Cardamom Saffron Cream Cake — Rasmalai Cake
Modern Indian fusion cake, cardamom and saffron sponge layered with rabri cream and topped with rasmalai discs, pistachios, and edible rose petals.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush 1 cardamom pod and extract seeds. Soak saffron strands in warm milk. Whisk together 45g flour, 0.375 tsp baking powder, 0.06 tsp salt, and 0.25 tsp ground cardamom. Grease and line one 15cm round cake tin. Have 1 room-temperature egg ready.
Simmer
Heat 125ml milk with 15g sugar, crushed cardamom seeds, and a pinch of saffron in a heavy pan over medium heat, stirring often for 15–18 minutes until reduced by half and thickened to creamy consistency. Pour onto a tray to cool, then refrigerate 1.5 hours until chilled.
Bake
Preheat oven to 175°C (350°F). Beat 25g softened butter and 40g sugar with an electric mixer for 3–4 minutes until pale. Add the egg and mix in 1 tbsp flour. Fold dry ingredients into butter mixture alternately with saffron milk in three additions. Pour into tin and bake 22–25 minutes until golden and a skewer comes out clean.
Rest
Remove cake from oven and cool completely in tin, about 45 minutes. While cooling, whip 75ml chilled double cream with 8g icing sugar to soft peaks, then gently fold in two-thirds of chilled rabri to create marbled saffron cream.
Build
Place the cooled sponge on a serving plate. Pierce all over with a skewer. Spoon half the remaining rabri over the surface so it soaks in completely. Spread half the saffron cream over the sponge, then arrange 1 rasmalai disc in the centre.
Finish
Top with remaining saffron cream and arrange the remaining rasmalai disc on top. Scatter with a small amount of slivered pistachios and dried rose petals. Refrigerate 45 minutes until ready to serve.
Plate
Slice the chilled rasmalai cake into 2 equal halves and serve immediately, ensuring each slice captures layers of saffron cream, rabri, and rasmalai discs.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.