Rasmalai Pista Cream Cake

Why This Recipe Works:

Rasmalai Pista Cream Cake brings together the traditional flavors of rasmalai—soft paneer discs soaked in flavored milk—with the lightness of a sponge cake. The pistachio cream adds a nutty richness that perfectly complements the sweetness of the rasmalai, making this cake an unforgettable dessert.

Ingredients:

Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup plain yogurt (or dairy-free yogurt), room temperature
• 1/2 cup milk, room temperature
• 1 teaspoon vanilla extract

Rasmalai:

• 8-10 rasmalai pieces (store-bought or homemade)
• 1 cup ras (sweetened milk from the rasmalai)

Pistachio Cream Frosting:

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 teaspoon cardamom powder
• 1/2 cup finely chopped pistachios

Garnish:

• Finely chopped pistachios
• Edible rose petals (optional)
• Saffron strands (optional)

Directions:

Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 8-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients:

1. In another bowl, whisk together the vegetable oil, yogurt, milk, and vanilla extract until well combined.

Combine Ingredients:

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Bake the Cake:

1. Divide the batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Pistachio Cream Frosting:

1. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and cardamom powder until stiff peaks form.
2. Gently fold in the finely chopped pistachios.
3. Keep the frosting refrigerated until ready to use.

Assemble the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate.
2. Drizzle half of the ras (sweetened milk from the rasmalai) over the cake layer to moisten it.
3. Arrange half of the rasmalai pieces over the cake layer, gently pressing them into the cake.
4. Spread a layer of pistachio cream frosting over the rasmalai.
5. Place the second cake layer on top and repeat with the remaining ras and rasmalai pieces.
6. Frost the top and sides of the cake with the remaining pistachio cream frosting.

Garnish:

1. Garnish the cake with finely chopped pistachios, edible rose petals, and saffron strands if desired.

Notes:

• Ensure all ingredients are at room temperature for the best results.