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  • Writer's pictureApeksha Gore

Rasmalai Cake

Updated: Sep 26, 2020

I have no idea why I did not try this trend in 2019, nonetheless, late is better than never. What may have been keeping me away may be that this actually blends 2 desserts together, the famous Indian Rasmalai with a cake and I had my own inhibitions about combining these two flavours. I wasn't able to imagine how it would taste like. Anyway, one day I thought enough is enough decided to try it out come what may. The result has not only pleasantly delicious but also was the perfect culmination of East meets West desserts concept!

I flavoured the sponge with a bit of rose flavouring and cardamom. Cardamom lends the classic Indian desserts feel to the sponge, while a slight hint of rose or Kewra (not too over powering) keeps you guessing. The sponges are then brushed with the 'ras' from Rasmalai - the condensed milk, flavoured with saffron and cardamom, instead of the simple sugar syrup brushing. For the frosting, I used a vanilla whipped cream frosting and topped it off with a couple of spoonfuls of Ras and a few strands of saffron. With so many flavours going in, one has to be really careful with this case as an excess of any of these may turn this from a delicacy to strong sweet mess. Also, with so many intense flavours in there, I prefer to keep the decorations on this cake to a minimum and let the taste do all the talking!


For the cake:

  • 1/3rd cup oil

  • 1 tablespoon butter, softened

  • 1 Cup plain flour

  • 2 eggs

  • 2/3rd cup sugar

  • 1 teaspoon rose extract

  • 1 teaspoon cardamom powder

  • 1 teaspoon baking powder

  • 0.5 teaspoon baking soda

  • 0.5 teaspoon salt

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



  1. Preheat oven to 180 degrees

  2. Sift together dry ingredients - flour, baking powder, soda, cardamom powder and salt

  3. Cream sugar, butter in a bowl at medium speed until it is pale and light

  4. Gradually fold in the dry ingredients into the butter mix alternating with the eggs. Finish with rose extract.

  5. Divide the batter into two 7-inch round baking pans lined with baking paper

  6. Bake for 22-25 mins at 180 degrees

  7. Leave to cool on a wire rack


  1. Whip cream to soft peaks, add icing sugar and continue to whip till stiff peaks form

  2. Add a few saffron strands or few drops yellow colour and cardamom powder


  1. Let the cake layers cool down completely, cut off the domes to level the cake layers

  2. Put the first layer on cake board and brush generously with 'ras' or milk from the Rasmalai

  3. Add a dallop of whipped cream and spread evenly

  4. Place the second layer on top and brush with ras

  5. Cover the cake in crumb coat - a thin coating of whipped cream to cover all crumbs and refrigerate for an hour

  6. Cover the cake in a layer of cream, use various icing nozzles to create embellishments

  7. Slice 2-3 rasmalais and arrange on top along with a sprinkling of dry fruits like pistachios or almonds and a few rose petals

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