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Ras malai cake

Ras malai cake on a cake stand

Ras malai cake

Name: Ras malai cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: Indian
Ingredients: 225g unsalted butter softened, plus extra for the tin; 225g caster sugar; 4 eggs; 225g plain flour; ½ tsp ground cardamom; 2 tsp baking powder; 2 tsp rosewater; 250g mascarpone; 300ml double cream; 200g icing sugar; 1-2 tsp rosewater to taste; 5 tbsp pistachio cream or spread; 30g pistachios finely chopped

Chetna Makan

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 25 mins

plus cooling

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Serve this elegant layer cake to celebrate Diwali or any special occasion. It takes inspiration from the famous Indian dessert ras malai

Vegetarian

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Showing items 1 to 3 of 3

Kalakand

A star rating of 4 out of 5.2 ratings

Rasgulla

A star rating of 5 out of 5.1 rating

Gulab jamun

A star rating of 4.5 out of 5.4 ratings

This is inspired by ras malai, a famous Indian dessert I love made with rasgulla (sweet, soft cottage cheese balls) soaked in cream. The rose is gentle and fragrant, and complements the cardamom.

Ingredients

Nutrition

Units:

MetricUS

225g unsalted butter

softened, plus extra for the tin
225g caster sugar
4 eggs
225g plain flour
½ tsp ground cardamom
2 tsp baking powder
2 tsp rosewater

For the topping

250g mascarpone
300ml double cream
200g icing sugar
1-2 tsp rosewater

to taste
5 tbsp pistachio cream

or spread
30g pistachios

finely chopped

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Nutrition: Per serving (10)

kcal766
fat52g
saturates30g
carbs66g
sugars48g
fibre1g
protein8g
salt0.41g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter and line two 20cm round cake tins with baking parchment. Beat the butter and sugar in a bowl for 3-4 mins until light and fluffy. Crack in the eggs, one by one, beating well after each addition, then stir in the remaining ingredients until smooth.
step 2

Divide between the tins and bake for 25 mins until lightly golden and a skewer inserted in the middles comes out clean. Leave to cool in the tins for 20 mins, then turn out onto a wire rack to cool completely.
step 3

For the topping, whisk the mascarpone until smooth, then whisk in the double cream until the mixture is just holding its shape. Sieve over the icing sugar, add the rosewater and 1 tbsp pistachio cream or spread. Beat to combine until the mixture holds its shape.
step 4

Arrange one cake on the serving plate then spread the remaining 4 tbsp pistachio cream over the top. Add half the cream topping, then the second cake on top. Spread over the rest of the cream topping, sprinkle with the chopped pistachios and serve. Any leftovers will keep in an airtight container for two days.

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