Kesari Rasmalai Cake

Recipe created by Chef Roland

Our Chef Roland is known for creating new flavour combos. While Rasmalai cake may not be a new trend. Try his version of this cake. It is sure to leave you wanting for more.

Recipe Ingredients

Ingredient Weight
Kesari Sponge
Pillsbury™ Bakers Delight Vanilla 500g
Water 275g
50g Oil
Saffron 0.05g (7-8 strands)⁠
Saffron Icing
Pillsbury™ ivory Whipped cream 500g
Rasmalai 30g
Saffron 0.1g
Finely ground cardamom powder 2g
Garnish
Rasmalai as required

Preparation

For the Saffron Icing⁠
  1. Soak the Saffron in 2 -3 tbsp hot milk and rest for 10 - 15 min.
  2. Add the saffron milk, fine cardamom powder and Rasmalai to the whipped cream and fold well.⁠
  3. Keep aside.
For the Saffron sponge
  1. Soak saffron in some hot water for 10 -15 min.⁠
  2. In a mixing bowl, mix together water + saffron water and Premix
  3. Mix on slow for 1 min.⁠
  4. Scrape sides and mix on high speed for 5 min.⁠
  5. Add oil and mix on slow for 2 min.⁠
  6. Pour required quantity in moulds.⁠
  7. Bake at 160*C for 30-35 min.⁠
  8. Allow the sponge to cool.
Assembly
  1. Layer the sponge in 3 layers ⁠
  2. Instead of sugar syrup, add the Rasmalai as syrup to soak up the sponge⁠
  3. Layer with saffron cream and add a layer of soaked chenna balls(crumbled).⁠
  4. Repeat it to 2 layers and finish the entire cake with Saffron cream.⁠
  5. Garnish as desired with pistachios & Almonds.