Eggless Ras Malai Cake (Prachi Agrawal/Siliconeer)

 

There is never a wrong time for cake, especially when served with a desi twist. This marriage between an Indian delicacy and the beloved birthday staple will have your guests running for seconds, maybe even thirds, writes Prachi Agrawal.

Ingredients:

For the Sponge:

  • 2 cups all-purpose flour
  • 1 cup yogurt
  • 1 cup granulated sugar 
  • 1 cup warm milk, 8-10 saffron strands
  • 1½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. cardamom powder
  • 2 tsp. rose water
  • 1 tsp. vanilla essence
  • ½ cup vegetable oil (recommended for moistness and consistent texture)

For Ras Malai Milk Soak:

  • ½ cup evaporated milk
  • 3 tbsp. sweetened condensed milk
  • cardamom powder to taste
  • pinch of saffron (~ 5-6 strands) 

For Frosting and Decoration:

  • 2 cups heavy whipping cream
  • pinch of saffron (~ 5-6 strands)
  • ¼ tsp. cardamom powder
  • Sugar to taste
  • ½ tsp. rose water
  • Edible rose petals
  • Ras Malai pieces
  • Chopped pistachios 

Method:

Sponge

In a large bowl, whisk sugar and yogurt together. Add baking powder and baking soda to the mixture. Allow it to rest for 2 minutes until small bubbles appear.

Stir in oil, vanilla essence, rose water, and cardamom powder, mixing thoroughly.

Gradually add all-purpose flour and saffron-steeped warm milk into the yogurt mixture, alternating between the two. Continue mixing until a smooth batter is formed.

Preheat oven to 350°F (175°C).

Pour the batter into a greased cake pan. Bake for 35-40 minutes. Baking time may vary depending on the oven. You can check by inserting a toothpick into the center of the cake; it should come out dry. 

Once baked, allow the sponge to cool completely to room temperature on a wire rack.

Ras Malai Milk Soak

In a pan, add evaporated milk, sweetened condensed milk, cardamom powder, and saffron. Heat the mixture over medium heat until it comes to a boil. Remove from heat and allow the Ras Malai milk to cool completely to room temperature.

Assembly and Decoration

Once the cake sponge has completely cooled, carefully slice it horizontally into three equal layers. Place the first cake layer on your serving plate. Soak cake with the prepared Ras Malai milk.

In a bowl, whip the heavy whipping cream until stiff peaks form. Gently fold in saffron, cardamom powder, sugar and rose water to flavor the cream. Spread a layer of the flavored cream over the soaked cake layer. Repeat with the remaining cake layers, soaking each with Ras Malai milk and layering with the flavored cream.

Once assembled, decorate the cake as desired with edible rose petals, small Ras Malai pieces, and chopped pistachios.

Your delicious Rasmalai cake is now ready to be enjoyed, perfect for any festive occasion or gathering!