Eggless Rasmalai Cake
Description
My Eggless Rasmalai Cake is inspired by one of my favorite Indian desserts, rasmalai. This cake beautifully combines the rich flavors of cardamom and pistachio found in rasmalai with soft, tender layers of eggless sponge cake, all baked and served from one tray. It is drenched in a creamy saffron and cardamom-infused milk and topped with luscious whipped cream and pistachios. This cake is not just a dessert; it’s a celebration. It’s perfect for festivals, birthdays, or simply as a delightful surprise for someone special. Light, fragrant, and wonderfully nostalgic, each bite evokes the warmth of home and the joy of cherished traditions reimagined. Whether you’re an experienced baker or trying fusion baking for the first time, this rasmalai cake is simple to make and sure to impress. With no eggs and no complicated steps, it offers pure delight, one saffron-soaked bite at a time.
Ingredients
Cake
Milk Topping
Whipped cream frosting
Instructions
For the cake
- Preheat oven to 350°F (175°C). Grease a 9x13-inch traybake pan and keep aside.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, buttermilk, milk, oil, lemon juice, vanilla, and almond extract.
- Combine wet and dry ingredients. Stir gently until just mixed, but take care not to overmix.
- Pour the batter into your prepared tray and smooth the surface.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the tray.
Prepare the Milk Soak
- In a saucepan, add milk, condensed milk, cardamom, almond extract, and saffron. Place the saucepan on medium heat and let it come to a simmer. Once the liquid starts simmering, remove the pan from the heat and let it cool completely.
- If it is too thick, add a splash of water to thin it out. Let cool completely.
Soak the Cake
- While the cake is still in the tray, poke holes all over the surface with a fork or skewer.
- Slowly pour the milk mixture evenly over the cake, letting it absorb the milk. Go slow, and pause between pours, to allow for complete absorption.
Frost the Cake
- In a bowl, add the heavy cream, almond extract, cream of tartar (optional), and icing sugar, and whip until soft peaks form.
- If you'd like to decorate with rosettes, reserve about 1 cup of whipped cream and set it aside in the fridge (optional). Spread the remaining whipped cream over the cooled, soaked cake directly in the tray.
- Sprinkle generously with chopped pistachios.
- Transfer the reserved whipped cream to a piping bag fitted with a star tip, and pipe rosettes or swirls over the top of the cake.
- Refrigerate for at least 2–4 hours, or overnight for best flavor and texture.
- Slice into squares and serve straight from the tray!
