5 eggs, separated
125 gm Castor sugar
2 big pinches Cardamom powder
1 tsp Lemon juice
140 gm All Purpose Flour
1 pinch Baking Powder
25 gm Pistachio powder
For Rasmalai Milk Glaze:
750 ml Milk
40 gm Condensed milk
50 gm Milk Powder
0ne big pinch saffron
50 ml cream
20 gm Pistachio slices
One pinch cardamom powder
Rasmalai to serve with it.
Few pomegranate pearls to garnish.
Preheat the oven to 180 degree celcius..
Grease a 9 inch pan.
Sieve the flour, baking powder, and the cardamom powder.
Beat the egg whites on medium speed for about 3-4 minutes. When soft peaks form , start adding sugar slowly.
Whip till stiff peaks form, for about 4-5 minutes.
In another bowl, whisk the yolks until pale, creamy and thick. Add the pistachio powder and lemon juice. Mix it up.
Pour this yolk mixture over the whites and slowly fold it in.
Slowly, sprinkle the flour in small batches over the eggs mixture. Try not to lose the aeration. Keep the hands light and the movements slow.
Pour the batter into the greased pan.
Bake for 25-28 minutes, or until done.
Set it aside to cool.
In a deep vessel pan, keep the milk to boil. simmer the flame. Let the milk reduce.
Once that happens , add in the saffron , cardamom, condensed milk and the milk powder.
Let it boil a bit.
Now add in the cream. Carefully mix in the cream. Turn off the flame.
Let it cool.
Now, demould the cake. If u wish, slice it through. Prick with a fork all over. Brush the milk glaze on both the sides. Now stack the lower part of the cake on the top (For better finish).
Prick with a fork/toothpick at a few more places (Like a poke cake). Pour a few tablespoons of the milk glaze on the cake. Keep in the fridge until absorbed.
Then again pour a few tablespoons. Don’t hurry and put all the glaze at once.
Initially you may feel that the glaze is a lot. But it isn’t. All of it is beautifully absorbed in the sponge.
Its best to rest the cake 4-6 hours or overnight , before serving.
Garnish with Pistachio slices, pomegranate pearls and Rasmalai pieces on the top.