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 |
| Oil | 50g |
| 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
- Soak the Saffron in 2 -3 tbsp hot milk and rest for 10 - 15 min.
- Add the saffron milk, fine cardamom powder and Rasmalai to the whipped cream and fold well.
- Keep aside.
For the Saffron sponge
- Soak saffron in some hot water for 10 -15 min.
- In a mixing bowl, mix together water + saffron water and Premix
- Mix on slow for 1 min.
- Scrape sides and mix on high speed for 5 min.
- Add oil and mix on slow for 2 min.
- Pour required quantity in moulds.
- Bake at 160*C for 30-35 min.
- Allow the sponge to cool.
Assembly
- Layer the sponge in 3 layers
- Instead of sugar syrup, add the Rasmalai as syrup to soak up the sponge
- Layer with saffron cream and add a layer of soaked chenna balls(crumbled).
- Repeat it to 2 layers and finish the entire cake with Saffron cream.
- Garnish as desired with pistachios & Almonds.
