Eggless Rasmalai Cake
Eggless Rasmalai Cake
Gorgeous Eggfree Rasmalai Cake recipe!
Eggless Rasmalai Cake
Eggless Rasmalai Cake
Gorgeous Eggfree Rasmalai Cake recipe!
Servings Prep Time
16″ two layered cake 15minutes
Cook Time
30-40minutes
Servings Prep Time
16″ two layered cake 15minutes
Cook Time
30-40minutes
Ingredients
For the Eggless Vanilla Cake Base –
  • 1 1/3cups All Purpose Flour/ Maida
  • 3/4cup Sugar
  • 1/2cup Plain Yogurt/Curd
  • 3/4cup Milk
  • 1/2cup Oil
  • 1/2tsp Baking Powder
  • 1tsp Baking Soda
  • 1tsp Vanilla Essence
  • 1/4tsp Cardamom Powder
  • pinch Aof Salt
For Decorating the Cake –
  • 10-12 Small Rasmalai
  • 1cup Whipping Cream(1 pack non-dairy whipping cream powder)
  • 1/4cup Ras from Rasmalai(Thick Milk from Rasmalai)
  • 2tbsp Icing Sugar
  • 1/2tsp Vanilla Essence
  • Yellow Food Color(optional)
  • 1/4cup Finely Chopped Pistachios & Almonds
Instructions
  1. Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper.
  2. In a mixing bowl, add all dry ingredients – all purpose flour, baking powder, baking soda, cardamom powder and salt. Mix it really well. It could be sieved as well.
  3. In another mixing bowl, add the rest of the ingredients – milk, curd, oil, vanilla essence and sugar.
  4. Mix the ingredients with a whisk until the sugar has dissolved.
  5. Now make a well at the center of the dry ingredients and add the wet mixture.
  6. Fold it in gently such that there are no lumps.
  7. Pour the batter equally into the greased, lined baking pans.
  8. Bake at 180°C for 30-40 mins until a skewer inserted comes out clean.
  9. Invert the cakes and remove the parchment paper. Let them cool down completely.
  10. Add Ras (thick milk from Rasmalai) to the whipping cream mixture.
  11. Whip the cream until soft peaks are formed. I added a pinch of yellow food color.
  12. Trim the tops off the cake to make it even.
  13. Brush liberally with Ras (thick milk from Rasmalai) all over the cake.
  14. Spread a layer of whipping cream evenly on the cake.
  15. Place the other cake and apply a layer of cream on the top as well as the sides.
  16. Decorate with rasmalai and sprinkle finely chopped pistachios & almonds all over.
  17. Chill it until ready to serve. Stores well in the fridge for 4-5 days.