Eggless Rasmalai Cake – A Fusion Dessert Delight

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup yogurt (plain)
• 1/2 cup vegetable oil
• 1 ½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cardamom powder
• 1 teaspoon vanilla extract
• Pinch of saffron strands (optional, for color and flavor)

For the Rasmalai Milk:

• 1 cup milk
• 1/4 cup condensed milk
• 1/2 teaspoon cardamom powder
• A few strands of saffron
• Chopped nuts (pistachios, almonds) for garnish

For the Frosting:

• 1 cup heavy whipping cream
• 2-3 tablespoons powdered sugar (adjust to taste)
• 1/2 teaspoon cardamom powder
• Saffron strands, for garnishing
• Chopped nuts, for garnishing

Instructions:

Preparing the Cake:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, mix the yogurt and sugar until the sugar is dissolved. Add the baking soda and baking powder, mix, and let it sit for 5 minutes until the mixture starts to bubble.
3. Add the vegetable oil, cardamom powder, saffron strands (if using), and vanilla extract to the yogurt mixture. Mix well.
4. Sift in the all-purpose flour gradually and fold the batter gently until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Preparing the Rasmalai Milk:

1. In a saucepan, combine the milk, condensed milk, cardamom powder, and saffron. Heat over low heat until the mixture is warm. Do not boil.
2. Once the cake has cooled, poke holes all over the cake using a fork or a skewer. Slowly pour the warm milk mixture over the cake, allowing it to soak in completely.

Preparing the Frosting:

1. In a chilled bowl, whip the heavy cream with powdered sugar and cardamom powder until stiff peaks form.
2. Spread the whipped cream evenly over the top of the soaked cake.
3. Garnish with saffron strands and chopped nuts.

Serving : Chill the cake in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully.

This Eggless Rasmalai Cake is a fusion that perfectly brings together the richness of rasmalai and the soft texture of cake, making it a decadent treat for any celebration or festive occasion. Enjoy this unique dessert with family and friends!