Eggless Rasmalai Cake With 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.
Unlike BUTTERSCOTCH CAKE or BLACK FOREST CAKE or NUMBER CAKE, this cake has an Indian touch with spices and is a real treat for all those who love Indian sweets. The icing on the cake is that this is eggless and is made with wheat flour.
Rasmalai Cake At My Place
I normally bake CHOCOLATE or VANILLA cakes only. But seeing the rage over Rasmalai cake I had 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 was my sister in law’s birthday and I baked this cake for her. She just loved it and was all gaga for it. She couldn’t believe that it was made with wheat flour as it was too soft n spongy.
I am glad to share that this recipe got me my first Big Prize. This cake won the 2nd PRIZE IN A CONTEST held by Times of India in January 2018.
If you are not fond of cakes with icing then you can try MAWA CAKE which again is a rich cake with nuts and spices.
New To The World Of Baking?
Rasmalai cake is an excellent fusion cake. Till now we have been adapting each other’s recipes but with such fusion cakes, it is like beautifully embracing each other.
Eggless Rasmalai Cake is no doubt a cake but infused with the flavours of Rasmalai, in which, instead of any Rasmalai essence, Rasmalai balls, as well as its syrup, has been infused in this cake which gives its real flavour.
Another cake with Indian flavours is PAAN CAKE which is made with fresh betel leaves. A must-try for Paan lovers.
Rasmalai, as you all know, is a popular Indian sweet, where cottage cheese dumplings are soaked in saffron and nuts flavoured sweetened and thickened milk.
This cake is perfect to be made on festivals or for any celebrations be it Birthday or anniversary or just to celebrate this beautiful life. It actually calls for no occasion. The mere sight of this cake sets the mood.
How To Make Rasmalai Cake
- For making Rasmalai cake, all you need is one sponge cake and some Rasmalai along with whipping cream.
- For the cake, I made it with wheat flour only. Its a simple plain cake but what sets it unique is the almond essence, Thandai powder and nuts added to it. Vanilla essence has not been used in this cake as I felt it would be a misfit for an Indian flavoured cake and would hamper the flavour of cardamom. Unlike vanilla essence, Almond essence gels with the flavours of Rasmalai and thus gives great results.
- I 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 grind 1 tablespoon each of almonds, cashews, pistachio and use that powder.
- Then, instead of making one cake and then dividing it from between, I 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.
- 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.
- Thereafter, the cake was sandwiched with ras malai balls.
- Then for frosting, I used non-dairy whipping cream and added cardamom and almond essence to it. I whipped it till stiff peaks were formed. You can check my detailed post on how to whip cream here. The cake was covered with this cream and lastly decorated with whipped cream florets, some Rasmalai balls and nuts which gave this cake the real beauty.
Baking Rasmalai Cake With Wheat Flour
There’s a general belief that whole wheat cakes are dense and not soft and spongy. This is correct to some extent but if we take certain precautions then we can get spongy cakes using whole wheat too.
So, what are we supposed to do? Simple, sift, sift and sift the flour. Sifting aerates the flour and makes it light. So, sift the flour 6 to 7 times if possible, but minimum 3 times. You can read WHY SIFTING FLOUR IS IMPORTANT and have a clear understanding of this magic in baking cakes.
Recipe Of Sweetened & Thickened Milk
For preparing this milk, take 1 cup milk. Put it boil. When the boil comes, reduce the 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.
Do not have an Oven?
No problem, you can still bake this Rasmalai cake without oven too. Yes, bake it in a pressure cooker. You can check step by step instructions to do so by following my BASIC EGGLESS VANILLA CAKE IN PRESSURE COOKER
Brownie Points Of My Eggless Rasmalai Cake
- Made with wheat flour
- Bursting with the flavour of almond, cardamom and Rasmalai.
- Addition of Thandai powder to the cake makes it extra aromatic.
- No vanilla essence used.
- Instead of dividing one cake, 2 cakes were baked and sandwiched with cream and Rasmalai.
Step By Step Instructions To Make Rasmalai Cake
- Prepare 2 baking pans of 6″ each. Grease them with oil and dust with flour. Alternatively, you can take one pan of 7″ and later divide the cake into 2 parts.
