Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, rasmalai cake (eggless). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Browse new releases, best sellers or classics & Find your next favourite book Eggless Rasmalai Cake is a fusion of Indian dessert combined with the flavors of the cake and I must say that the fusion works really well. The base of the Eggless Rasmalai Cake is flavored with cardamom powder and what would have worked well is some almond essence but I made do with vanilla essence. Eggless Rasmalai Cake is no doubt a cake but infused with the flavours of Rasmalai, in which, instead of any Rasmalai essence, Rasmalai balls, as well as its syrup, has been infused in this cake which gives its real flavour. Another cake with Indian flavours is Paan Cake which is made with fresh betel leaves.

Rasmalai Cake (eggless) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Rasmalai Cake (eggless) is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have rasmalai cake (eggless) using 30 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Rasmalai Cake (eggless):

1. Take For Rasmalai (300 ml)
2. Prepare 300 ml milk
3. Take 60 Grams sugar
4. Get 1 pinch cardemom powder
5. Prepare 1 tbsp chopped almond and pista
6. Take 1 drop yellow food colour
7. Make ready Few strands of saffron
8. Prepare 5 rasgullas
9. Make ready For Cardamom cake-
10. Take 1 and a 1/2 cup all purpose flour (maida/cake flour)
11. Prepare 1 and 1/2 tsp baking powder
12. Get 1/4 tsp baking soda
13. Get 1/4 tsp cardamom powder
14. Take 1/4 tsp almond extract (essence)
15. Prepare 1 cup sugar powdered
16. Get 113 gr salted butter
17. Take 1/2 cup curd
18. Get 1/2 cup milk
19. Get For frosting-
20. Prepare 2 and a 1/2 cups whipping cream /confectioner's cream(sweetened)
21. Take 6 tbsp icing sugar (only if your cream is not sweetened)
22. Make ready 3 tbsp ras from rasmalai
23. Take 6-7 drops yellow food colour
24. Take 1/4 tsp almond extract
25. Make ready For cake decoration-
26. Take 1/3 cup X 2 Ras from rasmalai
27. Prepare 5 rasgullas from rasmalai
28. Make ready 1 tbsp pista
29. Make ready 1 tbsp almond
30. Prepare A few rose petals

Rasmalai Cake - Eggless recipe Rasmalai is an Indian sweet originated in bengal, made with cottage cheese balls and sweetened milk. This cake is a combination of rasmalai and eggless cardamom cake. You can make this cake with homemade or store bought rasmalai, anything works fine. Eggless Rasmalai Cake is the perfect treat and dessert for any happy occasion such as birthdays, get together or even Indian festivals, surely this cake will be a centre of attention because this cake is glamorous!

Steps to make Rasmalai Cake (eggless):

1. Rasmalai : Combine milk, cardamom powder, saffron and chopped nuts. Cook on low flame for about 5-7 min. Add sugar and cook till it melts. keep aside to cool. Gently Squeeze out syrup from rasgullas and add in rasmalai. Keep aside for minimum of 3 hours. See this attachment for the detailed recipe. - (see recipe)
2. Cardamom cake: start the oven at 180c to pre-heat. Apply butter in the baking tin and dust it with flour. Sift flour, cardamom powder, soda and baking powder together. In a mixing bowl take butter and sugar and whip till the mixture is light and shiny & the sugar has melted well.
3. Add curd and beat again till it is combined. Add almond extract and combine again. Now add a portion of flour followed by some milk. Fold the batter to combine well. Repeat till all flour and milk are added.
4. Ensure that you fold well using a spatula to get a lump-free smooth batter. There should be no dry flour left in the batter. Transfer the batter to the cake tin and slide it in the oven to bake for about 40 minutes or until the cake is cooked well in the middle (try pricking a toothpick in the middle. It should come out clean) and it has left the sides of the tin. Keep aside for 30 mins and then tip over to remove the cake. Let the cake cool down completely on a rake.
5. Preparing icing: Take all the ingredients for frosting in a mixing bowl. Whip with an electric blender till the icing gets soft pick and is stiff enough not to slide sideways when you tip the bowl. Keep it refrigerated till you are ready to use it. See this attachment for the tips on whipping cream. - (see recipe)
6. For cake decoration: soak the nuts in water for 1/2 an hour. Slice them and spread them over roti pan. Place them in the oven. Place rose petals in the oven too (I did that right after taking out the cake from the oven and after switching it off.). The nuts and the petals will get perfectly crunchy by the time the oven cools down.
7. Take a cake stand or make your own by placing a cake board/big pot lid on a steaming cooker stand. This way you'll be able to work on all the sides of the cake by turning the lid around. Slice the cake from the middle using a long knife.
8. Put the bottom part of the cake on our cake stand. Pour/brush the ras evenly all over the slice. Squeeze out Ra's from a rasgulla and crumble over the cake slice. Cover the slice with cream frosting.
9. Place the other slice upside down over our frosted cake slice. Repeat the procedure of pouring ras, then the rasgulla crumbs and the frosting.
10. Smoothen the frosting using a butter knife. Cover the sides of the cake with frosting and smoothen that too. Stick the nuts and rose petals on the sides by gently placing them on it all around with your hands.
11. Fix the attachment to your piping bag and fill it with the cream frosting. Make circles/flowers on the top edge of the cake and at the bottom edge of the cake. Wipe and clean the sides of the cake board/lid.
12. Put some nuts, rose petals and sliced rasgullas from rasmalai in the middle of the cake. Place rasgullas. And the cake is ready to serve ! Keep refrigerated till the time to serve.

You can make this cake with homemade or store bought rasmalai, anything works fine. Eggless Rasmalai Cake is the perfect treat and dessert for any happy occasion such as birthdays, get together or even Indian festivals, surely this cake will be a centre of attention because this cake is glamorous! First, we bake our eggless sponge following the recipe. While the cake is baking, we make our milk mixture. After taking the cake out of the oven, we prick the cake with a fork and pour the milk mixture, making sure it covers the entire cake.

So that’s going to wrap this up with this special food rasmalai cake (eggless) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!