Black Forest Rasmalai Cake
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- 1 Cup = 200ml
For the cake
- Flour - 2cup
- Cocoa powder -1/2 cup
- Baking soda - 2 tsp
- Butter - 200 gram
- Sugar -1/2 cup (powdered)
- Condensed milk - 400 gram
- Curd (creamy yoghurt) - 200 gram
- Milk - 1 cup
- Vanilla essence - 2 tsp
- Grease and dust two baking tins and keep it ready.
- Sieve together flour, cocoa and baking soda.
- Beat butter and powdered sugar till creamy. To this add yogurt and beat till light and creamy.
- Fold in the sieved ingredients alternating with milk and condensed milk. Pour it to the greased - dusted tins (equal amount in each tin) and bake it in the preheated oven at 180 degree for about 25 - 30 minutes. Check it after 25 minutes by inserting a tooth pick at the center of the cake. If it comes out clean, the cake is ready. Remove it from the oven and allow it to cool in the tin for about 10 minutes.
- Remove the cake from the tin and cool it on a wire rack. Cut it to two halves with a thread and keep it aside.
For the cream
- Whipping cream - 2 cup
- Sugar - 5 tbsp
- Vanilla essence - 1 ½ tsp
- Cool a deep glass bowl and beater in the freezer for about an hours.
- Pour the whipping cream to it and beat well (start from low speed and gradually increase the speed) till light and creamy.
- Add the sugar and vanilla essence to it just before you get the right consistency. The right consistency is when stiff peaks are formed. Do not over beat it, otherwise it will become butter.
- Keep one layer of cake and sprinkle little milk of rasmalai over it. Top the cake with rasmalai.
- Spread little whipped cream over it and also little cherries or other fruit of your choice (strawberries or kiwi). Keep the other layer of cake over it and again sprinkle little milk of rasmalai over it. Spread the whipped cream all over the cake and garnish with chocolate shavings and cherries. (or other fruits)
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