RASMALAI CAKE ( Saffron and cardamom flavored cake)

Rasmalai cake , yes it is quite trending and so i had to try it too. This is a unique combination yet a completely amazing twist to the regular rasmalai. A perfect festive cake, and no other festival than DIWALI  was perfect for this.

I used simple vanilla sponge with a hint of cardamom and its infused with cardamom  and saffron flavors , so delicious you will definitely get compliments . Though am an amateur in baking but i really loved decorating the cake and was happy with the final outcome.

Recipe :

(Makes 750 gm cake)

Ingredients:

For Vanilla Cake :

• All Purpose Flour-1 1/3 cups
• Granulated Sugar-3/4 cup
• Baking Powder-1/2 tsp
• Baking Soda-1 tsp
• Salt-a pinch
• Milk-3/4 cup
• Curd/ Yoghurt-1/2 cup
• Oil-1/2 cup
• 1 tsp cardamom powder
• Vanilla Essence-1 tsp

For Whipped cream :

• 2 cups heavy whipped cream ( i used TROPOLITE brand)
• 5 tbsp powdered sugar 
• 2 tbsp RAS from rasmalai
• 1 tsp kesar milk ( 10-12 strands in warm milk)

For assembling the cake :

• Rasmalai 4 pieces http://loveisincookin.blogspot.com/2020/11/kesar-rasmalai.html
• Ras of rasmalai - 1/2 cup 
• Pistachios fine chopped 
• Few dried rose petals 

Method:

For Vanilla sponge cake :

• Preheat oven to 180°C.
• Grease and line a 7″ round cake tin.
• In a bowl mix together flour, sugar, baking powder, salt and baking soda.
• Add the curd, oil, milk , cardamom powder and vanilla in the centre.
• Mix it to form a smooth batter.
• Pour it into the prepared cake tin.
• Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
• Rest it on the wire rack for 10 minutes.
• Flip on the wire rack, remove tin and the paper.
• Leave to cool completely before icing the cake.

For whipping the cream:

• Put whipping cream in a big bowl.
• Keep this bowl in an ice bath, which means keeping it on some ice cubes. For this, take ice cubes in a big bowl. Over this keep the cream bowl.
• Using an electric blender with a whisk attachment, start beating the cream.
• Start with low speed and gradually move to a higher speed.
• After 2 minutes, when cream thickens a little, add powdered sugar, kesar milk and RAS.
• After 4 to 5 minutes, the cream will be ready with stiff peaks.
• Keep it covered in refrigerator till use.

For assembling the Cake:

• Take the cooled cake, and divide into two round equal layers.
• Take the cake board/ dinner plate . Put little cream on it. This is done so that the cake sticks there and does not move later on.
• Put one layer on the cake board and  brush it with ras from the rasmalai, using a spoon, or brush . This is done to make the cake moist. Milk seeps in making the cake moist and also flavorful.
• Usually, we use sugar syrup but since this is a special cake we are using sweetened milk ( RAS).
• Now, add a dollop of whipped cream and spread evenly on the cake .
• Now break 3 rasmalai into small pieces and spread evenly on top of whipped cream , also a few chopped pistachios and rose petals.
• Put the other layer on top and repeat by brushing with RAS and adding whipped cream .
• Cover it completely with whipped cream using a spatula , this is called crumb coat.
• Don't try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.
• Now take it out, again apply a coating of whipped cream and try to smoothen it .
• Once covered with cream, decorate with cream roses( i used WILTON 1M nozzle in a piping bag), pistachio,dried rose petals and a piece of rasmalai in the center.
• You can decorate the way you like, get creative and make with love.
• Chill the cake for 30 mins and serve with love.

Notes:

You can use almond essence in the whipped cream it tastes delicious.