Put the bowl and whipping utensils in the freezer for 10-15 min before whipping.

Put the whipping cream and few saffron strands (for a natural color) and start to beat as it starts to thicken add 4 tsp of icing sugar n few drops of vanilla essence and almond essence and keep whipping as it thickens more add 3-4 tsp of icing sugar more as per your taste whip till cone temple starts to form stop whipping immediately.

Cut the vanilla cake in half creating 2 layers of cake.

Put the first layer on the stand and start adding milk from rasmalai make the cake go a little moist.

Now put a layer of whipped cream.

Crush 2 pieces of rasmalai n add it on top spreading it across cake with few pistachios.

Put the top layer of cake now moisten it again with some rasmalai milk.

Add whipped cream layer now and cover the full cake from sides too.

Cut rasmalai into halves n decorate your cake.

Use your cake tip to design your cake.

Serve chilled.