Cut the vanilla sponge cake horizontally into two parts.
Add saffron and cardamom powder in warm gulab jamun syrup. Set aside for a few minutes.
Cut 10 gulab jamuns in slice and keep in the fridge.
Soak both parts of cake with syrup. Place one part of cake on cake board or on plate.
Spread whipped cream on cake and layer gulab jamun slice.
Place other part of cake on it. Now frost it with whipped cream. Top with gulab jamuns and décor with whipped cream. Cool in fridge and serve.
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