Week 48: Rasmalai Cake
- The Bored Baker
- Mar 29
- 2 min read
Rasmalai are creamy cheese dumplings and are a common dessert in India. I wanted to recreate the flavors of the classic sweet and bake them into cake form.
While I didn't add any Rasmalai to the cake, I incorporated all the flavors into the batter.
You will find hints of saffron, pistachio, and cardamom all in this cake. The cake is also a sponge cake, absorbing all the flavors from a saffron soak.
The recipe is not as hard to make as it looks. Make this process even more efficient by baking the cake layers beforehand and chilling them in the refrigerator.
RECIPE:
INGREDIENTS:
Soak:
1 1/2 cups whole milk
2 teaspoons of saffron threads
2 tablespoons sugar
2 teaspoons cardamom powder
Cake:
6 eggs
1 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons butter, melted
Frosting:
2 cups heavy whipping cream
3/4 cup powdered sugar
2 teaspoons cardamom powder
Crushed pistachios and/or rose petals, for serving
STEPS:
Preheat your oven to 350 degrees F and line two 8-inch cake pans with parchment paper.
Put an ice cube in a bowl with your saffron threads. As the ice cube melts, press into the saffron so the color comes out. This is called blooming the saffron.
For the saffron soak, mix the milk, cardamom, saffron, and sugar over medium heat in a pot. Take the pot off the heat once the mixture starts to boil and set aside.
In the bowl of a stand mixer, beat the eggs and sugar until light and fluffy. Then, add the flour, baking powder, and the melted butter. Fold these ingredients in gently until you have a batter.
Pour the batter into your prepared pans and bake for 30-35 minutes.
Once the cakes are done, pour your saffron soak over the top. Set aside to let your cakes cool to room temperature.
Beat the heavy whipping cream, powdered sugar, and cardamom until stiff peaks form in a stand mixer.
Frost your cake and decorate as desired. Serve with pistachios!
Enjoy!
The Bored Baker 👩🏽🍳
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