Bite sized desserts and fusion desserts are the trend these days. I came across a lot of people making rasmalai cakes and I really wanted to try the rasmalai and cake combination. I decided to go with the rasmalai and cake combination as a mini dessert.
Though initially I was not very sure how this combination will turn out but once my daughters gave a green signal especially my younger one who is not very fond of sweets, I knew this is a sure hit. My husband too who does not prefer eating sweets wanted another one, so I'm doing the happy dance 😊
Rasmalai cake shots are mainly about assembling different layers. You can use any vanilla cake recipe that you wish, I've used this Vanilla Pound Cake recipe.
You can make rasmalai at home too but I've used store bought ones. Go ahead and make your own Rasmalai Cake Shots.
INGREDIENTS
1 small Vanilla cake
15 pieces of small rasmalai along with milk
3/4 cup whipped cream
1-2 drops of yellow food colour
1-2 drops of rose essence
few strands of saffron
few chopped pistachios
METHOD
1. Take the vanilla cake and crumble it with your hands.
2. Take 1/2 cup whipping cream in a bowl and whip it till you reach soft peaks. Add the rose essence and yellow food colour to the whipping cream. Whip it again for a minute till the colour mixes well.
3. Fill the crumbled cake as the base of the shot glass or whichever container you're using for serving. Press a little with your fingers.
4. Take the milk from the rasmalai and drizzle it on the cake to moisten it well. The milk should not be floating above but should just cover the cake. You can even add some broken pieces of rasmalai here.
5. Fill the whipped cream in a piping bag and make a layer on the cake covering it completely. You can repeat the process if your container is big. I had made bite sized portions in shot glasses and hence one layer each was enough.
6. Place a little ball of rasmalai on top.
7. Sprinkle some chopped pistachios over the whipped cream and place a couple of strands of kesar on top. Chill in the fridge till serving time.
PICTORIAL GUIDE
1. Take the vanilla cake and crumble it with your hands.
2. Take 1/2 cup whipping cream in a bowl and whip it till you reach soft peaks. Add the rose essence and yellow food colour to the whipping cream. Whip it again for a minute till the colour mixes well.
3. Fill the crumbled cake as the base of the shot glass or whichever container you're using for serving. Press a little with your fingers.
5. Fill the whipped cream in a piping bag and make a layer on the cake covering it completely. You can repeat the process if your container is big. I had made bite sized portions in shot glasses and hence one layer each was enough.
7. Sprinkle some chopped pistachios over the whipped cream and place a couple of strands of kesar on top. Chill in the fridge till serving time.
HAPPY COOKING!! 😊
