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Eggless Rasmalai Cake

A cake flavored with almond essence, Thandai powder and Rasmalai

Course Dessert
Cuisine Baked
Keyword Fusion Cake
Prep Time 15 minutes
Cook Time 35 minutes
Refrigerator Time 1 hour
Total Time 1 hour 50 minutes
Servings 8
Author Samira Gupta

Ingredients

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

Instructions

For the Cake

  1. 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.

  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 batches, 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.

  10. 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 heavy whipping cream in a big bowl.

  2. 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.
  3. Using an electric blender, start beating the cream.
  4. Start with low speed and gradually move to a higher speed.
  5. After 2 minutes, when cream thickens a little, add almond essence, yellow colour and icing sugar.
  6. After 4 to 5 minutes, the cream will be ready with stiff peaks.

  7. 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

  8. Using a serrated knife gently remove the top crust from both the cakes.

  9. Take the cake board. Put little cream on it. This is done so that the cake sticks there and does not move later on.

  10. Put one cake on this board.

  11. Drizzle Rasmalai milk on both the cakes. Repeat after 2-3 minutes. This is done to make the cake moist as milk seeps in.

  12. Usually, we use sugar syrup but since this is a special cake we are using thickened milk.

  13. 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.

  14. Put a dollop of whipped cream and spread it roughly.

  15. Put the other cake on this.

  16. Cover it with whipped cream using an offset spatula. This is called crumb coat.

  17. Don't try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.

  18. Take it out, again apply a coating of whipped cream.

  19. Once covered with cream, decorate with dried rose petals (or fresh), almonds, pistachio, saffron strands and Rasgullas.

  20. Sprinkle green cardamom powder.

  21. Chill and Serve with love.

Recipe Notes

  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. For a fluffy and spongy cake sift at least 5 to 6 times.
  4. Ensure that the curd and milk are at room temperature.
  5. Do not beat hard after adding the dry mix. 
  6. Yes, you can put two pans in the oven simultaneously. Put them on the same rack leaving some space between the two pans.
  7. Always invert the cakes on a cooling rack otherwise they may get soggy from the bottom.
  8. The quantity of milk may vary by a tablespoon or so depending upon the consistency of curd.
  9. 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.
  10. If making this cake with All-Purpose Flour then keep a check on the quantity of milk. It requires less milk.
  11. 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.