Introduction
The Eggless Rasmalai Cake is a delightful fusion dessert that brings together the traditional flavors of the Indian sweet, rasmalai, with the texture of a soft, moist cake. Perfect for any occasion, this cake is a crowd-pleaser and a great option for those who prefer eggless desserts. With its rich flavors and creamy texture, it’s sure to impress your guests and satisfy your sweet cravings.
Detailed Ingredients with measures
For the Cake:
– All-purpose flour: 1 and ½ cups
– Baking powder: 1 teaspoon
– Baking soda: ½ teaspoon
– Sugar: 1 cup
– Curd: ½ cup
– Milk: 1 cup
– Vegetable oil: ¼ cup
– Cardamom powder: 1 teaspoon
– Vanilla extract: 1 teaspoon
For the Rasmalai Syrup:
– Milk: 2 cups (full-fat)
– Sugar: ½ cup
– Cardamom pods: 4-5 (crushed)
– Saffron strands: a pinch (optional)
– Chopped nuts (for garnishing): as required
For the Frosting:
– Whipped cream: 1 cup
– Cardamom powder: ½ teaspoon
– Chopped pistachios and almonds: for decoration
Prep Time
Prep time for the Eggless Rasmalai Cake is approximately 30 minutes. This includes the preparation of the ingredients and mixing them together to create a delicious batter.
Cook Time, Total Time, Yield
The cook time for this cake is about 30-35 minutes. Therefore, the total time you will need from prep to finish is roughly 1 hour and 5 minutes. This recipe yields a lovely cake that serves 8-10 people, making it perfect for sharing during gatherings or special occasions.
Detailed Directions and Instructions
Step 1: Preparing the Eggless Cake
Begin by preheating your oven to 180°C (350°F). Prepare a round cake pan (8 inches) by greasing it with butter and lining the bottom with parchment paper.
Step 2: Mixing Dry Ingredients
In a mixing bowl, sift together all-purpose flour, baking powder, and baking soda. Set this dry mixture aside for later use.
Step 3: Creaming Butter and Sugar
In another large bowl, cream together softened butter and granulated sugar until the mixture is light and fluffy.
Step 4: Adding Wet Ingredients
Gradually add yogurt and vanilla extract to the butter-sugar mixture. Mix well until all ingredients are well incorporated.
Step 5: Combining Dry and Wet Ingredients
Slowly fold the dry ingredients into the wet mixture, alternating with milk. Mix gently until smooth and there are no lumps.
Step 6: Baking the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cooling the Cake
Once baked, allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 8: Preparing the Rasmalai Mixture
In a saucepan, heat milk and bring it to a boil. Once boiling, reduce the heat and add sugar, cardamom powder, and saffron. Simmer until the milk thickens slightly.
Step 9: Soaking the Cake
Once the cake has cooled, cut it into layers. Soak each layer with the prepared rasmalai mixture thoroughly to infuse flavor.
Step 10: Assembling the Cake
Begin layering the cake on a serving plate. Spread a portion of the rasmalai mixture and some chopped nuts between the layers. Repeat until all layers are stacked.
Step 11: Frosting and Final Touches
Top the assembled cake with whipped cream and garnish with additional chopped nuts and a drizzle of the rasmalai syrup.
Notes
Note 1:
Ensure that all ingredients are at room temperature for a better end result.
Note 2:
You can adjust the level of sweetness in the rasmalai mixture according to your preference.
Note 3:
For a richer flavor, allow the soaked cake to rest for a few hours or overnight before serving.
Note 4:
Store any leftovers in the refrigerator for up to 3 days to maintain freshness.
