Rasmalai Trifle Cake

This showstopper dessert is definitely worth it! This is an easy and fun Indian Fusion dessert perfect for a party or holiday season! This Desi version of a Tres Leches Cake will have you coming back for seconds and thirds!

When I have some time, and want to make something different, this is my go-to dessert. T is quick enough, and if you are short on time, you can use pound cake and store-bought whipped cream. The layers are so spongey and delicious. This is reminiscent of a tres leches cake with rasmalai flavors. The additional of cardamom in the cake batter and milk mixture truly elevate this dessert.

Rasmalai Trifle Cake

Ingredients

• 1 Box Vanilla or Golden Cake Mix (prepared according to package instructions or with the substitutions listed below) (I use the Dunkin Hines Butter Golden Mix)

  • Substitutions:

    • 1/4 Cup Yogurt= 1 Egg

    • 1/2 Cup Milk and 1/4 Cup Water to substitute the 3/4 Cup Water

    • 1/2 Tbsp. Elaichi (Cardamom) Powder in the batter

    • Cookie Sheet Pan instead of Cake tin (Optional)

• 2 Cups Heavy Whipping Cream with 1 Tsp. Vanilla Extract or Vanilla Bean Paste Whipped to stiff peaks (OR Cool Whip/Readymade Whipped Topping)

• 20-25 Oz. Half & Half

• 1/2 Can of Condensed Milk

• 1 Tbsp. Elaichi (Cardamom) Powder

• Yellow Food Dye (Optional)

• Pinch of Safron Threads

• 5-6 Tbsp. Shaved Pistachios

• 3-4 Tbsp. Edible Rose Petals
  

Directions

1. Preheat your oven according to the instructions provided on the cake box.

2. I make the cake batter but with some changes. First, I always substitute the eggs for yogurt (1/4 cup of yogurt for every egg). Additionally, I like to add some cardamom powder to the batter for some additional flavor.

3. Finally, I prefer to bake the batter in a large baking tray over a cake pan. I find the thin layers are easier than having to split the cake into various layers. (If You are using a cake pan, you can just split the cake into two larger layers.) If you are using a baking tray, it will take approximately 20 minutes to bake. However, you should keep an eye on the cake since you aren't following the packaged directions. It is ok if the cake is on the drier side, it will make it easier to handle for the layering process.

4. While the cake is baking I work on the other two components. In a pot, on medium heat, add the half and half with condensed milk. When it has come to a soft boil, add cardamom powder and a pinch of saffron to the mixture. If you would like more color, you can add a touch of yellow food coloring for that classic rasmalai look. This mixture should thicken slightly but should not be thick like a traditional rabdi. It should boil for approximately 10-15 minutes. Once it has slightly thickened, set aside to cool.

5. You can also make your whipped cream. Add the heavy cream and vanilla to a bowl. Whip time medium peaks using a handheld blender or KitchenAid mixer. You can also use store-bought cream (i.e. coolwhip) if you would like to skip this step. Set the whipped cream aside in the refrigerator. If you would like to make it look fancier, you can transfer your cream to a piping bag with a star tip.

6. Once the cake has baked, let it cool completely. Handling a warm cake, will make it hard to cut and layer. Depending on your cake pan, you can cut your cake into two or three even layers. If you are using a sheet pan, it is easy to do three layers since the layers are thin. (Tip- If one of your layers cracks or breaks, use it as your bottom or middle layer, because it won't show anyway.

7. You will need a tray or baking dish with a lip so that the extra liquid doesn't drip. (Dollar Tree has some nice ones).

8. Place and center your first layer of cake on the tray. Using a fork or skewer, poke holes in the cake. Using a ladle, pour you half and half mixture. Wait for a few minutes to let it absorb. Add another few spoons of liquid. Top with your whipped cream. Add some shaved pistachios and edible rose petals.

9. If you have 3 layers, repeat this step again for layer 2.

10. For the top layer, you poke minimal holes and add some liquid. You do not want to the top layer to get too mushy. You can decorate with the remaining pistachios and rose petals.

11. Refrigerate for 6 -8 hours or overnight. Serve cool and enjoy!