Sunday, July 21, 2019

Eggless Rasmalai Cake

Eggless Rasmalai Cake
Rasmalai is a popular Indian sweet wherein cottage cheese dumplings are soaked in sweetened and thickened milk. This Rasmalai Cake is a fusion of western cake with a classic blend of vanilla sponge cake & rasmalai. But to give a nice Indian twist, instead of adding the vanilla essence this cake is Flavoured with cardamom powder and Almond essence which gives the cake a nice flavour and colour. The relishing flavours, the appealing texture and the amazing aroma of Rasmalai , The Cake is just mouth-watering. I had made a Rasmalai cake for My Son’s birthday and it was Huge hit in my Family.

For Sponge Base:

Maida/All Purpose Flour- 1 cup
 Condensed milk- 150 gms
 Unsalted butter- 1/2 cup
 Almond Essence- 1/2 tbsp
 Milk- 1/2 Cup
 Baking powder- 1 tbsp
  Baking soda- 1/2 tbsp
Yellow food colour- 3 drops/A pinch (if using powder)

For My Rasmalai ras/milk recipe Here And here
For Frosting: 
Non- Dairy Whipping cream- 1 1/2 Cup( I used Tropolite)
Homemade rasmalai Ras- 2 tbsp
Almond Essence -2 to 3 drops
Cardamom powder-1/2 tsp
Pinch of Yellow colour
Icing Sugar-2 Tbsp
Few saffron strands
Some flaked almonds and pistachio and edible rose petals  for decoration
1.Preheat the oven at 180 degree Celsius.
2.Grease a round cake tin and dust it with flour very well. Tap the excess flour.
3.Sieve the flour, cardamom powder, baking soda and baking powder and Keep aside.
4.Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the almond essence and beat. Then add flour spoon by spoon, mixing into the condensed milk mixture.
5.In between, add milk as required if the butter begins to get too stiff. Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter.
6.Once all the flour is used up, beat the batter as above till light (5-7 minutes) mix gently till smooth.
7.Pour into a greased cake tin. Bake at 15-2o minutes or till done
8,Poke with a skewer and check. Cool a little. Remove the tin from the oven and allow it to cool in the tin for 4-5 minutes.
To assemble the cake:
1.Slice the cake horizontally into two equal parts.
2.Place one half of the cake on a serving plate and sprinkle the Ras for soaking in order to make the cake moist.
3.Spread half of the Ras over the cake layer then topped with whipping cream and rasgulla pieces and sandwich with the other half of the cake.
4.Spread another layer of whipped cream on rasgulla pieces and even it out with spatula.
5.Repeat the steps with the top layer. Cover entire cake with frosting and level it on top and sides of the cake. 
6.After this let it rest in the fridge for 30 mins before you proceed with final coating.
7.Finish it with final frosting and decorations on the cake as per your  creativity. 
8.For final frosting I piped beautiful rosettes on top of the cake as well as sides of the cake.
9.Garnish the sides of the cake with some crushed pistachios and the top with pieces of rasmalais [squeeze out the ras before placing them] Sprinkle some crushed pistachios and eadible rose petals and kesar strands over it.  
10. Refrigerate the cake for atleast 30 mins before you serve.