Indulge in a delightful fusion of Indian and Western desserts with this unique Rasmalai Cake recipe – a perfect Holi special! Imagine the creamy richness of traditional Rasmalai, transformed into a light and airy cake, bursting with the delicate flavour of cardamom and the sweetness of condensed milk. This eggless recipe is surprisingly simple to make, requiring readily available ingredients and minimal baking expertise, making it accessible to even novice bakers. Forget the complicated and time-consuming methods; this recipe prioritizes ease and delicious results.
This Holi, impress your family and friends with this stunning and flavourful cake. Prepare to be amazed by the harmonious blend of textures and tastes – the soft, spongy cake infused with the fragrant sweetness of Rasmalai. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions to guide you through the process.
Tools Needed
- Bowls
- Whisk
- Spatula
- 6-inch cake pans
- Parchment paper
- Morphy Richards Digi Chef oven
Ingredients
- Warm milk
- Saffron strands
- Cardamom powder
- Homemade dahi (yogurt)
- Baking soda
- Superfine sugar
- Vegetable oil
- Cake extract: 1/2 teaspoon
- Vanilla extract
- Maida (all-purpose flour)
- Baking powder
- Whipped cream: 4 cups
- Liquid from rasmalai
- Yellow food color
- Chopped pistachios
Step-by-Step Instructions
Step 1. Prepare the Batter and Infused Milk
- In a small bowl, combine warm milk, saffron strands, and cardamom powder. Mix gently and set aside.
- In a separate bowl, mix homemade dahi (yogurt) and baking soda until bubbly and foamy. Set aside.
- In another bowl, combine superfine sugar and vegetable oil. Add cake extract (or vanilla extract).
- Add the yogurt mixture and infused milk to the sugar mixture. Mix well.
- Sift in maida (all-purpose flour) and baking powder into the wet ingredients. Mix until just combined.
Step 2. Bake and Cool the Cakes
- Preheat the oven to 180 degrees Celsius (using the Morphy Richards Digi Chef's auto-cook menu for eggless cake).
- Divide the batter equally between two greased and parchment-lined 6-inch cake pans.
- Bake in the preheated oven for about 35 minutes.
- Let the cakes cool completely. Slice each cake layer in half to create four layers.
Step 3. Make the Rasmalai Frosting
- Whip 4 cups of cream to stiff peaks. Fold in some rasmalai liquid and yellow food color.
Step 4. Assemble and Decorate the Cake
- Layer the cooled cakes on a cake stand, drizzling rasmalai liquid between each layer.
- Frost each layer generously with whipped cream frosting and add chopped pistachios between layers.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- If desired, add a couple of drops of yellow food color to the infused milk to enhance the color.
- If your batter has lumps, use a whisk for a final mix.
Nutrition
- N/A
FAQs
1. Can I use store-bought Rasmalai?
Yes! Using store-bought Rasmalai significantly simplifies the recipe and saves time. Just ensure it's good quality and well-drained before using.
2. What can I substitute for condensed milk?
While condensed milk provides the best sweetness and creaminess, you could try a combination of milk powder and sugar, but the texture might be slightly different.
3. How can I store leftover Rasmalai cake?
Store the cooled cake in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed within 2 days for optimal freshness and flavor.
This eggless Rasmalai cake is a delightful fusion of flavors and textures, perfect for celebrating Holi or any special occasion. The surprisingly simple recipe delivers a stunning and delicious result that will impress your guests. Enjoy this unique and memorable dessert!