Did you know that Egyptians invented cakes, and Ras Malai is an invention of Eastern India? Why are we suddenly talking about these two completely different things? Well, the amalgamation of cakes and ras malai is ideal for combining the two cultures. The synergism of these two tempting desserts is so potent that it can make anyone drool over them. So, let’s bake a Ras Malai Cake, shall we?
But first, let us answer the most obvious question. What is a ras malai cake? It is the delicious fusion of the two most loved desserts. It’s trending as one of the best cakes online, as it features two of the most desirable things in the world. Making a rasmalai cake is not rocket science, and the fact that we can make it delicious without using eggs makes it one of the most liked cake flavours. The Rasmalai cake recipe mentioned in this blog will make you drool and start baking instantly.
So, be prepared to bake the best eggless rasmalai cake and continue reading. Get set, bake!
Ingredients for Ras Malai Cake
- Three-fourths cup of Edible oil or butter can also be used
- One cup of yoghurt
- One cup of 200-220 gm castor sugar
- Half a cup of milk
- Half teaspoon kewra extract or water or vanilla extract
- Half teaspoon of almond extract
- A pinch of salt
- Half a teaspoon of cardamom powder
- Three or four saffron strands
- Two cups or 240-250 gm all-purpose flour or refined flour or maida
- Two drops of organic yellow food colour
- Two teaspoons of baking powder
- Half a teaspoon of baking soda
- Two cups full of whipping cream
- One Jam-packed box of Rasmalai (for decoration, flavour, frosting, etc.)
- A handful of pistachios or other dry fruits for garnishing
Rasmalai Cake Recipe Instructions
- Pre-heat your oven to 180℃ and place two 6 or 8” round-shaped cake pans with butter paper or parchment paper. Grease the pans with butter or oil before placing the paper.
- Take a Large mixing bowl and sieve together the dry ingredients; add flour, baking powder, baking soda, and a pinch of salt.
- Take another bowl and start mixing wet ingredients; add milk, cardamom powder, and saffron strands; keep the mixture aside for a few minutes and let them infuse adequately.
- In another bowl, add oil or butter and sugar and beat properly. Add yoghurt to the batter and beat again.
- Add kewra water or extract and almond extract to the prepared yoghurt batter followed by dry ingredients mixture; combine everything well until all lumps are gone.
- Pour the batter into the cake pans (half each), and bake for 30 to 35 minutes or check by inserting a skewer or knife that comes clean. Cool the cakes down.
- Now prepare the frosting by beating the whipping cream along with the ras of ras malai and kewra extract until smooth and makes peaks. You can also add icing sugar to amplify the sweetness.
- Now, cut both cakes in halves using a cake slicer or knife. You will have four layers of cakes by now.
- Take one layer at a time, drizzle it with some ras of ras malai, layer it with loaded whipped cream, chopped pistachios or other nuts, and repeat till you have covered all the layers.
- Keep the prepared cake in the fridge for a good 10 to 12 minutes.
- Take the cake out, apply some more whipped cream, smooth the edges using the tools, and add the remaining whipped cream into the piping bag; decporate the edges of your cake in whichever way you like. (swirls, kisses, and flowers are the top choices)
- Now, place the ras malai pieces and sprinkle some chopped pistachios to garnish. Serve after keeping the cake in the fridge for another 10 to 15 minutes.
You must have been drooling by now; we are sure going to order Bakingo’s rasmalai cake to fulfil our cravings! Wear your apron, fasten the knot, get everything ready, follow the step-wise rasmalai cake recipe, and set to bake the heavenly dessert to sweetify the moments.