This easy no Bake Rasmalai Cake is a beautiful fusion dessert that combines the traditional Indian sweet Rasmalai with layers of cake. A show stopper Indian Fusion dessert, perfect for any occasion and best make ahead recipe.
While I enjoy making desserts from scratch, I also love making desserts which are semi homemade. In this busy life what’s not to love if we can make a dish with minimal effort. This Rasmalai Cake is one such dessert which takes just few minutes to put together.
This No Bake Rasmalai Cake I am sharing today is inspired by the famous Latin American Dessert Tres Leches Cake , where Vanilla cake is soaked in three kinds of milk and topped with whipped cream. It is a delicious moist cake which you will fall in love with.
I already have two variations of this cake – No Bake Tres Leches Cake and No Bake Mango Tres Leches Cake. I hope you will equally love this Indian Rasmalai Tres Leches Cake.
This Rasmalai Cake has four components to it –
1- Cake layers – you can use homemade vanilla cake, store bought pound cake, lady fingers ( Italian sponge cookies) or even Rusk. I used lady fingers today.
2– Rasmalai – I used store bought Mango Rasmalai from Costco. You can use regular Rasmalai too.
3- Sweetened Saffron Milk – we are going to use the sweet saffron milk in which Rasmalai comes.
4- Whipping Cream – flavored with saffron and vanilla extract.
How to make Easy No Bake Rasmalai Cake
This recipe will serve atleast 16 people. You can easily halve the recipe for a small group.
Whipping Cream –
To a large bowl add 2 cups of heavy whipping cream, 2 tablespoons of Rasmalai milk, few strands of saffron, 7 teaspoons of powdered sugar. Whip till you get medium peaks.
Now add 1 teaspoon vanilla extract and whip for another 20 seconds. Cover and refrigerate till ready to use.
Separate rasmalai from the milk. We need 20 rasmalai for this recipe and 3 cups of the rasmalai milk.
Soak each lady finger in the rasmalai milk for 5 seconds and arrange in a 9 by 15 inch pan as shown in the picture.
Now slowly pour 1 ½ cups of the rasmalai milk all over the lady fingers.
Take 12 rasmalai and cut each rasmalai to 4 pieces. Arrange these rasmalai evenly on top of the lady fingers.
Add about 40 % of the prepared whipping cream and spread it gently. It doesn’t have to be perfect.
Now do a second layer , but this time soak the lady fingers for 20 seconds each and add them. You can do this in batches to fasten the process.
Pour about ½ cup of the rasmalai milk on the lady fingers. Now spread rest of the whipped cream and smooth it out. Cut 8 pieces of rasmalai in half and arrange them on top of the whipped cream.
Cover and refrigerate over night or minimum 12 hours. Decorate with crushed pistachio and its ready to enjoy.
Tips & Notes:
You can replace lady fingers with homemade vanilla cake, store bought pound cake, or rusk.
If you are using store bought rasmalai like I did, make sure you pick a good quality one. It makes all the difference.
You can either use regular or mango Rasmalai for this recipe.
Easy No Bake Rasmalai Cake
Ingredients
- 2 (7 oz) lady finger packs
- 20 Rasmalai ( I used Nanak's mango rasmalai from Costco)
- 3 cups Rasmalai milk (approximately)
- 2-3 tablespoons crushed pistachios
Whipped cream
- 2 cups whipping cream
- 2 tablespoons rasmalai milk
- few strands saffron
- 7-8 teaspoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Whipping Cream
- To a large bowl add 2 cups of heavy whipping cream, 2 tablespoons of Rasmalai milk, few strands of saffron, 7 teaspoons of powdered sugar. Whip till you get medium peaks.
- Now add 1 teaspoon vanilla extract and whip for another 20 seconds. Cover and refrigerate till ready to use.
Rasmalai Cake
- Separate rasmalai from the milk. We need 20 rasmalai for this recipe and 3 cups of the rasmalai milk.
- Soak each lady finger in the rasmalai milk for 5 seconds and arrange in a 9 by 15 inch pan as shown in the picture.
- Now slowly pour 1 ½ cups of the rasmalai milk all over the lady fingers.
- Take 12 rasmalai and cut each rasmalai to 4 pieces. Arrange these rasmalai evenly on top of the lady fingers.
- Add about 40 % of the prepared whipping cream and spread it gently. It doesn’t have to be perfect.
- Now do a second layer , but this time soak the lady fingers for 20 seconds each and add them. You can do this in batches to fasten the process. (We soak the lady fingers for more time as we won't be adding too much milk on the top)
- Pour about ½ cup of the rasmalai milk on the lady fingers. Now spread rest of the whipped cream and smooth it out. Cut 8 pieces of rasmalai in half and arrange them on top of the whipped cream.
- Cover and refrigerate over night or minimum 12 hours. Decorate with crushed pistachio and its ready to enjoy.
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