Rasmalai Cake
Indo-fusion centrepiece — vanilla sponge soaked with rasmalai rabri, layered with rasmalai-flavoured whipped cream and chopped rasmalai pieces, finished with pista, saffron and rose petals.
Per serving
Ingredients
- 1 8-inch cakeVanilla sponge cake
- 1 cupRasmalai milk (rabri / thandai), for soaking
- 6-8Rasmalai pieces, chopped
- 3 cupsWhipped cream
- 1 tspRasmalai essence
- a pinchKesar (saffron) colour or strands
- 2 tbspPista slivers (garnish)
- 1 tspRose petals, dried (garnish)
Method
- 1
Trim the dome off the vanilla cake and slice horizontally into 3 discs.
- 2
Tint a portion of the whipped cream pale yellow with kesar colour (or soaked saffron strands) and stir in the rasmalai essence.
- 3
Place the first disc on a turn-table. Brush very generously with rasmalai milk — it should be moist but not soggy.
- 4
Spread the rasmalai-flavoured whipped cream over the soaked disc and scatter half the chopped rasmalai pieces.
- 5
Place the second disc, soak with rasmalai milk, layer again with flavoured cream and remaining rasmalai.
- 6
Top with the third disc and lightly soak. Mask the cake with the saffron whipped cream.
- 7
Pipe rosettes of whipped cream on top, place a whole rasmalai or half on each rosette, and finish with pista slivers and rose petals. Refrigerate at least 4 hours before slicing.