The last time I made Rasmalai cake was by soaking the entire cake in rasmalai liquid. More or less like a Tres Leches with an Indian twist. But this made the cake extremely soggy and heavy and almost impossible to set in layers or frost. After juggling around with the proportions for an eggless vanilla cake , I decided to substitute the milk for the batter with rasmalai kheer to see if I could infuse maximum possible flavor into the cake without soaking it in too much liquid. Here is the result – an absolutely soft rasmalai sponge that holds its shape , easy to frost and tastes exactly like rasmalai. Hope you enjoy trying this one out !!
INGREDIENTS
For the sponge (makes 2 8” sponge cakes)
All-purpose flour - 2 2/3 cups
Granulated Sugar - 1 cup
Baking Soda - 2 tsp
Baking powder - 1 tsp
Salt - a pinch
Rasmalai Liquid - 1 1/2 cups
Yogurt - 1 cup
Oil - 1 cup
Almond slivers - a handful
Vanilla essence - 1 tsp
For the Rasmalai Liquid
Milk - 6 cups
Sugar - 2/3 cup
Saffron - few pinches
Hot water - 2 tbsp
Cardamom powder - 1/2 tsp
For the frosting
Heavy whipping cream - 1 cup
Saffron - few pinches
Hot water - 2 tbsp
Rose water - 1 tsp
Cardamom powder - few pinches
PREPARATION
To prepare the rasmalai liquid
1. In a saucepan , boil 6 cups of milk and wait until it reduces to 3 cups.
2. In the meantime , dissolve the saffron in hot water and allow it to rest. During the
resting period, the color and flavor from the saffron will be infused in the water.
3. To the reduced milk , add the cardamom powder , sugar and boil on a low flame for 5
to 10 minutes till it starts giving a pale pink appearance.
to 10 minutes till it starts giving a pale pink appearance.
4. Add the saffron mixed water to this and set aside to completely cool down
To prepare the cake
1. Pre-heat the oven to 350F and grease the baking pans.
2. In a mixing bowl , add all the dry ingredients and mix together.
3. To this , add the yogurt , oil , 1.5 cups of the rasmalai liquid and vanilla essence and
whisk to a smooth mixture that is free from lumps.
4. Pour into the baking pans and bake at 350F for 35 minutes.
5. Cool the cake down completely before adding more syrup and frosting.
To make the frosting
1. Soak saffron in hot water and let it rest for 10-15 minutes.
2. In a stand mixer , add the heavy cream , saffron water , rose water and cardamom
powder.
3. Blend on high until stiff peaks form.
Assembly
1. On a cake base , apply some cream and place the first layer of cake.
2. Poke holes on the cake using a fork.
3. Pour 3/4 cup of the rasmalai liquid onto the bottom layer and wait till it has been
absorbed (5-7 minutes).
4. Pipe a layer of the cream on top and spread evenly.
5. Place the second layer of cake on top of the cream.
6. Repeat the process of poking holes and pouring in the remaining rasmalai liquid on
the top layer.
7. Complete frosting the sides of the cake and the top.
8. Leave the cake to set in the refrigerator for 2 hours.
Finishing touches : decorate the cake with finely chopped pistachios.
