Rasmalai Cake: The Ultimate Fusion of Tradition and Indulgence

Imagine the richness of rasmalai married with the fluffiness of a Chocolate Sponge Cake. It’s soft, spongy, creamy, and oh-so-fabulously flavorful. With that rich essence of cardamom and saffron, enjoy the classic rasmalai in cake form! So put on your aprons, for we’re about to embark on a culinary journey of a rasmalai cake recipe that’s as fun as it is mouth-watering.

Ingredients for the Perfect Rasmalai Cake

Here's a breakdown of all the ingredients you'll need to make this rasmalai cake recipe.

For the Sponge Cake:

• 150 gm All-purpose flour
• 100 gm Sugar
• 100 gm (Butter (unsalted, melted and cooled)
• 2 large Eggs
• 7.5 gm Baking powder
• 2.5 gm Baking soda
• 120 ml Milk (room temperature)
• 5 ml Vanilla extract
• A generous pinch of Saffron strands: (about 10-15 strands soaked in warm milk)

For the Milk Syrup (aka Ras):

• Whole milk: 500 ml
• Condensed milk: 100 ml
• Cardamom powder: 5 gm
• A pinch of Saffron (another 10-15 strands)
• 15 gm each Almonds and pistachios (sliced)
• 5 ml Rosewater (optional)

For the Whipped Cream Frosting:

• 250 ml Heavy whipping cream (chilled)
• 30 gm Icing sugar
• 2.5 gm Cardamom powder

For Garnishing:

• 6-8 pieces Store-bought or homemade rasmalai
• 30 gm Chopped pistachios and almonds
• A few Saffron strands for decoration

Procedure: Crafting This Fluffy, Creamy Delight

Now that we’ve got all the ingredients in front of us, let’s get to work! This cake is more than just baking; it's like creating a masterpiece with layers of love and butter.

Step 1: Prepare the Cake Batter

1. Preheat the oven to 180°C. Line two 8-inch round cake pans with parchment paper and lightly grease the sides. Always ensure that the oven and the pan are ready for the cake.
2. In a large mixing bowl, whisk the eggs until light and fluffy. Gradually add sugar while whisking. You’re aiming for a frothy, cloud-like consistency here.
3. Add in your melted butter and vanilla extract. This is the point where you add the essence of royalty to this cake: The saffron milk. It adds not just flavor but a royal golden hue that’ll make you feel like royalty.
4. Sift together the all-purpose flour, baking powder, and baking soda. Gently fold these dry ingredients into the wet mixture, alternating with the milk. The goal is to make it as smooth as a Chocolate Mousse, lump-free batter that’s the texture of happiness itself.
5. Divide the batter between the two cake pans and smooth the tops with a spatula. Bake at 180°C for 25-30 minutes, or until a toothpick comes out clean. Once done, let them cool completely.

Step 2: The Ras (Milk Syrup) Magic

While your cake cools, it’s time to make that delightful, fragrant ras (milk syrup). This step is basically your ticket to rasmalai cake heaven. It might not ooze as a Choco Lava Cake, but the effect is similar.

1. Heat the whole milk in a saucepan on medium flame. Stir in the condensed milk and cardamom powder.
2. Add your saffron strands for that luxurious aroma and color.
3. Let it simmer on low heat for 10-15 minutes. The milk should reduce a bit and turn into a rich, aromatic concoction.
4. Stir in the rosewater, if using, and sprinkle some chopped almonds and pistachios. Allow the syrup to cool. The fragrance of saffron and cardamom will make you want to dive right in!

Step 3: Whipping Up the Whipped Cream

1. In a chilled bowl, add your heavy whipping cream and whisk until soft peaks begin to form.
2. Add the icing sugar and cardamom powder and continue whisking until you get firm peaks. Set this aside in the fridge, but don’t eat it all just yet!

Step 4: Assemble the Glory

1. By now, your cakes should be cool, and your syrup ready. Poke holes all over the cakes using a fork or toothpick. Drizzle the milk syrup generously over each layer, letting it soak into the cake. Be generous.
2. Place one layer on your serving plate, top with a generous slather of whipped cream, and then layer your pieces of rasmalai on top. Make sure they’re evenly spaced out so you get a bite of rasmalai in every mouthful!
3. Place the second layer of cake on top and frost the entire cake with the remaining whipped cream.
4. For the pièce de résistance, top the cake with more rasmalai pieces, some chopped nuts, and a few saffron strands. It should look like an edible work of art!

Step 5: Refrigerate and Serve

Pop the cake into the fridge for at least two to three hours to let all the flavors meld together into creamy perfection. The cooling helps the syrup really soak into the sponge, making each bite a burst of rich rasmalai flavor. Enjoy the modern twist to a classic dessert, just like you have enjoyed a chocolate burfi.