Rasmalai cake is one of those delightful fusion desserts that combine the excellent taste of traditional Indian rasmalai with the soft, spongy texture of the cake. Perfect for celebrations, this innovation will surely impress your guests. This rasmalai cake recipe is pretty easy to follow; thus, any home baker can attempt to create it. First, start by baking a simple sponge cake to make the base, you may use an ordinary Rasmalai cake recipe, then let it cool completely. Use this time to prepare the rasmalai syrup as you boil milk with sugar, cardamom, and saffron until it thickens. It is this creamy syrup that would give the cake its flavour. When the cake is ready, layer the cake onto the rasmalai syrup, allowing it to absorb all those rich flavours. Whipped cream or malai frosting is prepared for final layering, frosting, and covering. For the recipes of Rasmalai cake, pieces of rasmalai are also garnished with slivers of almonds and pistachio powder for added textures and decorations. Layering a soaked sponge with cream and rasmalai while assembling gives it a very attractive look, which is great for the presentation of the dessert. Chill it for a few hours before you serve, so all the flavours mix well. This rasmalai cake recipe is not just a sweet dessert but a blend of flavours that brings the essence of Indian sweets to the experience of a classic cake.

• 1 l milk
• Almonds
• 200 gms unsalted butter
• 200 gms condensed milk
• 200 gms maida
• 1/2 tsp saffron
• Pista
• 2 tsp cardamom powder
• 400 gms bura
• 1 tsp baking powder
• 1/2 tsp baking soda
• Whipped cream
• Vanilla essence

• This cake takes the delicious Indian flavours of Rasmalai along with the traditional form of a cake, so here is an exciting process of making a delightful Rasmalai Cake.
• To start this flavourful culinary journey, preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
• Grease a 9-inch round cake tin and line the bottom part with parchment paper so that your cake comes out easily after baking.
• In a large mixing bowl, mix the 200 gms of all-purpose flour, 200 gms of powdered sugar, one teaspoon of baking powder and 1/2 teaspoon of baking soda.
• Ensure that you mix these dry ingredients well so the batter for the cake is nicely leavened and uniform.
• Add 200 gms of soft unsalted butter in another bowl with 200 gms of condensed milk. This combines not only moisture in the cake but also a deep sweetness.
• Mix 1 Tsp cardamom powder into this mixture, which will give the cake warmth and aromatic flavour, and add another 1 Tsp vanilla essence for added sweetness.
• Mix well until this mixture is smooth and silky with no lumps.
• Gradually mix the dry ingredients into the wet mixture by stirring well and making a smooth batter.
• If the batter gets thick, don't mind adding a little milk and attaining the required consistency. Then it will bake the cake evenly.
• Pour the ready batter in the prepared cake tin.
• Spread it out evenly and place it in the oven at the temperature while baking.
• Bake for 30 to 35 minutes. To check if it is done, insert a toothpick into the middle of the cake, and if adequately baked, it should come out clean.
• Once done, please take out the cake from the oven and let it cool completely in the tin.
• This cooling period is a must to settle the structure of the cake before you let it soak in the rasmalai milk.
• Once the cake cools down, you might focus on preparing the rasmalai milk, which is going to get soaked into the cake and lends a flavour to the cake.
• Boil 1-litre full-fat milk along with 200 gms of sugar in a saucepan. Sugar should be well mixed so that it doesn't remain uncooked and influence the overall flavour of the cake.
• Now add in 1/2 teaspoon of saffron strands and one teaspoon of cardamom powder into the milk and let that infuse it with a rich, aromatic flavour.
• Simmer the mixture gently until it reduces to half in quantity.
• Not only do the flavours of milk intensify while it thickens, but it also gives it an attractive colour.
• Once the milk has boiled down, let it cool completely to room temperature.
• After cooling the cake completely, it is time to convert it into a lavishing dessert. Poke holes all over the surface of the cake using a fork.
• This is a crucial step.
• By doing this step, the rasmalai milk will tend to seep into the cake and infuse flavour and moisture within it.
• Carefully pour prepared rasmalai milk over the cake so that it will be well absorbed into the cake. The cake is moist and has flavours as it absorbs the milk.
• Finally, whipped cream is on top of the cake.
• It adds some lightness as well as airiness to the cake texture and adds very niceness to the dense and rich nature of the cake beneath.
• Sprinkle chopped pistachios and almonds over the top of the cream so that it adds a bit of crunch to the taste and feel of the cake.
• Top that with prepared rasmalai pieces for that extra, old-world touch, and refrigerate the cake for at least 2 hours before serving for it to meld the flavours perfectly.
• When you are ready to serve it, cut into this gourmand and treat your family and friends to the cake-ras malai bliss that they will forever remember!