This eggless rasmalai cake is the ultimate Indian fusion dessert. The spongy cake soaked in flavored milk, rasmalai, and whipped cream, you’ll get all of these in a single bite. This makes the perfect treat for the festive season.
½cupOilany flavorless oil e.g. corn, canola, avocado, safflower
1teaspoonRose water
For Whipped Cream:
1cupHeavy whipping cream
⅓cupPowdered sugar (Confectioner’s sugar or icing sugar)
½teaspoonRose water
For Topping:
9piecesRasmalaiwith its ras aka milk (more or less depending on the size of your rasmalai)
2tablespoonsSliced almonds
1tablespoonRose petals
6-7strands Saffron
Instructions
Make Cake: Preheat the oven to 350 F (180 C). Grease an 8x8 inch square cake pan and keep it ready.
Take dry ingredients (flour, baking soda, baking powder and cardamom powder) in a bowl. Whisk it until everything is combined. If the flour has many lumps then sift the flour mixture.
In another large bowl, take yogurt and sugar. Whisk it until sugar almost dissolves and the mixture becomes smooth.
Add oil and rose water. Again beat it until well combined.
Add dry mixture into a wet bowl. Start mixing it using a whisk and halfway through switch to a spatula to avoid overmixing. And mix until the batter comes together.
Pour into a prepared pan and smooth out the surface. Bake in the preheated oven for 35-40 minutes or until the toothpick or skewer inserted in the center comes out clean.
Let the cake cool down in the pan for 5 minutes, then loosen the sides using a butter knife and invert it on a cooling rack. Let the cake cool down completely and then put it back into the pan.
Let’s make the whipped cream. Take chilled heavy whipping cream in a stand mixer bowl. Add rose water and powdered sugar.
Beat it using a whisk attachment (medium to high speed) until it reaches a stiff peak (meaning the cream has thickened and is keeping its shape). Do not overwhip it otherwise butter will start to separate.
Separate the rasmalai and milk. For that slightly, gently press the rasmalai pieces to remove the soaked milk and place it on a plate.
Assemble the rasmalai cake: Now the cake is cooled and back into the pan. Poke the hole all over it using a skewer of fettuccine pasta.
Now pour the rasmalai ‘milk’ all over the cake slowly and let the cake absorb the milk. For this purpose, you’ll need around ½ cup of milk. Rest will be used while serving.
Now place rasmalai pieces on top. In a single layer. Depending on the size of your rasmalai, you’ll need more or less. I have used 9 pieces and I am going to cut the rasmalai cake into 9 pieces. So 1 piece per person.
Now spread the whipped cream evenly on top.
Garnish with sliced almonds (and pistachios), rose petals and a few saffron strands.
Chill the rasmalai cake for 1-2 hours before serving.
For serving, place a piece of cake in a deep plate, and pour around 2-3 tablespoons of rasmalai ‘milk’ around the cake.
Notes
Avoid overmixing the batter otherwise, the sponge cake will become tough and hard. To avoid this, always start mixing dry and wet using a wire whisk. When you see that it is almost mixed with a few streaks of flour left, at this time switch to a spatula and mix the batter in a folding motion. Mix until the batter comes together and stop there right away.
Always use the chilled heavy whipping cream (right from the fridge) to get the perfect whipped cream. Chilled cream helps to whip up faster.
Be careful and do not overwhip the whipping cream otherwise it status to separate the butter. Once it reaches the medium to a stiff peak, keep an eye on it.
You can use a ready tub of cool whip instead of whipping your own cream to save some time.
Chill the assembled rasmalai cake for at least 2 hours before serving. It tastes best when served chilled.