Eggless Choco Rasmalai Cake is a beautiful fusion cake where East meets West wonderfully. It’s a fusion of western cake with Sweet Indian Rasmalai.
I had been thinking for long to try out this cake but could not find the appropriate occasion. I finally made it to my husband’s birthday as his favourite sweet is ras malai. He is also my food critic and has only one thing to criticize in my homemade cakes, that is the softness. But this cake satisfied him completely as the ras malai milk provided the cake with a soft and spongy texture.
Happy birthday Dear hubby…My encourager, food critic..in short everything..
So let’s come back to the cake. Here we go…
For this Eggless Choco Rasmalai Cake, as always I have used my Eggless Malai vanilla cake as the base. And instead of vanilla essence, I used saffron milk(Kesar ka dudh) .
I made this cake with readymade Rasmalai. You may use homemade too.
Now, over to the recipe of our Eggless Choco Rasmalai Cake
FOR THE CAKE
Malai 1 cup
Sugar 1 cup
Refined flour (maida) 2cups
Milk powder 1 cup
Baking soda a 3/4spoon
Baking powder 1 1/2 teaspoons
Salt to taste
Milk 1 cup
Saffron strands 8 to 10( Warm milk me bhigoyi hui)
lemon juice 1 Tsp
1and 1/2tsp curd
FOR THE FROSTING:
250 g Rasmalai (small size)
1 Cup Whipped Cream
1/2 tsp Almond Essence /7,8 saffron strands
Pinch of Yellow colour
1/2 tsp Green Cardamom powder
Some flaked almonds and pistachio for decoration
FOR THE CAKE
- Preheat the oven to 180°C. Combine the malai and sugar lemon juice and curd in a bowl and whisk well. Keep aside.
- Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.
- Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
- Gradually and alternatively finish the mixture and keep stirring. The mixture should be of the pouring consistency.
- Now add the saffron milk and lightly stir once again.
- Grease the cake mould and sprinkle little maida into it.
- Pour the batter into it and bake in a pre-heated cooker or oven for 40-45 minutes.
- Remove and cool.
FOR THE CHOCOLATE DECORATION:
- Measure: You’ll want to measure the circumference of your cake and the height. Cut a piece of parchment paper to match.
- Melt Chocolate: Temper Chocolate (yes you can do it in the microwave) and put pistachio and dry rose petals over it Spread the chocolate with an icing spatula over your parchment paper.
- Allow to thicken and set slightly. Cut into equal pieces.
FOR THE FROSTING:
- Take some whipped cream in a bowl, mix some ras malai milk and mix gently.
- Keep it covered in refrigerator till use
TO ASSEMBLE THE CAKE:
- Once the cake is completely cooled, cut it into 2-4 layers depending on the height of the cake. I cut it into 2 layers.
- Sprinkle the Ras/ saffron flavoured milk on each layer.
- Make the bottom layer with whipped cream and sprinkled pistachio.
- Spread another layer of whipped cream on ras malai pieces and even it out with a spatula.
- Cover entire cake with frosting and level it on top and sides of the cake.
- After this let it rest in the fridge for 30 mins before you proceed with the final coating.
- Finish it with final frosting or decorations on the cake as per your liking, patience and creativity.
- For the final frosting, I have used here a star nozzle and piped beautiful rosettes on top of the cake and made borders sides of the cake.
- Garnish the sides of the cake with some White chocolate collar and crushed pistachios and the top with pieces of ras malai [squeeze out the ras before placing them] Sprinkle some crushed pistachios and Kesar strands over it.
- Refrigerate the cake for at least 30 mins before you serve.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.
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