Pan Indian

Rasmalai cake

Name: Rasmalai cake
Total time: 1 h
Yield: 10 servings
Cuisine: Modern Indian
Ingredients: one 8 inch vanilla sponge split in 2 plain sponge cake; 8 to 10 pieces with their milk rasmalai (ready); 1 1/4 cups chilled fresh cream (thickened cream, heavy cream); 1/4 cup powdered sugar; 1/2 cup milk; a big pinch saffron; 1 tsp cardamom; 3 tbsp slivered pistachios; 2 tbsp slivered almonds; 1 tsp rose water

Two desserts walk into a party. Everyone leaves happy.

60 minTime

7 gProtein each

mildSpice

When mithai met cake2 chapters · 1 min read

Make it your way

Grandma's waySaffron soak, cardamom cream, rasmalai crown.

The original

376kcalsame

7 gproteinsame

1 gfibresame

60minutessame

Modern Indian rasmalai cake.

Per serving, worked out from the ingredient table.

Ingredients

Plain sponge cakeone 8 inch vanilla sponge, split in 2

Rasmalai (ready)8 to 10 pieces with their milk

Fresh cream (thickened cream, heavy cream)1¼ cups, chilled

Sugar¼ cup, powdered

Milk½ cup

Saffrona big pinch

Cardamom1 tsp

Pistachios3 tbsp, slivered

Almonds2 tbsp, slivered

Rose water1 tsp

Method

5 steps

1Squeeze the rasmalai lightly, keeping the discs. Mix the rasmalai milk with the milk, saffron and half the cardamom.
2Whip the cream with sugar, the rest of the cardamom and the rose water to firm peaks.
3Soak the first layer well, spread cream and a few chopped rasmalai. Top with the second layer and soak again.
4Frost the cake and arrange whole rasmalai discs on top. Scatter pistachios and almonds.
5Chill at least 3 hours before slicing.

Serve it like this

Serve chilled wedges on small plates, each slice topped with a rasmalai disc and a spoon of the saffron milk poured around.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pan Indian

Rasmalai cake

Two desserts walk into a party. Everyone leaves happy.

60 minTime

7 gProtein each

mildSpice

When mithai met cake2 chapters · 1 min read

Make it your way

Grandma's waySaffron soak, cardamom cream, rasmalai crown.

The original

376kcalsame

7 gproteinsame

1 gfibresame

60minutessame

Modern Indian rasmalai cake.

Per serving, worked out from the ingredient table.

Ingredients

Plain sponge cakeone 8 inch vanilla sponge, split in 2

Rasmalai (ready)8 to 10 pieces with their milk

Fresh cream (thickened cream, heavy cream)1¼ cups, chilled

Sugar¼ cup, powdered

Milk½ cup

Saffrona big pinch

Cardamom1 tsp

Pistachios3 tbsp, slivered

Almonds2 tbsp, slivered

Rose water1 tsp

Method

5 steps

1Squeeze the rasmalai lightly, keeping the discs. Mix the rasmalai milk with the milk, saffron and half the cardamom.
2Whip the cream with sugar, the rest of the cardamom and the rose water to firm peaks.
3Soak the first layer well, spread cream and a few chopped rasmalai. Top with the second layer and soak again.
4Frost the cake and arrange whole rasmalai discs on top. Scatter pistachios and almonds.
5Chill at least 3 hours before slicing.

Serve it like this

Serve chilled wedges on small plates, each slice topped with a rasmalai disc and a spoon of the saffron milk poured around.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rasmalai cake

Make it your way

Ingredients

Method

Rasmalai cake

Make it your way

Ingredients

Method

Make it a meal