These days I see rasmalai cake pictures popping up all over social media. I am a big fan of rasmalai so I thought it would be great to try this recipe this Diwali. This soft delicious cake with a layer of rasmalai in between is definitely a crowd pleaser! Here is my version of this beautiful Indian fusion dessert.

What you will need:

How to make it:

• Follow the recipe for fatless vanilla sponge cake. The only thing you need to do differently is adding 1/4 teaspoon rose essence instead of vanilla essence. Also, add 3 tablespoons rose petals and 1/4 teaspoon saffron to the flour before adding it to the eggs. Let the cake cool to room temperature. Section the cake into two parts.
• Have whipped cream ready as well. Add 1/4 teaspoon of rose essence instead of vanilla essence and 1/4 teaspoon of saffron while making the whipped cream.
• Spoon 1/3 of the cream in a piping bag preloaded with a decorating tip. Refrigerate it.
• Finely chop the pistachio.
• Keep the rasmalai milk, rasmalai sponges, pistachio, almonds, rose petals, and whipped cream ready.
• Place one of the sections of the sponge cake on a decorating base.
• Soak the cake with 1/2 of the rasmalai milk.

  

• Add pistachio and almonds on top.

  

• Follow with a layer of rasmalai sponges. Sprinkle some more pistachio and almonds on top of the sponges.

  

• Now add a layer of whipped cream.

  

• Now add the second layer of cake and soak the cake with the remaining amount of rasmalai milk.

  

• Crumb coat the cake with 1/3 of the whipped cream. Refrigerate for 15 minutes.

  

• Add the remaining whipped cream to cover the entire cake evenly.
• Decorate with pistachio, almonds, rose petals, and whipped cream from the piping bag.
• Cool for at least an hour before serving. Enjoy!