This festive rasmalai cake is a delicious fusion cake combining the best of both worlds making it an ultimate dessert to treat your sweet tooth! And it is completely egg-free!
So this rasmalai cake was trending last year and I’ve been putting it off to even try it since then. Decking up a cake aka frosting is something that still intimidates me. And it is pretty evident in my amateurish finish! And I only make a frosted cake for an occasion, which brings us to today’s post.
As lame as it may sound, I baked this cake for my very own birthday which was last weekend. Of course, I didn’t have to. But the blogger in me saw a perfect opportunity to make a cake and blog about it 😀
If you aren’t aware of rasmalai, let me first familiarize you with this decadent Indian dessert. Rasmalai is Indian dessert consisting of flattened, spongy cottage cheese cakes dunked in thickened, sweetened milk flavored with saffron and cardamom. Like most Indian milk-based desserts, this one is super addictive.
Table of Contents
SO WHAT THEN IS THIS RASMALAI CAKE?
It is a cardamom flavored cake, the layers of which are soaked with the ‘ras’ (thickened, sweetened milk infused with cardamom and saffron) from the rasmalai, and frosted with ‘ras’ infused whipped cream, dressed up with nuts, dried rose petals, some ‘malai’ which refers to the creamy, spongy cottage cheese cakes.
This rasmalai cake is absolutely worthy of an ambrosial treat, and almost reminded me of yet another classic favorite – ‘Mexican Tres leches cake‘
I’ve used my basic vanilla cake recipe but swapped the eggs with yogurt to make this an eggless rasmalai cake. The cake is flavored with cardamom and almond extract instead. This plain cake itself smelled divine as it was baking, the kitchen was brimming with exotic flavors! Baking with cardamom is one that you should venture into if you love it’s complex, citrusy, floral characteristics. It is the most common spice used to flavor Indian desserts.
This mawa cake is flavored with cardamom, and so are these Karachi biscuits. You should definitely try them if you haven’t already! They are soooo good!
I made this eggless rasmalai cake with my very own homemade rasmalai. I shall be doing a post on that next, so stay tuned! {Update- You can find the recipe for rasmalai here}
In India, generally, a non-dairy cream is used to frost a cake that calls for whipping cream. That has a much smoother finish and looks much glossier as compared to dairy whipped cream. So if you have access to non -dairy cream use that for a good finish.
I got a little ambitious and divided the cake into 3 layers when I think 2 would have been much better. I ended up using a lot of cream, which can get a little overwhelming. So I’d suggest going in for just 2 layers for a cake of this size.
I had fun making this rasmalai cake, and I hope you will try it soon too 🙂
STEP BY STEP INSTRUCTIONS TO MAKE RASMALAI CAKE (EGGLESS)
For the cake base
1.Preheat the oven to 350 degrees F/ 180 degrees C. Position a rack in the middle of the oven. Grease a 7-inch cake tin with little butter and dust with flour to coat the pan, or you may use parchment paper.
2.In a medium mixing bowl, sieve flour, baking powder, baking soda, and cardamom powder. Add salt, whisk the dry ingredients until well combined. Set aside.
3.In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
4.Add in the yogurt next, continue beating on medium-high speed.
5.In goes the almond extract next. Beat on medium speed for another 30 seconds.
6.Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ).
7.Transfer the batter to the prepared cake tin. Give the tin a gentle tap, bake on the middle rack for 50-55 min or until the toothpick inserted in the center of the cake comes out clean.
8.Cool the cake on a rack in the tin for 10 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.
For the whipped cream frosting
1.In the bowl of your stand mixer fitted with the whisk attachment, add the heavy cream, icing sugar, almond extract, ‘ras’ from the rasmalai milk and 5-6 drops of yellow food color.
