Royal Rasmalai Cake

About the Recipe

Royal Rasmalai Cake is a unique cake recipe. It has a nice Rasmalai flavor. Good for birthday parties. If while baking, the cake gets stuck to the bsae, then try Oddy Ecobake cooking paper circles. It comes in precut sizes, plus very easy to use.

Watch recipe video

Ingredients

300 grams vanilla premix &150 gram water
3 tbsp oil, 1/4 tsp rasmalai essence & yellow gel colour
100 grams melted white chocolate, & 5 tsp rasmalai milk
Rasmalai essence and Red edible colour.
350 grams whipping cream & 250 grams rasmalai.
Edible decorative toppings, piping bags, N1 nozzle

Directions

In a bowl, take 300 grams vanilla premix, 150 gram water, 3 tbsp oil. Mix everything proplerly. Add 1/4 tsp rasmalai essence and yellow gel colour and mix well.
Now in a baking tray, line it with Oddy Ecobake cooking paper circles. Very easy to use for baking cakes. Pour the batter in the tray and bake at 180 degree for 40-45 mins.
In another bowl, take 100 grams melted white chocolate, and add to it 5 tsp rasmalai milk . Mix it well and then add rasmalai essence and red colour and again give it a good mix.
Now take the baked cake and cut off the top and side brown edges. Cut it into three equal layers. Now place a layer, and moisten it with rasmalai milk. Dilute the rasmalai with little water and then use. As rasmalai milk is too thick it might not get fully absorbed in the milk, that is why we have to dilute and then use.
Now add whipping cream mixed with rasmalai essence, pour on it the rasmalai and white chocolate ganashe. Now squeeze the rasmalai milk from the rasmalai and break it into small pieces and put it in the layer on the whipped cream.
Add a little more rasmalai white chocolate ganashe through a pipping bag. Now add the next layer of sliced cake. Now cover the sides with whipped cream. Then repeat the first steps again.
Soak in layer in rasmalai milk, add whipped cream mixed with rasmalai white chocolate ganache, topped with squeezed pieces of rasmalai, and again with rasmalai white chocolate ganache. Add the last cake layer and cover the sides with whipped cream.
Now soak the last top layer with rasmalai milk. Now in two separate piping bags take pink whipped cream and purple whipped crea. Cover the bottom part of the cake with one colour, and rest part till surface of the cake in second colour.
Level the sides and top part with a flat scrapper. Then with a circle shapper, give a rounded circle texture. Now ith N1 nozzle, make roses on the top of the cake.
For the roses, in a single piping bag, add both the pink and purple colour together. This will give a nice two colour roses.
Next spray some silver glitter and some edible decorative topping in the top and to the sides of the cake. Your Royal Rasmalai Cake is ready.