Victoria Ras Malai by Antony Amourdoux

  • Total Time

    1h 40m
    • Prep Time

      40m
    • Bake Time

      1h 0m
  • Serves

    8

  • Skill Level

    Intermediate
  • 6 Reviews

    4 star rating

Our friend Antony Amourdoux has created a delicious twist on a classic Indian recipe. Ras Malai is the ultimate in festive treats and boasts a consistency similar to cheesecake, but without the crust. Antony has created a wonderfully flavoured Victoria sponge with cardamom and vanilla. He's then topped it with a complementing rasberry chantilly cream. 

When making the Ras Malai, it needs to chill in the fridge for 5-6 hours, or better yet, overnight. So make sure you plan the time ahead to make this recipe.

Method

  1. For the sponge

    Preheat the oven to 200'c/180'c Fan. Sift the flour, baking soda and cardamom powder together. In hand-held mixer or stand mixer cream the butter and sugar together to a light foam. To this light foam add the vanilla essence and eggs. Tip: add a few spoons of the sifted flour when you add the eggs, so the mixture doesn’t split

  2. Fold in the remaining flour and mix until combined. Grease and flour 7 inch round baking tin and pour the batter in, bake at for 25 mins.

  3. For the Ras Malai (Custard)

    In a heavy bottom pan, boil the milk and cream. Soak few strands of saffron in a tablespoon of warm milk and set aside

  4. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After ~10 mins add sugar and mix. After ~25 mins the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

  5. For the Rasberry Chantilly:

    Add the heavy whipping cream, powdered sugar, raspberry powder and vanilla extract to a large mixer bowl and whip until stiff peaks form. It will happen fairly quickly so keep a close eye and don’t over whip it. Transfer to a piping bag and return to the fridge until the sponges have cooled down.

  6. For the assembly:

    Assemble your cake by placing the sponge into a large dish then poured the Ras Malai around it and sprinkled the saffron and dried raspberry pieces on top. 

     

  7. Pipe the chantilly in concentric circles, working from the outside in, using a round Wilton 2A tip.

  8. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    This was dreamy, perfectly sweet and balanced. I could have eaten the entire thing!

  2. 5 star rating

    This was dreamy, perfectly sweet and balanced. I could have eaten the entire thing!

  3. 5 star rating

    Easy to follow for such a delicious and light dessert.... Didn't look as neat nor as pretty as the recipie picture but heck..... Tasted darn good! Will be making again!

  4. 5 star rating

    Tasted amazing, would definitely make again

  5. 1 star rating

    In step 5 of the recipe, it states "transfer the balls to the thickened milk" the instructions don't make sense.
    _______________________________________________
    Hello,

    This part of the recipe has been amended, apologies.
    Happy Baking!

  6. 5 star rating

    Saffron is quite expensive. Are their any alternatives to recommend?
    ________________________________________________
    Hello,

    Turmeric is a member of the ginger family and is the most widely recommended saffron substitute. It provides a yellow colour similar to that of saffron (when cooked).
    Happy Baking!

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