2.Whip the cream on low speed to incorporate the sugar, then increase the speed to medium-high and beat until it forms stiff peaks. Do not overbeat or else it will turn into butter. Another method to check if your cream is ready is by inverting bowl if the cream stays intact without showing signs of slipping from the bowl, it’s done. Refrigerate the cream in the meanwhile until you are ready to frost the cake.
Assembling the cake
1.Once the cake has completely cooled down, divide it into 3 layers or (2 layers if you desire) with the help of a long serrated knife. Also, transfer some cream to a piping bag fitted with a Wilton 1A round tip (or you can simply snip off the edge of the piping bag before you begin piping), to pipe out the layers in between. I do this so that the cream layer looks even all over. You may simply transfer the cream with the help of a spatula if that is convenient for you.
2.Put a tbsp of whipped cream on the turntable. Transfer the first layer to the turntable. Brush it with ‘ras’ (thickened sweetened milk). Squeeze out the ‘ras’ from the rasmalai and crumble it int pieces directly over the layer brushed with the ‘ras’.Pipe out the whipped cream in circular motions starting from outer circumference towards the center. Flatten and smooth the cream with an offset spatula.
3.Repeat the same with the second layer.
4.Finally, place the last cake layer, and coat the cake with a rough crumb coating. Refrigerate it for 30 minutes.
5.Apply more whipped cream all over the cake and smooth out the edges.
6.Transfer the remaining cream into a piping bag fitted with Wilton 1M nozzle or any other nozzle as per your design. Pipe out the cream to form rosettes or any other design.
7.Place some slivered pistachios, almond slices and dried rose petals all over the sides.
8.Cut 6 small circular disc from about 2 rasmalai’s, after squeezing out all the ‘ras’. Place it the center to resemble a flower. You can get creative and make any design you wish, or simply place rasgullas all over the cake, if you wish. Sprinkle some saffron strands, and dried rose petals on the top. Refrigerate the cake for 2-3 hours before serving. Enjoy yummy rasmalai cake 🙂
NOTE
1.You may reduce the heavy cream to 2.5 cups if you are dividing the cake into 2 layers.
HOW TO MAKE RASMALAI CAKE?
Rasmalai cake | Eggless Rasmalai Cake
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the cake base
- 1 & 1/2 cups / 7.5 oz / 214 grams unbleached all purpose flour (maida), spooned and leveled
- 1 cup / 7.4 oz / 210 grams sugar
- 1/2 cup / 4 oz / 113 grams unsalted butter
- 1/2 cup / 4 oz / 115 grams yogurt/dahi non sour
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt, skip if using salted butter
- 1/4 tsp cardamom powder
- 1/4 tsp almond extract
- 1/2 cup milk
For the whipped cream frosting
- 3 cups of heavy whipping cream, 35 %
- 6 tbsp confectioner's / icing sugar, sifted, (add more if you want it sweeter)
- 2 tbsp 'ras'-sweetened thickened milk from the rasmalai
- 1/4 tsp almond extract
- yellow food color, as required (optional)
Other ingredients
- Approx 1/3 cup 'ras'-sweetened thickened milk from the rasmalai to brush the cake layers
- 4 rasmalai's
- Sliced pistachios as required
- Sliced almonds as required
- dried rose petals as required
Instructions
For the cake base
- Preheat the oven to 350 degrees F/ 180 degrees C. Position a rack in the middle of the oven. Grease a 7-inch cake tin with little butter and dust with flour to coat the pan, or you may use parchment paper.
- In a medium mixing bowl, sieve flour, baking powder, baking soda and cardamom powder. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the yogurt next, continue beating on medium-high speed.
- In goes the almond extract next. Beat on medium speed for another 30 seconds.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ).
- Transfer the batter to the prepared cake tin. Give the tin a gentle tap, bake on the middle rack for 50-55 min or until the toothpick inserted in the center of the cake comes out clean.
- Cool the cake on a rack in the tin for 10 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.
