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Victoria Ras Malai by Antony Amourdoux

Celebrity recipe

6 Reviews

About the bake

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.

140Total Time
40Prep Time
1Bake Time
8Serves
A little effort

Method

  1. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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. Step 7:

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

  8. Step 8:

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

Ingredients

  • For the Sponge Cake

    • 150g Butter
    • 150g Billington's Unrefined Golden Caster Sugar
    • 150g Allinson's Self Raising Flour
    • 0.5 tsp Baking powder
    • 3 Large eggs
    • 2 tsp Cardamom powder
    • 2 tsp Nielsen-Massey Vanilla Extract
  • For the Ras Malai

    • 400ml Whole milk
    • 100ml Double cream
    • 2 tsp Cardamom powder
    • Pinch Saffron
    • 4 tbsp Billington's Unrefined Golden Caster Sugar
  • For the Chantilly

    • 250ml Double cream
    • 50g Silver Spoon Icing Sugar
    • 3 tbsp Freeze dried raspberry powder
    • 1 tsp Nielsen-Massey Vanilla Extract

Utensils

  • Sieve
  • Stand or hand mixer
  • 7in round baking tin
  • Sauce pan
  • Piping bag

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