Ever since I made a rasmalai tres leches cake a few weeks ago, I’ve been wanting to make a full layered rasmalai cake.
I was putting it off because I wasn’t sure if it was going to be good. But it was my birthday a few days ago, I felt like it was a great excuse to test the ideas.
IT WAS THE BEST CAKE I HAVE EVER MADE……I do say this to everything. But this is my new favourite. The flavour….the texture….the smell….everything about it was perfect!
If you’ve clicked onto this recipe, I’m guessing you probably already know what rasmalai is. But if you don’t, here’s a very brief explanation.
It’s a South Asian dessert, that is essentially just disks of sweetened paneer that have been soaked in a thick milk. The main flavours of the dessert are cardamom and saffron, and then it is typically served with chopped pistachios or almonds.
For this recipe, my goal was to take the flavours of rasmalai, and then add them into a cake.
So I made cardamom flavoured cake layers, that I soaked with a cardamom and saffron milk. Then I iced the cake with a cardamom flavoured whipped cream!
Breakdown of the process
There are a few different parts to this recipes. Here’s a quick breakdown:
- Make the milk mixture: you want to make this the day before, so that the milk has a chance to fully absorb all the flavour from the cardamom and saffron.
- The next day bake your cakes: once you bake your cakes, whiles they’re still warm, you going to pour the milk mixture over them.
- Make the whipped cream: all you’re doing for this is whipping all the ingredients together until you get soft peaks.
- Decorate the cakes: once your cake layers are fully cooled, put everything together and decorate however you like.
- Let the cake set for at least an hour: after you have decorated the cake, let it chill so that cake can fully absorb the milk mixture that you added.
Tips on making the cake layers
The cake layers we’re making for this rely on whipped egg to to help it rise. This makes them a little more difficult to make so here are a few tips:
- Don’t grease your cake tins: cakes like this needs to be able to grip to the sides of the baking tin when it’s in the oven, to help it rise. Greasing the tins will prevent this. So instead just add some baking paper to the bottom of the tin.
- Make sure not to open your oven door too early: these cake layers can deflate if you open the oven door, so try not to open the door for at least 40 minutes.
- Run a knife around the sides of the tin after the cakes are baked: I know I just gave a tip to prevent the layers from deflating however, no matter what you do, the cakes will deflate a little after baking. So to make sure it deflates evenly, just run a knife around the edge of the tin, to release the cake from the sides. Then leave the cakes in the tins to cool.
- Soak them with the milk mixture whiles they’re still warm: To be honest, you can soak them whenever. I just like doing it whiles the cake layers are warm because the cold milk mixture help cool down the cakes faster.
Ok so the last thing I wanted to talk about was the cardamom and saffron.
For the milk mixture, the recipe uses 15 cardamom pods and 8 strands of saffrons. Then cardamom powder is added to the cake batter and the whipped cream,
15 cardamom pods is a lot, but the reason I added so many is because the milk mixture is getting soaked into the cake. So you want the milk mixture to have a strong flavour otherwise once it is added to the cake, you won’t be able to taste any of the cardamom flavour at all.