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. .