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Mango Rasmalai Cake featured Image.

Mango Rasmalai Cake (Eggless)

Tanvi Srivastava
Mango rasmalai cake is an indian fusion dessert that brings together the flavors of mango rasmalai (a milk based indian sweet) with those of a spongy eggless cake.
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Course Dessert
Cuisine American, Indian
Servings 8 inch round

Ingredients
  

For The Eggless Sponge Cake

Wet Ingredients

  • ½ cup canola oil 120ml
  • 1 cup whole yogurt 240g
  • 3 tablespoon mango puree 80g
  • 1 cup sugar 200g
  • ¾ cup mango flavored rasmalai milk recipe below

Dry Ingredients

  • 1.5 cup all purpose flour 190g
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon green cardamom powder preferably fresh ground
  • 12-15 saffron strands

For Mango Rasmalai Milk

  • 3.5 cup whole milk
  • pinch saffron strands
  • ½ cup condensed milk adjust sweetness to taste
  • ¼ cup powdered nuts
  • ½ teaspoon green cardamom powder preferabley fresh ground
  • ½ cup mango puree

For Mango Whipped Cream

  • 1.5 cup heavy whipping cream
  • ⅓ cup powdered sugar adjust to taste
  • 2 tablespoon mango puree
  • ¼ teaspoon green cardamom powder preferably fresh ground
  • pinch saffron strands soak in 1 tablespoon warm milk

Instructions
 

MAKE THE MANGO RASMALAI MILK

  • Start by rinsing a heavy-bottomed pot with water, and without drying it, pour in the milk.
  • Begin heating the milk until it comes to a boil. Once it reaches a boiling point, lower the heat and allow the milk to simmer for about 8-10 minutes to reduce slightly.
  • Stir the milk intermittently while it's reducing, and be sure to keep an eye on it.
  • While the milk is reducing, coarsely grind the nuts and steep the saffron threads in a bit of warm milk.
  • Once the milk has reduced, add condensed milk, ground nuts, saffron, and ground cardamom. Cook for another 4-5 minutes for flavors to meld together.
  • When the milk is slightly cold, mix in the mango pulp. Your mango rasmalai milk is now ready. To enhance its flavor, refrigerate it for 4-6 hours or, preferably, overnight.

BAKE EGGLESS SPONGE CAKE

  • Preheat your oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan or line it with parchment paper to prevent sticking.
  • In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to ensure a light and fluffy texture for your cake.
  • In a large bowl, combine the oil, yogurt, mango puree,granulated sugar, green cardamom powder and saffron. Mix these wet ingredients until they are well incorporated and the mixture is smooth.
  • Add the wet ingredients to the flour mixture and whisk gently until just combined.
  • Pour ¾ cup of room temperature mango rasmalai milk that we prepared, mix until you have a smooth batter. Be careful not to overmix; just combine until there are no visible flour streaks.
  • Pour the cake batter into the prepared cake pan. Tap the pan gently on the countertop to remove air bubbles. Place it in the preheated oven.
  • Bake the cake for about 25-28 minutes or until a toothpick or skewer inserted into the center comes out clean. The exact time may vary based on your oven, so start checking for doneness at around 23 minutes.
  • Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  • Once the cake has fully cooled down, place it in your serving platter and poke holes in the cake. Pour about ¾ cup of reserved rasmalai milk all over it and leave to soak for at least 3 hours (overnight is the best!)

MAKE MANGO CREAM & FROST THE CAKE

  • Combine the heavy cream and sugar in a chilled mixing bowl. Whip using a hand mixer or stand mixer for 2-3 minutes or until you observe the mixture beginning to thicken.
  • Introduce the mango puree, soaked saffron and green cardamom powder. Continue beating on high speed for an additional minute and a half or until the cream has light stiff peaks and a spreadable consistency.
  • Spread this mixture evenly onto the chilled soaked rasmalai cake and refrigerate the cake for at least 2 hours before serving. It gets better as it sits.
  • I simply sprinkle some silvered pistachios, saffron strands and rose dust (simply crush some dried rose petas) on the cake for traditional touch. You could decoarte however you wish. You could add cut up small pieces of rasmalai or use fresh mangoes(if available) for decorating the cake.

Notes

    • I use canned alphonso mango puree in my recipe. However if mangoes are in season, you could make mango pulp at home by blending mangoes and sugar and use. Strain for smooth puree.
    • Let the cake cool down completely before you soak it. Else, the warm cake can cause the rasmalai milk mixture to become runny. Pouring rasmalai cake over warm cake can also make the cake gooey. 
    • Layering - This cake turms out pretty tall.  If you wish, you can make a layered cake by slicing the cake into two halves and spreading a generous amount of mango whipped cream mixture in between. This will create a creamy and flavorful interior. You will have to make extra mango frosting in this case, the mango frosting recipe can be scaled easily. 
Storing & Serving 
To serve, cut a neat slice using sharp knife and place it on a dessert plate. Pour about ¼ cup(or more) or mango rasmalai milk (ras) for a decadent experience.
Store mango rasmalai cake in the refrigerator, and consume it within a few days for the best taste and texture.
Tried this recipe?Let us know how it was!