Servings: 1 pound cake, serves 4-5

Cooking Time: Approx 2 hrs

Ingredients:

For Cake-

• 1 Vanilla Sponge Cake  (Get recipe on a click) (refer notes below)

For Rasmalai-

•  15-16 pieces store bought mini rasgulla
• 2 cups whole milk
• 1/4 cup sugar (you can adjust it according to taste)
• 1 tsp cardamom powder
• pinch of saffron

Others-

• 2 cups heavy whipping cream (fresh cream)
• 2 tbsp powdered sugar
• 1 tsp almond extract
• a pinch of yellow food color (optional)
• 2 tbsp pistachio finely chopped
• Few rose petals for decorating (optional)

Procedure:

I have used recipe for Chocolate Chip Vanilla Sheet Cake for vanilla sponge cake just excluding chocolate chips, rainbow sprinkles and using almond extract instead of vanilla extract. I have poured the cake batter equally in two small round aluminium tin for two layers. If you want three layers you can split the same batter in three cake tins or make one big cake and cut it into equal layers.

Pre heat oven for about 15 minutes at 180 degree celsius or 350 degree fahrenheit.  Now bake the cake for about 30-35 minutes. After 30 minutes check the cake by inserting a clean knife or tooth pick at multiple places and if it comes out clean this means cake has been baked properly.Take out the cake from the oven safely and let it cool for about 10 minutes in the pan and then unmould it on the wire rack and let it cool completely. The cake has to be completely cool before we start icing.

Now we will proceed further and make soaking milk for the rasgullas. Take 2 cups of milk in a pan and keep it on medium flame. Let it boil and reduce to half of its quantity. Keep stirring it in between so that it do not stick to the bottom of the pan. When it has reduced add cardamom powder, saffron and sugar in it. Mix it nicely and boil it more for about 10 minutes till sugar dissolves in it nicely. Switch of the gas and keep it aside to cool down completely.

When cake and milk mixture has cooled down completely then we will proceed further by whipping the cream for icing. Take heavy cream in a deep bowl, add sugar, almond extract and yellow food color. Now whip the cream till stiff peaks forms. Keep the whipped cream in refrigerator till we start icing the cake.

When cake and soaking milk has been cooled completely we will proceed further. Take one cake on the turn table and pour the milk mixture on top of it so that it is soaked nicely. It will look like the pictures given above.

Now take 7-8 rasgullas, crush it and layer it as shown in the first picture given above. If you want you can also first put a layer of whipped cream and then the layer of rasgullas. Then place the second cake on top of it as shown in the second picture given above.

Again soak the second layer with the soaking milk as shown in the pictures above.

Now take rest of the soaking milk and add rest of the rasgullas in it. Let it soak for at least 15-20 minutes.

Now ice the cake evenly from all the sides with help of a off set spatula and keep the cake in refrigerator for at least 15-20 minutes before icing it further. This helps in icing the cake nicely.

After 15-20 minutes, ice the cake according to your liking. I have done a very simple icing by just making little flowers and topping the cake with soaked rasgullas. Finally garnish the cake with finely chopped pistachio and rose petals.

Keep the cake in refrigerator after icing it. It taste best when it is chilled.

Delicious Rasmalai Cake is ready to be enjoyed with your friends and family. This cake is super delicious and super easy to make. Make this yummy treat this festive season and spread the sweetness among your friends and family. Do try out this friends and please let me know how you like it. Enjoy !!

Handy Tips:-

1.  You can use any recipe for the sponge cake, just substitute vanilla extract with almond extract.
2.  In the cake recipe try to lower the quantity of sugar from usual, as soaking milk and whipped cream will also have sugar in it. This can result in a over sweet cake. So in my recipe i usually use 3/4 cup sugar but for this cake I have used 1/2 cup and added very little sugar in the whipped cream too. This will balance the sugar level perfectly in the cake.

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