Rasmalai Cake

I had made a Rasmalai cake last year for my birthday and it was a huge hit among all those who ate it. Since then I have seen various forms and versions of it in the Facebook baking group where I am an active member. Tomorrow hubby has a potluck lunch party in his office and he is supposed to take some Kerala fish curry along with him. So we both decided to bake a cake and carry it as a surprise element.

When I had made this cake earlier, many of my followers and friends wanted me to add the full recipe in my blog. I can proudly say that I have motivated many to try this cake 🙂 The basic ingredients for this cake is a sponge cake flavoured with saffron milk, cardamon powder and rasmalai extract (if available, I have used Fab brand, which I got as a complimentary gift from Viveka essence), rasmalai and whipping cream.

I have used 200 gm of all purpose flour and baked it in a 7 inch round cake tin. As always the cup size is 240 ml. Btw, I made 2 cakes each with the same measurements.

For the recipe for Rasmalai, you can click here. You can make a simple vanilla cake by replacing the vanilla extract with saffron milk and cardamon powder. You can add 2 tablespoons of rasmalai milk by reducing the sugar in the recipe. Or follow the below recipe.

Ingredients:

• All purpose flour 200 gm
• Cornflour 20 gm
• Salt a pinch
• Baking powder 1/2 tsp
• Baking soda 1/2 tsp
• Sugar 125 gm
• Oil 120 ml
• Milk 240 ml minus 1 tbsp
• Apple cider vinegar 1 tbsp
• Rasmalai extract 1/2 tsp
• Cardamom powder 1/2 tsp
• Rasmalai as required
• Whipping cream 250-300 gm
• Saffron strands as required
• Pista as required
• Badam as required

Method:

• If you plan to frost a cake using non dairy whipping cream ( the most common ones being Rich and Tropolite ) remove the required cream from the freezer and allow it to thaw for overnight or atleast 5-6 hours inside the refrigerator(not the freezer).
• Preheat the oven at 160 degree Celsius for 10 minutes.
• Grease a seven inch round cake tin and dust it with flour very well. Tap the excess flour.
• Sieve the flour, salt, cardamom powder, baking soda and baking powder 2-3 times.
• In a measuring jar, mix the oil, milk and sugar very well. Add the vinegar and mix. Now add the Rasmalai extract and mix it well.
• Now add the liquid ingredients into the dry flour mixture and fold gently using a balloon whisk or spatula. Do not over mix.
• Now pour the batter into the prepared cake tin and tap 2-3 times on the counter to remove any trapped air bubbles.
• Bake for 32-35 minutes or till a toothpick inserted into the center comes out clean.
• Remove the tin from the oven and allow it to cool in the tin for 4-5 minutes.

• Transfer onto a cooking rack and cool well.
• You can cling wrap the cake and then  refrigerate it in the same cake tin or an 8 inch tin ( so that the shape doesn’t get distorted) for few hours.
• Freeze the blades of your electric beater and the bowl in which you are going to whip the cream ( I  prefer using a steel bowl as it stays cool for longer time) for half an hour atleast.
• Take the cake out of the refrigerator and slice it neatly into 3 slices.
• Pour the cream into the bowl. Make sure there are no ice crystals.
• Start whipping with your beater at the lowest speed for 1 minute. Slowly increase the speed.
• After 2-3 minutes, when it starts forming mild peaks, add 2 teaspoon of saffron soaked milk (for mild light yellow colour) and extract if any (I have not used any essence).
• Whip again till you get stiff peaks. It took exactly 5 minutes 10 seconds.
• Take a turn table and keep a cake board on top of it. Apply a spoon of cream on the center of the cake board and keep a slice of the cake. ( This helps the cake from slipping away while we frost. )
• Soak the slice generously with the rasmalai milk. You can add 2-3 tablespoons.
• Apply a nice thick coat of the whipped cream and smoothen it using a spatula.( Please watch lot of you tube videos before you frost your cake. That’s the best way to learn. )
• Sprinkle small pieces of rasmalai throughout the layer of cream.
• Place another slice on top of this and repeat the soaking, creaming and layering of rasmalai pieces.
• Keep the last slice of the cake. Now apply the cream on the top and sides.

• Crumb coat the cake and refrigerate it for few minutes. Take the cake out and apply cream again and smoothen it using spatula and scrapper.
• Use your imagination and creativity to frost the cake using pipings, rasmalai, saffron, dry fruits or rise petals.
• These are the 2 cakes that I have made.