One of my friends is relocating for few years to abroad… so on her demand, this rasmalaai cake and few other her favourite goodies been cooked and baked by me☺️. She has eaten many rasmalaai cakes other than mine but she bets for the best of mine😇. That’s her total indulgence for me🥰.
Anyways.. my rasmalaai cake recipe is eggless and frosted well with rasmalaai flavoured mousse… which makes it different. Now special change this time is about icing!!! This palette knife icing was keeping and reminding me to try it but wanted to get a good session of it. Due to this covid factor.. unable to attend it live….so tried to learn it myself. As you can see.. this is the basic one but gradually will try to attempt for advanced ones too..🙂.. my my.. that will be like one of my dreams come true🥰.. well below is the recipe. One thing more to say… this cake is completely made by me from rasmalaai to frosting.
This recipe can be served to 10 persons.
FOR EGGLESS CAKE:
1+1/4cup APF or refined flour
1/4 cup thandai powder (if using thandai liquid, take 1+1/2 cup APF and 3 tbsp of thandai liquid and minimize the sugar by 2 tbsp)
1 cup thick curd
¾ cup granulated sugar, grinded into powder
½ tsp baking soda
1+1/4 tsp baking powder
1/4 cup cooking oil
1/4 cup milk at room temperature
2 tsp rose water
FOR THANDAI MOUSSE FROSTING:
100 ml fresh cream… Have used amul
100 gms chopped white chocolate… Have used Morde
10 saffron threads
1 tbsp milk to soak the saffron threads
250 ml whipping cream
Pinch of yellow colour
4 tbsp thandai powder
Chopped pistachios, sliced almonds, few saffron threads and silver leaf to garnish to garnish the cake.
Preheat oven at 200° c for 10 minutes.
Grease 2 round baking pans with oil. I have used pan of 7″.
Sieve maida twice and keep aside.
Mix sugar and curd completely. Add baking powder, baking soda to the creamed mixture and mix well.
Leave aside for 5 mins and you can see the bubbles appearing.
Now add rose water,milk, cooking oil and mix well. If using thandai liquid, add into this curd mix here only with other liquid ingredients.
Next slowly add maida and thandai powder in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy.
Pour the batter into the pans in equal measurements.
Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 10 more minutes or till a fork inserted into the center of the cake comes out clean. Bake only until done. As we goona iced the cake.. So no need to overbake.
As done, take the pans out. Allow the cake to cool down completely on wire rack.
FOR THANDAI MOUSSE FROSTING:
Soak saffron threads in 1 tbsp of hot milk and leave aside for 2-3 hours.
Firstly take a saucepan and pour fresh cream into it. Give a slight boil at minimum flame and immediately switch off the flame. Add saffron mix and chopped chocolate. Keep on stirring until mixed evenly and no lumps of chocolate is seen. Refrigerate until required and chilled.
Take whipping cream in a large bowl. Add thandai powder and colour. Whip until very hard peaks obtained.
Add chilled ganache and whip at speed one until combined well.
Remove the blades and get ready to to frost this divine beauty😋😍.
Take your frosting turn table. Apply some frosting on the centre.
Place your one slab of cake on it. Now here instead using sugar syrup, brush your cake with the condensed milk in which your rasmalai were soaked.
Cover with the frosting and repeat the same with your second slab. Decorate as you wish with dry fruits and silver leaf.
I did frosting in the evening and cut this beauty the next morning. It got sufficient time to set.
Felt as if I was swimming in the heavenly taste of heaven☺️😇 tasting it😋.
Now it’s your turn☺️.
Keep cooking 🧑🍳!!!!!!