Ras Malai Cake Recipe

For this recipe you need to have a perfectly baked Sponge cake.

A bowl full of Ras malai

Butter Cream

I would Describe the Sponge Cake recipe and butter cream recipe.Also the process to assemble the pastry cake. Making Rasmalai is another intensive recipe which I may give you sometimes in future.So lets start!

Lets start with the ingredients of Sponge Cake:

Ingredients:

3 Cups shifted all purpose Flour

1 tbsp Baking powder

1/2 tsp salt

1-3/4 cup(226gms)granulated white sugar

4 large eggs at room temperature

2 tsp pure Vanilla extract

1 cup (240ml)room temp milk

226 gms 2 sticks of unsalted butter at room temperature

Method

1.Preheat oven to 350 degrees F(180 degrees C)with rack in center of oven.Butter or spray with non-stick vegetable spray, two 9 inch X 2 inch Cake pans.Then line the bottom of the pan with parchment paper, then spray the paper.

2.In a bowl shift or whisk together the flour, baking powder and salt.

3.In a bowl of your electric mixer, with the paddle attachment beat the butter until soft , and creamy.Gradually, add the sugar and beat until light and fluffy.Add eggs, one at a time, beating well after each addition.Scrape down the sides of the bowl as needed.Add the vanilla extract and beat until combined.Until the mixer on low speed alternately add then the flour mixture and milk being and ending with the flour.

4.Evenly divide the batter between the 2 prepared pan, smooth the tops with the back of the spoon or an offset spatula.Bake 27 or 35 mins or until a toothpick inserted into the center of the cake comes out clean.

Butter Cream Recipe

INGREDIENTS

6 cups powdered sugar sifted

2 cups unsalted butter room temperature

2 tsp cardamom powder

4 tbsp ras malai kheer at room temperature

INSTRUCTIONS

1.Prepare a stand mixer with a whisk attachment.

2.Whisk butter until creamy.

3.Reduce speed to low and add in icing sugar 1 cup at a time until well blended.

4.Increase speed to med and beat for 3 minutes.

5.Add cardamom and 2 Tbsp rasmallai kheer and continue to whip on medium for 1 minute.

6.Add more kheer as needed until desired consistency is reached (I added all 4 Tbsp).

7.Whip until the frosting is smooth and silky.

Use a 1M tip to do rosettes around the cake if desired.

Final stage is to stack the cake

1.Take a cake stand and place a little bit of buttercream in the bottom center of the cake stand on which you are planning to stack the cake.

2.Now carefully place one of the 2 cakes on to the cake stand.The buttercream will help to glue the cake in the center and it wont slip.

3.With the help of a pastry brush soak the cake with the ras malai kheer nicely.Spread a layer of butter cream evenly on to this cake.

4.To this sprinkle some chopped nuts of your choice on this layer of buttercream.Also place a few of crumbled rasmalai pieces.

5.Now stack the other cake on top of this prepared layer of cake.Again soak the top cake with some more rasmalai kheer and finally spread the butter cream from all the sides and top evenly.

6.With the help of pastry nozzle and left over buttercream create pipping of your choice.Also decorate the cake with rose petals and rasmalai pieces on top to convey the cake flavour to people who eat.

Enjoy this cake as a sumptuous desserts of its kind.