Cooking description:
You will need high quality condensed milk to make this cake. The taste of the cake directly depends on its quality. It is advisable to soak dried apricots in cold water for 15 minutes to wash off the substances with which they are usually processed. If you can't get honey, make regular sugar syrup for soaking. You can decorate the cake to your taste, but only with natural products.
Purpose: At the festive table
Main Ingredient: Flour
Dish: Baking / Cakes / Sweet
Cuisine geography: Indian / Eastern
Ingredients:
- Condensed milk - 185 Grams
- Milk - 100 Milliliters
- Flour - 150 Grams
- Soda - 1/2 Teaspoon
- Lemon juice - 1 teaspoon
- Butter - 150 Grams
- Condensed milk boiled - 200 Grams
- Walnuts - 70 grams (peeled)
- Dried apricots - 100 Grams
- Honey - 40 Grams
- Water - 50 Milliliters
- Sugar - 2 Tbsp. spoons
Servings: 8
How to make "Vrindavan Cake"
Prepare all the necessary ingredients for making the Vrindavan cake. Turn on the oven to preheat to 180 degrees.
Put the condensed milk in a bowl and pour in the milk, stir until smooth.
Sift flour through a sieve into a bowl of milk mass.
Stir until smooth. It should be like thick sour cream.
Pour baking soda into a spoon, pour in lemon juice, and extinguish it. Pour it into the dough and stir until smooth.
Pour the dough into a 20-centimeter diameter pan and flatten the top.
Place the pan in a hot oven and bake for 40 minutes, until tender. Remove from oven and cool completely.
Pour water into a saucepan, add honey and put on low heat. Cook for 15 minutes, remove and cool.
Put the washed dried apricots in a clean saucepan, pour 200 ml of water, add sugar and put on low heat. Cook for 15 minutes.
Remove from heat and punch with a blender until smooth and cool. If there is still a lot of liquid in the pot, be sure to drain it. The mass should be like a thick puree.
Remove the cooled biscuit from the mold and cut into two cakes.
Saturate both halves with honey syrup.
Take the top and brush the side of the cut with dried apricot puree.
Place soft butter in a clean bowl and beat slowly for 5 minutes until fluffy.
Increase the speed, while continuing to beat, add a tablespoon of boiled condensed milk.
Whisk until smooth and fluffy.
Lubricate the bottom of the cake with some of the cream.
Spread the walnuts on top of the cream.
Combine both cakes so that the following layers are obtained: biscuit, cream, nuts, dried apricot puree, biscuit. Press down a little and flatten the top, cutting off the bump of the biscuit.
Cover the entire surface of the cake with cream and flatten. Turn the remaining nuts together with the scraps of the biscuit into crumbs. Sprinkle crumbs over the sides of the cake.
Refrigerate for 12 hours to soak. Then decorate the top and serve.
Enjoy your tea!