For the whipped cream frosting
- In the bowl of your stand mixer fitted with the whisk attachment, add the heavy cream, icing sugar, almond extract, 'ras' from the rasmalai milk and 5-6 drops of yellow food color.
- Whip the cream on low speed to incorporate the sugar, then increase the speed to medium-high and beat until it forms stiff peaks. Do not overbeat or else it will turn into butter. Another method to check if your cream is ready is by inverting bowl if the cream stays intact without showing signs of slipping from the bowl, it's done. Refrigerate the cream in the meanwhile until you are ready to frost the cake.
Assembling the cake
- Once the cake has completely cooled down, divide it into 3 layers or (2 layers if you desire) with the help of a long serrated knife. Also, transfer some cream to a piping bag fitted with a Wilton 1A round tip (or you can simply snip off the edge of the piping bag before you begin piping), to pipe out the layers in between. I do this so that the cream layer looks even all over. You may simply transfer the cream with the help of a spatula if that is convenient for you.
- Put a tbsp of whipped cream on the turntable. Transfer the first layer to the turntable. Brush it with 'ras' (thickened sweetened milk). Squeeze out the 'ras' from the rasmalai and crumble it int pieces directly over the layer brushed with the 'ras'.Pipe out the whipped cream in circular motions starting from outer circumference towards the center. Flatten and smooth the cream with an offset spatula.
- Repeat the same with the second layer.
- Finally, place the last cake layer, and coat the cake with a rough crumb coating. Refrigerate it for 30 minutes.
- Apply more whipped cream all over the cake and smooth out the edges.
- Transfer the remaining cream into a piping bag fitted with Wilton 1M nozzle or any other nozzle as per your design. Pipe out the cream to form rosettes or any other design.
- Place some slivered pistachios, almond slices and dried rose petals all over the sides.
- Cut 6 small circular disc from about 2 rasmalai's, after squeezing out all the 'ras'. Place it the center to resemble a flower. You can get creative and make any design you wish, or simply place rasgullas all over the cake, if you wish. Sprinkle some saffron strands, and dried rose petals on the top. Refrigerate the cake for 2-3 hours before serving. Enjoy yummy rasmalai cake.
Notes
PIN IT FOR LATER
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
Hi will the same recipe make 2 9” rounds or do I need to double the recipe? Thanks.
Hi! You’ll have to double the recipe.
Hi can I make the cake, frost it and save it wrapped up in the fridge for two days or should I freeze it. I have to make it a couple days earlier. Thank you
Hi Asheema! Sorry for replying so late. You could refrigerate the assembled cake, but make sure to keep it in an airtight container or a cake box to prevent it from drying out.
Hi Freda,I tried your butterscotch cake for my son’s birthday it was super hit, I want to make in 6 inch shall I make half the ingredients you have given
Hi Divya, glad everyone enjoyed it. Thanks for sharing your feedback. Yes, you will need to cut the recipe in half. Check if it’s done baking around 30 mins.
Hi can I make this cake is a square pan 6” or8”. If so any temperature changes or other changes ? Thank you
Love your cakes
Hi Asheema! Glad you love the recipes:) I do not recommend baking this cake in 6 inch square pan, you can do so in an 8 inch square pan. It may take about 5 minutes less than the time mentioned. You’ll have to keep an eye.
Hi Freda love your cakes. I made the cake with 1/2 the sugar and the spunge was a little tough. What could I have done to keep it soft with less sugar? Love your recipes. Thank you
Hi Asheema! I’m so sorry for not replying earlier. I was travelling. Did you over mix the batter? Since that could make have made the sponge tough. You can drizzle it with more of the rasmalai milk to soften it up next time.
Thank you for responding Freda. This is my 6th time making this cake in a year and is au h a hit😊
That’s awesome! Thanks for sharing your feedback, Asheema! Truly appreciate it 🙂
Hi Freda
I made two of these for a bake sale and it was a hit. I made 2 9/13 and doubled the recipe. Amazing cake one was eggless and one was with eggs . Thank you
So glad to hear that, Asheema! Thanks so much for taking the time to sharing your feedback, truly appreciate it 🙂
Hi I am guessing that the yogurt and butter should be room temperature? Thanks
Hi! Yes, that’s right.
