Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper.

In a mixing bowl, add all dry ingredients – all purpose flour, baking powder, baking soda, cardamom powder and salt. Mix it really well. It could be sieved as well.

In another mixing bowl, add the rest of the ingredients – milk, curd, oil, vanilla essence and sugar.

Mix the ingredients with a whisk until the sugar has dissolved.

Now make a well at the center of the dry ingredients and add the wet mixture.
Fold it in gently such that there are no lumps.

Pour the batter equally into the greased, lined baking pans.

Bake at 180°C for 30-40 mins until a skewer inserted comes out clean.
Invert the cakes and remove the parchment paper. Let them cool down completely.

Add Ras (thick milk from Rasmalai) to the whipping cream mixture.
Whip the cream until soft peaks are formed. I added a pinch of yellow food colour.

Trim the tops off the cake to make it even.

Brush liberally with Ras (thick milk from Rasmalai) all over the cake.
Spread a layer of whipping cream evenly on the cake.

Place the other cake and apply a layer of cream on the top as well as the sides.
Decorate with rasmalai and sprinkle finely chopped pistachios & almonds and rose.

Chill it until ready to serve. Stores well in the fridge for 4-5 days.