Rasmalai cake

Name: Rasmalai cake
Cuisine: Indian
Ingredients: Eggless cake ings; 120 gms flour; 200 gms condensed milk; 60 gms butter; 1 tsp baking powder; 1 /2 tsp baking soda; milk as required; 8 inch tin; Frosting ings; 2 cups whipping cream; 5 tbsp milk masala powder; little saffron; 200 gms mini rasgullas soaked in saffron milk or saffron colour; 3/4 cup blanched and chopped pistachios

Zahra Shaikh @cook_9781601

India

# baking

Zahra Shaikh @cook_9781601

India

# baking

Saved

Ingredients

Eggless cake ings
120 gmsflour
200 gmscondensed milk
60 gmsbutter
1 tspbaking powder
1/2 tsp baking soda
milk as required
8 inchtin
Frosting ings
2 cupswhipping cream
5 tbspmilk masala powder
little saffron
200 gmsmini rasgullas soaked in saffron milk or saffron colour
3/4 cupblanched and chopped pistachios

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Steps

1

Sieve the flour, baking powder & baking soda. In a bowl beat the condensed milk butter till fluffy.
2

Add flour in 3 batches to the condensed milk batter. Pour the batter in a greased dusted tin. Bake in a preheated oven @ 180° for 30-35 mins.
3

Beat the frosting ings till soft peaks are formed. Cut the cake into 2 halves. Spread the whipped cream generously on 1 half and then place the other half on it.
4

Cover the full cake with whipped cream. Then decorate the sides with pistachios. Place rasgullas on top and sprinkle pistachios. Cut some rasgullas into half and decorate the bottom of the cake.