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Eggless Rasmalai Tres Leches Cake

Akum Raj Jamir
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 cake. If you love soft moist or fusion cake, then I'm sure you'll absolutely love this one!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert, fusion dessert
Cuisine American, Mexican
Servings 9

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

  1. All ingredients to be at room temperature for baking the sponge.
  2. Always bake at preheated oven so don't forget to preheat your oven before starting to bake.
  3. 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.
  4. 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. 
  5. 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. 
  6. Pour the milk mixture and tilt the pan so that the entire cake is covered with the milk.
  7. Soak the cake well with the milk mixture. It is best to pour the milk in batches so the cake absorb the milk nicely.
  8. 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. 
Keyword fusion dessert, mexican tres leches, Rasmalai flavor, tres leches