This recipe has been made and appreciated by many. Before making the blog, I shared this recipe on my facebook page and so many people tried and loved it. So here’s the detailed recipe for the Cake.
This is a vanilla sponge flavored with saffron, almond and cardamom. To have that amazing rasmalai flavor, I have soaked the layers in rasmalai milk , frosted the cake with almond and cardamom flavored whipped cream and decorated with pistachios, rose petals and obviously rasmalai.
I have tried to give a pictorial recipe for easy understanding.. Kindly check out the pictures. Also, do let me know how it turns out for you.
For the Vanilla Sponge
2 cups 250 grams all-purpose flour
1 1/2 cups (360 ml) milk
2 teaspoons apple cider vinegar
1 cup (200 grams) granulated sugar, measured and then powdered
1/3 cup plus 2 tablespoons (110 ml) vegetable oil
1 tablespoon pure vanilla extract
3 tablespoons cornstarch
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 tsp elaichi powder
2 tsp badam Kesar powder (I used mtr badam mix)
1. Preheat the oven to 180°C
2. Grease and line 2 – 8 inch pans and keep aside.
3. In a bowl mix milk and vinegar and keep aside for 5 minutes.
4. Sieve together flour, cornstarch, baking soda, baking powder and salt. Add badam mix and elaichi powder to this.
3. Add oil, powdered sugar and vanilla essence to the milk and whisk till all is combined.
4. Add the dry ingredients to the wet ingredients in three batches, whisking till its all combined. Please don’t over mix.
5. Transfer to the pans and bake at 180°C for 15 to 20 minutes.
6.Transfer to a wire rack and cool completely.
7. Cling wrap the cakes and refrigerate till chilled.
For the Frosting..
Heavy whipping cream (I used Tropolite Non Dairy Whipping Cream) – 2 cups.
1. Thaw the frozen cream in the refrigerator till there are no crystals left.
2. Chill a big steel bowl with the beaters in the freezer for 15 to 20 minutes.
3. Take the cream in the bowl and start beating at medium speed till soft peaks form. Add lemon yellow color to it, few drops of almond essence, few drops of rose essence and 2 tsp of badam mix powder to 2 cups of cream. Whip till stiff peaks form. Don’t over beat as that might separate the cream or you might have cracks on the frosted cake.
For the assembling.
1. Mine were flat top cakes but I trimmed the top brown layer and cut each cake into two to make four layers. But i am using 3 layers here, so do that carefully using a sharp serrated knife.
2. Take a board and put about a tablespoon of whipped cream on it. Place one cake on it, adjusting to the center.
3. Take the rasmalai milk and soak the cake with it. Soaking will give the flavor and keep the cake soft and moist. Place whipped cream on this and spread equally on the cake layer using a angular palette knife. Place another cake layer and soak it again.
4. Coat the cake all way with a thin coat of cream catching all the crumbs and chill it till its cold and set. This is crumb coating the cake.
5. Now generously coat the cake with whipped cream. Don’t worry as most of the cream will be scrapped off.
6. With a scrapper scrap off excess cream keeping it equal at all places. Take off excess from the top as well with the palette knife.
7. To finish, take hot water in a tall container. Dip your spatula in hot water for a few seconds and wipe with a clean cotton towel. Gently smoothen the icing with this till you reach a nice and clean finish.
8. Pipe roses or whatever decorations you want. I used 2d nozzle to pipe roses. Garnished with chopped pistachios and saffron. Top with few rasmalai and enjoy
How you like this recipe. Make it and let me know how it turns out 🙂