Eggless Rasmalai Cake/Fusion Cake Recipe

For Ilaichi Cake/Cardamom Cake

Getting Ready

1. Preheat the oven at 350 degrees F 0r 180 degrees C. 

2. Grease 9” round baking tin and dust with all-purpose flour. 

Mix Dry Ingredients

1. In a bowl sift together flour, baking powder, baking soda, elaichi powder and salt. 

2. Sieve all the ingredients thrice. Mix well and keep aside.

Mix Wet Ingredients

1. In a bowl whisk, together butter and sugar till well blended. 

2. Next add in condense milk, vanilla extract and beat until everything gets incorporated.

Mixing and Baking

1. Now pour the dry ingredients into the wet ingredients in three batches and whisk well.

2. Now gradually add milk from ½ cup to 1 cup to get the right consistency.

3. Pour batter in greased tin and fill the half way. You can use 2 baking pans instead of 1 pan.

4. Bake it for 20 minutes if using 2 pans and 40 minutes if using 1 pan.

5. Check with toothpick, cake is done if inserted toothpick comes out clean.

6. Remove onto a wire rack and let it cool down. 

For Flavored Whipping Cream

1. Chill the bowl and whisk attachment for 15 minutes in freezer. This will help the cream whip quickly and will increase its volume.

2. Pour the heavy whipping cream and saffron milk (just add milk not saffron strands) into big bowl, I have used kitchen aid stand mixer with a wire hook attachment here. You can also use a hand mixer.

3. Whisk on medium speed until it just starts to thicken. 

4. At this point gradually pour in the sugar, yellow food color and continue to whisk at medium high speed until stiff peaks form.

5. Your cream is done when it holds stiff peaks.

For Rasmalai Cake

1. Trim upside of the cake with knife to make even top. As I have made cake in two pans, I won’t be cutting them for layers. But if you bake in one pan than cut cake horizontally from the center making two sponge cakes pieces.

2. Place a cake pad over a turntable or cake stand. Using an icing spatula spread some frosting on the center of the cake pad. This will act as glue and will hold the cake in place.

3. Place 1 layer of cake on the middle of the cake stand and soak it with ½ cup of ras (liquid from from Rasmalai).

4. Squeeze 2-3 malai (round chhena pieces from Rasmalai) and crumble it into pieces directly over first layer.

5. Spread some frosting over the cake starting from the center toward the edges of the cake in an even layer. Spread enough frosting to make ¼ to ½ inch layer.

6. Carefully set another layer and repeat soaking process with remaining half cup of ras. Crumble 2-3 squeezed malai over the soaked cake layer. On top layer always add crumble pieces first and then cover it with frosting.

7. Spread enough frosting to cover entire cake with nice thin layer. Refrigerate for 30 minutes.

8. After 30 minutes apply one more layer of whipping cream all over the cake and smooth out the edges

9. Decorate your cake with remaining Rasmalai pieces and remaining whipping cream as per your design. I have used Wilton nozzle number 61 to make flower patels and round nozzle number 8 for border.

10. Garnish the cake with chopped pistachio, almonds, saffron strands, dry rose petal and edible silver leaf sheet.

11. Refrigerate the cake for 2-3 hours before serving. Soft, moist and flavorful Rasmalai Cake is ready to serve, Enjoy!!!