Rasmalai Cake

This eggless rasmalai cake is the ultimate Indian fusion dessert. The spongy cake soaked in flavored milk, and topped with rasmalai, and whipped cream, you’ll get all of these in a single bite. This makes the perfect treat for the festive season. 

Ingredients  

For Cake:

• 1 ½ cups All purpose flour (Maida)
• ½ teaspoon Baking soda
• 1 teaspoon Baking powder
• ½ teaspoon Green cardamom seeds powder
• 1 cup Plain yogurt curd or dahi
• ½ cup Sugar
• ½ cup Oil any flavorless oil e.g. corn, canola, avocado, safflower
• 1 teaspoon Rose water

For Whipped Cream:

• 1 cup Heavy whipping cream
• ⅓ cup Powdered sugar (Confectioner’s sugar or icing sugar)
• ½ teaspoon Rose water

For Topping:

• 9 pieces Rasmalai with its ras aka milk (more or less depending on the size of your rasmalai)
• 2 tablespoons Sliced almonds
• 1 tablespoon Rose petals
• 6-7 strands Saffron

Instructions 

1. Make Cake: Preheat the oven to 350 F (180 C). Grease an 8×8 inch square cake pan and keep it ready.
2. Take dry ingredients (flour, baking soda, baking powder and cardamom powder) in a bowl. Whisk it until everything is combined. If the flour has many lumps then sift the flour mixture.
3. In another large bowl, take yogurt and sugar. Whisk it until sugar almost dissolves and the mixture becomes smooth.
4. Add oil and rose water. Again beat it until well combined.
5. Add dry mixture into a wet bowl. Start mixing it using a whisk and halfway through switch to a spatula to avoid overmixing. And mix until the batter comes together.
6. Pour into a prepared pan and smooth out the surface. Bake in the preheated oven for 35-40 minutes or until the toothpick or skewer inserted in the center comes out clean.
7. Let the cake cool down in the pan for 5 minutes, then loosen the sides using a butter knife and invert it on a cooling rack. Let the cake cool down completely and then put it back into the pan.
8. Let’s make the whipped cream. Take chilled heavy whipping cream in a stand mixer bowl. Add rose water and powdered sugar.
9. Beat it using a whisk attachment (medium to high speed) until it reaches a stiff peak (meaning the cream has thickened and is keeping its shape). Do not overwhip it otherwise butter will start to separate.
10. Separate the rasmalai and milk. For that slightly, gently press the rasmalai pieces to remove the soaked milk and place it on a plate.
11. Assemble the rasmalai cake: Now the cake is cooled and back into the pan. Poke the hole all over it using a skewer of fettuccine pasta.
12. Now pour the rasmalai ‘milk’ all over the cake slowly and let the cake absorb the milk. For this purpose, you’ll need around ½ cup of milk. Rest will be used while serving.
13. Now place rasmalai pieces on top. In a single layer. Depending on the size of your rasmalai, you’ll need more or less. I have used 9 pieces and I am going to cut the rasmalai cake into 9 pieces. So 1 piece per person.
14. Now spread the whipped cream evenly on top.
15. Garnish with sliced almonds (and pistachios), rose petals and a few saffron strands.
16. Chill the rasmalai cake for 1-2 hours before serving.
17. For serving, place a piece of cake in a deep plate, and pour around 2-3 tablespoons of rasmalai ‘milk’ around the cake.