Eggless Rasmalai Cake Recipe

Rasmalai Cake in Pressure Cooker Recipe 

Prep time

20 mins
Cook time
40 mins

Total time

1 hour

Author: Neha Sharma

Ingredients-

For Sponge Base:

• Maida/All Purpose Flour- 1 cup
• Condensed milk- 200 gms
• Powdered sugar- 4 tbsp
• Corn flour- 2 tbsp
• Unsalted butter- 1/2 cup
• Almond Essence- 1/2 tbsp
• Milk- 1 Cup
• Baking powder- 1 tbsp
• Baking soda- 1/2 tbsp
• 1 tbsp milk + few saffron strands
• Yellow food colour- 3 drops/A pinch (if using powder) 

For Frosting:

• Non- Dairy Whipping cream- 1 1/2 Cup
• Homemade rasmalai with rabdi- 15 pieces
• Food colour- 2 to 3 drops
• Few saffron strands

Method-

Sponge:

1. Pre-heat pressure cooker with 2 cups of salt and place a wire stand in it.
2. In a bowl, soak few saffron strands in 2 tbsp of milk. Mix and keep aside. 
3. In another bowl, add butter, powdered sugar and beat till it becomes smooth.
4. Now add condensed milk and beat it again.
5. Then add soaked saffron along with 1/2 cup of milk and mix.
6. In a different bowl sieve maida (APF), corn flour, baking powder, baking soda. Mix well with a spatula or spoon. 
7. Add remaining milk and mix gently.
8. Apply butter to a cake tin or a steel/aluminium container of 7 inch diameter. Then place a butter paper (for smooth and perfect cake) and apply butter on butter paper.  
9. Transfer the batter to cake tin and place it into the preheated cooker and bake for 35 to 40 mins. (If baking in oven- Preheat Oven for 10 minutes and Bake on 180 degrees celsius for 35-40 minutes). 
10. After baking, let it cool down completely then carefully demould the cake and remove the parchment paper.

Assembling:

1. Meanwhile, chop 3-4 pieces of rasmalai and keep it aside. 
2. In a bowl, add whipping cream, along with 3 drops of yellow food colour and whip it for about 2 minutes.
3. After 2 minutes, add 1/4 cup ras Malai milk/rabdi (Should be chilled) and whip untill stiff peaks.

Frosting:

1. Take 3-5 bowls and keep a plate over it or simply use a turn table!
2. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
3. Touch the turn table/plate with a drop of cream in center to ensure safe decoration and then add the bottom sponge layer to it.
4. Spread 3-4 tbsp of rabdi/rasmalai milk on it (be generous). Spread a good ½ inch layer of prepared cream to it. 
5. Then place some chopped rasmalai pieces and cover the rasmalai pieces with some more cream to make sure the second layer sticks. 
6. Place the second layer and spread the rabdi, cream, chopped rasmalai pieces, cream then the third layer.
7. For the final layer, spread rabdi! Take 2-3 big portion/spoon of stiff cream and then spread it on top as well as on sides of the cake. Then make it smooth with the help of a palette or back side of a knife! (please be extremely careful and be soft to the cake otherwise you will ruin it). 
8. If you see any crumbs or cracks, do a crumb coat by applying more cream.
9. Place the cake in the freezer for 30 mins. Crumb coat have been set, now for the final icing, take a dollop/big portion of cream and spread it evenly.
10. Now add the remaining cream to a piping bag fitted with a star nozzle. Make rosettes or show your creativity make some designs and place remaining rasmalai pieces on top of your designs.
11. Spinkle some chopped pistachios and saffron strands on top of the cake and decorate the sides with pistachios.
12. Using the star nozzle piping bag make a bottom border.
13. Refrigerate for 2 hours before before serving, eggless Rasmalai cake is ready. 
14. Enjoy!!

Notes-

* 1 cup = 250 ml
Don't forget to try White Forest Cake, Whole Wheat Orange Cake Recipe. 

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