Hi can I bake this in 9/13 pan ans make 2 layers? Thanks
Hi! You will have to double this recipe for a 9×13 pan.
Hi Freda,
Thank you for the recipe. Can I make this in 6 inch pan and make 3 layers? Please suggest. Also can I first mix yogurt and sugar together, then add baking powder and soda to this and set aside resting the mixture for 2-3 mins until it has bubbles around all around and turn forthy and then add all the other dry and wet ingredients to this and then bake? Appreciate your advice..
Hi Shwetha! Yes, you can make 3 layers using 3-6 inch pans. I’m so sorry, I’ve not tried that method, so I’m not sure of what the results are.
Just to reiterate, you have to use 3- 6 inch pans. The recipe will not work in a single 6 inch pan.
Thank you for sharing delicious eggless recipe. I have bake the cake 3 times following your recipe and each time it’s perfect. My family love this cake want it in all special occasions.
can I use skim milk in base instead of regular whole milk.
Hi Jyothi! Thanks so much for sharing your feedback! I’m glad you and your family enjoyed the cake. I’ve not tried substituting whole milk with skim milk, but I think it should work out just fine.
This is my third time baking this wonderful recipe and I have had great feedback each time I baked it.
Thank you for such an awesome recipe!
Thanks for taking the time to share your feedback, Teena! I really appreciate it 😊
Hi Freda so I was planning to make mini cakes as requested. If I make 4” cakes I think it will make 5 or 6 with reduced time? Has anyone tried this?
Hi Asheema, you should be able to get around four 4-inch cakes. Start checking at around 20 minutes to see if the cake is done baking.
Hi Freda,
I loved your recipe. I am in USA we don’t get non dairy whipping cream so easily. So how can I stabilize dairy whipping cream.
Hi Jyothi! Thanks a lot, you can google the same. There are many ways of stabilising cream from gelatin, agar agar to cornstarch. I’ve only tried stabilising it with gelatin. In this recipes, however, I’ve not stabilised the cream. You will definitely get loads of other options online.
Hi Freda, I am going to try this cake for my daughter’s birthday this weekend. I have a question..the icing on the cake starts melting within 10 min right after we take it out of the fridge (I have tried your mango loaf bread and vanilla cake and they both are in high demand). What am I missing? We are vegetarians and don’t use eggs.
Love the accuracy you put into your recipes.
Hi Reena! Glad you love the recipes, thanks for sharing your feedback 😊 Can you tell me what icing are you using? Are you using whipped cream? If using dairy whipped cream, you will need to stabilise it, especially if it’s hot and humid where you live. If you can use non-dairy whipping cream, you won’t need to stabilise it, it will hold it shape for a very long time, even at room temperature 😊
I have been using dairy whipped cream so far..that could be the culprit. How do I stabilize it? Will non dairy cool whip work? I’ll make the cake tomorrow. My family prefers very light sweet icing. We are in the central east part of America.
Non dairy cool whip will work better if you don’t want the hassles of stabilising whipped cream. Just check the labels and make sure if sugar is already added to the non dairy whipped cream though, coz mostly they already contain sugar.
Thanks for sharing your recipe.
Most welcome 😊
Hi.. Can v replace butter with oil for a moister cake??
Hi Divya! Yes, you can! I use 1/3 cup oil instead of 1/2 cup butter. And I don’t follow the creaming method while using oil. Mix wet and dry ingredients separately and then add wet to dry and mix gently.
