Eggless Rasmalai cake
Ingredients:
1.5 cups plain flour
1 teaspoons baking powder
1 teaspoon baking soda
1/2 cup milk (120ml)
1/4th cup curd/yogurt (60 ml)
1/4th cup melted butter or oil (60 ml)
1/4th cup oil
1 cup powdered sugar (200 gm)
0.5 teaspoon salt
1 tablespoon lemon juice
1 teaspoon rose extract
1 teaspoon cardamom powder
For frosting:
200 gm whipping cream
1/2 cup icing sugar, plus more to adjust
4-5 saffron strands or few drops yellow colour
1/2 teaspoon fine cardamom powder or extract
For assembly and garnish:
1/2 cup reserved ras (milk) from rasmalai
4-5 pieces rasmalai
4-5 Pistachios/almonds
few rose petals
Method:
Cake:
Preheat oven to 180 degrees
Sift together dry ingredients - flour, baking powder, soda, cardamom powder and salt
Mix curd, milk and squeeze in the lime juice and keep aside to make buttermilk
Cream sugar, butter and oil in a bowl at medium speed until it is pale and light
Gradually fold in the dry ingredients into the butter mix alternating with the buttermilk. Finish with rose extract.
Divide the batter into two 7-inch round baking pans lined with baking paper
Bake for 22-25 mins at 180 degrees
Leave to cool on a wire rack
Frosting:
Whip cream to soft peaks, add icing sugar and continue to whip till stiff peaks form
Add a few saffron strands or few drops yellow colour and cardamom powder
Assemble:
Let the cake layers cool down completely, cut off the domes to level the cake layers
Put the first layer on cake board and brush generously with 'ras' or milk from the Rasmalai
Add a dallop of whipped cream and spread evenly
Place the second layer on top and brush with ras
Cover the cake in crumb coat - a thin coating of whipped cream to cover all crumbs and refrigerate for an hour
Cover the cake in a layer of cream, use various icing nozzles to create embellishments
Slice 2-3 rasmalais and arrange on top along with a sprinkling of dry fruits like pistachios or almonds and a few rose petals