Ras Malai Cake

Instructions

1. Prepare the cake batter
   In a medium bowl, whisk together the flour, baking powder, and cardamom powder. In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually fold in the dry ingredients until just combined.
2. Bake the cake
   Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. Divide the batter evenly between the pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
3. Prepare the saffron milk mixture
   In a small saucepan, heat 1/2 cup of milk until warm. Add crushed saffron strands and let it steep for 10 minutes. Add a pinch of cardamom powder. Allow to cool completely.
4. Make the ras malai frosting
   In a large bowl, whip the heavy cream until soft peaks form. In another bowl, beat the mascarpone cheese until smooth. Gradually add the condensed milk to the mascarpone, beating until well combined. Gently fold the whipped cream into the mascarpone mixture until smooth and well incorporated.
5. Assemble the cake
   Place one cake layer on a serving plate. Using a fork, poke several holes in the top of the cake. Slowly pour half of the saffron milk mixture over the cake, allowing it to soak in. Spread a thick layer of the ras malai frosting on top. Place the second cake layer on top and repeat the process with the remaining saffron milk mixture.
6. Frost and decorate
   Cover the entire cake with the remaining frosting, creating a smooth finish on the top and sides. Refrigerate for at least 2 hours to set. Just before serving, garnish the top with chopped pistachios and dried rose petals for an authentic touch.