Recipe: Rasmalai cake
Type: Dessert
Preparation time: 20 mins
Cooking time: 60 mins
Preparation time: 20 mins
Cooking time: 60 mins
Serves: 8-9 people
Dry Ingredients:
- All-purpose flour - 2 and 1/2 cup
- White Granulated Sugar - 1/4 cup
- Baking soda - 1 tsp
- Baking powder - 1 and 1/2 Tsp
- Salt -1/2 Tsp
- Cardamon powder - 1 Tsp
Wet Ingredients:
- Refined oil - 1 cup (room tempt)
- Condense milk - 1 can (385 gm)
- Milk - 2/3 cup
- Curd - 2/3 cup
- Vanilla essence - 2 and 1/2 Tsp
Frosting:
- Rasmalai brought from the store and deep in the homemade ras. Ras made with milk, nuts, and saffron, you can add whatever you like.
- whipping cream - 3 cup
- yellow food color
- confection sugar - 3 tbsp (sweetness as per your taste)
- Pista and almonds for decoration
Note:
- All ingredients to make vanilla cake should be at room temperature for good results.
- Use appropriate measurement cups for good results. The measurement cups I use here are US standard measurement.
- Keep the whisk and the bowl in the freezer for at least 20 min before you start.
- Whisking whipping cream while making the frosting make sure not to over whisk it might form into butter. When you get that stiffness at that moment stop for piping.
Preparation:
- Grease a two 9'' cake pan with oil and line it up with parchment paper. Preheat the oven to 180 deg/ 350 F for 10 -12 mins
- Sieve the flour, baking powder, baking soda, cardamom powder, and salt. Mix it uniformly.
- In a mixing bowl add oil and condense milk beat them until uniform.
- Then add, sugar and vanilla essence mixes it nicely.
- Add the dry ingredients to it, about 3 tbsp at a time mixing after each addition, just until combined (all step onwards should be done at low/medium speed or with a spatula). When you start finding it difficult to mix start adding curd and mix. Add milk and mix until combined.
- Pour the batter equally into the greased pan. Tap the pan gently so that there will be no bubbles form in the cake.
- Bake it in an oven for 25- 30 mins. Please keep an eye on 20-25 mins and check if it's done. Start checking after 25 mins by inserting a toothpick if it comes clear then it's done otherwise keep it for more 5 mins until it comes out clean.
- Remove the cake from the oven and rest it in the pan for 6-7 mins until the cake became a bit warmer, gently run the knife around the edges of the pan and unmold the cake onto a wire rack. Let it cool completely.
Frosting Steps:
- In the cold bowl add heavy whipping cream and start bitting it at low speed.
- Then add sugar, yellow color, and the ras from rasmalai (make sure to sieve it). Whip the cream on low speed to incorporate the sugar. then slowly increase the speed to medium and beat it until it forms a stiff peak. Do not overbeat it or else it forms butter.
- Another method to check if your cream is ready is by inverting bowl if the cream stays intact without showing any sign of slipping from the bowl, it's done.
- Refrigerate the cream in the meanwhile until you are ready to frost the cake.
Cake Assembling:
- I have used two pans for making the cake, you can also cut the cake into 2 pieces. After the cake is completely cooled down start icing.
- Transfer one layer on to turntable and using fork make some holes into the cake and spread the ras from ras malai on to layer so that it will be soaked. Piped out the whipping cream onto the surface evenly.
- Keep the 2nd layer and repeat the process.
- Finally, coat the cake with rough crumble coating and refrigerate it for 30 mins.
- Apply more whipping cream on the edge to make the smooth texture and decorate it with whatever piping you like with the same whipping cream.
- Serve them with the cottage cheese and nuts on it.
Thank you :)
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