Jalebi Cake

Butter Pound Cake

• Preheat the oven to 180 C and butter a tin
• Cream the butter and sugar till light pale around 3-5 minutes
• Add egg one at a time and beat in between
• Sift the dry ingredients
• Little by little add the dry ingredients to the creamed butter and fold gently, add milk, vanilla and rosewater in between and fold till all the dry ingredients are mixed
• Pour the batter in the greased tin and bake for 40 min or till the skewer comes out clean

Butter Cream

• Beat the butter until it is soft. Add the icing sugar bit by bit and mix until light and creamy
• Add the rosewater and saffron water and mix thoroughly
• Keep covered and use when required

• Let the cake cool down completely. Slice the cake in three equal parts. Moisten with sugar syrup
• Place one of the cake slices on the cake board
• Sprinkle sliced almond and pistachios on the cake
• Arrange jalebi pieces on the cake slice
• Spread butter cream evenly over the cake slice
• Top with another cake slice and repeat the above steps
• Crump coat the cake with butter cream and put in fridge for 2-3 hours
• Do the final frosting with butter cream. Top the cake with jalebis in a regular pattern
• Decorate the sides of the cake with rose petals, almonds and pistachios