If you love Indian desserts and cakes then this has to be your next Fun In The Kitchen baking session. My family personally loves this fusion Indian dessert-inspired cake which is basically a twist on our traditional Vanilla sponge cake. Rasmalai is a classic Indian dessert made with milk, sugar, and saffron – Ras (juice) and Malai (cream).
Lately all my cakes have been gluten-free and my go-to flour is Bob’s Red Mill – 1-to-1 . I used Haldiram canned rasgullas in between the two layers and also for decoration. I also personally love the Spanish Saffron which is a little bit more expensive than the other kinds. But that is totally a personal choice and what you prefer. Some of the other ingredients that really give this cake that oomph are chopped pistachios and dried rose petals. You can buy most of these ingredients online by clicking on the names above or at an Indian store near you.
Ras Malai Saffron Cardamom Cake
- 1 cup All-purpose flour
- ¾ cup Fine sugar
- 2 tsp Baking powder
- 10 tbsp Oil
- pinch Salt
- 4 Eggs
- 1 tsp Vanilla
- 1 tbsp Warm Milk (for soaking saffron threads)
- Pinch Saffron Threads
- 2 pinches Cardamom powder
- 2 cups milk
- ¼ can Condensed milk depends on how sweet can add more
- 1 or 2 tsp Saffron
- Chopped pistachios
- Chopped Cashew nuts
- Chopped Almonds
ICING FOR THE CAKE
- 1½ cup Heavy whipping cream
- 3 tbsp Sugar
- 1 tbsp warm milk (to soak saffron threads)
- pinch Saffron threads
- Pinch of Cardamom powder
- Pinch of finely chopped pistachio/ almonds/ cashews
- OR you can use one cool whip tub( use as much as needed- just add the other ingredients for flavor
- In a large bowl, put the oil and sugar and mix for a few minutes
- Then add flour, and salt one by one (making sure each one is mixed before you mix the next one)
- Then add the eggs one by one (making sure each one is mixed before adding the next)
- Then add the vanilla essence/ cardamom powder and saffron milk
- Mix it for about 5 minutes
- Spray the baking pan with baking spray and Bake at 300 degrees for 35 minutes,
SOAKING THE CAKES
- Slowly drizzle all over the cakes.
- ( I try and use a dish where the milk won’t run over the edges. I usually soak the cakes separately.)
- -Allow the cakes to absorb the milk mixture for at least 20 mins.
- -I don’t use all the milk depending on how sweet I want it.
ICING THE CAKES
- -whip cream, sugar at a high speed till thick and spreadable
- -fold in the saffron milk and other ingredients.
- -Spread some of the cream over the lower layer and then place the second layer on top ( upside down)
- -use the remaining cream to decorate the sides and top.
- Sprinkle with chopped pistachios and dry edible rose petals .
- Get creative and imaginative.. and have some fun!!
Would love to see your pictures and variations of this delectable dessert. Have Fun In your Kitchen as every creation is your very own one of its kind masterpiece.