Eggless rasmalai cake

Rasmalai is a delicious indian sweet !!! Rasmalai cake is a fusion cake ,with an eggless kesar sponge , soaked with thick kesar milk and frosted with whipped cream , an ultimate dessert  for your  special occasions !!!  
It has been in my wish list for long , last time I made the gulab jamun cake , which was again a big hit in my family. I prefer using oil based sponge for frosted cakes as butter makes it hard when refrigerated. 

Ingredients

All purpose flour                        1& 1/2 cup

Sugar                                            3/4 cup

Curd                                              1 cup

Kesar milk                                  1/2 cup

Oil                                                1/2 cup

Rasmalai essence                       1 tsp

baking powder                        1&1/4 tsp

baking soda                             1/2 tsp

Sweetened kesar/rasmalai milk  for brushing and soaking the sponges.

whipping cream for frosting  - 2 cups

rasmalai                                         8

pistachios                                        3 tbsp

Method

• Preheat oven to 170° C.
• Prepare kesar milk by dissolving few kesar/saffron strands in milk and boil it. Allow it to cool completely.
• Sift together flour, baking powder , baking soda and keep aside.
• In a mixing bowl, beat curd until smooth, add sugar and mix to dissolve the sugar completely.
• Add oil gradually and beat it well.
• Add rasmalai essence.
• Add dry ingredients and milk.
• Fold gently or use blender to get smooth batter.
• If you find batter too thick add few tablespoon milk.
• Don't over beat the batter.
• Pour the batter in four 6' tins and bake in preheated oven for 30 minutes or until done.

• Once done, allow them to cool .
• Soak the sponges with sweetened kesar/ rasmalai milk and frost the layers with whipped cream and  decorate with rasmalai and pistachios.