This layered sponge cake is based on the flavors of Ras Malai. There is no Ras Malai inside the cake – just the flavors. Each forkful is bursting with flavors of Cardamom, Ricotta, Saffron and Rose Water. The Sponge cakes are infused generously with cardamom and rose water reduced milk and the frosting is mascarpone with saffron in it. I used the flavored whipped Ricotta as the layer.
Give this cake a go and I can vouch that, you will leave your guests speechless.
Ingredients:
INGREDIENTS:
CHEESE FILLING
(2 1/2 cups whole-milk ricotta (NOTE: If you don’t have Ricotta Cheese, then use homemade Paneer or Chena)
1/2 cup heavy cream
3/4 cup confectioners’ sugar
1 TSP rose water
CAKE
2 and 1/4 Cups Cake Flour
1 Cup milk
12 TBSP Butter
1 and 1/2 cups sugar
4 Tsp Baking Soda
6 Egg Whites
1 Tsp salt
2 TSP Cardamom Powder
MILK SYRUP
2 cups whole milk
6 cardamom pods, crushed or 1/4 teaspoon ground cardamom
6 TBSP granulated sugar
2 TSP rose water
MASCARPONE-SAFFRON FROSTING
1 TSP rose water
1/4 TSP pure vanilla extract
1/8 TSP (generous pinch) saffron threads
12 TBSP unsalted butter, softened
1 cup (4 ounces) confectioners’ sugar
1 TSP ground cardamom
1 TSP fine sea salt
8 ounces’ mascarpone cream cheese
Full recipe: The Ras Malai Cream Cake