It may sound very odd to you- the idea of an Indian Dessert in a cake but trust me, it tasted out of the world. The liquid from the ras malai in a soft saffron sponge is my idea of heaven. You’ll know what I’m talking about once you make this cake and if you do.
INGREDIENTS FOR EGGLESS RAS MALAI CAKE
Since this is an eggless recipe, I used yogurt instead of eggs. Yogurt is a great alternative and one of the most common ingredients used as a substitute for eggs. It gives the cake a very similar texture and makes it fluffy and light.
Wondering about more egg substitutes? There is an entire blog post dedicated to that and I know it will give you a better understanding of the entire thing!
I also add milk infused with saffron and cardamom powder for that ras malai flavor. Kewra extract is an extract that is distilled from pandanus flowers. It is a transparent liquid, almost similar to rose water, and tastes absolutely delicious! I use this for my eggless rasmalai cake but if you don’t have it, you can substitute it with any good quality vanilla extract.
For the frosting, I use the liquid from a box of Ras Malai and add it to my whipped cream. So delicious!
