Hello, I am Elise. Today, we’re going to make rasmalai cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rasmalai cake Recipe
Rasmalai cake is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Rasmalai cake is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have rasmalai cake using 17 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Rasmalai cake:
- Get 1 1/3 cups All Purpose Flour/ Maida
- Take 3/4 cup Sugar
- Prepare 1/2 cup plain Yoghurt/Curd
- Get 3/4 cup Milk
- Get 1/2 cup Oil
- Make ready 1/2 tsp Baking Powder
- Prepare 1 tsp Baking Soda
- Take 1 tsp Vanilla Essence
- Get pinch Aof Salt
- Make ready for Decorating the Cake –
- Take 10-12 Small Rasmalai
- Make ready 1 cup Whipping Cream
- Take 1/4 cup Ras from Rasmalai
- Get 2 tbsp Icing Sugar
- Prepare 1/2 tsp Vanilla Essence
- Get as required Yellow Food Colour (optional)
- Get 1/4 cup Finely Chopped Pistachios & Almonds
Steps to make Rasmalai cake:
- Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper.
- In a mixing bowl, add all dry ingredients – all purpose flour, baking powder, baking soda, cardamom powder and salt. Mix it really well. It could be sieved as well.
- In another mixing bowl, add the rest of the ingredients – milk, curd, oil, vanilla essence and sugar.
- Mix the ingredients with a whisk until the sugar has dissolved.
- Now make a well at the center of the dry ingredients and add the wet mixture. - Fold it in gently such that there are no lumps.
- Pour the batter equally into the greased, lined baking pans.
- Bake at 180°C for 30-40 mins until a skewer inserted comes out clean. - Invert the cakes and remove the parchment paper. Let them cool down completely.
- Add Ras (thick milk from Rasmalai) to the whipping cream mixture. - Whip the cream until soft peaks are formed. I added a pinch of yellow food colour.
- Trim the tops off the cake to make it even.
- Brush liberally with Ras (thick milk from Rasmalai) all over the cake. - Spread a layer of whipping cream evenly on the cake.
- Place the other cake and apply a layer of cream on the top as well as the sides. - Decorate with rasmalai and sprinkle finely chopped pistachios & almonds and rose.
- Chill it until ready to serve. Stores well in the fridge for 4-5 days.
So that is going to wrap this up for this distinctive dish rasmalai cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