Hi Freda, This cake looks so delicious. My Birthday is approaching and I thought of making this cake for my birthday as well 🙂 Could you please tell me the sugar mentioned in the cake sponge recipe, is it granulated sugar or powdered sugar
Hi Namrata! It’s granulated sugar. If the sugar crystals are too big, then powder it or else you can also use castor sugar. Do share how the cake turns out. Have a lovely birthday 😊
I tried a rasmalai cake on my husband birthday..everyone like it ..I also prepared rasmalai from your recipe….I really like to mention, I love a base .beacuse my husband don’t eat egg ..that’s why it’s a challenge for me to make good base ..I am not regular baker..I am impressed ..you explain the recipe very nicely .i have two queries 1. Why cup and gram measurement differ ( I followed a gram measurement for dry ingredients and cup measurement for liquid ) 2. What can I do remaing sugar syurp after mix rasgulla in malai
Hi Renuka! I’m so glad to hear that you loved the cake. I really appreciate your feedback, thanks so much.
Cups measure volume, so 1 cup of flour is not the same as 1 cup of sugar, as sugar is heavier than flour. 1.5 cups of flour is almost equal to 1 cup of sugar. I know not everyone owns a kitchen weighing scale, so I try to provide both the measures. If you do bake a lot, please consider investing in one. It is the best way to measure your ingredients.
Liquid meausring cups are pretty standard, and its best to use that for measuring out liquids. As dry measuring cups can vary from 237 to 250 ml.
You can use leftover sugar syrup to make sheera (that’s what I normally do), you can also used it in kneading the dough to make shankarpali, or make sonth chutney or pancakes.
Thank you Freda 👍😊
Hi can you freeze slices of this cake for a week? Thanks
Hi Asheema! I have not tried freezing slices of this cake. It should work though. Try these steps;
1. Place the slice/slices of cake on a tray and freeze for 1-2 hours until firm. This will prevent the cream from getting squished when wrapping with cling film.
2. Once frozen, wrap each slice with a cling film, place in a freezer safe container and freeze for a week.
3. Thaw for about 5-6 hours in the refrigerator before serving.
I do not recommend freezing this cake beyond a week. Please do let me know if this works. Thanks.
Can i use vanilla premix as a base of my rasmalai cake please reply.
Hi Shivani! You can, but if will lack that flavour.
fantastic!
I tried baking after many years and this came out perfect! Though next time I’m gonna do two cakes . Love the fact its eggless aswell. Thank you so much for this recipe. Received many compliments.
That’s great, Sam! Thank you for sharing your feedback with us, I really appreciate it 😊
Hi Freda,
I cant wait to try this recipe. I am planning to make it for our anniversary. Can I prepare the cake 24-36 hours before the function. By preparing i mean with icing and keep it in the fridge.
Hi Yesha! Yes you can, but you will need to cover it in a big airtight container to avoid it from drying out. If you don’t have one try to cover it loosely with aluminum foil and be very generous with brushing the cake layers with ‘ras’ so that the cake stays nice and moist. Would love to know how it turns out 🙂 Anniversary wishes in advance <3
Hi!! I tried your recipe exactly with the same ingredients you mentioned. I baked my cake a day earlier and it was in the refrigerator. The next day after doing frosting when I tried to cut the cake it became dense and hard. May I know what went wrong here
Hi SG! Did you cover the cake in an air tight container? If it was left open in the refrigerator it could have dried out. If you don’t have that big a container, you need to wrap it with cling film and then aluminum foil. That will ensure that it stays moist. You could have drizzled extra sugar syrup while layering the cake, that would have made it moist.
Hi Freda,
This cake looks amazing. I would love to try it.
Could you please let me know if I can substitute yogurt with egg? If yes, then also let me know how many eggs and the egg size too if its large eggs or not.
Thanks in advance!
Hii Aiysha! This base is adapted from my recipe that has eggs, so yes you can definitely use eggs. Use 2 large eggs and add it in place of the yogurt in the recipe after creaming butter and sugar. Beat the eggs one at a time with the creamed mixture. Would love to know how it turns out 🙂
Hi, I don’t have almond extract. What alternative can I use?
