Rasmalai Cake is one of the best flavours you can have on a cake. This rasmalai cake recipe is easy and just perfect for your festivities to begin with.
Rasmalai is an Indian sweet. It is made with chenna (cottage cheese) and milk. Needless to say how amazingly delicious dessert it is! The small or big (you can make them in any size) steamed chenna balls, dipped in flavourful evaporated milk which has some solid milk cream also, is an ultimate dessert to enjoy during the festivities. And to combine a cake texture with this rasmalai flaovur…What could be better than this?!!
I kind of like the month of October. It is generally, the month of festivities in India. In fact, the beginning of fall, actually marks the beginning of so many festivals here.
वोह गुलाबी सर्दी, उस पर धूप का मुस्कुराना ,
त्योहारों की रौनक, और रातों का जगमगाना,
अपनो का प्यार , दोस्तों का याराना ,
मिठाईयो से घर का महक जाना….
Talking about celebrations, this rasmalai cake I made for celebrating 1000 subscribers of my YouTube channel “ flavourhome by Sutiksha “. I was so excited and thought to share my happiness with you all. So here’s an ultimate fusion dessert or cake!!
Rasmalai cake is a subtle, Indian spice flavoured cake with a great combination of evaporated milk flavour and lots of nuts, along with the real rasmalai in it. I know, drool-worthy, right?! Indeed, it is.
Rasmalai cake is easy to make but needs a little preparation. It has some components to be prepared before hand but the assembling part is quick and easy and just so much fun.
Rasmalai – This Indian dessert that we add in the cake can be made at home very easily. Though, yes it is a little time-taking process but totally worth it. For rasmalai, we need the evaporated milk and chenna balls.
Chenna Balls – For making chenna, we need to curdle the milk. The chenna thus formed, is kneaded to soft consistency dough. Then small or flat round balls are made with it and these chenna balls are boiled in sweet water until they are cooked well.
Evaporated Milk – It is simple to make. You need to boil the milk, by stirring it in between to avoid burning the milk, and thus reduce the milk to half.
Buy from store – Yes, it is easily available in the market and you can use a store bought rasmalai for this rasmalai cake. This will save you a lot of time and preparation for this cake. I have used store bought rasmalai for this cake.
Cake – Other than Rasmalai, the base of this dessert is cake. I have made an eggless sponge cake. This eggless sponge cake recipe is very easy one. I have baked it many a times, in cooker and oven both and it comes out neat and good. This time, it was baked in oven. To read about how to bake in kadai, you can check out my Chocolate Cookies recipe in the blog.
Important Tips for Rasmalai Cake
Ingredients – It is very important for all the ingredients to be at room temperature before you begin using them in this rasmalai cake recipe. So milk, butter, whipping cream and rasmalai should be kept out of the fridge until they are at room temperature. If you have stored the cake sponge in the fridge, please let it come to room temperature before you begin layering it with the whipped cream.
Rasmalai – Wherever, we use rasmalai pieces in this rasmalai cake, do squeeze them a little to take out some of the syrup or milk. We do this to avoid making the whipped cream loose. Also, as the rasmalai I used was big in size, I have cut it in half and then used it. If you have smaller pieces, then you may use the whole piece too. Totally, your call.
Baking on Gas top – If you bake this cake on gas top, remember to pre-heat your kadai or cooker, whatever you are using for baking. While pre-heating the utensil, it is important to cover it, so that the cover or lid of the utensil is also hot and the cake gets heat from all the sides.
Greased Tin – If the baking tin you are using for this rasmalai cake sponge, is small in size or if the height isn’t enough, then you can use some parchment paper on the sides to increase the height of the tin, just as I have done so.
Whipping Cream – It took me less than 5 min to whip up the cream to stiff peaks. It is very easy to do so. If you do not have an electric hand beater, then you can use hand whip too. Just that it will take some good muscle energy and a little bit more time to whip up.
Corn Flour – As the whipping cream I used was already sweet so, I have added corn flour in the whipping cream to keep it stabilized for long. You can use icing sugar too, in place of corn flour.
Some interesting recipes from my blog and YouTube channel;
- Red Velvet Cake (eggless)
- Homemade Cream Cheese
- Whole wheat Bread (brown bread)
- APF bread (white bread)
- Ladi Pav
- Instant Dhokla
Recipe Video Of Rasmalai Cake
You can watch the recipe video of rasmalai cake here. Also do Subscribe to my YouTube channel “flavourhome by Sutiksha” for getting regular updates of all new recipe videos.
- Oil – 1/3 cup
- Butter – 2 tbsp (at room temperature)
- Milk – 1 cup
- Rose Essence – 1/2 tsp
- Refined Flour – 1.5 cup
- Baking Soda – 1/2 tsp
- Baking Powder – 1/2 tsp
- Cardamom Powder – 1/2 tsp + 1/2 tsp
- Powdered Sugar – 2/3 cup
- White vinegar – 2 tsp
- Yellow Color – few drops
- Kesar – few strands
- Rasmalai – 7-8 pieces (with syrup)
- Whipping Cream – 1 cup
- Corn flour – 1 tbsp
- Pistachio and kesar for garnish
1.Take oil, butter, milk and rose essence in a bowl and mix them well.
2. Sieve flour, baking soda, baking powder, 1/2 tsp cardamom powder and powdered sugar in the mixture of liquid ingredients. Mix them very well. Generally, eggless cakes are not to be beaten, but this cake can be mixed up as fast as you want, as we will add vinegar in the end.
3. Once the whole batter is mixed nicely, prepare the baking tin (well greased and with parchment paper). Add vinegar and mix lightly but thoroughly with a spatula. Be careful not beat the batter after adding in the vinegar but do mix it well. Quickly transfer the batter in the baking tin.
4. Now bake it in a pre-heated oven at 185 °C for about 30-35 min or until done. The time might vary as per your oven settings. You can also bake it on gas top.
5. Once baked, remove the parchment paper and let the cake cool down completely.
6. Take 1 cup whipping cream in a bowl. Start whipping it first at low speed for a few seconds and then at high speed. Once you see that it is starting to foam up, add the corn flour, 1/2 tsp cardamom powder and whip on high. Just in few minutes, you will reach soft peak stage of the cream. Keep scraping the bowl in between to bring all the cream in the center. Once the cream has whipped up to the stiff peaks, stop whipping it further.
7. Add few drops of yellow colour in the cream. I used 6 drops of gel yellow color. Also add few strands of kesar and mix them nicely.
8. Now, remove the cake dome and divide it in two layers. Soak the first layer with the rasmalai milk. The spread some whipped cream on it. Next, add in the rasmalai pieces and top them with more whipped cream. Please do watch the video for better understanding of this step.
9. Now place the other layer of cake and repeat the process of soaking. Then cover the cake with whipped cream on top and on sides too. Make some design on the sides. I have made a simple design which you can see in the video and make with a spoon too. Or else you can pipe out some other design too.
10. On top of the cake I have made some rosettes and then placed rasmalai pieces on them. Garnish with pistachios and kesar strands, on sides and on top. Your Rasmalai cake is ready to be served. Enjoy!!
I would love to hear from you if you try this Rasmalai Cake recipe. Do mention it in my comments section how you liked it or if you made any changes in it. Also if you make this and share on social networking sites, remember to add #flavourhomebysutiksha and tag me there, so that even I can appreciate your efforts.
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