Egg-less Ras Malai Cake

 

Ingredients

Ras malai cake

4 pieces ras malai with 100 ml thickened milk (ras)

600 mls double Cream or heavy cream

2 tbsp pistachio slivers

2 tbsp rose petals

Eggless Sponge (for 1 sponge)

1 cup plain flour

½ cup castor sugar

½ cup full-fat plain yogurt

⅓ cup sunflower oil/ any veg. oil without strong smell

¾ cup full-fat milk or whole milk

¼ tsp baking soda

1 tsp baking pdr

1 tsp vanilla essence

2 tbsp pistachio ground

½ tsp cardamom pdr

 

Preparations

Preheat the oven to Gas Mark 4, 180C or 360F. In a bowl, whisk the 1/2 cup full-fat plain yogurt and 1/4 teaspoon bicarbonate of soda until bubbly. To the 3/4 cup full-fat milk, add 2 tablespoon pistachio and 1/2 teaspoon cardamom and allow to infuse. You can add saffron if you wish. In a bowl, whisk together the 1/3 cup sunflower oil and 1/2 cup caster sugar until well combined. Add in the frothy yogurt and the infused milk. Add in the 1 teaspoon vanilla extract. Optionally use rose or kewra essence. Sieve in the 1 cup plain flour and 1 teaspoon baking powder and fold in gently to create a smooth batter. Add in spoons of milk at a time if the batter appears thick. Pour the batter into the lined cake tin then tap lightly to even out the mixture Place in the centre of the preheated oven and bake for around 45 minutes. You can test "doneness" by poking the centre with a tooth pick. If the tooth pick comes out clean, it's done. Allow the cakes to cool down completely then cut off the top of the cake so the top is flat. Set aside whilst you prepare the whipped cream.

Decorate Whip 600 ml double Cream until you reach soft peaks. Pour in a few spoons of the ras or milk from the ras malai packet and fold in gently. Place a layer of the sponge on a plate or cake stand. Brush or spoon over some of the ras from the ras malai and allow to soak into the sponge. Spread over a layer of cream. Alternatively, crumble the malai and create a ras malai layer. Now place the second sponge directly on top and spoon over some milk. Now you want to cover the top and the sides of the cake with the whipped cream. Top the cake with 4 pieces ras malai and decorate with 2 tbsp rose petals 2 tbsp pistachio slivers and edible silver foil or gold leaf as you wish.

Notes

You have two options when making the sponge. Either double the recipe and prepare one large sponge cake and cut in half or prepare two separate sponge cakes. Alternatively, if you do not want a layered cake then you can prepare a single layer and decorate as above in the post.

 

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• Top the cake with 4 pieces ras malai and decorate with 2 tablespoon rose petals 2 tablespoon pistachio slivers and edible silver foil or gold leaf as you wish.