Rasmalai is one of my personal favourite Indian sweet and tres leche cake is another favourite flavoured cake so when these two are combined in a single cake its definitely a delicious treat.Had been wanting to share this classic cake since many months finally its up here..do try this Im sure you will defintely love it
for the cake
1 cup flour/maida
100 gm/1/2 cup butter
2 eggs/see eggless option in the notes
2 tbsp milk
1/2 tsp kesar essence/rose essence or 1tsp vanilla essence
3/4 cup powdered sugar
1/2 cup milk powder
1 tsp baking powder
- Sift the flour ,milk powder, baking powder and keep aside
- In a bowl take soft butter and sugar and whisk /beat till creamy
- Add eggs and beat till mixture is well combined
- add essence and the milk and beat for a minute
- Add in the sifted flour in two to three additions
- Pour the batter in the prepared cake pan
- preheat oven at 180 for 10 minutes
- bake for 35 to 40 minutes or until skewer or toothpick inserted comes out clean
- allow the cake to cool completely
- Then slice into two using a knife or thread
- meanwhile prepare the cream ,
- keep the bowl and beaters in the fridge for 15 to 30 minutes
- take 1 and 1/2 cup whipping cream add 2 tbsp milk form the rasmalai and few drops of kesar essence or powdered cardamom and saffron infused milk
- Beat till stiff peaks are formed.
- on one slice of the cake add 3 to 4 tbsp rasmalai milk and also top it with few rasgullas
- take a dollop of the prepared cream and cover the cake
- keep it in the fridge for 30 minutes
- then cover it with the other half
- soak the 3 tbsp rasmalai on the upper part of the cake facing toward you
- keep it in the fridge for 15 minutes
- then cover the cake totally with the cream
- garnish with with nuts and also place some rasgullas
- cool for 2 to 3 hours and enjoy
notes
to make this cake eggless replace eggs with 1/2 cup curds/yogurt mixed with 1/4 tsp baking soda and add in place of eggs
You can add 3/4 to 1 cup of sugar to the cake
3 comments:
Delicious looking cake!!
This cake looks delicious! Thanks for sharing the recipe.
Hi what's the size of pan that u have used ?
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