Required Ingredients:
1. 750 grams (1.5 pounds).
2. Eggs = 2
3. Sugar = 1/4 cup.
4. Melted butter- 2 tbsp.
5. Almond/Pistachio Vanilla Essence/Rasmalai Essence- 1/2 tsp (any 1)
6. Flour = 1/2 cup.
7. Cornflower = 1/2 tsp.
8. Milk powder 1/2 tsp.
9. Baking powder = 1/2 tsp Liquid milk/water-1.5 tsp.
10. Cake Mold = 6"
Sugar syrup: Rasmalai milk should be added to the cake. If the ras malai milk is too thick, dilute it with a little room temperature water. Bake for 20-25 minutes in a pre-heated oven at 160 degrees for 10 minutes.
Cake Decoration:
1) Whipped cream (180-300) grams
2) Milk powder ( 1 teaspoon of milk powder for 1 cup of whipped cream is enough / milk powder is more or less
No problem).
3) Yellow food color 2/3 drops.
4) Rasmalai.
5) Crushed pistachio nuts.
Preparation method: Sift all the dry ingredients first and keep aside. In a dry bowl beat eggs and sugar on medium speed to make meringue. Add little by little without pouring the sugar completely. Beat the meringue little by little with melted butter. Then beat the meringue with vanilla essence + butter essence on medium speed for 5 seconds.
Now sift the dry ingredients 2/3 times and mix slowly with a spatula using the folding method. Remember not to mix too hard. Then the egg foam will decrease. Finally mix the batter with liquid milk. Pour the batter into the mold and tap it 2/3 times. If you tap too much, the cake will settle. Swirl the batter with a cake tester to pop bubbles in the cake Then bake.
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