Eggless Rasmalai Cake
- 6
- 16
- 50min
- 30min
This cake is very easy to prepare. It is a combination of an Indian sweet with a pastry.
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 : To prepare the cake pans
Take 2 round baking pans of 6' each. Grease them with a brush and dust flour. Tap to remove excess flour.
Step 2 :
Preheat oven to 180 degrees for 15 minutes.
Step 3 :
Sift together flour, baking powder and baking soda and salt at least 5 to 6 times.
Step 4 :
Mix thandai powder and flaked almonds in it.
Step 5 :
In a big bowl, take curd, oil, sugar and almond essence.
Step 6 :
Using a spoon, beat this mixture for 4 to 5 minutes until sugar dissolves completely and the mixture looks creamy.
Step 7 :
Add milk to this mixture.
Step 8 :
Start adding the dry ingredients mix to the wet mixture in 3 or 4 installments, mixing lightly after each addition.
Step 9 :
Adjust consistency using milk. When poured through a spoon it should fall like a ribbon, it shouldn't be too thick nor liquidy.
Step 10 :
Lastly, add vinegar. Give it a stir. Pour this batter into the prepared cake pans, half in each pan.
Step 11 :
Tap the pans to release air bubbles if any. Put the pans in the preheated oven.
Step 12 :
Bake for 30 to 35 minutes. Check for doneness of the cake by inserting a toothpick in it.
Step 13 :
After 3 or 4 minutes, invert the cakes on a wire rack.
Step 14 :
Once cool, wrap them in cling film and keep in refrigerator at least for 2 to 3 hours. If possible, overnight.
Step 15 : For the frosting
Whip cream in a big bowl. Keep the bowl in an ice bath.
Step 16 :
Using an electric blender, start beating the cream. Start with low speed and gradually move to a higher speed.
Step 17 :
After 2 minutes, when cream thickens a little, add almond essence, yellow colour and icing sugar.
Step 18 :
After 4 to 5 minutes, the cream will be ready with stiff peaks. Keep it covered in refrigerator till use.
Step 19 :
Take the two cakes. Using a serrated knife gently remove the top crust.
Step 20 :
Take the cake board. Put little cream on it. Put one cake on the cake board and other separately on some plate only.
Step 21 :
Put milk from the rasmalai, using a spoon, on both the cakes. Repeat it again after 2-3 minutes.
Step 22 :
Now, put some rasmalais on the lower cake. If your rasmalai are big in size then you can cut them into small pieces and then lay on the cake.
Step 23 :
Put a dollop of whipped cream and spread it roughly covering the lower cake. Now, put the other cake on the lower cake.
Step 24 :
Cover it with whipped cream using a spatula. Keep it in the refrigerator for at least 15 minutes.
Step 25 :
Take it out, again apply a coating of whipped cream. Once covered with cream, decorate it with cream roses, almonds, and rasmalai.
Step 26 :
Sprinkle cardamom powder, chill it for 15-20 minutes and serve.
Shop Ingredients
Eggless Rasmalai Cake
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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