Rasmalai Cake Recipe | Eggless Rasmalai Cake without oven

Rasmalai Cake Recipe | Eggless Rasmalai Cake without oven
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Rasmalai Cake Recipe | Eggless Rasmalai Cake without oven recipe with step by step pictures and instructions. Rasmalai Cake is fusion cake where plain vanilla cake is flavored with cardamom powder, rasmalai ras and then decorated with whole rasmalai, nuts and rose petals. This eggless cake is so soft, spongy and flavorful.

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Rasmalai is one of my favorite dessert and this is one of the best combination. I have added ras which is thickened milk from rasmalai in the cake base, whipped cream and in the layers. Cardamom powder, dried rose petals and saffron can be used for flavoring. I used my homemade rasmalai to make this cake.  

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This is special post to celebrate the 2nd anniversary of namscorner. I wanted to make Rasmalai cake for the first anniversary itself and kept postponing and finally made for my brother wedding anniversary and posting now to celebrate birthday of namscorner. It is an amazing journey so far and I am learning new things each and every day. 

I would like to thank my family, friends and all followers for supporting and encouraging me. It gives me so much satisfaction when someone shares the picture of the recipe tried from my blog. Your simple comments and encouragement motivates me to try more new recipes. To celebrate I am planning to post more desserts and sweet recipes throughout this month. So stay tuned and now let’s check how to make this delicious Rasmalai Cake. 

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Do try and let me know your feedback. You can also try the below recipes

Biscuit Cake

Ragi Choco Truffle Cake

Black Forest Cake

Rainbow Cake

Chocolate Sponge Cake

Red Velvet Cake

Christmas Fruit Cake

Peter Rabbit Cake

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Serves 10-12

118

Rasmalai Cake Recipe | Eggless Rasmalai Cake

Rasmalai Cake is fusion cake where plain vanilla cake is flavored with cardamom powder, rasmalai ras and then decorated with whole rasmalai, nuts and rose petals.

1 hrPrep Time

50 minCook Time

1 hr, 50 Total Time

Recipe Image
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5 based on 15 review(s)

Ingredients

  • Maida 2 cups
  • Sugar 3/4 cup
  • Baking powder 1 tsp
  • Baking soda 1/2 tsp
  • Ras(rasmalai milk) 1/2 cup
  • Milk 3/4 cup
  • Oil 1/2 cup
  • Cardamom powder 1/2 tsp
  • Butterscotch essence 1 tsp
  • Salt a pinch
  • Whipped Cream
  • Whipping cream 1/2 cup
  • Ras(rasmalai milk) 1/4 cup
  • Decorations
  • Dried rose petals few
  • Saffron few
  • Pista 3/4 cup
  • Rasmalai balls 15
  • Ras(Rasmalai milk ) as required

Instructions

    Preparing Sponge
  1. Prepare the rasmalai and keep it ready before starting to bake the cake.
  2. Sieve dry ingredients maida, baking powder, baking soda, salt, cardamom powder 3-4 times and keep it ready.
  3. Take milk and sugar in a bowl.
  4. Mix till sugar is dissolved and add oil, butterscotch essence and ras to it.
  5. Mix wet ingredients till combined and add dry ingredients in batches.
  6. Mix to form thick batter.
  7. Grease the baking tin with butter and dust some flour to it or use parchment paper.
  8. Pour the batter till 3/4th of the tin and tap to release air.
  9. Heat kadai, place plate in it and preheat for 6-8 minutes.
  10. Then place the cake tin in the kadai.
  11. Close it with lid and bake in low flame for 50 minutes till tooth pick inserted comes out clean.
  12. Allow the cake to cool down completely
  13. Whipped Cream Frosting
  14. Check the detailed post of Whipped Cream Frosting to learn more tips and tricks.
  15. Chill the bowl and whipping attachment in freezer for 20 minutes.
  16. Take whipping cream in bowl
  17. Add ras to it.
  18. Beat it nicely till stiff peaks form.
  19. Assembling
  20. Once the cake cools down cut the cake as two layers.
  21. In the cake board or plate, apply little whipping cream.
  22. Place the first layer of cake to it.
  23. Apply ras on top of it.
  24. Layer it with crushed rasmalai
  25. Then apply whipped cream on the top.
  26. Next place the next layer of cake.
  27. Apply ras to it.
  28. Then cover the cake fully with whipped cream. Scrap all the sides to give smooth finish.
  29. Decorate it with nuts on all sides, sprinkled some rose petals and saffron on the top and finally placed the whole rasmalai on the top.
  30. Delicious Eggless Rasmalai Cake is ready.

