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Preparation Time : 120
Cook Time : 55
Total Time : 175
Eggless sponge:Refined flour 250 gms
Baking power 2 tbsp
Baking soda 1 tbsp
Condensed milk 400 gms
Butter melted 100 gms
Water 175 ml
Sugar 3 tbsp
Vanilla extract 3 ml
For Assemble Cake:Rasmalai milk ( Sweet) 300 ml
Rasmalai 1 kgs
Whipped sweet cream 650 gms
Cherry ( for garnish) 6-8 nos
Pista Chopped ( for side garnish ) 300 gms
Dry Saffron as per required 2 tsp
Eggless sponge method :
Grease the cake tin.
preheat oven 160 degree.
Mix baking powder, baking soda,refined flour,sieve together twice.
Milkmaid , unsalted butter, vanilla extract,add water into the mixing bowl.
Add dry ingredients.
Beat the wire whisk until the mixture come together and there are no lumps.
Bake 50 -55 minutes.
Keep it a side allowed to cool .
Whipped cream (Topping cream)
Keep refrigerated till required.
Slice the sponge into two layers.
Sprinkle rasmalai milk sandwich together whipped cream and small pieces of rasmalai.
Cover the top with whipped cream.
Decorate with whipped cream and saffron rasmalai ,cherry
Cake sides cover with chopped pista.
Chilled at least 2 hrs.
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