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.
Cook techniques
Preparing the Cake Base
The cake base for the eggless rasmalai cake is made with a combination of flour and curd. Make sure to measure the ingredients accurately for the best results.
Making the Rasmalai Soak
To create the rasmalai soak, warm the milk and add sugar, allowing it to dissolve completely. Infuse it with cardamom for added flavor.
Layering the Cake
When layering the cake, ensure that the base is soaked with the prepared rasmalai soak. This will keep the cake moist and flavorful.
Whipping the Cream
Use chilled cream for whipping. This helps achieve a fluffy and stable whipped cream that will hold its shape when layered on the cake.
Garnishing the Cake
Garnish the cake with slivers of pistachios and almonds, and add some saffron strands for an elegant presentation.
FAQ
Can I use a different type of milk?
Yes, you can use dairy or non-dairy milk according to your preference.
How can I make the cake more flavorful?
Consider adding flavored extracts like vanilla or almond to enhance the taste.
Is it possible to make this cake ahead of time?
Absolutely! The cake can be made in advance and stored in the refrigerator to allow the flavors to meld.
What is the best way to store the cake?
Store the cake in an airtight container in the refrigerator for up to three days.
Can I freeze the cake?
Yes, the cake can be frozen. Just ensure it is well-wrapped to prevent freezer burn.
Conclusion
The Eggless Rasmalai Cake is a delightful fusion dessert that beautifully blends traditional Indian flavors with a modern cake form. Its moist texture, rich taste, and aromatic essence make it a perfect choice for celebrations or simply to enjoy at home. Whether you are entertaining guests or treating yourself, this cake is sure to impress everyone with its unique flavors and presentation.
More recipes suggestions and combination
Eggless Chocolate Cake
This rich and decadent cake is perfect for chocolate lovers. Pair it with vanilla ice cream for an indulgent treat.
Rasmalai Cupcakes
These moist and flavorful cupcakes infused with rasmalai essence make for an adorable and delicious dessert option.
Mango Mousse Cake
A light and airy mango mousse layered on a soft vanilla sponge, ideal for summer celebrations.
Pistachio Baklava
Delicate layers of phyllo pastry with a rich pistachio filling, drizzled with honey syrup— a perfect companion to the Rasmalai Cake.
Cardamom-Spiced Cheesecake
A creamy cheesecake infused with cardamom adds a unique twist and complements the flavors of the Rasmalai Cake beautifully.
