Rasmalai Eggless Cake

Rasmalai Delight: Eggless Cake Fusion

Your gateway to the enchanting world of Rasmalai Cake - a delightful fusion of the beloved Indian dessert "Rasmalai" and the classic cake. Our blog celebrates the marriage of traditional flavors with modern baking techniques, offering a variety of mouthwatering Rasmalai Cake recipes that will delight your taste buds and elevate your celebrations. Join us on this journey of taste and discover the magic of indulgence in every bite.

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
  
• 1 cup plain yogurt (curd)
  
• 1/3 cup vegetable oil
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1 teaspoon cardamom powder
  
• 1 tablespoon rose water (optional)

For the Rasmalai Filling:

• 1 cup store-bought or homemade Rasmalai (Rasgulla)
• 1 cup heavy cream, whipped to stiff peaks
• A pinch of saffron strands (optional), soaked in 1 tablespoon warm milk

For the Rasmalai Milk Syrup:

• 1 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/4 teaspoon cardamom powder
• A few strands of saffron (optional)

Instructions:

Step 1: Cake

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the plain yogurt and sugar until well combined.
3. Add the vegetable oil, cardamom powder, and rose water (if using), Mix well.
4. Sift the all-purpose flour, baking powder, and baking soda into the wet ingredients. Gently fold the dry ingredients into the wet until you get a smooth batter. Be careful not to overmix.
   
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake the cake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 2: Rasmalai Filling

1. Drain the syrup from the Rasmalai (Rasgulla) and gently press them to remove any excess syrup.
2. In a separate bowl, whip the heavy cream to stiff peaks.
3. Carefully fold the whipped cream into the Rasmalai, incorporating it gently.
4. Optional: If using saffron, soak a pinch of saffron strands in 1 tablespoon of warm milk and add it to the Rasmalai mixture for an extra touch of flavor and color.

Step 3: Rasmalai Milk Syrup

1. In a saucepan, combine the whole milk, sweetened condensed milk, cardamom powder, and saffron strands (if using).
2. Bring the mixture to a gentle simmer over low heat, stirring continuously. Let it simmer for a few minutes until it slightly thickens. Remove from heat and let it cool.

Assembling the Rasmalai Cake:

1. Place one of the cooled cakes on a serving plate.
2. Generously spread a layer of the Rasmalai filling over the cake.
3. Place the second cake on top of the filling, gently pressing it down.
4. Pour the cooled Rasmalai Milk Syrup over the assembled cake, allowing it to soak in.
5. Optional: Decorate the top of the cake with additional whipped cream, Rasmalai pieces, and saffron strands.
6. Refrigerate the Rasmalai Cake for at least 2-3 hours before serving, allowing the flavors to meld together.

Enjoy the divine fusion of flavors and textures in this luscious Rasmalai Cake, a delightful treat that brings together the best of traditional Indian dessert and a classic cake!

For more recipes go to the "Dish Discover" blog at https://dishdiscover.blogspot.com/

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