Eggless Rasmalai Cake is an extraordinary eggless rich cake made by using traditional Indian sweet rasmalai. It is a fusion recipe where cake is flavored with traditional Indian spices such as cardamom and saffron. It is assembled with a layer of rasmalai and cardamom saffron flavored whipped cream and the cake sponge is soaked with flavored milk. The entire cake is decorated with whipped cream, rasmalai and nuts.
Since last year I had seen rasmalai cake trending on the social media and so it was on my baking list since then. I was looking for a perfect occasion to make it.
It was my husband’s (Mithil Shah) 40th birthday. With the lock down and social distancing law due to Covid 19, we cannot go out or celebrate with friends or family. Hence I thought of surprising him by making a special cake on his special birthday. I found the perfect occasion to make Rasmalai cake.
For the rasmalai cake, the plain or cardamom flavor sponge is soaked with flavored milk and is sandwiched with rasmalai and cardamom saffron flavored whipped cream. The cake is then covered with the cardamom saffron flavored whipped cream and decorated with rasmalai and chopped nuts. The cake is chilled and then served.
If you have ready made vanilla sponge cake, and store brought rasmalai, then all you need is just to assemble and decorate the cake.
But I wanted to make everything from scratch at home. I had made rasmalai and cake sponge on the previous day and refrigerated them. I had shared the recipe of rasmalai with you all. Since I was making cake sponge at home, I decided to make it healthier by using whole wheat flour to make the cake. I have used oil instead of butter as it keeps the cake moist and soft even after refrigerating for 3-4 days. I have flavored the cake with cardamom and saffron. Addition of milk powder to the cake make it more rich.
I had used less icing sugar and replaced it with cornflour while whipping the cream. This way it will be stable but yet less sweet. I had flavored the whipped cream with cardamom and used saffron powder to give nice saffron colour to it.
So now when rasmalai and cake sponge are ready, I just had to assemble and decorate the cake. Since I wanted round balls of rasmalai for decorating the cake, I had made some round rasmalai. You can use the regular flat rasmalai disc instead.
Cut the cake sponge into two layers. Now soak the layers with the flavored milk from rasmalai. This will make cake moist and will have flavor of rasmalai in it. Sandwich the layers of cake with the rasmalai pieces and whipped cream. Decorate the entire cake with the remaining whipped cream and lot of slivered almonds and pistachios and rasmalai pieces. Refrigerate the cake and serve it chill.
Mithil was super happy to see his birthday cake and we cut the cake by doing video call with family members in India. We could relish every bite of cake but it was a virtual treat for them.
How beautiful the layers of the cake can be seen after it is cut. The cake came out super moist and soft and was loaded with rich flavor of rasmalai, cardamom and saffron. It was not too sweet and the nuts gave extra crunch to every bite of the cake.
It was enjoyed by everyone in our house.
Friends though making the eggless rasmalai cake from scratch looks lengthy but with some planning ahead you can make the cake easily and impress your family and friends. Every bite of the cake is worth the efforts you will put in.
So please do try out this recipe and please share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Eggless Rasmalai Cake
- measuring cup
- measuring spoon
- big mixing bowl
- hand whisk
- round cake tin or any shape you need (8")
- electric beater
- bowl (place bowl and beater whisks for 1 hours before whipping the cream)
- piping bag
- star nozzle
- palette knife
Cardamom saffron flavored wheat cake for the base
- 1.5 cup whole wheat flour
- 1/2 cup milk powder
- 2 tbsp corn flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup yogurt curd/dahi. use fresh and thick yogurt. (I have used homemade fresh yogurt/ curd/dahi)
- 1/4 cup milk Plus 2-3 tbsp extra
- 1/2 cup oil any flavorless oil
- 1/2 cup sugar
- 1 tsp cardamom powder elaichi powder
- 1/2 tsp saffron strands optional
Whipping cream for decoration
Cardamom saffron flavored wheat cake for the base
- Sift the wheat flour, cornflour, baking powder, baking soda, salt, cardamom powder for three times.
- Mix all dry ingredients together in a bowl and keep aside.
- In a big bowl add oil, sugar milk powder. Mix well with hand whisk till sugar dissolves.
- Add milk and yogurt. (The milk and yogurt should be at room temperature).
- Whisk everything well till smooth.
- Gradually add the sifted dry ingredients in batches. Add saffron strands.
- Mix everything gently. Add more milk about 2-3 tbsp more if needed.
- The batter should be of dropping consistency.
- Pour the batter in the greased and dusted round tin and bake in the preheated oven @ 180 C for 35-40 minutes. Remove the cake after baked.
- Unmould and let it get cool on a wire rack. The cardamom saffron flavored wheat flour cake is ready.
Whipping the cream for decoration
- Take the chilled bowl. Add chilled heavy cream in it. With the help of electric beater beat for 4 minutes on low speed till soft peaks are formed.
- Add icing sugar, cornflour, cardamom powder, saffron powder and beat on low speed till everything is mixed well for 4-5 minutes.
- Beat on medium heat till stiff peaks start to form. Stop beating and cover and refrigerate the cream for 30 minutes. (Do not overbeat the cream or else it will start to curdle. Invert the bowl and if the cream is not slipping down then it is done).
- Take the cake.
- With the help of knife cut the uneven top of the cake and make it straight. Also cut the cake from half and make two layers.
- Put some whipped cream on the plate or board on which the cake is to be served. Invert the top layer of the cake on it. Soak it with 4-5 tbsp of the flavored milk.
- Break the rasmalai into small quarters and place it evenly on the soaked cake layer.
- Put the chilled whipped cream in the piping bag fitted with the nozzle of your choice. Now pipe the whipped cream on the cake layer.
- With the help of palette knife spread the piped whipped cream evenly.
- Place the other layer of the cake on it and soak it with 4-5 tbsp of flavored milk from rasmalai.
- Pipe the whip cream entirely over the sandwiched cake.
- Spread the whipped cream with the help of palette knife or flat spatula.
- Smoothen the edges of the cake.
- Now sprinkle the slivered pistachio and almonds on the edges and sides of the cake as shown. Pipe some round stars on the cake and place pieces of rasmalai on it. Put a round rasmalai ball on the centre of the cake. Garnish with saffron strands. The decoration of the cake is complete and refrigerate the cake.
- Remove the cake before 15 minutes from the refrigerator before cutting. The Eggless Rasmalai Cake is ready to serve and cut into slices.
- The layers of the cake after cutting..Enjoy the cake.
- I have offered the cake as prasad to my Lalji. .