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Rasmalai Cake

Unlike the Gulab Jamun Cheesecake recipe I’d shared earlier, this Ras Malai Cake doesn’t have any ras malai tucked into it. Instead, \this one uses the concept of a ‘ras malai’ and adapts it to a cake. The cake, is a sponge cake, sliced in half and brushed with a milk syrup and frosted with a mascarpone frosting. Guess what? I snuck some of the frosting between the layers too – it’s the sort of decision you just know I would share with you after loads of deliberation and testing, right? Melissa Clark from The New York Times, came up with this recipe for a friend’s birthday, and it only seems apt for me to share with you. I’ve been thinking about this a lot lately – while my recipes and stories are for you, this isn’t a one-way street around here. Three-and-half years in this little nook of mine on the internet have made me hone my recipe testing and developing skills, and meticulously measure every little ingredient before sharing with you.

After you’re done reading a recipe in a book, have you ever felt the urge to reach out to the author with a doubt or something you feel didn’t add up? That’s the effect blogs and recipe videos have had on how we react to recipes. I’m curious to know how you look-up recipes, store and share them do any of us still use those recipe binders or books like our mothers did?

Coming back to this recipe for Ras Malai Cake, I’ve got a few things for you to keep in mind-

– Start with the milk syrup, you’ll need to let it cool down before you use it

– If you find the batter for the cake curdling while you add the wet ingredients, add a tablespoon or so of all-purpose flour and whisk the batter, you’ll see the curdling disappear

– We don’t usually have cake flour at home, check the recipe to see how you can make it for this cake

– No when you beat the mascarpone, make sure it’s cold, or it will curdle, and I don’t have a solution to fix that!

– Keep this cake refrigerated, otherwise you’ll have messy, puddle-y situation at hand

I can’t help but think that I’ve been bitten by a keen desire to experiment with East meets West sort of flavours over the last year or so. ‘Fusion’ seems like a word that belongs in the ‘90s, so I’m going to steer clear of it. I’ve experimented with some Mithai Cupcakes, an easy baked version of Samosas with Filo Pastry, Chocolate Nankhatai and Gulab Jamun Cheesecake(no mascarpone, cream cheese, eggs or gelatin here!) and some more coming up really soon! Anything on your wish list that I can help you with?

I’m fairly active on Facebook, Pinterest, Twitter and Instagram; do say hi if you’re there too!

Print Recipe
Rasmalai Cake
Rasmalai is an Indian dessert, and here I've adapted Melissa Clark's recipe for Rasmalai Cake to make my version. It's amazing how one bite of this cake will you feel like your are tucking into the richest, best ras malai you can ever find!
Course dessert
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Course dessert
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Recipe Notes

I am a member of KitchenAid India's Culinary Council, a brand I have worked with for over a year and whose products and philosophy I completely believe in.

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9 Comments on “Rasmalai Cake

Divya Dandona Jaswal
October 5, 2016 at 2:39 am

Hi Tarika ! Iam. Tempted to try this recipe, could you suggest a substitute for eggs in your recipe. Thanks!

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Tarika Singh
October 5, 2016 at 3:44 pm

Hi Divya! Unfortunately I haven’t tried this recipe without eggs, if there is an eggless sponge cake recipe you rely on, then use it. Just remember to use cake flour as described here. Hope this helps 🙂

Reply
Divya Dandona Jaswal
October 5, 2016 at 4:05 pm

Thanks Tarika ! Yes there is an Eggless sponge cake recipe i swear by 🙂 will try the Eggless version and let you know ! Cheers !

Reply
Tarika Singh
October 6, 2016 at 6:13 am

Great, look forward to hearing from you 🙂

Reply
Shreya Tandon
October 9, 2016 at 7:51 pm

Hi Tarika,

I’m a beginner and know very little about cakes so this question might sound like a stupid one – but my cake did not rise well 🙁
I followed the recipe exactly to the gram, any ideas what might have gone wrong?

Reply
Tarika Singh
October 10, 2016 at 2:11 am

Hi Shreya, there could be many reasons for it, some out your control such as your oven under-heating. You could drop me an email on my email address in ‘about me’ and we could chat in detail about this.

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Poonam Khandelwal Jhaveri
October 13, 2016 at 5:46 pm

Hi tarika..I was planning to try a rasmalai cake since ages and your recipe got me hooked..planning to make thus weekend as its Hubby’s birthday.. Just one small query..can I use pander instead of mascarpone cheese..thanks

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Neha Mathur
November 28, 2016 at 7:47 pm

Hi Tarika…. I want to know if we can avoid using the vanilla and somehow incorporate the flavours of cardamom in the cake .. wouldnt it give a better flavour?

Reply
Tarika Singh
November 29, 2016 at 1:38 am

Hi Neha! There’s plenty of cardamom in the milk syrup in this recipe and while I love cardamom, there can be such a thing as too much of it too. The cakes are liberally brushed with the cardamom syrup to give a distinct Indian flavour. Having said that, you could give this a shot with the swap in mind!

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