Creating a Rasmalai Charlotte Cake infuses the traditional Rasmalai flavors into a classic Charlotte cake, resulting in a delicious fusion dessert. This Rasmalai Charlotte Cake offers a delightful blend of creamy Rasmalai and airy ladyfinger biscuits, creating an unique and indulgent dessert that's perfect for special occasions or gatherings.
Ingredients:
For the Rasmalai Layer:
12 pieces of store-bought Rasmalai
1 cup heavy cream
A pinch of saffron strands
1/4 cup powdered sugar
Ladyfinger biscuits (enough to line the sides of your mold)
1 pack unflavored gelatin powder
1/4 cup cold milk
Chopped pistachios for garnish
Instructions:
Preparing the Gelatin :
In a small bowl, sprinkle the gelatin powder over the cold milk and let it sit ( bloom ) for about 5 minutes.
Boil some water in a pot.
Place the bowl of bloomed gelatin over the pot of boiling water, creating a double boiler setup. The steam from the boiling water will gently heat the bowl and melt the gelatin.
Stir the gelatin mixture gently until it completely dissolves. This takes a few minutes.
Once the gelatin is fully dissolved, allow the gelatin mixture to cool slightly.
Preparing the Rasmalai :
Remove the Rasmalai patties from their syrup and gently squeeze out excess liquid.
Now mix the gelatin mixture with the Rasmalai syrup. Mix well.
In a mixing bowl, whip the heavy cream, with powdered sugar, until stiff peaks form.
Then mix the rasmalai syrup and gelatin mixture with the whipped cream.
Next chop 10 rasmalai patties in cubes and add them with the cream mixture. .
Preparing the Charlotte Cake :
Cut one side of the ladyfinger biscuits . After cutting each biscuit, line them up to ensure they are all the same length.
Line the sides of the springform pan or cake ring with ladyfinger biscuits, standing them upright against the sides and the bottom.
Brush the ladyfinger biscuits with Rasmalai syrup.
Spread a layer of the whipped cream and rasmalai mixture layered ladyfinger biscuits, smoothing it out with a spatula.
Place another layer of ladyfinger biscuits on top of the whipped cream layer, pressing them gently into the cream. Brush the ladyfinger biscuits with Rasmalai syrup.
Repeat layering with the remaining whipped cream mixture over the ladyfinger biscuits until the mold is filled.
Smooth the top layer of whipped cream with a spatula, ensuring it's even.
Chilling and Serving:
Cover the Charlotte cake with plastic wrap and refrigerate it for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
Before serving, carefully remove the springform pan or cake ring and tie with a ribbon.
Garnish the top of the cake with chopped pistachios and 2 rasmalai patties left.
Slice and serve the Rasmalai Charlotte Cake chilled.
