Go Back
+ servings
Eggless Rasmalai Cake
Print

Eggless Rasmalai Cake

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 tradional 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.
Course Dessert, festivalfood, sweet
Cuisine Bengali, fusion, Indian
Keyword almond, bengalisweet, cake, cardamom, dessert, eggless, elaichi, festivalfood, flavoredmilk, fusiondish, indiansweet, kesar, masalamilk, pistachio, rasmalai, rasmalaicake, saffron, whippcream
Prep Time 25 minutes
Cook Time 45 minutes
Servings 10 serving

Equipment

  • sift
  • measuring cup
  • measuring spoon
  • bowl
  • big mixing bowl
  • hand whisk
  • spatula
  • 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
  • knife
  • spoon

Ingredients

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

  • 600 ml heavy cream
  • 2 tbsp icing sugar
  • 2 tbsp cornflour
  • 1 tsp cardamom powder elaichi powder
  • 1/4 tsp saffron powder or yellow color

Assembling cake

  • 1/2 cup flavored milk I have used the flavored milk that is served with rasmalai
  • 12 rasmalai
  • 1/4 cup pistachio slivered
  • 1/4 cup almonds slivered
  • few saffron strands for garnishing

Instructions

Cardamom saffron flavored wheat cake for the base

  • Sift the wheat flour, cornflour, baking powder, baking soda, salt, cardamom powder for three times.
    Eggless Rasmalai Cakeq
  • Mix all dry ingredients together in a bowl and keep aside.
    Eggless Rasmalai Cake
  • In a big bowl add oil, sugar milk powder. Mix well with hand whisk till sugar dissolves.
    Eggless Rasmalai Cake
  • Add milk and yogurt. (The milk and yogurt should be at room temperature).
    Eggless Rasmalai Cake
  • Whisk everything well till smooth.
    Eggless Rasmalai Cake
  • Gradually add the sifted dry ingredients in batches. Add saffron strands.
    Eggless Rasmalai Cake
  • Mix everything gently. Add more milk about 2-3 tbsp more if needed.
    Eggless Rasmalai Cake
  • The batter should be of dropping consistency.
    Eggless Rasmalai Cake
  • 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.
    Eggless Rasmalai Cake
  • Unmould and let it get cool on a wire rack. The cardamom saffron flavored wheat flour cake is ready.
    Eggless Rasmalai Cake

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.
    Eggless Rasmalai Cake
  • Add icing sugar, cornflour, cardamom powder, saffron powder and beat on low speed till everything is mixed well for 4-5 minutes.
    Eggless Rasmalai Cake
  • 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).
    Eggless Rasmalai Cake

Assembling cake

  • Take the cake.
    Eggless Rasmalai 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.
    Eggless Rasmalai Cake
  • 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.
    Eggless Rasmalai Cake
  • Break the rasmalai into small quarters and place it evenly on the soaked cake layer.
    Eggless Rasmalai Cake
  • 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.
    Eggless Rasmalai Cake
  • With the help of palette knife spread the piped whipped cream evenly.
    Eggless Rasmalai Cake
  • Place the other layer of the cake on it and soak it with 4-5 tbsp of flavored milk from rasmalai.
    Eggless Rasmalai Cake
  • Pipe the whip cream entirely over the sandwiched cake.
    Eggless Rasmalai Cake
  • Spread the whipped cream with the help of palette knife or flat spatula.
    Eggless Rasmalai Cake
  • Smoothen the edges of the cake.
    Eggless Rasmalai 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.
    Eggless Rasmalai Cake
  • Remove the cake before 15 minutes from the refrigerator before cutting. The Eggless Rasmalai Cake is ready to serve and cut into slices.
    Eggless Rasmalai Cake
  • The layers of the cake after cutting..Enjoy the cake.
    Eggless Rasmalai Cake
  • I have offered the cake as prasad to my Lalji. .
    Eggless Rasmalai Cake