Rasmalai Cake (Eggless)
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A fusion cake which is a combination of rasmalai and sponge cake. Rasmalai Cake is a rich, scrumptious and a perfect dessert recipe for all rasmalai lovers.
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Ingredients
- For Sponge Cake: 1.5 cup all purpose flour
- 200 gm sweetened condensed milk
- 100 gm butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1/4 milk or as required
- For Chenna: 1 litre cow's milk
- 2 tbsp lemon juice/vinegar
- 1/2 tsp cornflour
- For Sugar syrup: 4 cups water
- 1 cup Sugar
- For Rabdi: 3 cups full fat milk
- 1/4 cup Sugar
- 2 tbsp sweetened condensed milk
- 2 tbsp chopped cashew nuts
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
- 1/2 tsp cardamom powder
- 6-8 kesar strands
- For mosturising cake: 2 tbsp sweetened condensed milk
- 2 tbsp milk
- 1 tbsp milk masala powder
- For Icing: 2 cups heavy cream
- 7 tbsp milk masala powder
- For milk masala powder: 3 tbsp cashew nuts
- 3 tbsp almonds
- 3 tbsp pistachios
- 2 tbsp Sugar
- 1/2 tsp cardamom powder
- 8-10 kesar strands
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Instructions
- For Sponge Cake: Grease a round baking cake tin of 9×9 inches diameter with oil and preheat the oven at 200 degrees celcius.
- In a bowl take butter which should be at room temperature.
- Add sweetened condensed milk to it and beat till it is light and fluffy.
- Next seive all purpose flour, baking powder, baking soda, salt and mix everything well.
- Next add vinegar, vanilla extract, milk and beat again to form a smooth lump free batter.
- Pour the cake batter in greased tin and tap the sides of the cake tin.
- Bake the cake in a preheated oven for 35 minutes. Do check the cake after 30 minutes as the temperature vary from oven to oven.
- Once done check the cake with a toothpick. If it comes out clean the cake is perfectly baked.
- Allow the cake to cool down completely and keep aside.
- For Rasmalai: Heat milk in a pan and bring it to boil, add lemon juice stir well and milk will curdle and become chena.
- Strain the chena on a strainer lined with a cloth on it.
- Lift the cloth from all sides and squeeze out the excess water and let the chena cool down.
- Wash the chena with some cold water and again squeeze out the excess water.
- Take out the chena on a plate, knead it for 4-5 mins untill soft.
- Add 1/2 tsp if cornflour mix well and again knead chena for 2 mins. Dough is ready.
- Heat water in a pan add sugar and make sugar syrup of it.
- Make small size balls of chena and cook in sugar syrup for 10-12 mins on high flame.
- Once done take out and keep aside.
- Now prepare the rabdi heat milk in a pan and let it boil till its half in volume.
- Add chopped nuts, sugar, elaichi powder, kesar strands, condensed milk and cook till it thickens.
- Once done switch off the flame and let it cool down.
- Once both rabdi and chena is cooled down, gently squeeze out the sugar syrup from chena and transfer in the prepared rabdi. The rasmalai is ready.
- In a grinder take all the ingredients of milk masala and grind into coarse powder.
- In a small bowl take condensed milk, milk, masala powder mix it well and keep aside. (This will be used for spreading on the cake at the time of layering)
- For icing: In a bowl take heavy cream along with milk masala powder and beat till the cream is fluffy and form soft peaks.
- Assembling of cake: Cut sponge cake in two parts, apply condensed milk mixture with a help of brush.
- Spread a layer of rasmalai on the cake.
- Next evenly spread a layer of icing on rasmalai.
- Keep another layer of cake, apply the condensed milk mixture and cover the whole cake with the prepared icing.
- Keep few pieces of rasmalai on top, sprinkle chopped pistachios all over the cake with some kesar strands and rose petals.
- Cut in slices and enjoy delicious Rasmalai Cake.
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