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  1. Cut the vanilla sponge cake horizontally into two parts. Warm the gulab jamun syrup and add the saffron and cardamom powder. Keep aside for a few minutes. Slice about 10 gulab jamuns and keep in the fridge.
  2. Soak both the parts of the cake with the syrup. Whip the cream till stiff.
  3. Place one slice of the cake on the cake board or a plate. Layer it with whipped cream. Add the layer of sliced gulab jamuns.
  4. Place the other slice of the cake on it. Now frost the cake evenly with the whipped cream. Top with gulab jamuns. and Pipe some cream leaflets to decorate.
  5. Cool whip or any non dairy whipped topping works best for this cake, since its light and easy to spread. Balances perfectly the sweetness of gulab jamuns, without making the cake too heavy.

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Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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