Rasmalai cake has been in my wish list for long. This is such a great fusion dessert, combining both the Indian flavours and the cake. For the cake I used my best oil based vanilla cake recipe. But to give a nice Indian twist, instead of adding the vanilla essence, I used badam milk essence, which gives the cake a nice flavour and colour. And it goes perfectly with the rasgollas and cream. As I have discussed many times, use oil based recipe if you are serving the cake chilled. If you use butter cakes, you will have a hard cake but if oil based cake is used, it will be super moist even after refrigeration.