Rasmalai Cake
Wishing you all a very Happy Independence Day.
Wishing me a very happy Blogoversary ;)
And last but not the least wishing my Brothers a very Happy & Blessed Birthday!!!
One day and triple celebrations!!!!!
Just can't believe myself that this is my second Blogoversary!!
I am that person who gets bored with things very easily. I want something new and exciting each and every day of my life. A typical 9-5 kind of day is not my call. This blog of mine has not only given me that liberty to work on my pace, my mood but also has connected with so many people. Some of them have become lifetime friends.
Why we chose 15th August to start it?
Well, 15th august has always been special to me.
1. Being an indian, Independence day holds a special place in every Indian's heart, doesn't it?
2. My twin brothers came into this beautiful world on this very day.
And now this day has one more reason to make it all the more special- BLOGOVERSARY
Celebrations and sweets go hand in hand. To celebrate this special occasion I wanted to make something easy,simple yet special and full of flavors. And what best than a cake which is bursting with Indian flavors. Something which is contemporary yet very indian. Something which is "Videshi mein desi tadka".
I have chosen to make the cake with a twist and my twist is addition of thandai powder and nuts. The cake was so aromatic and so so scrumptious. You can have this cake without any frosting too. I can say that this is the best ever cake I have eaten by far which tastes amazingly awesome without the frosting and any fancy decorations.
However, since I was making it for special occasion so tried to give it a fancy avatar.
For the filling and frosting I have made Thandai Mousse.
And as the name suggests Rasmalai is there in all its glory and oomph!!
I will give the recipe of cake and mousse separately. However, you can use simple whipped cream or buttercream also for frosting.
I have used the store bought Rasmalai, you can make them at home.
Let's first see how to make the Thandai Nuts Cake-
INGREDIENTS:
(For two 6" pans)
All purpose flour(Maida) - 1.5 cups
Baking Powder - 1 teaspoon
Baking Soda - 1/2 teaspoon.
Butter - 80 grams
Condensed Milk - 1/2 can(approximately 200 gms)
Sugar Powder- 100 gms
Milk - 3/4th cup
Rose Water - 1 tea spoon
Green Cardamom- 10 ( only seeds, crushed coarsely)
Thandai powder - 2 tbsp (I've used store bought thandai powder)
Chopped mixed nuts- 3 tbsp( I've used Cashews,Almonds,Pistas and Walnuts)
Almond Essence- 2 teaspoon
Few kesar strands
DIRECTIONS:
Start by sieving maida, baking powder, soda all together two times.
Prepare the pans by greasing them with oil or you can use non stick spray too.
Line it with parchment paper or wax paper. Spray some oil spray or grease the paper too.
Alternatively you can Sprinkle some dry maida into the greased pan to form a thin layer.
This will let the cake come out easily out of the pan.
Meanwhile, preheat the oven at 180*c.
Now melt the butter.
Take powdered sugar and butter and beat them well for 2-3 minutes. I've used a stand mixer,however you can use either a hand mixer or a whisk.
Now add condensed milk in the mixture and beat it again.
Now start adding Maida mix little by little into the batter (lumps should not be formed while mixing it).
Keep on adding milk to the mixture as per the requirement to get the right consistency.
Beat the batter for 2-3 minutes.
Next add rest of the remaining ingredients and mix well.
Do not over mix the batter.
Now pour the cake mixture into the pans.
Tap the pans 2-3 times to take out any air bubbles.
Place the pans in the middle rack of the oven and set the timer for 30minutes at 180*c.
After 30 minutes take a tooth pick or skewer and poke in the prepared cake to check whether it comes out clean or not.
If the mixture is still sticky, then bake it for another 10 minutes.
Check it again and turn off the oven.
Enjoy the cake as it is. OR you can decorate it with whipped cream or Buttercream in your desired design.
Let's see how to make the Thandai Mousse-
INGREDIENTS:
Whipping Cream- 500 ml
White Chocolate- 300 grams
Icing Sugar- 2 tablespoons
Thandai powder- 3 tablespoons ( I have used the store bought powder)
DIRECTIONS:
Start by breaking white chocolate into small pieces.
Melt this mixture either by using double boiler method(Take a saucepan with glassful of water and bring to a simmer. Put the bowl (with chocolate mixture) on top of it. Make sure that bottom of the bowl is not touching the water. Keep stirring and it will starts to melt. Once it melts completely, it will be smooth and shiny. Remove the bowl from the heat).
Or you can melt it by microwaving in a heat proof bowl. Just keep the bowl with chocolate pieces in Microwave for 30 seconds. Give it a good stir to break all the lumps. If lumps are still there, keep it for 20 seconds more.
Stir well to have smooth chocolate.
Let the mixture cool down to room temperature. It may take about 15-20 minutes.
Meanwhile whip the cream. Take the chilled heavy whipping cream in a bowl.
( To get perfect result use chilled cream, whisk and the mixing bowl by keeping all the things in refrigerator for about two hours)
Start whipping the cream and icing sugar by using hand mixer or stand mixer with whisk attachment.
Whip it till you get soft peaks.
Do not over-mix it otherwise cream might curdle and turn into butter.
Next, mix the Thandai powder and melted chocolate (at room temperature), into the whipped cream by cut and fold method.
