Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, rasmalai cake. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Rasmalai cake is a fun fusion dessert to celebrate festivities or any special occasion. It combines flavors of the Indian dessert Rasmalai in the form of cake making it totally irresistible! Egg-free, easy to make, and delicious! Rasmalai cake is our new favorite sweet to celebrate special occasions.
Rasmalai Cake is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Rasmalai Cake is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook rasmalai cake using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Rasmalai Cake:
- Take 200 gm All purpose flour
- Get 20 gm Cornflour
- Take 1 pinch Salt
- Make ready 1/2 tsp Baking powder
- Take 1/2 tsp Baking soda
- Get 125 gm Sugar
- Make ready 120 ml Oil
- Get Milk 240 ml minus 1 tbsp
- Get 1 tbsp Apple cider vinegar
- Prepare 1/2 tsp Rasmalai extract
- Get 1/2 tsp Cardamom powder
- Take Rasmalai as required
- Take 250-300 gm Whipping cream
- Get Saffron strands as required
- Make ready Pista as required
- Prepare Badam as required
Now, transitioning to our cake, it has three components - a spongy cake, saffron milk and ricotta cream and garnished with nuts. Rasmalai Cake baked with Vanilla flavor and decorated with rasmalai sweets. This cake is one of the best treat for sweet lovers. Order these cake to surprise your loved one.
Steps to make Rasmalai Cake:
- If you plan to frost a cake using non dairy whipping cream (the most common ones being Rich and Tropolite) remove the required cream from the freezer and allow it to thaw for overnight or atleast 5-6 hours inside the refrigerator(not the freezer). - Preheat the oven at 160 degree Celsius for 10 minutes. - Grease a seven inch round cake tin and dust it with flour very well. Tap the excess flour. - Sieve the flour, salt, cardamom powder, baking soda and baking powder 2-3 times. - In a measuring jar, mix
- The oil, milk and sugar very well. Add the vinegar and mix. Now add the Rasmalai extract and mix it well. - Now add the liquid ingredients into the dry flour mixture and fold gently using a balloon whisk or spatula. Do not over mix. - Now pour the batter into the prepared cake tin and tap 2-3 times on the counter to remove any trapped air bubbles. - Bake for 32-35 minutes or till a toothpick inserted into the center comes out clean. - Remove the tin from the oven and allow it to cool in the tin for 4-5
- Minutes.Transfer onto a cooking rack and cool well. - You can cling wrap the cake and then refrigerate it in the same cake tin or an 8 inch tin (so that the shape doesn’t get distorted) for few hours. - Freeze the blades of your electric beater and the bowl in which you are going to whip the cream (I prefer using a steel bowl as it stays cool for longer time) for half an hour atleast. - Take the cake out of the refrigerator and slice it neatly into 3 slices. - Pour the cream into the bowl. Make sure
- There are no ice crystals. - Start whipping with your beater at the lowest speed for 1 minute. Slowly increase the speed. - After 2-3 minutes, when it starts forming mild peaks, add 2 teaspoon of saffron soaked milk (for mild light yellow colour) and extract if any (I have not used any essence). - Whip again till you get stiff peaks. It took exactly 5 minutes 10 seconds. - Take a turn table and keep a cake board on top of it. Apply a spoon of cream on the center of the cake board and keep a slice of the
- The cake. (This helps the cake from slipping away while we frost.) - Soak the slice generously with the rasmalai milk. You can add 2-3 tablespoons. - Apply a nice thick coat of the whipped cream and smoothen it using a spatula.(Please watch lot of you tube videos before you frost your cake. That’s the best way to learn.) - Sprinkle small pieces of rasmalai throughout the layer of cream. - Place another slice on top of this and repeat the soaking, creaming and layering of rasmalai pieces. - Keep the
- Last slice of the cake. Now apply the cream on the top and sidesCrumb coat the cake and refrigerate it for few minutes. Take the cake out and apply cream again and smoothen it using spatula and scrapper. - Use your imagination and creativity to frost the cake using pipings, rasmalai, saffron, dry fruits or rise petals. - Enjoyyy
This cake is one of the best treat for sweet lovers. Order these cake to surprise your loved one. Terms & Conditions : Ras Malai Cake is a twist on a very popular Bengali dessert " Ras Malai ". Ras Malai is made with homemade cheese known as " paneer " or "chana". It consists of soft paneer balls immersed in chilled creamy milk.
So that’s going to wrap this up with this special food rasmalai cake recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
