Rich Rasmalai Cake, as the name specifies its so rich and just melts in your mouth. Rasmalai, the popular Indian Sweet is brought to us as baked Cake. You may ask how can a dessert turn into Cake.
Yes! The main flavor of rasmalai is from saffron and cardamom. These flavors are just infused into the Cake by adding saffron milk and cardamom powder to it. To make it more rich I added in some ground Pistachio.
In the pic below you can see the lovely color of saffron in the cake layers. Note: I didn’t add any colors.
Now that the base of the cake is ready, its time to soak the cake with the rasmalai milk that you get while making the rasmalai. Done Soaking! Now layer it with whipped cream and chunks of rasmalai and frost it with more cream.
Here is the eggless version of this Rasmalai Cake.
Rasmalai Cake is more rich with Egg. The flavor is more infused with saffron, cardamom and pistachio.
- 190 g Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 200 g Granulated Sugar
- 2 Eggs
- 3/4 tsp Vanilla Extract
- 80 ml Milk
- 80 ml Oil
- 1/2 tsp Saffron
- 20 g Pistachio (chopped finely)
- 3 Cardamom (or 3/4 tsp Cardamom powder)
Add Saffron to milk and let it a boil and cool down to room temperature.
Mix Flour, chopped pistachio, cardamom powder, baking powder and salt and reserve.
Pre-heat oven to 200 C. Beat Oil and Sugar using a whisk.
Add Eggs one at a time, mix till incorporated.
Add Vanilla and mix it.
Now add Flour mix and milk alternatively in 3 additions, start and end with flour.
Mix until no lumps. Bake it in 7" pan for 20-30 min.