रसमलाई केक | Rasmalai Cake | Sanjeev Kapoor Khazana

For all the die-hard rasmalai lovers, here's an ultra-decadent cake loaded with the flavours of rasmalai that will melt your heart in a jiffy!

RASMALAI CAKE

Ingredients

10-12 ready-made rasmalai
Angoori rasmalai for garnish
1 cup castor sugar
¾ cup oil
1 cup yogurt
½ cup milk
1 tsp screw pine (kewra) water
1 tsp rose water
A large pinch of saffron, soaked in ½ tbsp warm water
2 cups refined flour (maida)
½ tsp baking soda
2 tsps baking powder
½ tsp green cardamom powder
Layering
2 cups sweetened whipping cream, whipped
10-15 saffron strands, soaked in ½ tbsp water
½ tsp green cardamom powder

Method

1. Preheat the oven at 180ºC.
2. Take castor sugar in a large bowl, add oil and beat with an electric beater till the sugar melts.
3. Add yogurt and continue to beat for 1-2 minutes. Pour the milk and mix well. Add screw pine water, rose water and soaked saffron and mix well.
4. Sift the refined flour, baking soda, and baking powder directly into the bowl. Add green cardamom powder, and gently fold till a smooth batter is formed.
5. Divide the batter equally into two greased and lined 7” x 4” round cake tins. Place them in the preheated oven and bake for 25-30 minutes.
6. Bring the cake out of the oven and allow to cool completely. De-mould and trim the top of each cake. Horizontally cut the cakes in half.
7. Take whipped cream in a large bowl, add soaked saffron, green cardamom powder and mix well.
8. Horizontally cut each rasmalai in half.
9. Apply some of the whipped cream mixture on the base of a flat plate. Place one layer of the cake, brush the rasmalai milk evenly over it and add a portion of the whipped cream mixture and spread it evenly.
10. Arrange a few rasmalai halves and apply a little of the whipped cream evenly over it. Place another layer of the cake and repeat the same process.
11. Place the third layer of the cake, apply a little of the whipped cream evenly over it. Evenly cover the cake with a thin layer of the whipped cream from all sides.
12. Keep the cake in the refrigerator for 1-2 hours.
13. Apply some more whipped cream on the sides and the top of the cake. Spread it evenly.
14. Transfer remaining whipped cream mixture into a piping bag fitted with star nozzle.
15. Pipe out rosettes at equidistant on top of the cake, arrange angoori rasmalai over the rosettes. Garnish with saffron strands, dried rose petals and silver warq.


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