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!
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.
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.
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
- Cardamom - I like to use ground cardamom or cardamom powder to flavor the cake filling
- Toppings: chopped nuts, edible rose petals
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 Cake With Cake Rusks
- 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
- 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.