Delicious Rasmalai Cake topped with whipped cream, pistachios, and rose petals on a white plate.

Rasmalai Cake Recipe: How to Make This Delicious Indian Fusion Dessert

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Introduction

Rasmalai Cake is a delightful fusion of traditional Indian flavors and classic baking. Combining the creamy richness of Rasmalai with a soft sponge cake, this dessert is perfect for any celebration or special occasion. In this post, we’ll guide you step-by-step through the process of creating this flavorful treat from scratch.

What Is Rasmalai Cake?

Rasmalai Cake is a layered dessert that blends the essence of Rasmalai—soft, spongy paneer balls soaked in sweet, saffron-infused milk—with the delicate texture of a sponge cake. Topped with whipped cream and garnished with pistachios, saffron, and rose petals, it’s a dessert that’s both visually stunning and irresistibly delicious.

Ingredients You’ll Need

For the Cake Base:

  • All-purpose flour: 1 ½ cups
  • Baking powder: 1 ½ teaspoons
  • Baking soda: ½ teaspoon
  • Sugar: ¾ cup
  • Eggs: 2 large (or use yogurt for an eggless option)
  • Milk: ½ cup
  • Oil: ¼ cup
  • Vanilla extract: 1 teaspoon

For the Rasmalai Syrup:

  • Whole milk: 2 cups
  • Sugar: 2 tablespoons
  • Saffron strands: a pinch
  • Cardamom powder: ½ teaspoon

For the Frosting and Garnishing:

  • Whipping cream: 2 cups
  • Powdered sugar: 2 tablespoons
  • Rasmalai pieces: 8–10 pieces
  • Crushed pistachios: 2 tablespoons
  • Edible silver foil (optional)
  • Fresh rose petals (optional)

Step-by-Step Guide to Making Rasmalai Cake

1. Bake the Sponge Cake:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, sift together the flour, baking powder, and baking soda.
  3. In another bowl, beat the eggs and sugar until fluffy. Add the milk, oil, and vanilla extract, and mix well.
  4. Gradually add the dry ingredients to the wet ingredients, folding gently to avoid overmixing.
  5. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

2. Prepare the Rasmalai Syrup:

  1. Heat the milk in a saucepan over low heat. Add sugar, saffron strands, and cardamom powder, stirring until the sugar dissolves.
  2. Simmer for 5–7 minutes until slightly thickened. Remove from heat and let it cool.

3. Whip the Cream:

  1. In a chilled mixing bowl, beat the whipping cream with powdered sugar until soft peaks form. Keep it refrigerated until ready to use.

4. Assemble the Cake:

  1. Slice the cooled cake into two even layers.
  2. Place the first layer on a serving plate and drizzle it generously with the Rasmalai syrup.
  3. Spread a layer of whipped cream evenly over the soaked cake.
  4. Place a few chopped Rasmalai pieces on top of the cream for added flavor.
  5. Add the second layer of cake, drizzle with more syrup, and frost the top and sides with the remaining whipped cream.

5. Garnish and Chill:

  1. Decorate the top with crushed pistachios, saffron strands, edible silver foil, and rose petals.
  2. Chill the cake in the refrigerator for at least 2–3 hours to let the flavors blend beautifully.

Tips for the Perfect Rasmalai Cake

Indian fusion dessert Rasmalai Cake with layers of sponge cake and Rasmalai pieces, garnished with saffron and edible silver foil.
Layers of moist sponge cake soaked in saffron milk, topped with Rasmalai and whipped cream.

Don’t oversoak the cake: Too much syrup can make the cake soggy. Drizzle just enough for a moist texture.

Use fresh ingredients: Fresh Rasmalai, high-quality saffron, and fresh cream make a big difference in flavor.

Chill before serving: This allows the flavors to meld together and enhances the cake’s texture.

Customize your toppings: Add almonds, gold leaf, or even crushed rose-flavored candies for a personalized touch.

Why You’ll Love This Rasmalai Cake Recipe

This Rasmalai Cake recipe combines the richness of Indian sweets with the elegance of a layered cake. Whether you’re celebrating a birthday, festival, or just indulging in dessert, this cake is sure to impress your family and friends.

Frequently Asked Questions

1. Can I make this Rasmalai Cake eggless?

Yes! Simply replace the eggs with ½ cup of thick yogurt for a moist and fluffy cake.

2. How long can I store Rasmalai Cake?

Store the cake in an airtight container in the refrigerator for up to 2–3 days.

3. Can I use store-bought Rasmalai?

Absolutely! Store-bought Rasmalai works perfectly for this recipe and saves time.

Conclusion

Rasmalai Cake is the ultimate fusion dessert that brings together the best of Indian and Western flavors. With its creamy layers, fragrant spices, and beautiful garnishes, it’s a showstopper at any celebration. Try this recipe today and treat yourself to a slice of indulgence!

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