First Preheat the oven at 180 C
Take a bowl and sieve flour, baking powder, baking soda and salt, cardamom powder.

Take another bowl mix curd, milk, sugar and oil beat till sugar dissolves. add vinegar and mix it. Add rasmalai essence.

Now mix dry ingredients with wet ingredient mix with spatula. Add water if required/ rasmalai milk.

Take a cake tin and grease it. Dust with all-purpose flour, pour batter tapped the tin so batter settles down evenly with no gaps in between. Place the cake into the preheated oven. Bake the cake at 180 degree Celsius for 40 -45 min. check the cake after 30 minutes check with toothpick.

Once done.let the cake rest in the tin. Allow the cake to cool completely. In the other bowl add whipped cream, milk of rasmalai and 1 drop yellow color whisk it until stiff peak. divide the cake in two or three layers, soak with rasmalai milk and spread whipped cream, place chopped rasmalai pieces and sprinkle Pistachio flakes.

Now keep the second layer soak and coat the cake with cream
refrigerate for 20 -25 minutes after crumble coating. Now spread rasmalai whipped cream all over the cake. Put rasmalai piece (cut with cookie cutter) decorate
cake I using sunflower nozzle for this flower decoration, use scraper for sharp edges, sprinkle Pistachio flakes, rose petals on top or side of cake. Put cake in refrigerator for 30 minutes then cut and enjoy!