Rasmalai Cake
Spongy, cardmaom flavored rasmalai cake topped with rasmalai cream cheese frosting - this is the ultimate fusion dessert, bringing the best of both worlds!
Ingredients
Ramalai Milk
- 2 tbsp Water
- 2 cup Whole milk
- 1/4 tsp Cardamom powder*
- 2 tbsp Condensed milk*
- 4 tbsp Granulated sugar
- Pinch of saffron*
Cake
- 1 1/4 cup All purpose flour*
- 1 tsp Baking powder*
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/4 tsp Cardamom powder*
- 1/4 cup Granulated sugar
- 1/2 cup Yogurt
- 1/2 cup Oil
- 1 cup Rasmalai milk
For soaking cake after Baking
- 1/2 cup Rasmalai milk
Frosting
- 1 cup Heavy cream
- 1 cup Powdered sugar
- 1/4 cup Rasmalai milk
- 1/2 tsp Vanilla extract*
- 1/2 tsp Rose water*
Instructions
Rasmalai Milk
- Mix water, whole milk, cardamom powder, saffron, sugar and condensed milk to an instant pot.
- Cook on high pressure with the vent sealed for 1 minute. Wait for pressure to release on its own
- Open the lid and let it cool to room temperature
- Add yellow food color* if you need a richer color
Cake
- Whisk together yogurt, rasmalai milk, oil and sugar, into a large bowl.
- Sift the all-purpose flour, baking soda, baking powder, salt and cardamom powder into the same mixing bowl.
- Fold in the dry ingredients into the wet ingredients till its evenly combined.
- Line an 8 inch spring form pan with parchment paper or aluminum foil. Grease with butter.
- Pour the batter into the prepared cake tin and tap against a counter to let it level out and to remove any air bubbles.
- Bake in pre-heated oven at 350 F for 20 to 25 minutes or until a toothpick inserted comes out clean
- Remove from oven and let the cake cool in the pan itself for 5 minutes
- Remove the cake from the pan and move to a wire rack to let it cool to room temperature
- After cooling, move back into the pan
- Pour in the 1/2 cup of rasmalai milk over the cake. Spread it evenly with a pastry brush
- Wrap the cake and pan with food grade plastic wrap
Frosting
- In a small bowl, add in the heavy cream and rasmalai milk. Whisk using a hand mixer for few minutes until you see the cream thicken slightly.
- Now add in the powdered/ icing sugar, vanilla extract and rose water. Fold and mix gently using a spatula and then whisk at medium-high speed with the hand-held mixer till you see soft peaks.
Assembly
- Remove the chilled cake from the spring form pan.
- Apply an even layer of the whipped cream frosting over the cake using an offset spatula.
- Garnish with shredded rose petals and crushed unsalted pistachios.
Video
Notes
TIPS
- Fresh ground cardamom powder gives the best flavor. To make the cardamom powder, put about a teaspoon of cardamom seeds in a mortar and pestle and grind to get a semi-rough powder.
- Sift plain flour and other dry ingredients to prevent lumps in the cake batter.
- Avoid overmixing as it will lead to denser cakes.
- Check the cake is baked well, by inserting a toothpick or knife in the center. If it comes out clean then take the baking pan, otherwise bake for a few more minutes.
- Cool the cake cool completely before frosting.
- To check if your whipped cream is ready, invert the bowl. If the cream stays intact without showing signs of slipping from the bowl, it’s done.
- Always use the chilled heavy whipping cream . Chilled cream whips up faster and maintains the shape.
- Don't be afraid to experiment with different flavors such as using almond extract or almond essences instead of vanilla!
SERVING SUGGESTIONS
Once the rasmalai flavored frosting has been added on top of this cake, it is ready to be served. You can serve this cake warm or cold. It can be served just as a traditional sponge cake after cutting it into slices.
Since it's a Rasmalai cake, I do recommend pouring a little bit of the “Ras” on the serving plate and then placing the cake slice over it. You can also serve a little whipped cream on the side of the cake slice.
STORAGE
You can store the cake for up to 3 days in the refrigerator. Store it in an air-tight container to prevent it from drying out completely.
If you want to store the cake for longer, You can freeze the unfrosted cake for upto 2 months.Allow it to cool completely, cover it in a cling wrap and seal it airtight before storing it in the freezer. When ready to have the cake, thaw it at room temperature and then add the whipped cream frosting.
Rasmalai cake contains dairy products and will get spoilt if not stored properly.
MAKE AHEAD OPTIONS
Rasmalai cake or part of the rasmalai cake can be made ahead of time.
- Rasmalai milk can be made ahead and stored in the fridge for 3-4 days before using it.
- If you want to make this cake a day before a special occasion, follow all the steps till the cake is baked, then soak it in rasmalai milk overnight instead of for a couple of hours. Next day, you can add whipped cream and garnish on top of the cake and it's ready to be served!
Tried this recipe?Let us know how it was!
