Eggless rasmalai cake

EGGLESS RASMALAI CAKE

BASE FOR RASMALAI CAKE .

INGREDIENTS FOR THE BASE [ 1 cup – 200 ml ]

• Maida – 1 ½ cup
• Fresh thick curd – 1 cup [ at room temperature]
• Sugar – ¾ cup
• Cooking oil – ½ cup [colourless and odourless]
• Vanilla essence or any essence  – 1 ½ tsp
• Baking soda – ½ tsp
• Baking pwdr – 1 ¼ tsp

PREPARATION [ Keep all things ready before you start ]

1. Grease and dust the baking tin.
2. Preheat the oven at 180* convection mode .

METHOD

Sieve the maida 2 times.

Powder the sugar

Beat the sugar + curd till the sugar dissolves and becomes creamy .

Add the baking pwdr + baking soda to this mixture and pulse beat .

Cover and keep it aside for  5 mins.

After 5 minutes you will see bubbles appearing , Transfer this to a mixing bowl .

Now add the cooking oil and and vanilla essence and mix well with a whisk. [no beating / blending  in mixie ]

Now add the wet mixture to the flour and mix well with a spatula – remember no over mixing . [ see that there are no lumps ]

If the batter is thick , you can add 1 or 2 tbsp of milk .

Pour the batter in the tin and tap it well.

Bake for 30 – 35  minutes at 180 * C

Baking time depends on the size of the tin . Deeper the tin , more the baking time.

After 30 minutes insert a tooth prick or knife in the center of the cake. If it comes out clean .the cake is done or bake for some more time .

Once done remove the tin and allow it to cool.

Run a knife through the edge of the cake to loosen it .Invert it on a plate.

Once it cools ,slice it into 2 or 3 layers using a serrated knife .I made of 2 layers ,as the cake was small.

Allow it to cool down for minimum an hour , before you start decorating it.

INGREDIENTS FOR FROSTING

• Whip cream – 1 1/2 or 2 cup [quantity depends on the size of the cake and layers ]
• Almond essence – 1/2 tsp
• Yellow food colour – few drops
• Mini rasmalai – few [ squeeze off the ras ]
• Make small bits from few rasmalais to stuff in the layers
• Ras from rasmalai milk – few tbsp [thick ]
• Dried rose petals
• Sliced pista
• Few saffron strands.

** You can also add 1 tbsp of chilled ras in the cream .[ optional ]

METHOD

Take the chilled whipping cream in a bowl .

Keep this bowl in an ice bath [ keeping it on some ice cubes in a big bowl ].

**You can also  chill the blades before using.

Add the essence + colour and start whipping with a electric beater from slow mode.

Increase to medium high and whip till soft peaks .

Once the cream is ready , transfer it into 2 piping bags – one with rose nozzle for decorating and other with round tip.

****When not in use keep the cream in fridge.

ASSEMBLING

Spread a tbsp of cream on the cake board over the turntable.

Place the first layer over the cream .[so that it doesn’t move while rotating the board ]

Brush the ras all over  .[ helps to make the cake moist ]

Spread a layer of cream.

Spread a layer of the rasmalai bits all over .

Again cover with cream and top it with the other layer.

If time permits you can refrigerate for sometime.

** Repeat the process if one more layer .

Apply cream all over the cake and smoothen the edges.

Now decorate the cake with the star nozzle or any desired nozzle .

Place few rasmalais on top..

Spread some pista slices + rose petals + saffron all over .[ also you can sprinkle little cardamom pwdr ]

Refrigerate the cake for minimum 2 hrs before slicing .

NOTES

1. I did not get mini rasmalais ,so bought big ones and chopped it .
2. Adding essence in cream is optional ,only the food colour is enough.
3. Some also add MTR badam milk pwdr or cardamom pwdr in the cream .
4. You can add 2 or 3 tbsp of dry fruit pwdr [ badam/cashew /pista ] or thandai pwdr in the cake batter .
5. Similarly we can also make gulab jamun cake, instead of rasmalai use gulab jamuns and instead of ras use gulab jamun syrup diluted with few tbsp of warm water.

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