Eggless Rasmalai Cake

Finally posting the recipe for the most popular cake doing rounds these days.. the Rasmalai Cake and the best part is this is an eggless recipe. 


When my little one came to me and requested for a birthday cake, I immediately zeroed down to Rasmalai cake as everyone in the family loves this Bengali mithai. A simple recipe that turns out to be so delicious that the cake got finished in no time and I had to bake it again [baked twice in one week's time!]. We all relished this sponge cake soaked in ras and frosted with fresh cream infused with mithai flavors. 


Ingredients

Eggless sponge cake [the recipe mentioned there calls for 6 inch cake pan]. 
     -- If you have cake pan of different size then adjust the ingredients accordingly. The cake I  baked for this flavor is in 8 inch pan. All I did was increased the ingredients by 33% than that mentioned in the above recipe.
     -- Instead of vanilla essence I added 1 tsp of cardamom essence to the cake batter and 1 tbsp of MTR badam mix [MTR badam mix is optional] . If you find good almond essence you may add this instead of cardamom essence.
     -- Sugar I didn;t increase and added only 1 cup.


For Rasmalai ras/milk
1 and 1/2 cup milk
1/4 cup castor sugar
1 tsp cardamom powder
1 tbsp MTR badam mix [ if you don't have then just  coarsely powder almonds and pistachios together]
1 tsp of kesar

For Whipped cream icing
500 ml whipping cream 
4 tbsp icing sugar
1 tbsp milk syrup from the syrup that is used to soak the sponge layers 
1 tbsp MTR badam mix 
1/2 tsp cardamom powder

Other ingredients for filling and frosting
Storebought or home made rasgullas/ rasmalais [ I have used storebought rasgullas to reduce the preparation time]
Chopped pistas
Few strands of kesar

Method:

Please refer here to know the ingredients and instructions/method to bake an eggless sponge cake.



While the cake is resting to cool down, you can prepare the rasmalai ras/milk. Pour the milk in heavy pan and bring it to a boil. Once it boils, simmer the flame and continue cooking until the milk reduces by half. Now add castor sugar [you may use normal sugar too], cardamom powder, MTR badam mix and Kesar. Simmer for another 2 minutes and switch off the flame. Keep it aside to cool down.


For icing;  Take required whipping cream in a steel bowl and beat it on low speed for 1 min. Add icing sugar gradually and beat it with increasing speed until the mixture thickens and forms soft peaks. Now add the remaining ingredients and beat it until it holds its shape. Keep it covered in fridge until you start assembling the cake.

To assemble the cake
Once the cake is completely cooled, cut it into 2-4 layers depending on the height of the cake. I cut it into 2 layers as you see in below pic.


Sprinkle the Ras/ saffron flavored milk on each layer.


The bottom layer then topped with whipping cream and rasgulla pieces as you see in the pic below


Spread another layer of whipped cream on rasgulla pieces and even it out with spatula. Repeat the steps with the top layer. Cover entire cake with frosting and level it on top and sides of the cake. After this let it rest in the fridge for 30 mins before you proceed with final coating.


Finish it with final frosting or decorations on the cake as per your liking, patience and creativity. For final frosting I have used  here a star nozzle and piped beautiful rosettes on top of the cake as well as sides of the cake. Garnish the sides of the cake with some crushed pistachios and the top with pieces of rasgullas /rasmalais [squeeze out the ras before placing them] Sprinkle some crushed pistachios and kesar strands over it.  Refrigerate the cake for atleast 30 mins before you serve.


So next time you have a party/get-together at home do try the above recipe and you will find your family and friends asking for second servings.

You may also try cakes with gulab jamuns. For recipes click below links 
Eggless GulabJamun Cheesecake
Eggless GulabJamun Mix Cake.

Happy Baking!

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