Rasmalai Cake Recipe (Eggless)

Rasmalai Milk

Mix water, whole milk, cardamom powder, saffron, sugar and condensed milk to an instant pot.

Cook on high pressure with the vent sealed for 1 minute. Wait for pressure to release on its own

Open the lid and let it cool to room temperature

Add yellow food color if you need a richer color

Cake

Whisk together yogurt, rasmalai milk, oil and sugar, into a large bowl.

Sift the all-purpose flour, baking soda, baking powder, salt and cardamom powder into the same mixing bowl.

Fold in the dry ingredients into the wet ingredients till its evenly combined.

Line an 8 inch spring form pan with parchment paper or aluminum foil. Grease with butter.

Pour the batter into the prepared cake tin and tap against a counter to let it level out and to remove any air bubbles.

Bake in pre-heated oven at 350 F for 20 to 25 minutes or until a toothpick inserted comes out clean

Remove from oven and let the cake cool in the pan itself for 5 minutes

Remove the cake from the pan and move to a wire rack to let it cool to room temperature

After cooling, move back into the pan

Pour in the 1/2 cup of rasmalai milk over the cake. Spread it evenly with a pastry brush

Wrap the cake and pan with food grade plastic wrap

Frosting

In a small bowl, add in the heavy cream and rasmalai milk. Whisk using a hand mixer for few minutes until you see the cream thicken slightly.

Now add in the powdered/ icing sugar, vanilla extract and rose water. Fold and mix gently using a spatula and then whisk at medium-high speed with the hand-held mixer till you see soft peaks.

Assembly

Remove the chilled cake from the spring form pan.

Apply an even layer of the whipped cream frosting over the cake using an offset spatula.

Garnish with shredded rose petals and crushed unsalted pistachios.