Preheat the oven at 180 degree ..
Grease the 7 inch round cake mould with butter and dust it with flour.
In the medium bowl,sieve all the dry ingredients ..all purpose flour,cardamons powder,baking powder,baking soda.keep aside
Beat butter and sugar until light and fluffy in another bowl on medium spread with beater or hand whisker. Add almond extra and yogurt. Blend for 30 sec
Now mix the dry ingredients in wet ingredients by adding little milk forming a flowing thick batter.do not over mix
Transfer the batter to prepared greased baking tin and bake for 45 min. Insert toothpick in center and check if the toothpick comes out clean..
Cool it on rack for 30 min .
Whip the heavy cream with whipping machine by adding food yellow colour,1 tbsp ras of Rasmalai,almond extract Keep whipping till u get soft peaks.
Refrigerate the cream once done. Remove when you are ready to do icing on the base
Now divide the base with serrated knife into 3 parts equally..
Also transfer some cream in a piping bag with round trip nozzle
Put a tbsp of whipping cream on a turntable and place 1 layer of base on it
Brush the Ras on the layer soaking it..crumble few Rasmalai pieces and spread evenly on the layer. Pipe layer of cream on it forming a thick even layer
Repeat the same with the second layer .
Place the third layer on the top. Soak it with Ras. Apply whipped cream all over the cake evenly.
Refrigerate it for 30 min
Fill the cream in another piping with rose nozzle and pipe it on the cake forming rosettes or any of your design.
Place the circular squeezed rasmalai on the top
Garnish it with pistachios ,almonds,rose petals all over the sides and top of cake
Sprinkle few kesar strands on the top and decorate with cherries ..
It all depends on your creativity.
Set it for 2-3 hrs...
Ready to serve home made Rasmalai cake