Be very gentle otherwise the whipped cream will lose all the airiness.
Keep in the refrigerator to set for about 2 hours or more.
We will be needing about 6-7 pieces of Rasmalai to make this Cake.
HOW TO ASSEMBLE THE CAKEwhen the cake cools down completely, cut it horizontally in two layers.
Take one layer and put on the the cake board and spread the Sweet Milk or Ras from the Rasmalai to the base layer with the help of a spoon.
Next spread some Mousse over it and level it.
Spread some broken pieces of Rasmalai over it and cover with the second layer.
Repeat the process with the other part too.
Then cover the entire cake with the Mousse and design it according to your wish using nuts and Rasmalai.
Enjoy the scrumptious heavenly treat!!!
Recipe Card
Rasmalai Cake
A delicious, scrumptious and aromatic cake bursting with flavours.
I will give the recipe of cake and mousse separately. However, you can use simple whipped cream or buttercream also for frosting.
I have used the store bought Rasmalai, you can make them at home.
Let's first see how to make the Thandai Nuts Cake-
INGREDIENTS:
(For two 6" pans)
All purpose flour(Maida) - 1.5 cups
Baking Powder - 1 teaspoon
Baking Soda - 1/2 teaspoon.
Butter - 80 grams
Condensed Milk - 1/2 can(approximately 200 gms)
Sugar Powder- 100 gms
Milk - 3/4th cup
Rose Water - 1 tea spoon
Green Cardamom- 10 ( only seeds, crushed coarsely)
Thandai powder - 2 tbsp (I've used store bought thandai powder)
Chopped mixed nuts- 3 tbsp( I've used Cashews,Almonds,Pistas and Walnuts)
Almond Essence- 2 teaspoon
Few kesar strands
DIRECTIONS:
Start by sieving maida, baking powder, soda all together two times.
Prepare the pans by greasing them with oil or you can use non stick spray too.
Line it with parchment paper or wax paper. Spray some oil spray or grease the paper too.
Alternatively you can Sprinkle some dry maida into the greased pan to form a thin layer.
This will let the cake come out easily out of the pan.
Meanwhile, preheat the oven at 180*c.
Now melt the butter.
Take powdered sugar and butter and beat them well for 2-3 minutes. I've used a stand mixer,however you can use either a hand mixer or a whisk.
Now add condensed milk in the mixture and beat it again.
Now start adding Maida mix little by little into the batter (lumps should not be formed while mixing it).
Keep on adding milk to the mixture as per the requirement to get the right consistency.
Beat the batter for 2-3 minutes.
Next add rest of the remaining ingredients and mix well.
Do not over mix the batter.
Now pour the cake mixture into the pans.
Tap the pans 2-3 times to take out any air bubbles.
Place the pans in the middle rack of the oven and set the timer for 30minutes at 180*c.
After 30 minutes take a tooth pick or skewer and poke in the prepared cake to check whether it comes out clean or not.
If the mixture is still sticky, then bake it for another 10 minutes.
Check it again and turn off the oven.
Enjoy the cake as it is. OR you can decorate it with whipped cream or Buttercream in your desired design.
Let's see how to make the Thandai Mousse-
INGREDIENTS:
Whipping Cream- 500 ml
White Chocolate- 300 grams
Icing Sugar- 2 tablespoons
Thandai powder- 3 tablespoons ( I have used the store bought powder)
DIRECTIONS:
Start by breaking white chocolate into small pieces.
Melt this mixture either by using double boiler method(Take a saucepan with glassful of water and bring to a simmer. Put the bowl (with chocolate mixture) on top of it. Make sure that bottom of the bowl is not touching the water. Keep stirring and it will starts to melt. Once it melts completely, it will be smooth and shiny. Remove the bowl from the heat).
Or you can melt it by microwaving in a heat proof bowl. Just keep the bowl with chocolate pieces in Microwave for 30 seconds. Give it a good stir to break all the lumps. If lumps are still there, keep it for 20 seconds more.
Stir well to have smooth chocolate.
Let the mixture cool down to room temperature. It may take about 15-20 minutes.
Meanwhile whip the cream. Take the chilled heavy whipping cream in a bowl.
( To get perfect result use chilled cream, whisk and the mixing bowl by keeping all the things in refrigerator for about two hours)
Start whipping the cream and icing sugar by using hand mixer or stand mixer with whisk attachment.
Whip it till you get soft peaks.
Do not over-mix it otherwise cream might curdle and turn into butter.
Next, mix the Thandai powder and melted chocolate (at room temperature), into the whipped cream by cut and fold method.
Be very gentle otherwise the whipped cream will lose all the airiness.
Keep in the refrigerator to set for about 2 hours or more.
We will be needing about 6-7 pieces of Rasmalai to make this Cake.
HOW TO ASSEMBLE THE CAKEwhen the cake cools down completely, cut it horizontally in two layers.
Take one layer and put on the the cake board and spread the Sweet Milk or Ras from the Rasmalai to the base layer with the help of a spoon.
Next spread some Mousse over it and level it.
Spread some broken pieces of Rasmalai over it and cover with the second layer.
Repeat the process with the other part too.
Then cover the entire cake with the Mousse and design it according to your wish using nuts and Rasmalai.
Enjoy the scrumptious heavenly treat!!!