How To Make An Eggless Rasmalai Cake

Welcome to Gary's Cooks spot .

I'm Gary Kumar .

And today I'll show you how to make a very delicious fusion dessert .

Rasmalai thus is made with two layers of almond sponge and rasmalai .

The recipe for both the cake and the rosella are in the description box below .

Please take a look to assemble the cake .

We need homemade scola tiny ones or if you can get store bought one that's fine and badda milk essence .

This is uh usually used to flavor milk .

You can use it for the cake and the cream two sponge cakes .

These are my oil based vanilla cake recipes .

But instead of vanilla license , I have used the same butter milk essence and a cup of reduced milk added with sugar and saffron strongs .

I haven't added any artificial colorings here .

The saffron has added a very nice color for the milk .

Add the other masons to non dairy whipping cream and whip it up for 15 to 20 minutes until step picks form .

You can check my last video on whipping the non directory .

Once the cream is ready , you can start assembling the cake , take some cream on the cake board and place an almond sponge on it , soak it up with the ramella milk , add generous amount so that the rosella taste is prominent in the cake .

Use an oil based cake recipe so that when you serve a chilled , it retains moisture , add some cream as the filling .

I'm Adam Roger and top it with more cream while arranging the cake layers , trim the cake layers so that the sides not perpendicular to the cake bow at the second layer and again soak it up with the milk .

Now add more cream and crumb coat the cake .

The crumb coat locks on all the crumbs inside the cake so that the final layer will be neat without any cake crumbs .

Once you crumb coat the cake , you need to chill the cake for at least 30 to 40 minutes so that it's easier for you to apply the final frosting .

Use an offset part to make your job easy and use a bent scraper to remove excess cream while the cake is chilling , add the ras galas to the remaining milk and let it soak the milk .

This will be used for the topping .

Now apply the cream to the sides of the chilled cake , add generous portion because we'll be removing the excess cream .

In the next step .

I'm using this type of scraper to give a nice decoration to the side .

It comes in various designs and various sizes .

So I'll be using a very simple Z exact design , use it as a normal bent scraper , but you get those beautiful lines on the sides .

As you can see , the lower part has less cream when compared to the top portion .

So add more cream to the lower part and do the designing again , repeated until the finishes ne remove the screen on the cake board and finished it off .

Now arrange the milk soaked scola on top of the cake .

The decorating part is up to you .

You can use uh the remaining cream to make some uh flour borders or shell borders .

I'm doing it very simple .

I'm just arranging it and finishing off the cake .

Add some chopped pistachios and dried rose peters and stick some rose petals at the bottom of the cake .

That's it .

We're done with the cake .

We refrigerated for a minimum 30 to 40 minutes before serving it .

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