Prepare the Cake Pans and Oven: Preheat the oven to 180°C (356°F). Line two 6-inch round cake pans with parchment paper.
Infuse the Milk: Place the milk in a small bowl and add 2–3 saffron strands along with some of the cardamom powder. Mix well and set aside for a few minutes to allow the flavors to infuse.
Activate the Baking Soda: In a separate mixing bowl, add the yogurt and sprinkle the baking soda over it. Set aside and allow the mixture to foam.
Whisk the Oil and Sugar: In another bowl, combine the vegetable oil and castor sugar. Whisk until the mixture looks pale and the ingredients are evenly combined.
Add the Flavoring: Stir the kewra extract into the oil and sugar mixture until incorporated.
Combine the Wet Ingredients: Add the foamy yogurt mixture and saffron-infused milk to the oil and sugar mixture. Mix thoroughly until the ingredients are evenly combined.
Incorporate the Dry Ingredients: Sift the all-purpose flour and baking powder into the wet mixture. Whisk gently until the batter is smooth and no visible lumps remain.
Fill the Cake Pans: Divide the prepared batter between the two lined 6-inch cake pans, distributing it evenly.
Bake the Cake Layers: Place the pans in the preheated oven and bake at 180°C for 30–35 minutes, or until a skewer inserted into the center of each cake comes out clean.
Cool the Cakes: Remove the cakes from the oven and allow them to cool completely before assembling. Once cooled, use a serrated knife to slice each cake horizontally into two layers.
Whip the Cream: Beat the whipping cream until stiff peaks form. Fold in a few spoons of the liquid from the rasmalai to give the cream its characteristic flavor.
Tint the Frosting: Add a few drops of yellow food coloring to the whipped cream and gently mix until the color is evenly distributed.
Moisten the First Cake Layer: Place one cake layer on your serving plate or cake stand. Drizzle some rasmalai liquid over the surface to moisten the sponge.
Add the Cream and Pistachios: Pipe a generous layer of the flavored whipped cream over the cake. Sprinkle chopped pistachios evenly over the cream.
Build the Remaining Layers: Place the next cake layer on top and repeat the process of drizzling rasmalai liquid, piping whipped cream, and adding chopped pistachios. Continue until all the cake layers have been assembled.
Frost the Top: Add dollops of the remaining whipped cream to the top of the assembled cake and spread it evenly across the surface.
Garnish and Serve: Decorate the top with small pieces of rasmalai. Serve the finished eggless rasmalai cake once the decoration is complete.
