Harshita Sinha
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2 cups all purpose flour, 1 cup sugar powder, 2 tsp baking powder, 1 tsp cardamon powder, 1 /2 tsp salt, 1 cup unsalted butter, 2 large eggs, 1 cup rasmalai essence, 1 cup chopped pistachios.
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Preheat oven to 350 degrees. Grease two 8- inch round cake pans.
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Combine flour, sugar, baking powder, cardamon powder and salt. In another bowl, whisk together butter, eggs, milk and rasmalai essence.
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Pour wet ingredients into dry ingredients and mix until combined. Divide batter evenly between prepared pans.
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Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
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Place one cake layer on a serving plate and brush with rasmalai essence repeat the same with second layer.
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Frost the cake with whipped cream and chopped pistachios, slice and serve.