Dessert
Rasmalai Cake (No-Bake Pound Cake Hack)
30 minServes 12Nutri-Score D€€
D
30 min
30 minRasmalai Cake (No-Bake Pound Cake Hack)
what you need
Ingredients
whole milkDairy280 ml- condensed milk (canned)Dairy140 g
- double creamDairy200 ml
cardamom pods (crushed)Spices4 pieces
pistachios (sliced, plus extra for topping)Nuts & seeds30 g- almonds (sliced, plus extra for topping)Nuts & seeds30 g
saffron (a pinch)Spices1 g
store-bought pound cake (loaves)Bakery3 pieces- whipping cream (for the topping)Dairy1 litre
sugar (to taste, for the topping)Pantry50 g
per serving
Nutrition
498kcal
- Carbs
- 40 g
- Proteins
- 6 g
- Fat
- 35 g
what you’ll use
Tools
Saucepan
Baking dish
Mixing bowl
Hand mixer- Stovetop
step by step
Method
- Step 1
Make the milk sauce
- Heat the whole milk in a saucepan over medium heat.
- Add the condensed milk, double cream, sliced pistachios, sliced almonds, crushed cardamom pods and saffron.
- Stir and let it cook gently, then set aside to cool slightly.
- Step 2
Prepare the cake
- Place the pound cake loaves in the largest baking dish you have.
- Poke holes all over the cake so the sauce can soak through.
- Step 3
Soak overnight
- Pour the warm milk sauce over the cake.
- Cover and refrigerate overnight so the sauce soaks in.
- Step 4
Whip the cream topping
- Whip the whipping cream with the sugar, tasting before adding more sugar.
- Step 5
Finish and serve
- Spread the whipped cream over the chilled cake.
- Top with sliced pistachios and slivered almonds.