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Rasmalai Cake
| Main ingredients | Readymade rasmalai, Angoori rasmalai, Castor sugar, Oil, Yogurt, Milk, Screwpine water, Rose water, Saffron, Refined flour, Baking soda, Baking powder, Green cardamom powder, Sweetened whipping cream, |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 3-4 hours |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Difficult |
| Others | Vegetarian |
Ingredients
- 10-12 ready-made rasmalai
- Angoori rasmalai for garnish
- 1 cup castor sugar
- ¾ cup oil
- 1 cup yogurt
- ½ cup milk
- 1 teaspoon screwpine (kewra) water
- 1 teaspoon rose water
- A large pinch of saffron, soaked in ½ tablespoon warm water
- 2 cups refined flour (maida)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon green cardamom powder
- Layering
- 2 cups sweetened whipping cream, whipped
- 10-15 saffron strands, soaked in ½ tablespoon water
- ½ teaspoon green cardamom powder
Method
- Preheat the oven to 180ºC.
- Take castor sugar in a large bowl, add oil and beat with an electric beater till the sugar melts.
- Add yogurt and continue to beat for 1-2 minutes. Add milk and mix well. Add screwpine water, rose water and soaked saffron and mix well.
- Sift the refined flour, baking soda, and baking powder directly into the bowl. Add green cardamom powder, and gently fold in to make a smooth batter.
- Divide the batter equally into two greased and lined 7” x 4” round cake tins. Place them in the preheated oven and bake for 25-30 minutes.
- Bring the cakes out of the oven and allow to cool completely. De-mould and trim the top of each cake. Horizontally cut the cakes in half.
- Take whipped cream in a large bowl, add soaked saffron, green cardamom powder and mix well.
- Horizontally cut each rasmalai in half.
- Apply some of the whipped cream mixture on the base of a flat plate. Place one layer of the cake, brush the rasmalai milk evenly over it and add a portion of the whipped cream mixture and spread it evenly.
- Arrange a few rasmalai halves and apply a little of the whipped cream evenly over it. Place another layer of the cake and repeat the same process.
- Place the third layer of the cake, apply a little of the whipped cream evenly over it. Evenly cover the cake with a thin layer of the whipped cream from all sides.
- Keep the cake in the refrigerator to set for 1-2 hours.
- Apply some more whipped cream on the sides and the top of the cake. Spread it evenly.
- Transfer remaining whipped cream mixture into a piping bag fitted with star nozzle.
- Pipe out rosettes at equidistant on top of the cake, arrange angoori rasmalai over the rosettes. Garnish with saffron strands, dried rose petals and silver warq.
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