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.
Yield / Serves
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For Sponge Cake: 1.5 cup all purpose flour
200 grams sweetened condensed milk
100 grams 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
For Sponge Cake: Grease a round baking cake tin of 9Ã—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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