- 1 Rasmalai Cake At My Place
- 2 How To Make Rasmalai Cake
- 3 How to Make Thickened Milk
- 4 Step By Step Instructions
- 5 Let’s Connect!
- 6 Eggless Rasmalai Cake
- 6.1 Ingredients
- 6.2 Instructions
- 6.3 Recipe Notes
- 6.4 FAQs Regarding Rasmalai Cake
- 7 Times Award
Rasmalai Cake Recipe flavored with almond essence, Thandai Powder, Rasmalai Ras, & Rasmalai itself.
A beautiful fusion cake where East meets West wonderfully, the fusion of western cake with Indian sweet Rasmalai. The icing on the cake is that it is eggless and is made with wheat flour.
Rasmalai Cake At My Place
I normally bake Chocolate or Vanilla flavored cakes only. But seeing the rage over Rasmalai cake I had been thinking for a long to try out it 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 Rasmalai cake design 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 so soft n spongy.
If you are not fond of cream cakes then you can try Mawa cake which is also loaded with nuts and spices but without whipped cream.
How To Make Rasmalai Cake
- Firstly, you need one sponge cake and some Rasmalai along with whipping cream.
- What makes my simple plain cake unique is the almond essence, thandai powder, and nuts in it.
- Vanilla essence is not used as it would be a misfit for an Indian flavored cake and would hamper the cardamom flavor.
- Almond essence gels with the flavors of Rasmalai and thus gives great results.
- I also added some flaked almonds and Homemade Thandai Powder (mix of nuts and spices) in it. 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 into 2 or 3 cake layers, I made 2 separate cakes, with the same batter. And then sandwiched them with flavored cream, Rasmalai, and its milk.
- I used readymade Rasmalai here. Thus, I got both mini Rasgullas as well the thickened milk which is used to soak the cake handy. However, if you want you can just buy mini Rasgullas from the market and prepare this milk at home.
- Then for frosting, I used heavy whipping cream and flavored it with cardamom and almond essence. Check my detailed post on how to whip cream here.
- The sides as well as the top of the cake was covered with this cream and lastly decorated with whipped cream florets, some Rasmalai balls, slivered almonds, saffron strands, and chopped pistachios which gave this rasmalai cake design its real beauty.
How to Make Thickened Milk
If instead of buying Rasmalai, you have bought mini Rasgullas then you can prepare the thickened milk easily in your kitchen.
For preparing this milk, take 1 cup of milk. Put it to a boil. When the boil comes, reduce the flame and let it simmer on low 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.
Step By Step Instructions
- 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 it into 2 or 3 cake layers.
- 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 as 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 batches, mixing lightly after each addition.
- Adjust consistency if need be, using more milk.
- Lastly, add vinegar and mix.
- Put the batter in the prepared baking pans.
- Bake for 35 to 40 minutes till a toothpick inserted comes out clean.
- Invert them on a cooling 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 thickened milk (which is there in Rasmalai).
- Repeat soaking after 5 minutes.
- Put small/chopped Rasmalai on the lower cake.
- Take heavy 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 one. Cover the top of the cake as well as the sides with whipped cream.
- 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.
I hope you have liked this recipe for Eggless RasMalai 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.
Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on Facebook & Pinterest too. for the latest recipe updates. Thank you!
Some other easy yet beautiful Birthday Cakes that you will love to try are:
Eggless Rasmalai Cake
A cake flavored with almond essence, Thandai powder and Rasmalai
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 (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 Heavy Whipping 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 2 round baking pans of 6" each. Grease them with a brush and dust flour. Tap to remove excess flour. Alternatively, you can bake it in one 7'' pan and once baked, then divide it into 2 or 3 cake layers.
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 batches, 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 heavy whipping 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 my post on How to Make Perfect Whipped Cream
Using a serrated knife gently remove the top crust from both the cakes.
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 this board.
Drizzle Rasmalai milk on both the cakes. Repeat after 2-3 minutes. This is done to make the cake moist as milk seeps in.
Usually, we use sugar syrup but since this is a special cake we are using thickened 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 first.
Put a dollop of whipped cream and spread it roughly.
Put the other cake on this.
Cover it with whipped cream using an offset 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 dried rose petals (or fresh), almonds, pistachio, saffron strands 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. For a fluffy and spongy cake sift at least 5 to 6 times.
- Ensure that the curd and milk are at room temperature.
- Do not beat hard after adding the dry mix.
- 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 cooling 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 heavy whipping 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.
- Instead of using two baking pans, you can bake it in one 7'' pan and once baked, then divide it into 2o r 3 cake layers.
FAQs Regarding Rasmalai Cake
Q) Can I make the base cake in advance? If yes, how many days before?
A) Yes, you can bake the cakes 2 or 3 days prior to do the frosting. Keep the cakes wrapped in cling film in the refrigerator.
Q) Can I skip almond essence?
Yes. Instead, add the flavors through cardamom. Also. you can add little Ras from Rasmalai in the cake batter (remember to reduce the milk in that case).
Q) Can I make this cake in the pressure cooker?
A) Yes. For that, you can check step by step instructions to do so by following my Basic Eggless Vanilla Cake in Pressure Cooker.
Q) Can I skip refined sugar and use any healthy alternative to it?
A) Yes. You can easily replace refined with any other healthy sweetener like brown sugar, Khndsari sugar, or maybe Boora Sugar. Even jaggery powder can be used but I will not recommend it as that would change the colour of the cake.
Q) If I do not have Thandai Powder, then?
A) In that case, just grind 1 tablespoon each of almonds, cashews, pistachio and use that powder.
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.
You may PIN this recipe to save and try later:
New To The World Of Baking?
By Kajal Jhaveri
By Anjum Siddiqui