Rasmalai Cake: A Heavenly Fusion of Tradition & Indulgence!
Rasmalai Cake is a delightful twist on the classic South Asian dessert, Rasmalai, turning it into something fancy yet surprisingly easy to prepare. This unique fusion dessert brings together the fantastic flavor of traditional Rasmalai, featuring soft and fluffy cake layers generously soaked in lightly sweetened milk, infused delicately with aromatic cardamon and exotic saffron. Each slice is topped with a light, whipped cream frosting subtly flavored with ras and beautifully garnished with crunchy nuts, usually sliced almonds or crushed pistachios, and elegant rose petals. From personal experience, the best part about this cake is how its nice texture effortlessly blends the comforting taste of chilled, creamy milk and the richness of fresh paneer or chenna—the unique homemade cheese resembling cottage cheese tthat’sessential for authentic Rasmalai.
Whether iit’sfor birthdays, an anniversary, a vibrant New Year celebration, or to celebrate everyday festivities, this popular dessert has quickly become my new favorite sweet. It’s egg-free, making it ideal for everyone at your table. Served cold, each bite carries that signature good flavor of Rasmalai, with moist cake layers immersed lightly in fragrant sugar syrup and creamy, thickened milk. The cake feels refreshingly indulgent, making every special occasion truly memorable, delicious, and satisfying, just like the beloved classic it draws inspiration from.
Why YYou’llLove This Recipe
Delicious Taste & Texture
- Combines traditional ras mmalai’srich flavors with the sponge ccake’sairy texture.
- Features a soft, fluffy sponge generously soaked in sweetened milk.
- Moist texture that melts effortlessly in your mouth.
- Infused with an aromatic blend of cardamom and saffron for deeper flavors
Stunning Presentation
- Decorated with whipped cream frosting.
- Garnished elegantly with chopped pistachios and rose petals.
- Serves as a visually appealing centerpiece for celebrations.
Ideal for Special Occasions
- Perfect for birthdays, anniversaries, or New YYear’sfestivities.
- Adds a touch of indulgence, making any occasion memorable.
Eggless & Inclusive Recipe
- Completely eggless, suitable for vegetarians and those with dietary preferences.
- Ensures no compromise on taste or cake texture.
A blend of Traditional & Contemporary
- Blends classic ras malai dessert traditions with modern fusion cake innovation.
- Brings out the best of both traditional and contemporary dessert worlds.
Rich Frosting & Unique Flavors
- Soft, moist sponge paired with creamy whipped frosting.
- Frosting is delicately flavored with kewra extract and tinted with a natural yellow hue.
Modern Ras Malai Twist
- Captures authentic ras malai essence in every slice.
- Offers a contemporary approach to the popular South Asian dessert.Ideally suited to festive celebrations.
Ingredients for Rasmalai Cake
Milk Mixture
For the milk mixture, combine whole milk, saffron, granulated sugar, cardamom powder, and a pinch of crushed cardamom. You’ll also need condensed milk and water to give the cake its rich and creamy base.
Cake Layers
You will need all-purpose flour, baking powder, baking soda, sugar, vanilla extract, egg whites, and egg yolks for the cake layers. For added moisture, you can add vegetable or canola oil and yogurt. The base of this cake is also enhanced with a bit of ras malai milk, which adds that special touch and the desired sponge cake texture.
Whipped Cream Frosting
For the whipped cream frosting, gather double cream, icing sugar, and vanilla extract to create a smooth, rich topping.
Garnishing
For garnishing, you’ll need pistachios, almonds, and dry rose petals to decorate the cake, adding a beautiful finishing touch. Sliced pistachios and a little touch of saffron make the frosting extra unique and visually stunning.
Soaking the Cake Layers
Don’t forget the ras malai milk for soaking the cake layers and keeping them moist!
Instructions for Making Rasmalai Cake
Preheat Oven and Prepare Cake Pans
To begin making the ras malai cake, first t preheat your oven to 350°F. Line your cake pans with parchment paper and lightly grease them with oil.