- Start Preheating oven at 180º C. Preheat it for 15 min.
- Sift flour, baking powder, baking soda & salt at least 5 to 6 times. This is very important, especially for wheat cakes. Sifting incorporates air into the flour and thus makes the resulting cake light.
Tip: Sift the flour from a little height rather than just keeping on the bowl.
- 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 instalments, mixing lightly after each addition.
- 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 a few hours or maybe for a day.
- 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 part of the cake.
- Take whipping cream in a chilled bowl. Keep it on a bowl of ice and whip it till soft peaks are formed. Read here the TIPS TO MAKE PERFECT WHIPPED CREAM
- Add almond essence, cardamom powder, yellow colour and whip again till stiff peaks are formed.
- 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.
Recipe Card Of Eggless Rasmalai Cake
Eggless Rasmalai Cake With Wheat Flour
A beautiful fusion cake, that is healthy as well as flavorful cake made using wheat flour.
For The Cake (My Cup Measures 240 ml)
- 1.5 Cups (200 g) Wheat flour
- 1 tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 tsp Salt
- 1 or 2 Tbsp Almonds Flakes
- 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 (or 1 Cup)Milk , 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 slivered almonds and pistachio for decoration
For the Cake
Prepare cake pans. Take 2 round baking pans of 6" each. Grease them with a brush and dust flour. Tap to remove excess flour.
Preheat oven to 180 degrees for 15 minutes. Till the oven is getting prepared, you also do the following preparations.
Sift together wheat flour, baking powder and baking soda and salt at least 5 to 6 times. (See Note 3)
Mix Thandai powder and flaked almonds in it.
In a big bowl, take curd, oil, sugar and almond essence.
Using a spoon, beat this mixture for 4 to 5 minutes until sugar dissolves completely and the mixture looks creamy.
Add milk (3/4 cup) to this mixture.
Start adding dry ingredients mix to this wet mix in 3 or 4 installments, mixing lightly after each addition.(See Note 4)
Adjust consistency using the remaining milk. When poured through a spoon it should fall like a ribbon. Neither too thick nor liquidy.
Lastly, add vinegar. Give it a stir.
Pour this batter into the prepared cake pans, half in each pan.
Tap the pans to release air bubbles if any.
Put the pans in the preheated oven.(See Note 5)
Bake for 30 to 35 minutes.
Check for doneness of the cake by inserting a toothpick in it.
After 3 or 4 minutes, invert the cakes on a wire rack. (See Note 6)
Once cool, wrap them in cling film and keep in refrigerator at least for 2 to 3 hours. If possible, overnight.
For The Frosting
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.
Take the two cakes. Using a serrated knife gently remove the top crust.
Take the cake board. Put little cream on it. This is done so that the cake sticks there and does not move later on.
Put one cake on the cake board and other separately on some plate only.
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.
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.
Put a dollop of whipped cream and spread it roughly covering the lower cake.
Put the other cake on the lower cake.
Cover it with whipped cream using a spatula. This is called crumb coat.
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.
Once covered with cream, decorate with cream roses, almonds, pistachio and rasgullas.
Sprinkle green cardamom powder.
Chill and Serve with love.
- If you do not have Thandai Powder then just grind 1 tablespoon each of almonds, cashews, pistachio and use it.
- The curd should not be very loose. In case it is, then keep it in the strainer for 10-15 minutes.
- 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.
- Do not beat hard after adding the dry mix. Be gentle. Vigorous beating develops gluten which is not good for cakes.
- Yes, you can put two pans in the oven simultaneously. Put them on the same rack leaving some space between the two pans.
- Always invert the cakes on a wire rack otherwise they may get soggy from the bottom.
- The quantity of milk may vary by a tablespoon or so depending upon the consistency of curd.
- 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.
- If making this cake with All Purpose Flour then keep a check on the quantity of milk. It requires less milk.
I take pride in sharing with you all that this cake of mine bagged second prize in a contest held by Times Food. You can read more about it here.
I hope you have liked this recipe for Eggless Ras Malai Cake and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecidiary there.
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