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    Home » Indian Inspired

    No Bake Rasmalai Cake (with Cake Rusks)

    Published Mar 1, 2023 This post may contain affiliate links

    Jump to Recipe Print Recipe

    This no bake rasmalai cake is such a fun and flavorful Indian inspired fusion dessert. Cake rusks layered with a rasmalai cream filling and then covered in a cardamom whipped cream. This eggless dessert is not only fun to eat but also fun to make. All the ingredients are layered in a cake pan and chilled, its so easy my kids could make it!

    cake rusks ice box cake with indian flavor

    Believe it or not, the only thing I make is the cardamom whipped cream. First, cake rusks are soaked with the milk syrup from rasmalai and then layered with a filling of rasmalai and the cardamom whipped cream. The entire cake is then covered with the rest of the whipped cream and set to chill in the fridge, just like an icebox cake.

    cardamom whipped cream layered with pistachios and rose petals

    What are Cake Rusks?

    Cake rusks are a type if Indian cookie or biscuit. They are twice baked slices of cake, typically served with Indian tea. They are kind of like the Indian cousin of biscotti. Dip the dehydrated slices of cake into milky chai and suddenly you're biting into moist, sweet cake!

    What is Rasmalai?

    Rasmalai (also known as Ras malai, rasamalai, or roshmalai) is an Indian dessert made of a soft cheese balls soaked in malai or cream that is sweetened with sugar and seasoned with cardamom, pistachios and saffron.

    cardamom whipped cream icebox rasmalai cake

    Ingredients for No Bake Rasmalai Cake

    • Ras Malai - I use a frozen pack of premade rasmalai
    • Cake Rusks - Cake rusks are like twice baked cake slices, similar to biscotti but with a different type of dough. They are popular tea time snacks and are sold at Indian grocery stores.
    • Heavy Whipping Cream
    • Sugar
    • Cardamom - I like to use ground cardamom or cardamom powder to flavor the cake filling
    • Toppings: chopped nuts, edible rose petals
    icebox indian fusion eggless dessert

    How to Make a No Bake Rasmalai Cake

    Make whipped cream. Use a chilled mixing bowl for best results. Whip the heavy whipping cream and cardamom powder until soft peaks form. Some of the whipped cream will be used for the rasmalai filling and the rest is for the whipped topping.

    Make the rasmalai cake filling. Gently strain the ragulla (cheese balls) from the ras (flavored milk) and mash them up. Add some of the cardamom whipped cream and gently fold to make the cake filling. The ras or milky syrup is used in the cake layers.

    Assemble the cake & chill. You will need enough cake rusks to build 2 layers in your cake pan. Layer the cake rusks so it covers the bottom of the pan. Spoon half of the ras (or flavored milk) over the cake rusks. Spread the rasmalai filling over the soaked cake rusks. Next, top with the second layer of cake rusks, which will also get another soak of the remaining ras. Lastly, top with the cardamom whipped cream. Cover and refrigerate for at least 4 hours or overnight.

    Decorate & Serve. I like to put the finishing touches right before serving. I decorate with edible rose petals and chopped pistachios.

    no bake rasmalai fusion cake with cardamom whipped cream

    You might also be interested in other fun Indian fusion desserts like: Gajar Halwa Cupcakes, Baked Gulab Jamun Donuts, Ghughra Cake Truffles

    rasmalai fusion cake

    No Bake Rasmalai Cake With Cake Rusks

    This no bake rasmalai cake is such a fun and flavorful Indian inspired fusion dessert. Cake rusks layered with a rasmalai cream filling and then covered in a cardamom whipped cream.
    4.94 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Dessert
    Cuisine Indian
    Servings 12 servings
    Calories 256 kcal

    Ingredients
      

    • 1 Rasmalai frozen pack Large pack, 18-20 rasmalai pieces
    • 1 Cake Rusks Large box, 25 ounces
    • 2 cups heavy whipped cream
    • ¼ cup powdered sugar
    • 2 teaspoons cardamom powder
    • 2 tablespoons chopped pistachios
    • 1 tablespoon dried edible rose petals

    Instructions
     

    • Use a chilled mixing bowl for best results. Whip the heavy whipping cream, powdered sugar and cardamom powder until soft peaks form. Set aside.
    • In a mixing bowl, gently strain the ragulla (cheese balls) from the ras (flavored milk) and mash them up. Add about ½ cup to 1 cup of the cardamom whipped cream to the mashed rasgulla and gently fold to make the cake filling.
    • Layer the cake rusks so it covers the bottom of the pan. Spoon half of the ras (or flavored milk) over the cake rusks. Spread the rasmalai filling over the soaked cake rusks.
    • Add another layer of cake rusks and another soak of the remaining ras. Top with the remaining cardamom whipped cream. Cover and refrigerate for at least 4 hours or overnight.
    • Top with dried edible rose petals and chopped pistachios right before serving. The ras should have soaked through the cake rusks to rehydrate the cake and it should slice easily.

    Nutrition

    Calories: 256kcal
    Keyword rasmalai cake, no bake rasmalai cake, rasmalai cake recipe,
    Love this recipe?Mention @sweetsimplemasala or tag #sweetsimplemasala!

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    Hi, I'm Jill

    I love to create recipes that mix together the Indian flavors I grew up eating, American comfort food classics and modern preparations to make meals easily but still full of flavor and spice! More

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