Question 1

How can I make the cake eggless?

Accepted Answer

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.

Question 2

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

Accepted Answer

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.

Question 3

8. Can I add other flavors to this cake?

Accepted Answer

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!

Question 4

6. Can I freeze Rasmalai Cake?

Accepted Answer

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.

Rasmalai Cake

how to make Rasmalai Cake: Indian Sweets and Western Cakes