Ras Malai Cake ( Indian dessert fusion cake)
A fusion Cake/Dessert incorporating the Indian Mithai RasMalai with a Vanilla Sponge Cake that leads to a bursting of two amazingly compatible flavors.
For the Rasmalai-
5 cups cow’s Milk
1 and 1/2 tbsp lemon juice
1 cup Sugar
For the Vanilla Sponge-
1 1/3 cups Maida (All purpose flour)
3/4 cup Granulated Sugar
1/2 tsp Baking Powder
1 tsp Baking Soda
A pinch of Salt
3/4 cup Milk
1/2 cup Curd/ Yoghurt
1/2 cup Oil
1 tsp Vanilla Essence
500 gms of rich’s whipped cream to decorate the sides and top.
For the Saffron Flavored Milk- 1/2 tsp saffron (kesar) strands
5 cups full fat Milk
1 tbsp warm Milk
1/2 tbsp Cardamom (elaichi) powder and 1/4 cup sugar
For the saffron flavoured milk Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan. Meanwhile, combine the saffron and warm milk in a small bowl . mix well and keep aside. Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute. Switch off the flame, add the saffron-milk mixture and cardamom powder and mix well. Keep aside to cool for 30 minutes and refrigerate for at least 1 hour.
For the rasgulla Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. Switch of the flame, add the lemon juice gradually and keep stirring gently till it curdles. It is completely curdled, when the paneer and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store the whey. Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for 1 to 2 minutes.
Tie and hang the paneer for 30 minutes for the extra water to drain out. Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps. Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep aside.
Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely. Put the paneer balls into the sugar water and steam for 7 to 8 minutes. Switch off the flame and allow it to stand in the steamer for 30 minutes.
How to proceed Remove the rasmalai one by one from the sugar syrup, squeeze them gently in between your palms and add them to the saffron flavoured milk and stir gently. Refrigerate them for at least 30 minutes. Serve chilled garnished with pistachios and almonds.
To Make the Cake-Preheat oven to 180°C. Grease and line a 7″ round cake tin. In a bowl mix together flour, sugar, baking powder, salt and baking soda. Add the curd, oil, milk and vanilla in the centre. Mix it to form a smooth batter. Pour it into the prepared cake tin. Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
How to Assemble Cut the cooled cake into two layers. Sprinkle the rasmalai milk on to all the layers. Spread 2 tablespoon whipped cream on the top portion of the bottom layer. Squeeze out one-two pieces of rasmalai and cut it into small pieces. Spread these pieces on the whipped cream. Place the top half of the cake layer. Spread the whipped cream on the sides, top. Cool in fridge for 30 minutes to set. Apply another layer of the cream.
Keep a few pieces of squeezed Rasmalai on the top of the cake. Decorate with slivered pistas and dried rose petals. Chill for 30 minutes before serving.
Similarly , fusion flavor of Rasgulla and GulabJamun cake can be made too.