Notes

You can add vanilla, pista or almond essence instead of butterscotch essence.

I place parchment on all sides while decorating so anything spilled can be removed easily.

Always cool the cake completely before cutting or decorating

If you are using oven, preheat the oven to 180°C and bake in the same temperature for 40-45 minutes till tooth pick inserted comes out clean.

Baking time will vary so always keep an eye after 40 minutes

You can completely skip cream and use only rasmalai for decorations too.

Nutrition

Calories

118 cal

Fat

5 g

Carbs

18 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
377
https://www.namscorner.com/rasmalai-cake-recipe-eggless-rasmalai-cake-without-oven/

How to make Rasmalai Cake with step by step pictures

Preparing Sponge

Prepare the rasmalai and keep it ready before starting to bake the cake.

rasmalai_cake - 107603521_3043310695704386_2235557852391703700_n

Sieve dry ingredients maida, baking powder, baking soda, salt, cardamom powder 3-4 times and keep it ready.

rasmalai_cake - 107699562_560264404639773_6547505585960608839_n

Take milk and sugar in a bowl.

rasmalai_cake - 107710577_3420355814650013_7310352103378392110_n

Mix till sugar is dissolved and add oil, butterscotch essence and ras to it.

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Mix wet ingredients till combined and add dry ingredients in batches.

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Mix to form thick batter.

rasmalai_cake - 107560821_199664578112387_4376984743491682987_n

Grease the baking tin with butter and dust some flour to it or use parchment paper. Pour the batter till 3/4th of the tin and tap to release air.

rasmalai_cake - 107768747_306412297152993_6417921438282069196_n

Heat kadai, place plate in it and preheat for 6-8 minutes.

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Then place the cake tin in the kadai.

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Close it with lid and bake in low flame for 50 minutes till tooth pick inserted comes out clean. Allow the cake to cool down completely

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Whipped Cream Frosting

Check the detailed post of Whipped Cream Frosting to learn more tips and tricks. Chill the bowl and whipping attachment in freezer for 20 minutes.

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Take whipping cream in bowl

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Add ras to it.

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Beat it nicely till stiff peaks form.

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Assembling

Once the cake cools down cut the cake as two layers.

rasmalai_cake - 107816158_606738343311799_2240474810036791842_n

In the cake board or plate, apply little whipping cream. Place the first layer of cake to it.

rasmalai_cake - 107664831_273406853935950_7529404427603979632_n

Apply ras on top of it.

rasmalai_cake - 107516071_317997909369113_209102345736991135_n

Layer it with crushed rasmalai

rasmalai_cake - 107769568_2700047833582559_5433688052036585561_n

Then apply whipped cream on the top.

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Next place the next layer of cake.

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Apply ras to it.

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Then cover the cake fully with whipped cream. Scrap all the sides to give smooth finish.

rasmalai_cake - 107826351_688784581678867_9003305560881421854_n

Decorate it with nuts on all sides, sprinkled some rose petals and saffron on the top and finally placed the whole rasmalai on the top.

rasmalai_cake - 107808418_208169730457186_1677537884949680818_n

Delicious Eggless Rasmalai Cake is ready.

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If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in instagram or mail me @namscorner18@gmail.com. You can follow meon FacebookInstagram,TwitterPinterest or subscribe to get regular updates on your mail box.


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