Whisk Egg Whites and Yolk Mixture
In a large bowl, add the egg whites and cream of tartar. Whisk them until they become foamy. Gradually add sugar and continue whisking until stiff peaks form. In another bowl, combine the egg yolks, sugar, vanilla extract, and a pinch of cardamom powder, whisking until the mixture lightens. Add vegetable oil, water, sifted flour, baking powder, and baking soda to the egg yolks. Gently fold in the whipped egg whites and sift again to avoid lumps.
Bake and Cool the Cake
Pour the batter into your prepared pans and bake for 45-50 minutes or until a toothpick inserted into the center comes clean. Once baked, remove the cake and let it cool in the pans for about 30 minutes, then flip it onto a wire rack to cool completely.
Make Rasmalai Milk
While the cake is cooling, make the ras malai milk. Mix whole milk, saffron, cardamom, sugar, and condensed milk in an Instant Pot. Set it to cook on high for 1 minute with natural release.
Soak the Cake
Once the cake is completely cooled, poke holes in the layers with a toothpick. Pour the ras malai milk over the cake, allowing it to soak in. Cover the cake with cling wrap and place it in the fridge for 1-2 hours or overnight.
Make Frosting
For the frosting, wash the 100% whipped cream with powdered sugar until stiff peaks form. Add the Ras Malai milk for a unique flavor and creamy texture.
Assembling and Decorating the Cake
Once your cake layers are soaked up with ras malai milk, it’s time to assemble and decorate the cake. ,startyby placing a cake piece on a serving plate and spreading a generous layer of whipped cream as the base. Then, add another cake layer and cover it with more whipped frosting. Next, pipe cream on top and spread it evenly. For decoration, sprinkle chopped pistachios, sliced almonds, and a few pieces of ras malai. Finally, finish off the cake with delicate, dry rose petals for an elegant touch. This simple yet beautiful decoration transforms your ras malai cake into a stunning dessert that impresses you.
Storing and Serving Rasmalai Cake
Refrigeration
To properly store your ras malai cake, place it in the refrigerator after iit’sassembled and decorated. Cover it with cling wrap or store it in an airtight container to keep it fresh and prevent it from absorbing odors in the fridge.
Maintaining Freshness
The cake, which has been soaked in Ras Malai milk, must be kept in the fridge to maintain its moisture and freshness.
Serving Instructions
When you’re ready to serve, remove the cake and let it sit at room temperature for 15-20 minutes. This will help the whipped cream frosting soften and enhance the cake’s texture and flavor
Optimal Consumption Time
For optimal taste, consume the cake within 3-4 days to ensure it doesn’t lose quality and avoid a decline in taste. Though it will still be safe to eat beyond that, its freshness may decline over time.
FAQs
Q1: What is Rasmalai Cake?
Ans: Rasmalai Cake is a fusion dessert that combines traditional Rasmalai flavors with fluffy cake layers soaked in sweetened milk infused with saffron and cardamom. It is topped with whipped cream, nuts, and rose petals.
Q2: Is Rasmalai Cake egg-free?
Ans: This Rasmalai Cake recipe is egg-free, perfect for vegetarians and those with dietary restrictions.
Q3: What ingredients give Rasmalai Cake its authentic flavor
Ans: Saffron, cardamom, condensed milk, andrasmalaii milk are essential ingredients that provide the authentic, aromatic flavor of traditional Rasmalai in the cake.
Q4: How long does Rasmalai Cake last in the fridge?
Ans: Rasmalai Cake stays fresh for 3-4 days when stored correctly in the refrigerator, covered tightly with cling wrap, or in an airtight container.
Q5: Can I make Rasmalai Cake without an oven?
Ans: While traditionally baked in an oven, you can steam the cake batter or cook it using a stovetop method in a pressure cooker to make Rasmalai Cake without an oven.
Q6: How can I keep Rasmalai Cake moist?
Ans: Soaking the cake layers generously in Ras Malai milk ensures they remain moist and enhances the dessert’s rich, creamy texture.
Q7: What are the best garnishing options for Rasmalai Cake?
Ans: Popular garnishes for Rasmalai Cake include sliced almonds, chopped pistachios, delicate dry rose petals, and a few strands of saffron for an elegant touch.
Q8: Can Rasmalai Cake be made ahead of time?
Ans: Yes, Rasmalai Cake is ideal for making ahead of time, as refrigeration enhances its flaflavord texture, especially when left to soak overnight.
