Rasmalai cake. Learn how to make Homemade Rasmalai Cake. Step by step video tutorial to make this unique and refreshing cake at home. The cake, is a sponge cake, sliced in half and brushed with a milk syrup and frosted with a ￼Rasmalai is an Indian dessert, and here I've adapted Melissa Clark's recipe for Rasmalai Cake to.
Till now we have been adapting each other's recipes but I made this cake with readymade Rasmalai. Thus I got both mini Rasgullas as well the sweetened. The base of the Eggless Rasmalai Cake is flavored with cardamom powder and what would have worked well is some almond essence but I made do with vanilla essence. Food preparation Rasmalai cake is an enjoyable point, moreover it becomes more unique worth if you prepare it on your own. By using the complying with 17 ingredients, you can start cooking 12 steps. observe the complying with section for you to start cooking quickly.
Ingredients requirements for Rasmalai cake
- You need 1 1/3 cups of All Purpose Flour/ Maida.
- It’s 3/4 cup Sugar.
- Provide 1/2 cup – plain Yoghurt/Curd.
- You need 3/4 cup of Milk.
- Provide 1/2 cup Oil.
- It’s 1/2 tsp of Baking Powder.
- It’s 1 tsp for Baking Soda.
- Give 1 tsp – Vanilla Essence.
- Prepare pinch – Aof Salt.
- It’s for Decorating the Cake –.
- Give 10-12 for Small Rasmalai.
- Need 1 cup of Whipping Cream.
- Need 1/4 cup of Ras from Rasmalai.
- You need 2 tbsp of Icing Sugar.
- Give 1/2 tsp – Vanilla Essence.
- Require as required of Yellow Food Colour (optional).
- Require 1/4 cup of Finely Chopped Pistachios & Almonds.
Perfect blend of Classic Vanilla Sponge, Saffron Milk & bengal's favourite Rasmalai in Rasmalai Cake. Ras malai – Ras literally translates to "juice" and malai to "cream". Making rasmalai at home is similar to making rasgulla. Both of these are easy but quite tricky to make them perfectly soft and juicy. ￼Rasmalai is an Indian dessert, and here I've adapted Melissa Clark's recipe for Rasmalai Cake to make my version.
Rasmalai cake steps
- Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper..
- In a mixing bowl, add all dry ingredients – all purpose flour, baking powder, baking soda, cardamom powder and salt. Mix it really well. It could be sieved as well..
- In another mixing bowl, add the rest of the ingredients – milk, curd, oil, vanilla essence and sugar..
- Mix the ingredients with a whisk until the sugar has dissolved..
- Now make a well at the center of the dry ingredients and add the wet mixture. Fold it in gently such that there are no lumps..
- Pour the batter equally into the greased, lined baking pans..
- Bake at 180°C for 30-40 mins until a skewer inserted comes out clean. Invert the cakes and remove the parchment paper. Let them cool down completely..
- Add Ras (thick milk from Rasmalai) to the whipping cream mixture. Whip the cream until soft peaks are formed. I added a pinch of yellow food colour..
- Trim the tops off the cake to make it even..
- Brush liberally with Ras (thick milk from Rasmalai) all over the cake. Spread a layer of whipping cream evenly on the cake..
- Place the other cake and apply a layer of cream on the top as well as the sides. Decorate with rasmalai and sprinkle finely chopped pistachios & almonds and rose..
- Chill it until ready to serve. Stores well in the fridge for 4-5 days..
It's amazing how one bite of this cake will you feel like your are tucking into the. Rasmalai cake has been in my wish list for long. This is such a great fusion dessert, combining both the Indian flavours and the cake. For the cake I used my best oil based vanilla cake recipe. Different types of rasmalai can be found in different areas.