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Rasmalai Cake Recipe By Sanjeev Kapoor

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Introduction

Rasmalai cake is a delicious and unique dessert that is sure to impress your friends and family. This recipe is created by world-renowned chef Sanjeev Kapoor, and will be sure to tantalize your taste buds. This is a perfect cake for any special occasion and will make your guests feel special. This cake is made with a combination of saffron, cardamom, and condensed milk, giving it a unique flavour and texture. This cake is sure to be a hit at any event or gathering.

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup condensed milk
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon saffron strands
  • 1/4 cup chopped pistachios, for garnishing

For the frosting:
  • 1/2 cup softened butter
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon saffron strands

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Beat in the condensed milk, cardamom and saffron.
Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely before frosting.
For the frosting, cream together the butter and powdered sugar until light and fluffy. Add the cream, vanilla, cardamom and saffron, and beat until smooth. Spread the frosting between the layers and over the top and sides of the cake. Garnish with chopped pistachios.

Nutrition

This rasmalai cake is not only delicious, but also nutrition. Each slice contains:

  • Calories: 343
  • Fat: 13g
  • Carbohydrates: 51g
  • Protein: 5g
  • Fiber: 1g
  • Sodium: 320mg

Serving Suggestions

This rasmalai cake is best served at room temperature. Serve the cake with fresh fruit or a dollop of whipped cream. You can also top the cake with a few tablespoons of chopped pistachios for a bit of crunch. This cake can be stored in an airtight container in the refrigerator for up to 5 days.

Conclusion

This rasmalai cake recipe by Sanjeev Kapoor is sure to become a hit at any gathering or special occasion. With its unique flavour and texture, this cake is sure to be a crowd pleaser. Serve this cake with fresh fruit or whipped cream for a truly decadent dessert. Enjoy!


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