Rasmalai Cake (Eggless)

Rasmalai Cake (Eggless) - Plattershare - Recipes, food stories and food lovers
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.
4 from 3 votes
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Prep Time40 minutes
Cook Time1 hour 20 minutes
Total Time2 hours
Served As: Desserts
Recipe Cuisine Type: Fusion
Recipe Taste: Sweet
Servings 6

Ingredients
 

  • 1 cup All Purpose Flour or cake for sponge cake
  • 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
  • 1 ltr Milk for chenna cow s
  • 2 tbsp Lemon Juice or vinegar vinegar
  • 1/2 tsp Corn Flour
  • 4 cups Sugar Syrup or water for water
  • 1 cup Sugar
  • 3 cups Rabdi or milk for full fat milk
  • 1/4 cup Sugar
  • 2 tbsp Sweetened Condensed Milk
  • 2 tbsp cashews chopped
  • 2 tbsp Pistachios chopped
  • 2 tbsp Almonds chopped
  • 1/2 tsp Cardamom Powder
  • 6-8 strands Kesar
  • 2 tbsp Sweetened Condensed Milk or cake for mosturising cake
  • 2 tbsp Milk
  • 1 tbsp Masala or milk milk powder
  • 2 cups Heavy Cream for icing
  • 7 tbsp Masala or milk milk powder
  • 3 tbsp cashews or milk, or masala for milk masala powder
  • 3 tbsp Almonds
  • 3 tbsp Pistachios
  • 2 tbsp Sugar
  • 1/2 tsp Cardamom Powder
  • 8-10 strands Kesar
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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.
    Rasmalai Cake (Eggless) - Plattershare - Recipes, food stories and food lovers

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4 from 3 votes
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Prabhleen Kaur
Prabhleen Kaur

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