Rasmalai Cake

Why This Recipe Works: Rasmalai Cake combines the traditional Indian dessert Rasmalai with a classic sponge cake, creating a fusion that’s rich, flavorful, and aromatic. The light and airy sponge cake soaked in sweetened milk, layered with soft rasmalai pieces, and topped with creamy frosting is a perfect dessert for festive occasions and celebrations.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/4 cup yogurt

For the Milk Soak (Ras):

• 2 cups whole milk
• 1/2 cup condensed milk
• 1/4 teaspoon saffron strands
• 1/2 teaspoon cardamom powder
• 10-12 pieces rasmalai, drained and chopped

For the Frosting:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• A few saffron strands (optional)

For Garnish:

• Chopped pistachios
• Dried rose petals
• Saffron strands

Directions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
   • In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom powder, and salt.
   • In a large mixing bowl, cream the butter and sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Add the yogurt and mix well.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
   • Divide the batter evenly between the prepared pans and smooth the tops.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Prepare the Milk Soak (Ras):
   • In a saucepan, heat the whole milk, condensed milk, saffron strands, and cardamom powder over medium heat. Bring to a gentle simmer and cook for 5-7 minutes.
   • Remove from heat and let it cool. Once cooled, add the chopped rasmalai pieces to the milk soak.
3. Prepare the Frosting:
   • In a large mixing bowl, beat the heavy whipping cream until soft peaks form.
   • Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. If using, add a few saffron strands for color and flavor.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Poke holes in the cake with a fork or skewer.
   • Spoon half of the milk soak with rasmalai pieces over the cake, ensuring it’s well soaked.
   • Spread a layer of whipped cream frosting over the soaked cake layer.
   • Place the second cake layer on top and repeat the soaking process with the remaining milk soak.
   • Frost the top and sides of the cake with the remaining whipped cream frosting.
5. Garnish:
   • Garnish the cake with chopped pistachios, dried rose petals, and saffron strands for a beautiful presentation.
6. Serve and Enjoy:
   • Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
   • Slice and enjoy this delicious Rasmalai Cake!