Skip it. Use more of cardamom powder.
Beautiful cake!
Can you please tell me if I have to make this cake in 2 5.5 inch cake pans , how much oven temperature & time will be needed to bake it?
Hi Deepti, You mean to say divide the batter between 2 (5.5 inch pans) right? Honestly, I’ve not tried this recipe in a smaller pan. I’d suggest checking after 30-35 minutes. Avoid opening the oven door before that.
Yes, I want to divide the batter in 2 (5.5” cake pans)
Okay, try 30-35 minutes.
I just baked the cake with those pans for 35 minutes. They turned out beautifully baked.
Thanks a ton!
Hi Deepti! Thanks for letting me know 🙂 Glad it turned out well!
Hi I need to make a 9” cake. I am thinking if I double the recipe I can make 2 9” pans. How long should it bake maybe 40 -45 min?
Hi! You can double the recipe to make 2- 9 inch cakes. It should take around 35- 40 minutes to bake, start checking after 30 mins
Hello , I tried your complete recipe of Rasmalai cake with your rasmalai recipe , outcome is awesome .I made this cake in welcome party of my new born son . No piece of cake is remaining .Everyone liked it a lot.
Thankyou for providing a all the details and tricks of it .
Hi Priyanka! Congratulations on the arrival of your new baby boy! That is awesome, so glad to hear that everyone loved the cake! Thanks for sharing your feedback:)
I tried it turned out amazing thanx a lot for such lovely recepie …Godblessyou
Hi Dr. Fazeen, thanks so much for sharing your feedback, glad you liked it 🙂
Very nice cake, I love Rasmalai, and with a cake it will be fantastic, thanks a lot for sharing
Most welcome 🙂
Wow… this looks amazing. Thanks for sharing. Can I use oil instead of butter?
Can’t wait to try it out!
Hi Kate! Thanks, you can use any oil based Eggless cake for the base, simply add cardamom and almond extract to flavor it 🙂 For this recipe use, 1/3 cup of oil.
Hi! I am planning on making this stunning cake for my husbands birthday but I only have 9” inch pans. Should I be making 2 9” cakes or how else can I adjust recipe quantities for a single 9” cake? Would very much appreciate any tips.
Hi Shubha, yes you will have to make 2 9 inch cakes as one layer would be pretty short. Also you may have to bake for a lesser time, around 35 -40 minutes probably, so keep a watch on that.
Thanks Freida! My cake ended up sinking like a bowl after 55 mins of baking on 7″ cake pan. I tried it twice and both times so. I didn’t open the oven door until 55 mins got over and yet it was disappointing. Not sure what I did wrong
Hi Subha, I’m so sorry that happened. This is a pretty tried and tested eggless cake recipe on the blog. I use this base for most variations, I recently made cake rusk with the same recipe and have not had a problem.
Can you check your baking soda and baking powder if they are active? Secondly how much are you beating the batter? And what are you you using to measure out the ingredients?
This Rasmali cake looks absolutely stunning. Tempted to try it soon.
Recently I too made eggless rasmalai cake, it’s gorgeous. Currently it’s craze about this cake and every Indian family wants to try it out.
Just wow, thanks for sharing your recipe……Will definately try it out……
Can I substitute egg instead of yogurt in z recipe.. ..and how many wud it be.
Thank you.
Hi Venicia,thanks! Yes, absolutely, add 2 eggs and 1 egg yolk.
Looks amazing Freda!
Belated bday wish to you freda !! love this cake always. This is my 2nd fav cake after black forest cake. yum yummy yummiest 🙂
That is a sinful rasmalai cake and I love those beautiful piped roses. I am bookmsrking this to try for sure.
This is such a lovely cake Freda, I am sure it tastes awesome. Nice clicks.
