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5 from 1 vote

Rasmalai Saffron Cardamom Cake

Course: Dessert
Cuisine: Indian
Servings: 0
Author: RGK/FootprintTheWorld

Ingredients

  • 1 cup All-purpose flour
  • ¾ cup Fine sugar
  • 2 tsp Baking powder
  • 10 tbsp Oil
  • pinch Salt
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • 1 tbsp Warm Milk (for soaking saffron threads)
  • Pinch Saffron Threads
  • 2 pinches Cardamom powder

For Gluten Free: Can use Bob's Red Mill GF flour

Canned Rasgulla or boxed Rasmalai (Optional)

MILK DRIZZLE ( can use the milk from the boxed Rasmalai)

  • 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
  • If using milk from the boxed Rasmalia, you may still need additional milk for soaking

ICING FOR THE CAKE

  • 1½ cup Heavy whipping cream
  • 3 tbsp Sugar
  • 1 tbsp Warm milk (to soak saffron threads)
  • pinch Saffron threads
  • Pinch Cardamom powder
  • Pinch 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

Instructions

  • Preheat oven to 300 degrees
  • Spray pan with baking spray
  • In a large bowl, mix oil & sugar using a hand mixer for a few minutes
  • Add the eggs one by one (making sure each one is mixed before adding the next)
  • Add flour, baking powder, and salt one by one (making sure each one is mixed before you mix the next one)
  • Add the vanilla extract, cardamom powder and saffron soaked in milk
  • Mix for about 5 minutes
  • Divide batter equally between the pans
  • Bake at 300 degrees for 35 mins (or till toothpick comes out clean when inserted in the center). Every oven is different so be sure to do a toothpick check around the 32-minute mark.

SOAKING THE CAKES

  • I usually soak the cakes separately. Drizzle the milk slowly all over the cakes
  • Try and use a dish where the milk won’t run over the edges.
  • 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 and sugar at a high speed till thick and spreadable
  • Fold in the saffron milk and other ingredients into the cream mixture
  • Spread some of the cream over the lower layer
    If you have the store-bought rasmalai , you can crumble some in between the two layers or even slice lengthwise and lay flat before you add the second laye (save some for decorating the top also)
  • Use the remaining cream to decorate the sides and top
  • Sprinkle with chopped pistachios, rasmalai and dry edible rose petals
  • Get creative and imaginative.. and have some fun!!