Indulge In The Ultimate Eggless Rajbhog/Rasmalai Cake: A Blissful Dessert Delight - Fusion Dessert
Indian desserts Rasmalai, Rajbhog or Rasgulla soaked in saffron cardamom infused evaporated milk fusion with Cake works really well making it irresistable dessert, best of both the worlds.
This spongy cake soaked in creamy saffron cardmom flavored milk, layered with rich creamy whipped cream & rasmalai/rajbhog pieces then frosted & topped with whipped cream, succulant rajbjog/rasmalai & pistachio. This cake is super soft, moist & the flavor, texture, smell everything about it is perfect.
For this recipe to cut down on time I have used store bougt rajbhog can(beautiful yellow colour) soaked them day before in saffron cardmom evaporated milk & prepared sponge cake day ahead.
This cake can be made two days ahead & store in the fridge, it keeps really well & moist in the fridge for a few days ahead, tastes better wnen served chilled. Make ahead option makes it preferred cake for birthdays or any celebration. Indulge on this astonishingly delicious dessert.

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Serves 45 to 50
Ingredients:
Preparation of evaporated milk
Full cream milk 600mls
Saffron milk 50mls (12 to 14 saffron strand soaked in 50mls milk for 2hrs)
White sugar 1/4th cup
Cardamom powder 1/4th tsp
Rajbhog or Rasmalai one tin or 10 to 12 pieces

Making a two cake sponges
Cake tin 10 inches
Butter 2tsp
Plain flour 2Tbs
Cake liner 10 inches 2
Eggless vanilla cake mix 450gms x 2 = 900gms
Water 270mls x 2 = 540mls
Sunflower oil 45mls x 2 = 90mls

Whipping cream 1000mls
Powdered sugar 110gms
Piping bags 4
Yellow food colour (optional)

Assembling cake
Cake board 12 or 14inches
Cardamom powder 1tsp
Rajbhog /Rasmalai pieces
Cake smoother, offset spatula, cake tips
For garnishing:
Pistachio silvered 2Tbs
Rajbhog or Rasmalai 3 to 4 pieces

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