Rasmalai cake is a fun fusion dessert to celebrate festivities or any special occasion. It combines flavors of the Indian dessert Rasmalai in the form of cake making it totally irresistible! Egg-free, easy to make, and delicious!
Ingredients:
- 1 Cup Flour
- 1 teaspoon baking powder
- 1 teaspoon cardamom powder
- 3/4 cup buttermilk
- 1 cup powdered sugar
- 1/2 teaspoon baking soda
- 1 teaspoon almond essence
- 1/4 cup ras malai milk
- 5 cups whipped cream
- 6-7 drops lemon yellow color
- 8 ras malai
- Dried rose petals & pistachio slices to garnish
Method:
- Mix together the buttermilk and sugar. Add in the baking soda and set aside for 5 minutes till frothy.
- Sift together the flour, cardamom powder, baking powder and set aside.
- Add almond extract, and mix well.
- Fold in the dry ingredients and add ras malai milk as required to get a lump-free consistent batter.
- Pour in the prepared tin and bake at 180 C for 30- 35 minutes.
- Remove the cake and allow it to cool in the pan for 10 minutes.
- Demold the cake and cool completely.
- Cut the cake into 2 slices.
- Add the lemon yellow color, remaining ras malai milk to the whipped cream, and whip well.
- Brush the cake with some milk and then cover with the whipped cream.
- Arrange some pieces of chopped Rasmalai.
- Place the next slice of cake and repeat.
- Cover with the last slice.
- Brush the top with a little milk.
- Cover the cake with whipped cream.
- Garnish with sliced pistachios, dried rose petals, and small ras malai as well.
- Chill for at least 2 hours before serving.
