Rasmalai Cake is one of my favorites! It’s one such fusion dessert that has combined two of the sweetest pleasures of life: Rasmalai and Cake! You would not believe how simple it is to make, you just need 3 things: a cake, rasmalai, and some whipped cream!
Here’s what you need:
- 7-inch sponge cake – or any plain cake of your choice
- 8 to 10 pieces of rasmalai with about 2 cups of rasmalai milk
- 1 cup of whipping cream – whipped to stiff peaks
- 1 drop of yellow food coloring (to tint the whipping cream)
- ½ to 1 cup of pistachios for decorating
- ¼ to ½ cup of edible dried rose petals
How to make it:
- The very first step is to get your cake base ready. In this recipe, I have used a sponge cake (click to watch recipe). You can however choose to use any cake that you like or is available.
- Another thing that you need to get ready is your whipped cream mixed with about 1 drop of yellow food color.
- Next, you have to slice the cake into 2 to 3 layers.
- Soak the first cake layer generously in rasmalai milk.
- Next, spread some of our whipped cream over it.
- Sprinkle over some pistachios and rose petals.
- Place the second layer of cake on top of this and repeat the process till the final layer is on top.
- Cover and coat the entire cake with whipped cream.
- Garnish with rose petals & pistachios.
- Arrange the rasmalai on top and around the cake sides if you like. Finally garnish with some more pistachios & rose petals.
- Enjoy it chilled!
If you loved this Rasmalai Cake recipe, don’t forget to comment below and tell me! Also, if you try it out, do share your experiences and pictures with me on Instagram (@anjalisbakeaffair)
Recipe for 3 Ingredient Sponge Cake
Shop on Amazon: Here are some products that can help you in the kitchen while making this recipe
- Whipping cream: https://amzn.to/2HHa9Bc
- Yellow food color: https://amzn.to/362Z6uQ
- Pistachios: https://amzn.to/3dWvbYR
- Edible dried rose petals: https://amzn.to/3mmky4g
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#Shorts on YouTube:
Rasmalai Cake
Ingredients
7-inch sponge cake (or any plain cake of your choice)
8 to 10 pieces of rasmalai with about 2 cups of rasmalai liquid
1 cup of whipping cream – whipped to stiff peaks
1 drop of yellow food coloring (to tint the whipping cream)
½ to 1 cup of pistachios for decorating
¼ to ½ cup of edible dried rose petals
Directions
- The very first step is to get your cake base ready. In this recipe, I have used a sponge cake. You can however choose to use any cake that you like or is available.
- Another thing that you need to get ready is your whipped cream mixed with about 1 drop of yellow food color.
- Next, you have to slice the cake into 2 to 3 layers.
- Soak the first cake layer generously in rasmalai milk.
- Next, spread some of our whipped cream over it.
- Sprinkle over some pistachios and rose petals.
- Place the second layer of cake on top of this and repeat the process till the final layer is on top.
- Cover and coat the entire cake with whipped cream.
- Arrange the rasmalai on top and around the cake sides if you like.
- Finally garnish with some more pistachios & rose petals.
- Enjoy it chilled!