Rasmalai Tres Leches Cake is the fusion version of the Mexican Tres Leches Cake. This is a super soft, moist and melt in the mouth cake. The ultimate perfect dessert for the festive season, mashup of Indian rasmalai and Mexican tres leches. If you love soft moist or fusion cake, then I’m sure you’ll absolutely love this one!
Vanilla sponge cake is soaked in rasmalai flavored mixture of three milk. It is then topped with vanilla whipped cream frosting. Here a fusion touch is given by adding rasmalia flavors in the milk mixture by adding cardamom, saffron and garnish the cake with pistachios, dried rose petals and saffron.
The cake taste amazing with rasmalai flavor blasting in every bite. It just taste like rasmalai and it was a melt in mouth dessert. Everyone in the home love this rasmalai flavored tres leches cake.
They are easy to make and perfect to bring to potlucks and parties.
Making tres leches has been on my to-do list from a while now. I came across a festive recipe contest using nestle milkmaid (condensed milk). That is when I decided to try my hands on tres leches and giving it a fusion touch. So making a rasmalai flavored tres leches seems perfect to try something new for the festive season. I decided to go fusion and hence this rasmalai tres leches was created.
WHAT IS TRES LECHES?
Tres Leches literally means three kinds of milk. Tres Leches cake is a ultra light vanilla sponge cake soaked in three different types of milk – whole milk, evaporated milk and condensed milk. A tres leches cake is very light with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. It’s popular in Mexico and Latin America and throughout the United States as it’s often available at Mexican restaurants.
WHAT IS RASMALAI?
Rasmalai is a very popular and favourite Indian dessert. Almost all Indian love this dessert. For Indians this dessert needs no introduction. But for those not aware, here’s a brief description. Rasmalai is made of homemade paneer/cottage cheese by curdling the milk. The curdled milk is sharped into balls which is then cooked in sugar syrup and then further soaked in sweetened evaporated milk which is flavored with saffron and cardamom.
Are you a big fan of desserts with an Indian twist? Then you should also check out my Mawa Pistachios Cake, Rasmalai Tart and Black Rice Pudding Tartlets.
COMPONENTS OF EGGLESS RASMALAI TRES LECHES CAKE
THE SPONGE
My vanilla sponge for making this tres leches is eggless but traditionally, a tres leches is made with eggs especially egg whites which result in airy, bubble and whitish sponge. I’ve made an eggless version which is equally good! I make this sponge using yogurt and baking soda- which acts as a perfect substitute for eggs! It is light, fluffy, and gets perfectly soaked in the milk mixture.
THE MILK MIXTURE
This milk mixture is the essence of our rasmalai tres leches. The sponge is infuse with three types of milk flavored with the goodness of saffron and cardamom. I infuse the three milks with saffron and cardamom powder to give a rasmalai flavor.
TOPPING
Topping is simple whipped cream frosting. Then garnished with pistachios, kesar(saffron strands) and dried rose petals.
INGREDIENTS THAT GOES INSIDE THE RASMALAI TRES LECHES CAKE:
For measurements, see the recipe card below.
INGREDIENTS FOR SPONGE
All purpose flour
Baking powder
Salt
Baking soda
Curd / Yogurt
Sugar
Oil
Whole milk
Vanilla essence
INGREDIENTS FOR MAKING THE MILK MIXTURE
● Whole milk – used full fat milk.
● Evaporated milk (You can use fresh cream or heavy cream if you’re not able to source the evaporated milk).
● Condensed milk – Used nestle milkmaid. You can also use homemade condensed milkmaid.
● Cardamom powder – You can use cardamom pods if you dont have the powder. Pound them and add.
● Saffron – Use good quality saffron for rich flavor and colour.
The Rasmalai liquid is made with three types of milk- whole milk, evaporated milk and condensed milk. This milk mixture is further infused with saffron and cardamom powder to give a rasmalai flavor. Hence the rasmalai tres leches has so much flavor and adds a perfect flavor and texture to the cake.
INGREDIENTS FOR TOPPING
● Whipping cream (heavy cream)
● Pistachios chopped
● Saffron strands
● Dried rose petals
PROCESS OF MAKING EGGLESS RASMALAI TRES LECHES
● Start by Baking the sponge cake following the recipe.
● While the cake is baking, make the rasmalai flavored milk mixture.
● Once the cake is baked remove from oven, allow to cool down a bit and prick the cake all over with a fork.
● Pour the milk mixture, making sure it covers the entire cake.
● Allow the cake to set for atleast 1-2 hour.
● Whip the cream untill stiff peak.
● Pipe or spread the whipped cream and garnish it with chopped pistachios, dried rose petals and saffron strands.
HOW TO MAKE EGGLESS RASMALAI TRES LECHES:
This section shows how to make eggless rasmalai tres leches cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of rasmalai tres leches cake for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Rasmalai Tres Leches Cake Video Tutorial
HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RASMALAI TRES LECHES
MAKING THE CAKE:
Pre -heat the oven to 180° C for 10 minutes. Grease and line 7 inches square cake pan with parchment paper.
In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.
Now add in sugar, oil, vanilla essence and milk in the same mixing bowl. Mix together until well combined.
Sift in the flour, baking powder, salt and sieve them.
Gently fold mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.
Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.
Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.
MAKING THE MILK MIXTURE:
Meanwhile make the milk mixture. In a mixing bowl add in warm milk, saffron strands, cardamom powder, heavy cream and milkmaid (condensed milk). Whisk well until well combined. Your rasmalai flavored tres leches is ready.
MAKING THE WHIPPED CREAM:
In a mixing bowl add in the chilled whipping cream.
With electric hand beater start beating the cream on low-medium speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.
Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks.
Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready.
SOAKING AND DECORATING:
Take the cake out of the oven and allow to stand for 5-10 minutes.
Now prick it with a skewer or fork all over.
Pour the milk mixture on the cake and tilt the pan so that the milk covers the entire cake. You can do in 2-3 batches allowing the cake to absorb the milk mixture nicely.
Let it set in the fridge for 1-2 hours and then decorate the cake with whipped cream.
Garnish with pistachios, rose petals and saffron strands. Cut into slices, drizzle some milk mixture and serve.
TIPS FOR MAKING PERFECT EGGLESS RASMALAI TRES LECHES
● All ingredients to be at room temperature for baking the sponge.
● Always bake at preheated oven so don’t forget to preheat your oven before starting to bake.
● It is important to line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan well with oil or butter.
● Pour the milk mixture onto the cake while it is still warm. Allow the cake to stand for few minutes after taking out from the oven and then pour the milk mixture.
● Don’t forget to prick the cake before adding the milk mixture. You poke holes into the cake before pouring over the syrup so every bite is decadently moist.
● Pour the milk mixture and tilt the pan so that the entire cake is covered with the milk.
● Soak the cake well with the milk mixture. It is best to pour the milk in batches so the cake absorb the milk nicely.
● Once the cake is topped with cream allow the rasmalai tres leches to set in the fridge for sometime, doing this will allow the cream to set well and you get a clean cut.
RECIPE CARD
Eggless Rasmalai Tres Leches Cake
Equipment
- OTG
- 240 ml measuring cup set
- Mixing bowl
- Spatula
- hand whisk
- electric hand beater
- 7 inches rectangle cake tin
Ingredients
For Sponge Cake:
- 1 cup All purpose flour (128 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup curd/yogurt (120 grams)
- ½ cup sugar (100 grams)
- ¼ cup oil (60 ml)
- ½ cup whole milk (120 ml)
- 1 teaspoon vanilla essence (5 ml)
For Milk Mixture:
- ¾ cup whole milk (180 ml)
- ½ cup evaporated milk or cream (120 ml)
- 200 grams condensed milk (I used Nestle milkmaid)
- ½ teaspoon cardamom powder
- a pinch saffron (10-15 strands)
For Topping:
- ½ cup heavy cream (whipping cream)
- 2 tablespoon pistachios chopped
- 1 tablespoon dried rose petals
- few strands saffron
Instructions
Making The Cake:
- Pre -heat the oven to 180° C for 10 minutes. Grease and line 7 inches square cake pan with parchment paper.
- In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.
- Now add in sugar, oil, vanilla essence and milk in the same mixing bowl. Mix together until well combined.
- Sift in the flour, baking powder, salt and sieve them.
- Gently fold mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.
- Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.
- Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.
Making The Milk Mixture:
- In a mixing bowl add in warm milk, saffron strands, cardamom powder, heavy cream and milkmaid (condensed milk). Whisk well until well combined. Your rasmalai flavored tres leches is ready.
Making The Topping:
- In a mixing bowl add in the chilled whipping cream
- .With electric hand beater start beating the cream on low-medium speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.
- Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks.
- Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready.
Soaking And Decorating:
- Take the cake out of the oven and allow to stand for 5-10 minutes.
- Now prick it with a skewer or fork all over.
- Pour the milk mixture on the cake and tilt the pan so that the milk covers the entire cake. You can do in 2-3 batches allowing the cake to absorb the milk mixture nicely.
- Let it set in the fridge for 1-2 hours and then decorate the cake with whipped cream.
- Garnish with pistachios, rose petals and saffron strands. Cut into slices, drizzle some milk mixture and serve.
Video
Notes
-
All ingredients to be at room temperature for baking the sponge.
-
Always bake at preheated oven so don't forget to preheat your oven before starting to bake.
-
It is important to line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan well with oil or butter.
-
Pour the milk mixture onto the cake while it is still warm. Allow the cake to stand for few minutes after taking out from the oven and then pour the milk mixture.
-
Don’t forget to prick the cake before adding the milk mixture. You poke holes into the cake before pouring over the syrup so every bite is decadently moist.
-
Pour the milk mixture and tilt the pan so that the entire cake is covered with the milk.
-
Soak the cake well with the milk mixture. It is best to pour the milk in batches so the cake absorb the milk nicely.
-
Once the cake is topped with cream allow the rasmalai tres leches to set in the fridge for sometime, doing this will allow the cream to set well and you get a clean cut.
HOW TO STORE RASMALAI TRES LECHES CAKE?
This cake needs to be stored in the refrigerator. Cover the cake, to help keep in the moisture, and store in the fridge.
HOW LONG CAN THIS CAKE BE STORED?
This cake can be stored in the refrigerator for up to 3-4 days. It is best when eaten within 2 days.
CAN I FREEZE THIS RASMALAI TRES LECHES?
Yes!! You can freeze this cake but without soaking and the frosting. Before you drench it with the milk mixture. So once the cake has been baked, you can wrap with cling film and place in a airtight container or zip lock bag and freeze it for upto 3 months. Then when you are ready to use, bring to room temperature, drench with the milk mixture, let it soak for few hours and then top with the whipped cream.
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■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
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■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Eggless Chocolate Sponge Cake
■ Chocolate Banana Caramel Cake
■ Chocolate Wine Fruit Cake
■ Chocolate Ganache Cake
■ Christmas Fruit Cake ■ Eggless Lamingtons
■ Dutch Truffle Cake
■ Eggless Pineapple Cake
■ Glazed Orange Bundt Cake
■ Tutti Frutti Cake
■ Custard Powder Cake
Well, if you make this eggless rasmalai tres leches cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
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