How to Make Delicious Eggless Rasmalai Cake

How to Make Delicious Eggless Rasmalai Cake

Eggless Rasmalai Cake.

How to Make Delicious Eggless Rasmalai Cake You can cook Eggless Rasmalai Cake using 26 ingredients and 26 steps. Here is how you achieve it.

Ingredients of Eggless Rasmalai Cake

  1. Prepare of Cardamom saffron flavored wheat cake for the base.
  2. It’s of whole wheat flour.
  3. Prepare of milk powder.
  4. It’s of corn flour.
  5. You need of baking powder.
  6. You need of salt.
  7. Prepare of curd/dahi (use fresh and thick curd).
  8. It’s of milk.
  9. You need of any flavorless oil.
  10. You need of sugar.
  11. Prepare of cardamom powder.
  12. Prepare of elaichi powder.
  13. Prepare of saffron strands optional.
  14. You need of Whipping cream:.
  15. You need of heavy cream.
  16. Prepare of icing sugar.
  17. You need of cornflour.
  18. Prepare of cardamom powder.
  19. You need of elaichi powder.
  20. Prepare of saffron powder or yellow color.
  21. It’s of cake:.
  22. You need of flavored milk I used the flavored milk that is rasmalai.
  23. It’s of rasmalai.
  24. Prepare of pistachio slivered.
  25. It’s of almonds slivered.
  26. It’s of saffron strands for garnishing.

Eggless Rasmalai Cake instructions

  1. Assemble all the ingredients together..
  2. Mix all dry ingredients together in a bowl and keep it aside..
  3. In a big bowl add oil, sugar, milk powder. Mix well with hand and whisk till sugar dissolves..
  4. Add milk and yogurt. (The milk and yogurt should be at room temperature)..
  5. Whisk well till everything gets smooth..
  6. Gradually add the sifted dry ingredients in batches. Add saffron strands..
  7. Mix everything gently. Add more milk about 2-3 tbsp more if needed..
  8. The batter should be of dropping consistency..
  9. Pour the batter in the greased and dusted round tin and bake in the preheated oven at 180 C for 35-40 minutes. Remove the cake after baking..
  10. Unmould and let it get cool on a wire rack. The cardamom saffron flavored wheat flour cake is ready..
  11. Whipping the cream for decoration Take the chilled bowl. Add chilled heavy cream in it. With the help of electric beater beat for 4 minutes on low speed till soft peaks are formed..
  12. Add icing sugar, cornflour, cardamom powder, saffron powder and beat on low speed till everything is mixed well for 4-5 minutes..
  13. Beat on medium heat till stiff peaks start to form. Stop beating and cover and refrigerate the cream for 30 minutes. (Do not overbeat the cream or else it will start to curdle. Invert the bowl and if the cream is not slipping down then it is done)..
  14. For Assembling cake: Take the cake..
  15. With the help of knife cut the uneven top of the cake and make it straight. Also cut the cake from half and make two layers..
  16. Put some whipped cream on the plate or board on which the cake is to be served. Invert the top layer of the cake on it. Soak it with 4-5 tbsp of the flavored milk..
  17. Break the rasmalai into small quarters and place it evenly on the soaked cake layer..
  18. Put the chilled whipped cream in the piping bag fitted with the nozzle of your choice. Now pipe the whipped cream on the cake layer..
  19. With the help of a palette knife spread the piped whipped cream evenly..
  20. Place the other layer of the cake on it and soak it with 4-5 tbsp of flavored milk from rasmalai..
  21. Pipe the whip cream entirely over the sandwiched cake..
  22. Spread the whipped cream with the help of palette knife or flat spatula..
  23. Smoothen the edges of the cake..
  24. Now sprinkle the slivered pistachio and almonds on the edges and sides of the cake as shown. Pipe some round stars on the cake and place pieces of rasmalai on it. Put a round rasmalai ball on the centre of the cake. Garnish with saffron strands. The decoration of the cake is complete and refrigerate the cake..
  25. Remove the cake before 15 minutes from the refrigerator before cutting. The Eggless Rasmalai Cake is ready to serve and cut into slices..
  26. I have offered the cake as prasad to my Lalji..
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