Directions
- 1Preheat the oven to 170°C.
- 2Prepare the Le Creuset 12-cup Round Casserole Tray Set with cooking spray.
- 3Combine condensed milk, baking powder, ground cardamom, 2 tablespoons of milk powder, 100 grams of unsalted melted butter, 60 milliliters of oil, 100 milliliters of milk, and 160 grams of cake flour in a large bowl.
- 4Whisk until the batter is smooth and lump-free.
- 5Divide the batter between the cups and lids on the tray. For the cups, the batter should not be higher than the handle.
- 6Bake for 16 minutes.
- 7While the cakes are in the oven, prepare the syrup by combining 200 grams of sugar, 300 milliliters of water, and 1 teaspoon of rose water in a saucepan and bring to a boil. Once the syrup reaches a boil, remove from heat.
- 8As soon as you remove the tray from the oven, pour the warm syrup over the Cakelets. The ‘lids’ should not be soaked in syrup.
- 9Allow to cool completely in the pan before adding the Burfee cream.
- 10For the Burfee cream, place a heavy-based pot on medium heat. Pour in 250 milliliters of fresh cream and 60 grams of melted ghee.
- 11Add 80 grams of icing sugar and mix well. There should be no lumps.
- 12Sift in 0.5 teaspoon of cardamom powder and add 0.5 teaspoon of rose water.
- 13Add 125 grams of milk powder in two additions, mixing well after each addition.
- 14Mix till the Burfee is smooth and lump-free. Remove the mixture from heat and allow to cool and thicken.
- 15Scoop out a bit of the middle of the cooled cakelet to create a cavity for the Burfee Cream.
- 16Transfer the Burfee cream to a piping bag fitted with a nozzle.
- 17Pipe the Burfee cream into the cavity.
- 18Sprinkle over the colourful almonds and crown with the lid.
- 19Enjoy!
Ingredients
- 190 g condensed milk
- 1 tsp baking powder
- 0.5 tsp ground cardamom
- 2 Tbsp milk powder
- 100 g unsalted butter, melted
- 60 ml oil
- 100 ml milk
- 160 g cake flour
- 300 ml water
- 200 g sugar
- 1 tsp rose water
- 250 ml fresh cream
- 60 g ghee, melted
- 80 g icing sugar
- 0.5 tsp cardamom powder
- 0.5 tsp rose water
- 125 g milk powder
- Colourful almonds
Equipment
24cm Signature Round Casserole12-cup Round Casserole Tray SetPiping bagNozzleOvenSaucepanHeavy-based pot
Tips
- For the cups, the batter should not be higher than the handle.
- The ‘lids’ should not be soaked in syrup.
- Allow cakelets to cool completely in the pan before adding the Burfee cream.
- For Burfee cream, weigh and sift all ingredients and set up right next to your stove.
- Mix Burfee cream till it's smooth and lump-free.
- Allow Burfee mixture to cool and thicken after removing from heat.
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