Eggless Whole Wheat Rasmalai CakeFeeling Great to share with you all this cake won 2nd Prize in a contest held by Times of India in January 2018.
Eggless Whole Wheat Rasmalai Cake is a beautiful fusion cake where East meets West wonderfully. It’s a fusion of western cake with Indian sweet Rasmalai.
Till now we have been adapting each other’s recipes but with such fusion cakes, it is like beautifully embracing each other.
I have been thinking since long to try out this cake but couldn’t as my children are not very fond of rasmalai. I was waiting for some appropriate moment and as soon as I got it I just made it.
It came out superb and was liked by everyone.
Eggless Whole Wheat Rasmalai Cake is no doubt a cake but infused with the flavours of Rasmalai. Rasmalai, which is a popular Indian sweet wherein cottage cheese dumplings are soaked in sweetened and thickened milk.
For this Eggless Whole Wheat Rasmalai Cake, as always I have used my wheat cake as the base. You can make it with all-purpose flour if you like. And instead of vanilla essence, I used almond essence. Yes, this is very important. Unlike vanilla essence, Almond essence gels with the flavours of Rasmalai and thus gives great results.
Also, added some flaked almonds and homemade Thandai powder in it. Thandai powder, which is nothing but a mix of nuts and spices.
In case you don’t have this then just powder 1 tablespoon each of almonds, cashews, pistachio and use it.
I made this cake with readymade Rasmalai. Thus I got both mini rasgullas as well the sweetened milk which is used to soak the cake handy.
Hence, no additional work of preparing this milk at home.
However, if you want you can just buy mini rasgullas from the market and prepare this milk at home.
For preparing this milk, take 1 cup milk. Put it boil. When the boil comes, reduce flame and let it brew on sim flame for about 15 minutes. Add flaked almonds, chopped pistachio and some saffron strands. When thickens, slightly, add sugar as per your taste.Take off the flame after about 5 minutes. Use when cooled completely.
Instead of making one cake and then dividing it from between, I have made 2 separate cakes, with the same batter. And then sandwiched them with cream, milk and rasmalai.
Also, make the base cakes in advance, maybe the earlier day. It becomes easy to work on the cake when kept in the refrigerator. Fresh cakes crumble making the task difficult.
Now, over to the recipe of our classic Eggless Whole Wheat Rasmalai Cake
My 1 Cup = 250 ml
For the Cake
1.5 Cups (200 g) Wheat flour
1 tsp Baking Powder
1/2 Tsp Baking Soda
1/4 tsp Salt
1 or 2 Tbsp Flaked Almonds
1 Tbsp Thandai Powder (See Note 1)
1 Cup (200 g) Sugar, granulated
1/2 Cup Oil
3/4 Cup Curd (Yogurt) (See Note 2)
1 Tsp Almond Essence
3/4 Cup Milk ( or 1 Cup), at room temperature
1 Tbsp Distilled White Vinegar
For the Frosting
250 g Rasmalai (small size)
1 Cup Non-dairy Cream
1/2 tsp Almond Essence
Pinch of Yellow colour
1 Tbsp Icing Sugar
1/2 tsp Green Cardamom powder
Some flaked almonds and pistachio for decoration
For the Cake
1.Prepare cake pans. Take 2 round baking pans of 6″ each. Grease them with a brush and dust flour. Tap to remove excess flour.
2.Preheat oven to 180 degrees for 15 minutes. Till the oven is getting prepared, you also do the following preparations.
3.Sift together wheat flour, baking powder and baking soda and salt at least 5 to 6 times. (See Note 3)
4.Mix Thandai powder and flaked almonds in it.
5.In a big bowl, take curd, oil, sugar and almond essence.
6.Using a spoon, beat this mixture for 4 to 5 minutes until sugar dissolves completely and the mixture looks creamy.
7.Add milk (3/4 cup) to this mixture.
8.Start adding dry ingredients mix to this wet mix in 3 or 4 installments, mixing lightly after each addition.(See Note 4)
9 Adjust consistency using the remaining milk. When poured through a spoon it should fall like a ribbon. Neither too thick nor liquidy.
1o.Lastly, add vinegar. Give it a stir.
11.Pour this batter into the prepared cake pans, half in each pan.
12.Tap the pans to release air bubbles if any.
13.Put the pans in the preheated oven.(See Note 5)
14.Bake for 30 to 35 minutes.
15.Check for doneness of the cake by inserting a toothpick in it.
