Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they’d work.
– Yotam Ottolenghi
Rasmalai cake
Day 1
1. Make any box vanilla cake
In two round 9″ pans
2. Use tin rasgulla and make rasmalai
Soak 6 rasgulla in
1 tin evaporated milk heated with
2 tbsp MTR badam milk powder
3. When cooled, Soak cakes with the
rasmalai milk *
Refrigerate overnight
*Pour enough to soak cake but not make soggy over 2 hours, little by little. Don’t dump it all at once !
Day 2
1.Make Filling
Mix together
8 ounces ricotta cheese
¼ cup powdered sugar
2 tablespoons heavy whipping cream
½ to 1teaspoon ground cardamom**
2. Make Frosting
Beat till firm frosting consistency
½ cup unsalted butter, at room temperature
½ (14 ounce) can condensed milk
1/2 cup heavy whipping cream
3 drops Kewra essence (screwpine) or rose water – optional
2 ½ cups powdered sugar
1/2 to 1 tsp cardamon**
**Taste both frosting and filling b4 adding cardamom and do it pinch by pinch.
Cardamom should be mild and not overpowering!
3. Layer
Cake
Filling
Cake
Frosting
4. Decorate
Chopped pistachios
Edible Rose petals
Drained rasmalai cut in halves
5. Refrigerate few hours. Serve chilled.
Rooted in Rasam 