This cake recipe is the most liked by my friends & family member. The rich taste of rasmalai in each layer gives a feeling of heaven. The cake remains moist, rich and so tasty. 

INGREDIENTS YOU’LL NEED FOR THIS SCRUMPTIOUS CAKE.

This is one of the recipes where i wouldn’t recommend any substitutes, it’s this proportion & combination of ingredients that will make the cake moist & mouth watering.

1. Flour 1+1 Cup
2. Baking Powder 1 Tsp
3. Baking Soda 1/2 Tsp
4. Milk Powder 2 Tbsp
5. Pinch Of Salt
6. Powdered Sugar 1 Cup
7. Oil 1/2 Cup
8. Rasmalai essence 1 Tsp
9. Lukewarm water 1 Cup 
10. Vinegar 1.5 Tsp

For Frosting:

1. Chilled Whipped Cream 1 Cup
2. Rasmalai Essence 1 Tsp

Can take Normal water or Rasmalai milk instead  of sugar syrup to keep the cake moist.

Cake Decoration:

Rasmalai balls  as required

Kesar strands dipped in milk 

soaked & peeled Pista cutted into half.

How To Make

Here is the step by step guidelines on how to make this cake.

1. Add all purpose flour (maida), baking powder,baking soda, powdered sugar,milk powder & salt & sieve & whisk it well into a bowl until combined.
2. Add the wet ingredients like oil,rasmalai essence & lukewarm water. Whisk it well.
3. Grease the cake tin with butter & maida (keep it in fridge for sometime as i provides bet results).
4. Lastly add vinegar to the cake batter & whisk it 1-2 times & pour the batter in the tin
5. You can also bake the cake on the gas.
6. Take the same tin & in a big pan or wok add salt in it & put a stand inside the wok & place the tin & cover it with a lid.
7. You can check your cake after 35-40 mins. Mostly it takes time around 40-45 mins to bake. Once done let it cool down before demoulding
8. For oven bake your cake at 180C in a preheated oven for 30-35 mins. To check insert a skewer into the centre, if i comes out clean then your cake is baked.
9. Allow it to cool down for 15 mins then demould it & then let it cool down before frosting,

For Frosting

1. Place the cake on a turning table
2. Cut the cake into 3 parts with the help of a knife.
3. Take the last layer first for frosting
4. Keep the last layer on the turning table, apply rasmalai milk on it, like soak the cake layer with that milk.
5. Then apply the whipped cream (add rasmalai essence in it) on the cake layer evenly & then put the crushed pieces of rasmalai on that layer.
6. Repeat the same with the other 2 layers.
7. Crumb coat all the 3 layers with whipped cream & free it for sometime so that the cream remains intact to the cake layers
8. Then after that remove the cake from the fridge & apply one more layer of whipped cream to it
9. At the top layer the texture of the whipped cream should be smooth & even.
10. Then decorate the cake as per your choice.(Use rasmalai ball, kease strands & soaked pista)
11. Again fridge for sometime & then cut them into pieces & enjoy the cake.

Rasmalai- Here i have used readymade rasmalai (small rasgulla balls). You can also prepare that at home. The balls have been dipped into warm milk for sometime so that the balls get the flavour of the milk. (Add kesar strands also in the same)