16.After 3 or 4 minutes, invert the cakes on a wire rack. (See Note 6)
17.Once cool, wrap them in cling film and keep in refrigerator at least for 2 to 3 hours. If possible, overnight.
For The Frosting
1. Whip cream. For this, put non-dairy cream in a big bowl.
Keep this bowl in an ice bath, which means keeping it on some ice cubes. For this, take ice cubes in a big bowl. Over this keep the cream bowl.
Using an electric blender, start beating the cream.
Start with low speed and gradually move to a higher speed.
After 2 minutes, when cream thickens a little, add almond essence, yellow colour and icing sugar.
After 4 to 5 minutes, the cream will be ready with stiff peaks.
Keep it covered in refrigerator till use. For more tips on making perfect whipped cream, read here.
2.Take the two cakes. Using a serrated knife gently remove the top crust.
3.Take the cake board. Put little cream on it. This is done so that the cake sticks there and does not move later on.
4.Put one cake on the cake board and other separately on some plate only.
5.Put milk from the rasmalai, using a spoon, on both the cakes. Repeat after 2-3 minutes. This is done to make the cake moist. Milk seeps in making the cake moist and also flavourful.
Usually, we use sugar syrup but since this is a special cake we are using sweetened milk.
6.Now put some rasgullas ( small rasmalai) on the lower cake. If your rasmalai are big in size then you may cut them into small pieces and then lay on the cake.
7.Put a dollop of whipped cream and spread it roughly covering the lower cake.
8.Put the other cake on the lower cake.
9. Cover it with whipped cream using a spatula. This is called crumb coat.
10.Don’t try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.
Take it out, again apply a coating of whipped cream.
11.Once covered with cream, decorate with cream roses, almonds, pistachio and rasgullas.
12.Sprinkle green cardamom powder.
13.Chill and Serve with love.
1.If you do not have Thandai Powder then just grind 1 tablespoon each of almonds, cashews, pistachio and use it.
2.The curd should not be very loose. In case it is, then keep it in the strainer for 10-15 minutes.
3.Sifting is very important, especially in wheat cakes. You just can’t avoid it. For a fluffy and spongy cake sift at least 5 to 6 times.
4..Do not beat hard after adding the dry mix. Be gentle. Vigorous beating develops gluten which is not good for cakes.
5.Yes, you can put two pans in the oven simultaneously. Put them on the same rack leaving some space between the two pans.
6.Always invert the cakes on a wire rack otherwise they may get soggy from the bottom.
7. The quantity of milk may vary by a tablespoon or so depending upon the consistency of curd.
8. I have used very little quantity of icing sugar as non-dairy cream does not require much sugar. You may add as per your taste buds.
9. If making this cake with All Purpose Flour then keep a check on the quantity of milk. It requires less milk.
Detailed Recipe Of Eggless Rasmalai Cake With Some pics
- Prepare 2 baking pans of 6″ each. Grease them with oil and dust with flour.
- Start Preheating oven at 180º C for 15 min.
- Sift flour, baking powder, baking soda & salt at least 5 to 6 times.
- Add flaked almonds & Thandai powder and mix properly.
- In a big bowl, take curd, oil, almond essence and sugar. Then, beat for 4 to 5 min until sugar dissolves & the mixture becomes creamy.
- Add milk to this creamy mixture and mix nicely.
- Add dry mix to this wet mix in 2 or 3 installments, mixing lightly after each installment.
- Adjust consistency if need be, using more milk.
- Lastly, add 1 Tbsp vinegar. Mix.
- Put the batter in the prepared baking pans.
- Bake for 35 to 40 minutes till a toothpick inserted comes out clean.
Invert the cakes on a wire rack and let them cool.
- Once cool, wrap these in cling film and keep in the refrigerator for few hours or maybe for a day.
Take out the cakes, remove the top crust.
- Prepare Whipped cream.
- Put little-whipped cream on the cake board and put one cake on it.
Soak both the cakes with milk ( which is there in Rasmalai).
- Repeat soaking after 5 minutes.
- Put small / chopped Rasmalai on the lower cake.
- Put whipped cream and roughly spread it above the rasmalai.
- Place other cake on it, pressing it gently and seeing that it fits perfectly on the lower cake. Cover the cakes with whipped cream, the top as well the sides.
- Keep it in the refrigerator for at least 15 minutes so that the cream sets.
- Take out, apply another coat of whipped cream.
- Decorate with rasmalai, whipped cream, almonds, pistachio and sprinkle cardamom powder.
- Chill and serve with love.
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