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.
I have posted a video on whipping up non dairy cream previously. Take a look at that as I have used the same cream here also. I feel that non dairy cream is a better option in India as dairy cream available is so low in fat and is a great pain whipping. I don’t think butter cream would go well with the flavour, so stick with cream for filling and frosting.
I am sure this video will help you with the basics of filling and frosting a cake. And I am sure you will find the flavour beautiful. For soaking milk, I have used saffron to colour it. But you can also opt for artificial colouring if you don’t have saffron at hand. But it adds a great flavour to the whole dish.
Mini Rasgollas – 30
Eggless Vanilla Cake – One and a half recipe baked in two 7″ pans
Whipped Cream made from 2 cups of non dairy cream
Almond Milk Essence
Pistachios and Rose Petals For Garnish
For The Soaking Milk:
Mix together 2 cups of milk, 1/4 cup of sugar and a few saffron strands.
Allow it to boil until it reduces to one cup.
Cool and use it in the recipe.
Instead of using vanilla essence in the cake recipe, use almond milk essence. If you don’t have the essence, add plain almond essence and a little bit of yellow colour in the batter.
Use the same essence in the whipped cream also.
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