Q9: What special occasions is Rasmalai Cake best suited for?
Ans: Rasmalai Cake is perfect for birthdays, anniversaries, New Year celebrations, festive gatherings, or indulgent desserts for any special occasion.
Q10: Does Rasmalai Cake taste like traditional Rasmalai?
Ans: Absolutely! Rasmalai Cake captures the traditional taste and texture of Rasmalai with its creamy milk infusion, aromatic spices, and fresh paneer-like essence while offering a delightful fusion twist.
Rasmalai Cake
Equipment
- Oven
- Cake pans
- Parchment paper
- Electric mixer or whisk
- Instant Pot (or stovetop for making rasmalai milk)
- Cooling rack
- Sifter
- Cake server and decorations (for assembling and garnishing)
Ingredients
- Milk Mixture:
- 2 cups whole milk
- A few strands of saffron
- ½ cup granulated sugar
- ½ tsp cardamom powder
- Pinch of crushed cardamom
- ½ cup condensed milk
- ½ cup water
- Cake Layers:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup sugar
- 1 tsp vanilla extract
- 4 egg whites
- 2 egg yolks
- ¼ cup vegetable oil or canola oil
- ½ cup yogurt
- ¼ cup rasmalai milk for sponge texture
- Whipped Cream Frosting:
- 1 ½ cups double cream
- ½ cup icing sugar
- 1 tsp vanilla extract
- Garnishing:
- ¼ cup pistachios
- ¼ cup sliced almonds
- 1-2 tbsp dry rose petals
- ¼ cup sliced pistachios for frosting
- A few saffron strands for decoration
- Soaking the Cake Layers:
- ½ cup rasmalai milk
Instructions
- Preheat Oven and Prepare Cake Pans:
- Preheat oven to 350°F.
- Line cake pans with parchment paper and lightly grease them with oil.
- Whisk Egg Whites and Yolk Mixture:
- In a large bowl, whisk egg whites and cream of tartar until foamy.
- Gradually add sugar and continue whisking until stiff peaks form.
- In another bowl, combine egg yolks, sugar, vanilla extract, and a pinch of cardamom powder; whisk until mixture lightens.
- Add vegetable oil, water, sifted flour, baking powder, and baking soda to egg yolk mixture.
- Gently fold in whipped egg whites and sift again to avoid lumps.
- Bake and Cool the Cake:
- Pour batter into prepared pans and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool in pans for about 30 minutes, then flip onto a wire rack to cool completely.
- Make Rasmalai Milk:
- While the cake cools, mix whole milk, saffron, cardamom, sugar, and condensed milk in an Instant Pot.
- Set to cook on high for 1 minute with natural release.
- Soak the Cake:
- Once the cake is completely cooled, poke holes in the cake layers with a toothpick.
- Pour rasmalai milk over the cake, allowing it to soak in.
- Cover the cake with cling wrap and refrigerate for 1-2 hours or overnight.
- Make Frosting:
- Whip 100% whipped cream with powdered sugar until stiff peaks form.
- Add rasmalai milk to whipped cream for creamy texture and unique flavor.
- Assembling and Decorating the Cake:
- Place a cake layer on a serving plate and spread a generous layer of whipped cream.
- Add another layer of cake, cover with more whipped frosting.
- Pipe cream on top and spread evenly.
Notes
Rasmalai Milk for Moisture: The cake layers are generously soaked in ras malai milk, which adds authentic flavour and keeps the cake moist and indulgent.
Aromatic Flavor Profile: The combination of saffron, cardamom, and kewra extract enhances the flavour, creating a rich and aromatic experience with every bite.
Decoration Enhancements: Garnishing with rose petals, pistachios, and almonds not only adds a visually stunning touch but also complements the delicate flavours of the cake.
Storage and Freshness: For optimal freshness and flavour, the cake should be stored in the refrigerator, covered tightly, and consumed within 3-4 days for the best taste.
Nutritional Value
- Total Calories for the Whole Cake: ~4,805 calories
- Fat: 15-25 grams (from cream, milk, and nuts)
- Carbohydrates: 30-40 grams (from sugar and cake layers)
- Protein: 4-6 grams (from milk and cake ingredients)
- Fiber: 1-2 grams (from nuts and saffron)