OMG what a gorgeous bake. Ras malai cake looks irrestible. Mouth watering
OMG! Some recipes are delicious, some are insanely delicious, this one is even beyond that! What a royal treat! Just the kind of dessert I was looking to make for Eid! 😍😊😋
Wow Freda such a marvellous bake and tempting share. Cake looks so spongy, soft and delectable one ☝️😊
Stunning cake Freda and belated birthday wishes to you. Omg, what a cake yaar, just cant take my eyes from that beautiful rasmalai cake. Wish i get a super huge slice of this cake. Yummylicious.
Belated birthday wishes Freda! As for the cake it is delicious and yummy.I am tempted to make it but you are amateur then I am much below the amateur levels. 😀
The rasmalai cake looks absolutely delish ! Loved the detailed pictorial recipe 😃
Wow Freda such a gorgeous delish and tempting cake. I’ve always wondered how rasmalai cake would taste. I guess I wouldn’t know till I try it.
Wow what a gorgeous cake Freda. Never tried rasmalai cake. This looks amazing. Great effort. Belated happy birthday dear. Stay blessed 😊
Gorgeous looking cake.. must be tasting Divine.
What a stunning cake Freda! Any other cake for your birthday would have paled in comparison! Happy belated birthday dear!
Belated birthday wishes to you Freda. That rasmalai cake looks absolutely amazing. All the flavors in it sounds so aromatic. Good one.
Hi! How many days in advance can I make rasmalai and the cake, before assembling them together?
Also if I am making for 40 pax, which mould size will you suggest?
Also kindly advise on the quantity of oil (for 40 pax cake size) to be used as a substitute of butter.
Hi Lakshmi! You can make the rasmalai, 2 days in advance and the cake base 1 day in advance. Once the cake cools down completely, cover it with a cling wrap, then aluminum foil and keep in the fridge.
This recipe serves about 8 people, so you will have to incease it x5 times to serve 40 people. But I do not suggest baking so much in one go. I’m really sorry I have no idea of the mould size for such a big batch, I’ve never tried. What you can do is double the recipe and bake in 9×13 sheet pan, for 35 minutes. After the first batch of cake cools down, and the pan is empty, prepare the batter for the second time (double the recipe) and bake. So this way you will have two layers at least. Then you can double the frosting and frost the two layers and cake that way. You can portion out and cut in squares to serve 40 people. Hope it’s not confusing.
Oil would be a total of 1 and 2/3 cup for x5 times ( I use 1/3 cup oil in place of 1/2 cup butter for any cake, or else I find the cake becomes too greasy). But forget about this, and prepare as I’ve mentioned above. 2 batches of double the recipe, 2/3 cup oil for each batch.
Looks delicious, immensely helpful step by step guide! and rasmalai is my very fav, sweet so the best excuse to try out your delish cake 🙂 Thanks for the recipe! – Meghna.
Freda – what a lovely (and professional-looking) cake! Wow! It looks and sounds divine! I love tres leches, so may give this beauty a try! Thanks for the recipe!
The sponge looks so perfect!! I was searching for an eggless vanilla sponge cake recipe but couldn’t find one . So can i use this recipe without cardamom powder and almond essence
Hi Shalom! Yes, you can use 1 tsp vanilla extract or essence instead.
Thank you so Much 😊😊
For this recipe you have mentioned yogurt , can i use dahi if yes then it is sour so how should ahould i go about it
Use fresh dahi, Shalom, preferably the one made at home.
Lovely bake Freda. It looks so delicious!!
Thanks a lot, Rama 🙂
Hi , beautiful cake. Is the cake pan size 7X2?
Thank you!
Hi Keerthi! Thanks 🙂 Yes, it is.
Beautiful cake! I was wondering if I wanted to do 3 8” layers, should I 1.5x the recipe? Or double?
Hi! Thank you! 1.5 times the recipe would be ideal for a 3 layer cake 🙂