Rasmalai Cake

Rasmalai Cake...my try on the trending cake . It’s an Indian fusion dessert and a counterpart of the famous Tres Leches Cake. It’s an eggless cardamom cake layered with homemade rasgullas and infused with cardamom,saffron and soaked with the ras of Rasmalai .

For the Rasmalai Cake I doubled the following Eggless Cardamom cake recipe and sliced each cake into two half’s and used 3 layers for the cake.

For the whipped cream frosting

1.Whipping Cream-3 cups

I used three 250 ml packs of Almarai whipping cream (25% fat content)

Sugar Powder-8-10 tbsps (adjust according to your taste)

Vanilla essence-1tsp

Almond essence-2 drops

Yellow color-2 drops (Optional)

Ras /Sweetened thick milk from the Rasmalai-2 tbsps

In a steel bowl,pour all the above ingredients and freeze it for 15 minutes along with the whipping blades of the beater.

2.Gelatine-1 tbsp

Water-1 1/2 tbsp

Bloom the gelatine by adding the normal water and setting aside for 5-10 minutes.Once bloomed add boiling water to it around 1 tbsps and stir in till the gelatine is dissolved completely.Set aside to cool.

Meanwhile take out the cooled cream and beat it till whipped through.Mine took around 4 attempts as it was too hot and the fat content was less than 35%. I kept the cream and blades back to the freezer for 15 minutes after each attempt.The third time I could almost whip it.and on fourth attempt it was whipped through and then I added the cooled gelatine to this and whipped again for a few minutes until it was blended.

3.Rasmalai-24 (small ones)

Ras/Sweetned thick milk from the Rasmalai-2 cup(as required to soak the layers of cakes)

Sliced Pistachios/Almonds-1/4 cup(as required)

Assembling the Rasmalai Cake

I baked 2 cakes and sliced each cake into two and placed each layer on butter papers so that I could transfer them easily.

Put 2-3 tbsps of the whipped cream on the cake board and spread it with a knife evenly and place the first layer of cake with the browned bottom down.Now brush the ras on the cake and crumble 4 Rasmalais on top of this layer.Put 1/4 th of the whipped cream over this and spread evenly with a palate knife.Now carefully transfer the second layer of cake over the cream.Brush it with the ras and then crumble some Rasmalai on top and evenly spread the whipped cream.Now place the third layer and brush it with the ras.Spread the whipped cream all over the cake and smooth out the edges.Place this in the refrigerator for half an hour.

Transfer the remaining cream to a piping bag fitted with a flower nozzle or any other nozzle as per your design.Pipe out the rosettes or any other design on the cooled cake. I piped rosettes and placed one Rasmalai at the center of each rosette.

I placed a half Rasmalai at the center and placed the Rasmalais around this to make a flower.Put some sliced pistachios over the center placed sliced rasmalai .

Decaorate with more sliced pistachios and almonds and piped some designs at the bottom sides of the cake too

Eggless Cardamom Cake

1.All purpose flour-1 1/2 cup

Baking powder-1 1/2 tsp

Baking soda-1/4 tsp

Salt-1/4 tsp

Sieve all the above ingredients together thrice and set aside.

2.Unsalted Butter-1/2 cup(113 gm)

Granulated Sugar -1 cup

Cardamom-3

Powder the sugar and cardamom together.Cream together all the above ingredients till creamy.

3.Thick Yoghurt-1/2 cup

Water-1 tbsp

Vanilla essence-1 tsp

Milk-1/2 cup

Add yoghurt,water and vanilla essence to the above and cream again .Now Add the set aside sieved flour in 3 batches and milk in two batches starting and ending with flour mixture.

Pour this into an 8” pan and bake in a preheated oven at 180 C for 25-35 minutes or a skewer inserted at the center comes out clean.Mine took around 26 minutes

For Homemade Rasgullas

1.Full Fat Milk -1 litre

Lime juice-3-4 tbsps

Ice cubes-10

Boil milk in a pan.Once the milk starts boiling add the lime juice and stir till the whey water clears and the milk curdles.completely.Add the ice cubes and allow it to melt completely.Sieve the curdled milk using a muslin cloth.Wash it well in running cold water to remove the lemon smell.Squeeze out the excess water and hang it for 30 minutes.

After 30 minutes Remove the Paneer into a bowl and knead it for 10 minutes till it’s smooth pliable dough.Make small lemon size balls.I got 26 small balls with this.

2.Water-2 cup

Sugar-3/4 cup

Cardamom-2

Boil water and sugar in a vessel.Add crushed cardamom to it.Once the sugar syrup comes to boil and bubbles ,add the balls one by one and simmer for 3 minutes. The balls will go to the corner,move them to the middle.Reduce the flame to medium and cover it with a lid and cook for 10 minutes,opening the lid after every 3 minutes ensuring the vapor passes out .After 10 minutes the balls will be almost doubled.Now the Rasgullas are done.Let this cool completely.Refrigerate and serve the Rasgullas with sliced pistachios.

For making Rasmalai

1.Condensed Milk-3/4 tin

Milk-2 cups

Sugar-1/4 cup

Saffron-4 strands

Cardamom-2 (crushed)

In a wide pan pour all the above ingredients and mix well.Bring this to boil and let it simmer for 5-7 minutes.

2.Rasgullas-26

Sliced Pistachios & Badam-3 tbsps

Yellow color-2 drops (optional)

Add the color to the milk mixture now if you are using .

Squeeze the excess sugar syrup from the Rasgullas gently without crumbing it.Add to the milk mixture and let this simmer for 5 minutes on low flame.Switch off and add the sliced Badam & Pistachios.Once cooled refrigerate and serve chilled.