Rasmalai Cake Recipe Kit Recipe

Indian cuisine · 450 calories

Rasmalai Cake Recipe Kit recipe

About this recipe

Indulge in the rich flavors of our Rasmalai Cake Recipe Kit, a delightful fusion of traditional Indian dessert and classic cake. This kit includes all the essentials to create a moist, almond-infused cake layered with creamy whipped frosting. Perfect for celebrations or a sweet treat, this recipe is easy to follow and yields a stunning dessert that’s sure to impress. Garnished with chopped almonds and a dusting of powdered sugar, it’s a feast for the eyes and the palate. Order Now on the AnyFeast website or app and bring this unique dessert to your table!

Ingredients

  • 500 G Organic Chopped & Roasted Almonds
  • 100G Borwicks Bicarbonate Of Soda, 100G
  • 150G Yeo Valley Organic Natural Yoghurt
  • 1 Kg Caputo Pasticceria 00 Cakes & Pastry Flour, 1Kg
  • 200G Anchor Unsalted Butter
  • 100G Borwicks Baking Powder, 100G
  • 500G Tate & Lyle Fairtrade Fondant Icing Sugar
  • - Natco Cardamom Powder
  • 1G Saffron 1g

Instructions

  1. 1. Preheat your oven to 350°F (175°C) and grease a round cake pan with unsalted butter or oil.
  2. 2. In a large mixing bowl, combine 1 cup of cakes & pastry flour, 1 teaspoon of baking powder, and 1/2 teaspoon of bicarbonate of soda. Mix well.
  3. 3. Add 1/2 cup of natural yoghurt and 1/2 cup of fondant icing sugar to the dry ingredients. Mix until the batter is smooth and lump-free.
  4. 4. Gently fold in 1/4 cup of finely chopped almonds for added texture and flavor.
  5. 5. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. 6. Once baked, remove the cake from the oven and let it cool completely on a wire rack.
  7. 7. While the cake is cooling, prepare the yoghurt frosting. In a separate bowl, whip 1 cup of natural yoghurt with 2 tablespoons of fondant icing sugar until soft peaks form.
  8. 8. Once the cake is cooled, carefully slice it horizontally into two layers using a serrated knife.
  9. 9. Spread half of the yoghurt frosting evenly over the bottom layer of the cake. Place the top layer over it and cover the entire cake with the remaining yoghurt frosting.
  10. 10. Garnish the cake with additional chopped almonds and a sprinkle of fondant icing sugar for a beautiful finish.