Rasmalai Cake

So you guys have seen the picture. Any guesses? The one who guesses right gets to eat the cake. If you think it is rasmalai cake, you are absolutely right! This gorgeous cake is to celebrate Lakshmi’s Cookbook’s first milestone on instagram- crossed 1000 followers!

Rasmalai by itself is such a yummy dessert. Imagine a cake, which is rasmalai flavoured. I have made everything in this cake from scratch. Right from making the chena to rasagulla to rasmalai. I will be uploading all the recipes in the reverse order- first rasmalai cake, then rasmalai and finally rasgulla. Actually this one dessert made me make three desserts on the same day. It’s going to be raining dessert posts this Diwali! The credit for this post goes to Ramya, a fellow blogger who blogs at cooking from heart. The moment I saw her rasmalai cake on instagram, I fell head over heels in love with the whole idea. Also would like to thank my dear friend, fellow blogger and professional baker, Suba, who blogs at the petite bite, who guided me with the frosting process as my first attempt at whipping the cream was a flop show. I have slightly modified the frosting, with tips from Suba. And instead of baking, I have steamed the cake in an idli cooker. If interested in making the cake, please refer to the method and notes, where I have clearly explained the process and also given some tips.

The flavour of the cake comes from the ras (thick milk from rasmalai) which we add to the frosting cream and also spread on the cake. In each bite, you can taste the rasmalai. My kids were totally exited on seeing the cake. The colour of the cake was just magnetic. And all the nuts made me go nuts! So, to try this cake, stay tuned for rasmalai and rasgulla recipes, which will be up in the blog in a couple of days. 

Preparation time: 15 minutes| Cooking time:40 to 50 minutes
Course: Desserts| Cuisine: Fusion

Ingredients:

For eggless vanilla cake base:

Maida- 1 1/3 cups

Sugar- ¾ cup

Curd- ½ cup

Milk- ¾ cup

Oil- ½ cup

Baking powder- ½ tsp

Baking soda- 1 tsp

Vanilla essence- 1 tsp

Cardamom powder- ¼ tsp

Salt- a pinch

For decorating the cake:

Homemade Rasmalai- 10 to 12 (small balls)

Whipping cream- ½ cup

Saffron-a pinch

Ras from rasmalai (thick milk from rasmalai) – ½ cup

Pistachios and almonds- ¼ cup (finely chopped)

Method:

1.      In a mixing bowl, add all the dry ingredients- maida, baking powder, baking soda, cardamom powder and salt. Mix it well. It could be sieved as well.

2.      In another mixing bowl, add the rest of the ingredients- milk, curd, oil, vanilla essence and sugar. Mix everything with a whisk until the sugar dissolves.

3.      Now add the wet ingredients into the dry ingredients. Mix everything well without any lumps.

4.      Now grease a vessel with oil. Pour the batter into it the vessel. Place it inside a idly cooker and steam it for 40 to 50 minutes. Switch off flame. Insert a toothpick inside the cake and check. If it comes out clean, then cake is cooked. Or else cook for few more minutes. Those who prefer baking please refer notes section.

5.      Let the vessel cool for some time. Invert the vessel to remove the cake. Keep it aside and let it cool completely.

6.      To make the frosting do the following prep work the previous night itself. Add a pinch of saffron to the whipping cream, mix well and place it in the freezer. Also freeze the blades of the beater and the vessel which will be used for whipping the cream. Prepare some ice cubes too. These are very much necessary to get the proper consistency of the cream.

7.      Half an hour before whipping the cream, remove the whipping cream from the freezer and place it outside. To whip the cream place the ice cubes in a large vessel. Place the frozen vessel on top of the ice cubes. Empty the cream into the frozen vessel. Start beating with the beater. Beat for ten to fifteen minutes until stiff peaks form.

8.      Slowly add the ras (thick milk from rasmalai) into the cream in small batches and beat until it is completely combined. Use around 1/4 cup of ras for this.

9.      Now cut the cake into two equal halves. Apply the remaining ras on both the halves. Then apply the whipped cream on top of one half. Place the other half on this cake and apply the cream on the entire cake.

10.   Decorate with rasmalai and nuts. Cake is ready.

Notes:

·        Those who prefer baking do the following:  preheat oven at 180 C for 10 to 12 minutes. Grease and line two round baking pans with parchment paper. Pour the batter equally into both the baking pans. Bake at 180 C for 30 to 40 minutes until a skewer inserted comes out clean.

·        Do follow the above mentioned steps for whipping the cream to get the proper consistency.

·        Remaining cream if any can be used for making kulfis.

Step by step pictures

 add maida, salt, baking powder, baking soda, 

elaichi powder . mix well

 add milk, curd, sugar, vanilla essence and oil. 

mix well

 add the wet mixture into the dry mixture

 mix without lumps

 grease a vessel with oil and pour the batter. 

steam for 30 to 40 minutes or 

until cake is completely cooked.

 as a prep work for making the whipping cream.

add a pinch of saffron to the whipping cream 

and freeze overnight. also freeze the blades of the beater, 

the vessel to be used for beating. 

also, keep ready some ice cubes

 half an hour before whipping the cream, 

remove the whipping cream from 

the freezer and place it outside.

 place the ice cubes in a large vessel

and place the frozen vessel on it.

empty the cream into the frozen vessel.

beat with the beater for 10 to 15 minutes 

until stiff peaks are formed 

 slowly add the ras in small batches 

and beat until completely combined. 

place in fridge until used

 cut the cake into two equal halves

 apply ras on top of both the cakes

apply cream on one half. 

place the other on top and 

apply cream on the entire cake. 

decorate with rasmalai and nuts