Eggless Rasmalai Cake: A Fusion Dessert Delight
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About Eggless Rasmalai Cake: A Fusion Dessert Delight
Experience the magic of Rasmalai reimagined! This Eggless Rasmalai Cake delivers the intoxicating aroma of Indian spices and the creamy richness of Rasmalai in every light-as-air bite.Moist cake layers infused with cardamom and saffron embrace a luscious Rasmalai filling. Crowned with a delicate whipped cream frosting, chopped nuts, and a sprinkle of saffron, it's a feast for the senses.Whether it's a special celebration or a sweet weekend indulgence, this cake promises an unforgettable culinary adventure.
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Recipe Time & More
Prep40 minutes
Cook1 hour 20 minutes
Total2 hours
Ingredients
For the Cake
- 1 cup All-Purpose Flour maida, or cake flour for a spongier cake
- 200 gm Sweetened Milk condensed
- 100 gm Butter softened
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Vinegar white or apple cider
- 1 tsp Vanilla Extract
- ¼ cup Milk or as needed
For the Rasmalai
- 1 ltr Cow'S Milk full-fat
- 2 tbsp Lemon Juice or vinegar
- ½ tsp Corn Flour
- 1 cup Sugar for syrup
- 4 cup Water for syrup
For the Rabdi
- 3 cup Full-Fat Milk
- ¼ cup Sugar
- 2 tbsp Sweetened Milk condensed
- 2 tbsp Cashews chopped
- 2 tbsp Pistachios chopped
- 2 tbsp Almonds chopped
- ½ tsp Cardamom Powder
- 7 strands Saffron Strands
For the Cake Assembly
- 2 tbsp Sweetened Milk condensed, for brushing on cake layers
- 2 tbsp Milk for brushing on cake layers
- 1 tbsp Milk Masala Powder see instructions
For the Icing
- 2 cup Heavy Cream cold
- 1 tbsp Milk Masala Powder see instructions
For the Garnish
- 3 tbsp Cashews chopped
- 3 tbsp Almonds chopped
- 3 tbsp Pistachios chopped
- 9 strands Saffron Strands
Instructions
- Preheat oven to 400°F (200°C). Grease and flour a 9-inch round cake pan. This ensures the cake won't stick and releases cleanly.
- In a large bowl, cream together the softened butter and sweetened condensed milk until light and fluffy. This creates air pockets for a tender crumb.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Sifting helps combine the dry ingredients and prevents lumps in the batter.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract. Mix until just combined. Be careful not to overmix, as this can make the cake tough.
- In a small bowl, combine the vinegar and baking soda. This creates a chemical reaction that helps the cake rise.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The toothpick test ensures the cake is fully baked.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling prevents the cake from crumbling when layered.
- In a large pot, bring the milk to a boil over medium heat. Once boiling, reduce heat and add the lemon juice. Stir gently until the milk curdles and separates into chenna (curds) and whey.
- Line a colander with a cheesecloth or muslin cloth and strain the chenna. Rinse the chenna under cold water to remove any residual lemon juice. This helps neutralize the flavor.
- Gather the cloth and squeeze out any excess water from the chenna. Knead the chenna for 4-5 minutes until smooth. Adding corn flour helps bind the chenna and prevents it from being too crumbly.
- Shape the chenna into small, flat discs. In a saucepan, combine the sugar and water to make the sugar syrup. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the chenna discs to the sugar syrup and cook for 10-12 minutes, or until they double in size. Gently flip them halfway through. This allows the chenna to absorb the sweetness and become soft and spongy.
- In a heavy-bottomed pan, bring the milk to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally, until the milk reduces to half its volume and thickens slightly. This concentrates the milk's flavor and creates a creamy texture.
- Add the sugar, sweetened condensed milk, chopped nuts, cardamom powder, and saffron strands. Continue to simmer for another 5-7 minutes, or until the rabdi thickens further. The saffron adds a beautiful color and aroma.
- Remove from heat and let the rabdi cool completely.
- Prepare the Milk Masala: In a small bowl, combine the sweetened condensed milk, milk, and milk masala powder. This mixture adds moisture and flavor to the cake layers.
- Cut the cooled cake horizontally into two layers. Brush the top of the bottom layer with the sweetened condensed milk mixture. Arrange the Rasmalai discs over the cake layer. Spread a layer of icing over the Rasmalai.
- Place the second cake layer on top and brush with the remaining sweetened condensed milk mixture. Frost the entire cake with the remaining icing.
- Garnish with chopped nuts, saffron strands, and rose petals (if desired).
- Combine cashews, almonds, pistachios, sugar, and cardamom powder in a grinder. Pulse until coarsely ground. Do not over-grind, as a coarse texture is preferred.
Recipe Notes
Good To Know
- For an extra burst of authentic rasmalai flavor, soak the cake layers with a few tablespoons of chilled, strained rasmalai milk (ras) before layering. This keeps the cake moist and infuses it with traditional cardamom and saffron notes.
- Top the cake with chopped pistachios, dried rose petals, and silver leaf (varak) for a festive, elegant finish.
- If you want a richer texture, fold in small pieces of rasmalai (the paneer dumplings) between the cake layers along with the cream.
Expert Tips
- Use a serrated knife to ensure clean cuts when slicing the cake.
- For a smoother frosting, lightly warm the cream before whipping.
- If using canned rasmalai milk, adjust the sweetness of the frosting accordingly.
Storage Instructions
- Store the assembled cake in the refrigerator for at least 4 hours before serving to allow the flavors to meld.
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Recipe Nutrition
Calories: 766kcalCarbohydrates: 137gProtein: 8gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gCholesterol: 3mgFiber: 2gSugar: 117g
Prabhleen Kaur
Articles: 60
5 Comments
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One of the best desserts. Thank you for sharing!
Such a scrumptious dish! Thank you.
What a delightful recipe! Thanks for sharing.
Looks so appetizing! Thank you for posting.
Looks so incredible! Thank you for sharing.