Eggless Rasmalai Cake
- ¾ cup vegetable oil
- 1 cup yogurt
- 1 cup (200g) castor sugar
- ½ cup (120mL) milk
- ½ tsp kewra extract
- 2 drops yellow food color
- ½ tsp cardamom powder
- 2-3 saffron strands
- 2 cups (240g) all purpose flour (maida)
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- 2 cups whipping cream
- 1 box of rasmalai
- Pre-heat the oven to 180 degree C and line two 6 inch round cake pans with parchment paper.
- In a bowl of milk, add a few strands of saffron and some cardamom powder. Mix well and set this aside to infuse for a few minutes.
- In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
- Whisk together castor sugar and oil in a separate bowl until pale and well combined.
- Add kewra extract / vanilla extract.
- Now pour the yogurt mixture to the oil and sugar mixture along with the infused milk and mix well.
- Sift in maida and baking powder into the wet ingredients. Whisk until no lumps can be seen.
- Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
- Let the cakes cool completely and then divide each cake into half using a serrated knife.
- For the frosting, beat whipping cream to stiff peaks and fold in a few spoons of the liquid from rasmalai into the whipped cream.
- Add in a few drops of yellow food color.
- Take one layer of cake and drizzle some of the rasmalai liquid. Pipe a generous layer of whipped cream.
- Add some chopped pistachios, then put the second cake layer. Keep repeating with as many layers as you need.
- Add dollops of whipped cream and spread it evenly on the top surface. Garnish with small pieces of ras malai and serve!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-rasmalai-cake/
3.5.3251