I use mango rasmalai flavor in my recipe, however you can easily swap with classic rasmalai flavors (see my notes at the end) to put together this delicious treat for those who enjoy the combination of indian and western dessert flavors. I love cakes infused with indian flavors, particularly those that are luxuriously soaked in aromatic milk concoctions. My masala chai tres leches cake and mango tres leches cake are absolute crowd-pleasers at diwali party. Taking inspiration from those past bakes, this year, I decided to work on this rasmalai cake recipe. I have seen lot of versions of rasmalai cake all over social media. Whether done similar to a mexican tres leches cake or as a layered cake, all of them look and sound super delicious. Mango rasmalai is one of our favorite sweets so I decided to base my recipe on its flavors.Rasmalai is a popular indian dessert (bengali sweet) made from soft, spongy cottage cheese (chenna) dumplings that are soaked in a sweet, green cardamom and saffron-infused milk and garnished with pistachios. The ras or sweet milk is the most delighful part of rasmalai for me, so much so that I created rasmalai boba drink last year for the festive season.
About My Recipe
Coming back, this cake has a prominent mango flavor, both in the eggless sponge and the mango milk (ras). Given that mangoes are currently out of season, I opted for store-bought mango puree. Nevertheless, this recipe would truly shine with fresh and sweet mango pulp when mango season is in full swing. Making rasmalai cake can be a bit time consuming especially if you are preparing all components from scratch. So take your time and enjoy the process. You will absolutely love the result of a delightful fusion of classic Indian flavors and the cake is sure to impress your guests! This rasmalai cake -
is soft, moist and delicious. has a firm texture and doesn’t get soggy after soaking in milk. is eggless, making it perfect for a feeding a crowd has mango flavors to wow your guests is perfect make ahead dessert (You can make it 2-3 days in advance) recipe allows you to work at your own pace. You can make ras on one day, then bake the sponge next day. Whenever you want to serve it, a night before you soak the sponge and then cover it in mango whipped cream.
Components of Mango Rasmalai Cake
Eggless Sponge
The eggless sponge cake has never been simpler than this easy recipe. By substituting eggs with whole milk yogurt and using bit of mango puree for a burst of fruity flavor, the crumb bakes out delightful and moist. To keep it moist, I use neutral oil. This sponge cake is absolutely delicious on its own, if you are in a mood for quick and convenient tea time treat anytime.
Mango Ras (Mango Flavored Milk)
There are 2 methods you can choose from when it comes to the soaking milk concoction :-
Mango Whipped Cream Frosting
I make my mango whipped cream frosting to cover the cake. With hints of cardamom & saffron, it has a fruity taste and flavor. If you want you can double the batch and make a layered cake with whipped cream in between.
Ingredients List
For The Eggless Sponge
Wet Ingredients
Oil- Any neutral oil is good to use. It builds a great texture and keeps the sponge moist compared to melted butter. Whole Yogurt- It adds a lovely creaminess and helps in a moist crumb. I use store bought plain whole milk greek yogurt. Sugar - Sugar is a wet ingredient since it melts while baking. I use granulated sugar. Rasmalai Milk - We will use mango rasmalai flavored milk. I make mine at home and use it for soaking and serving along with cake. Make sure that the milk being added to cake batter is at room temperature. Mango Puree- I use canned alphonso mango puree that I purchase from indian store.
Dry Ingredients All purpse flour, baking powder, baking soda and salt
For The Mango Ras
Whole Milk - Since we are going to reduce the milk slightly, it is best to use whole milk. You could use a mix of canned evaporated milk and whole milk to quicken things further. Condensed Milk - Or you could use sugar to sweeten it. Nuts powder - I simply grind few almonds and pistachios using a coffee grinder. Mango Puree- To give mango flavor to the milk. Flavorings - Green cardamom powder, saffron, a touch of kewra water if you have. These days rasmalai essence is also available in stores, you could add a few drops of it if you wish.
Mango Whipped Cream Frosting
Heavy Whipping Cream Mango Puree Powdered Sugar Green Cardamom Powder, Saffron
How To Make Mango Ras malai Cake
Make the Mango Rasmalai Milk
(You may prepare the ras a day in advance) Skip these steps if you are using milk from a store bought box of mango rasmalai.
Bake Eggless Sponge Cake
Whip Up The Mango Cream & Frost
Recipe Tips
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. Layering - 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.
Storage & 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.
Plain Rasamalai Cake
Just make the below changes to the recipe for classic rasmalai flavors.
Don’t add mango puree while preparing rasmalai milk. In the cake batter, use 1 cup rasmalai milk and skip the mango pulp. Skip the mango pulp in whipped cream.
