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Ingredients

• Maida 2 cups
• Sugar 3/4 cup
• Baking powder 1 tsp
• Baking soda 1/2 tsp
• Ras(rasmalai milk) 1/2 cup
• Milk 3/4 cup
• Oil 1/2 cup
• Cardamom powder 1/2 tsp
• Butterscotch essence 1 tsp
• Salt a pinch
Whipped Cream
• Whipping cream 1/2 cup
• Ras(rasmalai milk) 1/4 cup
Decorations
• Dried rose petals few
• Saffron few
• Pista 3/4 cup
• Rasmalai balls 15
• Ras(Rasmalai milk ) as required

Instructions

Preparing Sponge
1. Prepare the rasmalai and keep it ready before starting to bake the cake.
2. Sieve dry ingredients maida, baking powder, baking soda, salt, cardamom powder 3-4 times and keep it ready.
3. Take milk and sugar in a bowl.
4. Mix till sugar is dissolved and add oil, butterscotch essence and ras to it.
5. Mix wet ingredients till combined and add dry ingredients in batches.
6. Mix to form thick batter.
7. Grease the baking tin with butter and dust some flour to it or use parchment paper.
8. Pour the batter till 3/4th of the tin and tap to release air.
9. Heat kadai, place plate in it and preheat for 6-8 minutes.
10. Then place the cake tin in the kadai.
11. Close it with lid and bake in low flame for 50 minutes till tooth pick inserted comes out clean.
12. Allow the cake to cool down completely
Whipped Cream Frosting
13. Check the detailed post of Whipped Cream Frosting to learn more tips and tricks.
14. Chill the bowl and whipping attachment in freezer for 20 minutes.
15. Take whipping cream in bowl
16. Add ras to it.
17. Beat it nicely till stiff peaks form.
Assembling
18. Once the cake cools down cut the cake as two layers.
19. In the cake board or plate, apply little whipping cream.
20. Place the first layer of cake to it.
21. Apply ras on top of it.
22. Layer it with crushed rasmalai
23. Then apply whipped cream on the top.
24. Next place the next layer of cake.
25. Apply ras to it.
26. Then cover the cake fully with whipped cream. Scrap all the sides to give smooth finish.
27. Decorate it with nuts on all sides, sprinkled some rose petals and saffron on the top and finally placed the whole rasmalai on the top.
28. Delicious Eggless Rasmalai Cake is ready.

Notes

You can add vanilla, pista or almond essence instead of butterscotch essence.

I place parchment on all sides while decorating so anything spilled can be removed easily.