Rasmalai Cake
Rasmalai Cake is a fusion dessert that blends the traditional flavors of Rasmalai with a soft, egg-free sponge cake soaked in sweetened milk, cardamom, and saffron. Topped with whipped cream, pistachios, and rose petals, it’s a visually stunning and indulgent treat perfect for any celebration.
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
Egg-Free Recipe: This cake is egg-free, making it an ideal choice for a wider audience, including those with dietary restrictions.
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.
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.