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.
Servings 0
Ingredients
- Maida 2 cups
- Sugar ¾ cup
- Baking powder 1 tsp
- Baking soda ½ tsp
- Ras rasmalai milk ½ cup
- Milk ¾ cup
- Oil ½ cup
- Cardamom powder ½ tsp
- Butterscotch essence 1 tsp
- Salt a pinch
Whipped Cream
- Whipping cream ½ cup
- Ras rasmalai milk ¼ cup
Decorations
- Dried rose petals few
- Saffron few
- Pista ¾ cup
- Rasmalai balls 15
- Ras Rasmalai milk as required
Instructions
Preparing Sponge
- Prepare the rasmalai and keep it ready before starting to bake the cake.
- Sieve dry ingredients maida, baking powder, baking soda, salt, cardamom powder 3-4 times and keep it ready.
- Take milk and sugar in a bowl.
- Mix till sugar is dissolved and add oil, butterscotch essence and ras to it.
- Mix wet ingredients till combined and add dry ingredients in batches.
- Mix to form thick batter.
- Grease the baking tin with butter and dust some flour to it or use parchment paper.
- Pour the batter till ¾th of the tin and tap to release air.
- Heat kadai, place plate in it and preheat for 6-8 minutes.
- Then place the cake tin in the kadai.
- 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
Whipped Cream Frosting
- Chill the bowl and whipping attachment in freezer for 20 minutes.
- Take whipping cream in bowl
- Add ras to it.
- Beat it nicely till stiff peaks form.
Assembling
- Once the cake cools down cut the cake as two layers.
- In the cake board or plate, apply little whipping cream.
- Place the first layer of cake to it.
- Apply ras on top of it.
- Layer it with crushed rasmalai
- Then apply whipped cream on the top.
- Next place the next layer of cake.
- Apply ras to it.
- Then cover the cake fully with whipped cream. Scrap all the sides to give smooth finish.
- 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.
- 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.