how to make Rasmalai Cake: Indian Sweets and Western Cakes

You’re going to adore this Rasmalai Cake if you enjoy the popular Indian treat Rasmalai, which consists of soft, spongy milk dumplings drenched in cream. This inventive fusion delicacy is a hit for every occasion because it combines the classic tastes of Rasmalai with the light, fluffy texture of cake.

Table of Contents

Describe Rasmalai.

Rasmalai, sometimes referred to as “ras malai,” is a traditional Indian dessert prepared from flattened milk dumplings (typically called malai) soaked in ras, a flavorful, rich milk syrup. Usually, cardamom and saffron are added to the milk, while almonds and pistachios are used as garnish. Rasmalai is a popular treat for festivals, weddings, and other special occasions because of its softness and creaminess.

Now let’s make this cake version of this classic treat!

Components

It is necessary to divide the Rasmalai Cake into three parts:

Base of Cake:

0.5 cups maida all-purpose flour
1/4 teaspoon baking powder
One-half teaspoon baking soda
One-half teaspoon salt
½ cup softened unsalted butter
One cup of sugar
Three large, room-temperature eggs One teaspoon of vanilla extract
One-third cup room-temperature milk
1/4 cup yogurt (extra softness optional)

Soak Rasmalai:

Two cups whole-fat dairy
One-half cup sugar
Two to three crushed green cardamom pods
½ teaspoon saffron threads steeped in 2 tablespoons heated milk
1/4 cup of finely chopped almonds and pistachios for garnish
One or two Rasmalai discs (you can use store-bought or create them yourself).

Frosted Whipped Cream:

One cup of chilled heavy cream – 3 tbsp sugar powder • ½ teaspoon of vanilla extract

Setting Up: A Comprehensive Guide

First, get the cake base ready.

Set the oven temperature to 175°C/350°F. Grease two 8-inch round cake pans, then line them with parchment paper.
Combine dry ingredients: Combine the all-purpose flour, baking powder, baking soda, and salt in a medium-sized basin by whisking them together. Put aside.
Cream the butter and sugar: Beat the softened butter and sugar in a large mixing bowl until they are light and fluffy, which should take about four to five minutes. For this, you can whisk by hand or with an electric mixer.
Add the eggs : Add the eggs one at a time, thoroughly combining each one as you go. Stir in the vanilla extract and stir until well combined.
Combine the dry components: Alternately add the milk (and yogurt, if using) and the dry components (flour mixture) to the wet ingredients gradually. Blend until well combined. Just blend until there are no more lumps; avoid overmixing.
Bake: When a toothpick put into the center comes out clean, bake the batter for 25 to 30 minutes, spreading it evenly among the prepared pans. Allow cakes to cool fully before handling.

Step 2: Make the Soak for Rasmalai

Boil the milk: Place the full-fat milk in a heavy-bottomed saucepan and heat it to a boil over medium heat. To keep it from burning, stir it from time to time.
Scent the milk : Add the soaked saffron and the crushed cardamom pods as soon as the milk starts to boil. Simmer for five to seven minutes, or until the milk begins to slightly thicken.
Sweeten: Stir the sugar into the milk that is simmering until it dissolves. Remove from the heat and allow the sugar to dissolve before allowing it to cool to room temperature.

Get the Rasmalai discs ready: Store-bought Rasmalai discs should be soaked in the chilled milk mixture for ten to fifteen minutes, or until they absorb the liquid. To make your own Rasmalai, soak the malai discs in this mixture of milk until they become pliable and mushy.

Step 3: Frosting with Whipped Cream

Chill the cream: Before whipping, make sure your heavy cream is chilled. Refrigerate the mixing bowl and beaters for a duration of fifteen minutes.
Whip the cream: Combine the heavy cream, powdered sugar, and vanilla extract in the chilled bowl. Beat at a medium-high speed for 3–4 minutes, or until stiff peaks form.

Step 4: Put the Rasmalai Cake Together

Slice the cakes: After the cake layers are fully cool, cut each one in half horizontally to make four layers altogether.

Dampen the layers of cake: Drizzle or lightly brush the cardamom-saffron milk, known as the Rasmalai soak, over the top of each cake layer. Give the milk a minute to seep in, taking care not to submerge the cake.
Layer and frost: Place a single layer of cake onto a platter for serving. Spoon whipped cream thinly over the top, then scatter a few soaking Rasmalai discs on top. Continue this method with the remaining layers, using whipped cream to decorate the cake’s edges and top.
Garnish: Add some chopped almonds, pistachios, and Rasmalai pieces to the cake once it has completely frozen. For extra taste and color, you can also pour some of the saffron milk on top.
Chill: To allow the flavors to mingle and the cake to firm up a little, refrigerate it for one to two hours prior to serving.

Step5: Present and Savor!

Cut the cake into slices and serve cold. The delicate, fluffy cake and rich, creamy tastes of the Rasmalai Cake are well balanced. The whipped cream is light and airy, while the soaked Rasmalai discs give a distinctive texture.

Guide to the Optimal Rasmalai Cake

Use full-fat ingredients: The rich flavor and creaminess that you desire for your cake can be achieved by using full-fat milk and cream.
Avoid oversoaking the cake layers: Although the Rasmalai milk imparts flavor, excessive soaking can result in a soggy cake.
Customize the flavors: If you desire the floral undertone that is typically included in traditional Rasmalai, you can add a small amount of rose water to the milk soak. Additionally, you are welcome to change the whipped cream’s sweetness to suit your tastes.

Layering: You can chill the cake for around half an hour after assembly before completing the frosting if you discover that the cake layers are not holding up well. This will aid in layering.

Final Thoughts

Your visitors will be amazed by the gorgeous and delectable fusion treat, Rasmalai Cake, and beg for more. This is a show-stopper for any event, with its delicate tastes of milk, saffron, and cardamom paired with the soft, fluffy texture of the cake and whipped cream.

This Rasmalai Cake will add even more sweetness to your day, whether it’s for a birthday, wedding, or just a special treat! Have fun!

How can I make the cake eggless?

To make an eggless version of this cake, you can replace the eggs with yogurt or a flaxseed mixture. For each egg, use ¼ cup of yogurt or 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water (let it sit for 5 minutes until it forms a gel-like consistency). The rest of the recipe remains the same.

Can I use store-bought Rasmalai discs for this cake?

Yes! Store-bought Rasmalai discs are a great option for making this cake easier and quicker. Simply soak them in the milk mixture (Rasmalai soak) as described in the recipe. If you prefer to make your own Rasmalai, that’s great too, but store-bought versions work just fine for this recipe.

8. Can I add other flavors to this cake?

Yes! While Rasmalai is a traditional flavor, you can get creative by adding flavors like mango (using mango puree in the cake batter), pistachio (add ground pistachios to the batter or frosting), or even rose water. You can customize the cake to suit your taste!

6. Can I freeze Rasmalai Cake?

Yes, you can freeze Rasmalai Cake! However, it’s best to freeze the unfrosted layers and assemble the cake once thawed. Wrap the layers tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 1 month. When ready to use, thaw in the refrigerator overnight, and then proceed with the frosting and assembly.