Rasmalai Cake

Rasmalai Cake

Rasmalai Cake is a fusion dessert made with Cardamom flavoured sponge cake soaked in 'rus' thick milk, flavoured with cardamom, dressed with chopped nuts. I've used homemade Rasmalai's.

This is baked in Pressure cooker, you can bake in Oven, convection mode / in Airfrier. 

I'm using whole wheat to bake this cake. 

Notes:

* Sieve dry ingredients for 6-7 times.

* All ingredients should be in room temperature.

* Baking tin size 8×3 round tin.

* Preheat oven/ microwave convection mode / Airfrier before you bake.

* Microwave convection mode temperature for baking:

170'c for 30-35 minutes.

*Airfried baking temperature:

170'c for 20-25 minutes.

Ingredients:

Sponge cake

Whole wheat flour - 200 gms / 1 + 3/4 cup

Powered sugar - 1 cup 

Unsalted butter - 1/2 cup

Oil - 1/2 cup

Milk - 3/4 cup 

Baking powder - 1 tsp

Salt - 1/2 tsp

Cardamom powder - 1.5 tsp

Frosting:

Rasmalai - 15-20 nos

Rus - 1/2 cup

Whipping cream - 225 ml

Cardamom powder - 1/2 tsp

Chopped nuts - 1/4 cup ( almond and pistachios)

Saffron soaked in milk - 2 tablespoons

Method:

# Sieve whole wheat flour, baking powder, salt for 6-7 times. (dry ingredients)

# Mix butter, sugar until it turns creamy, add oil, milk, cardoman powder and whisk well. You will get a creamy texture. Need to whisk for 12-15 minutes. (wet ingredients)

# Grease the baking tin with oil / butter. Use parchment paper and grease it with oil.

# Add salt to the pressure cooker, place a ring mould and close the cooker without gasket and whistle and preheat @ medium flame for 10 minutes.

# Mix dry ingredients and wet ingredients in small batches.

# Batter should be thick dropping consistency.

# Pour the batter in baking tin. 

# Place the baking tin in pressure cooker and close it without gasket and whistle and bake @ low medium flame for 45-50 minutes.

# Check by inserting a toothpick. It should come out clean. Let it cool for 5-10 minutes.

# Loosen the sides of baking tin, demold the cake. Remove the parchment paper and allow it to cool on wire rack.

# Slice the cake in two halves with cerrated knife.

Frosting the cake:

* Whip 225 -250 ml of whipping cream on low speed for 30 seconds. Gradually increase the speed. Once you get a stiff peaks. Add saffron milk and mix well. 

* In a cake board apply some whipped cream place one slice of cake. Soak the sponge with rasmalai 'rus'. Apply some whipped cream, small bits of rasmalai. 

* Place the second half of the sponge, soak with rasmalai 'rus' apply whipped cream. Cover the cake with whipped cream / crumb coating.

* Chill the cake in refrigerator for 2 hrs.

* Apply second coating of whipped cream.

* Design your cake or just place rusmalai on top sprinkle some chopped nuts and dry rose petals.

Always chill your cake.

Rasmalai Cake is ready to serve.

Please do try and provide your comments.

Thank U!