Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, rasmalai cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Rasmalai cake recipe is a fusion version of this popular dessert. It is an eggless sponge cake soaked with the rasmalai milk (ras or syrup) topped with rasmalai flavored whipped cream and garnished with nuts and rose petals. Basically, this cake is the best of both worlds - cake and rasmalai together, and it's always a hit!! Rasmalai cake is made in two broad steps: the cake is steamed in the instant pot, and the sauce is made in a saucepan on the stovetop while the cake is steaming.
Rasmalai Cake is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Rasmalai Cake is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have rasmalai cake using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Rasmalai Cake:
- Prepare 200 gm All purpose flour
- Take 20 gm Cornflour
- Get 1 pinch Salt
- Take 1/2 tsp Baking powder
- Get 1/2 tsp Baking soda
- Make ready 125 gm Sugar
- Prepare 120 ml Oil
- Prepare Milk 240 ml minus 1 tbsp
- Get 1 tbsp Apple cider vinegar
- Get 1/2 tsp Rasmalai extract
- Get 1/2 tsp Cardamom powder
- Get Rasmalai as required
- Take 250-300 gm Whipping cream
- Take Saffron strands as required
- Make ready Pista as required
- Take Badam as required
Rasmalai is a chilled dessert that consists of soft and fluffy paneer dumplings soaked in a thick milk syrup, flavored with cardamom and saffron. Now, transitioning to our cake, it has three components - a spongy cake, saffron milk and ricotta cream and garnished with nuts. What is Rasmalai Tres Leches Cake? It is a creative mashup of Rasmalai sweet and Tres leches cake - A cardamom scented sponge cake is soaked with the saffron and cardamom flavored three milks.
Instructions to make Rasmalai Cake:
- If you plan to frost a cake using non dairy whipping cream (the most common ones being Rich and Tropolite) remove the required cream from the freezer and allow it to thaw for overnight or atleast 5-6 hours inside the refrigerator(not the freezer). Preheat the oven at 160 degree Celsius for 10 minutes. Grease a seven inch round cake tin and dust it with flour very well. Tap the excess flour. Sieve the flour, salt, cardamom powder, baking soda and baking powder 2-3 times. In a measuring jar, mix
- The oil, milk and sugar very well. Add the vinegar and mix. Now add the Rasmalai extract and mix it well. Now add the liquid ingredients into the dry flour mixture and fold gently using a balloon whisk or spatula. Do not over mix. Now pour the batter into the prepared cake tin and tap 2-3 times on the counter to remove any trapped air bubbles. Bake for 32-35 minutes or till a toothpick inserted into the center comes out clean. Remove the tin from the oven and allow it to cool in the tin for 4-5
- Minutes.Transfer onto a cooking rack and cool well. You can cling wrap the cake and then refrigerate it in the same cake tin or an 8 inch tin (so that the shape doesn’t get distorted) for few hours. Freeze the blades of your electric beater and the bowl in which you are going to whip the cream (I prefer using a steel bowl as it stays cool for longer time) for half an hour atleast. Take the cake out of the refrigerator and slice it neatly into 3 slices. Pour the cream into the bowl. Make sure
- There are no ice crystals. Start whipping with your beater at the lowest speed for 1 minute. Slowly increase the speed. After 2-3 minutes, when it starts forming mild peaks, add 2 teaspoon of saffron soaked milk (for mild light yellow colour) and extract if any (I have not used any essence). Whip again till you get stiff peaks. It took exactly 5 minutes 10 seconds. Take a turn table and keep a cake board on top of it. Apply a spoon of cream on the center of the cake board and keep a slice of the
- The cake. (This helps the cake from slipping away while we frost.) Soak the slice generously with the rasmalai milk. You can add 2-3 tablespoons. Apply a nice thick coat of the whipped cream and smoothen it using a spatula.(Please watch lot of you tube videos before you frost your cake. That’s the best way to learn.) Sprinkle small pieces of rasmalai throughout the layer of cream. Place another slice on top of this and repeat the soaking, creaming and layering of rasmalai pieces. Keep the
- Last slice of the cake. Now apply the cream on the top and sidesCrumb coat the cake and refrigerate it for few minutes. Take the cake out and apply cream again and smoothen it using spatula and scrapper. Use your imagination and creativity to frost the cake using pipings, rasmalai, saffron, dry fruits or rise petals. Enjoyyy
- Ready to serve and ENJOY!
What is Rasmalai Tres Leches Cake? It is a creative mashup of Rasmalai sweet and Tres leches cake - A cardamom scented sponge cake is soaked with the saffron and cardamom flavored three milks. It is then topped with a homemade ricotta whipped frosting. This saffron milk cake has been consistently been one of our most popular recipes - It is truly the best Indian tres leches cake recipes. Eggless Rasmalai Cake is a fusion of Indian dessert combined with the flavors of the cake and I must say that the fusion works really well.
So that’s going to wrap this up for this special food rasmalai cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
