top and sides of the cake. Use an offset spatula to level the top. Use back of spoon to get vertical lines on the side of the cake.
  • Put the kaju katli with the pointed edges facing inwards. Fill the center with chopped pistachios and rose petals. Stick some rose petals and pistachios on the sides of the cake. Pipe some flowers at the edge of the cake. Put in refrigerator to set.
  • Take out from fridge 20 minutes before to cut as the kaju katli layer that has butter has a chance to soften a bit before serving
  • Store in refrigerator

Video

Notes

Make sure to sift the cashew flour. I made once without sifting and the kaju katli was very grainy. You can use Buttercream icing as well on this cake. You can also place some kaju katli on the sides of the cake.
The quality of baking soda is important. If its old and has been sitting around for a while, it loses its efficacy.
Keyword cardamom flavored whacky cake, eggfree kaju katli cake, eggless kaju katli cake, kaju barfi cake, kaju katli cake, kaju katli from cashew flour
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