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Rasmalai Tres Leches Cake

Decadent Rasmalai Tres Leches Cake You'll Adore

This Rasmalai Tres Leches Cake is a delightful fusion of Indian and Mexican desserts, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Refrigeration Time 4 hours
Total Time 5 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Indian, Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 4 large Egg Whites Ensure they're at room temperature.
  • 4 large Egg Yolks Adds richness and moisture.
  • 1 tbsp Baking Powder Provides leavening.
  • 1 cup All-Purpose Flour Base ingredient for structure.
  • 1 cup Granulated Sugar For sweetness and moisture.
  • 1 cup Milk Substitute non-dairy milk for vegan.
  • 1 pinch Salt Enhances flavor.
For the Rasmalai Milk
  • 1 can Evaporated Milk Can be replaced with coconut milk.
  • 1 cup Whole Milk Consider almond or oat milk.
  • 1 can Sweetened Condensed Milk Coconut cream works as vegan substitute.
  • 5 pods Cardamom Pods Infuses aromatic flavor.
  • 1 pinch Saffron Can be omitted for budget-friendly.
  • 1 pinch Salt Balances the sweetness.
For the Frosting and Garnish
  • 1 cup Heavy Cream Use high-fat cream for stability.
  • 1 cup Powdered Sugar Adjust sweetness to taste.
  • 1 tsp Vanilla Extract Can swap for almond extract.
  • 0.5 cup Crushed Pistachios For garnish.
  • 2 tbsp Dried Rose Petals For garnish.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Saucepan
  • 8x8 inch Pan
  • Plastic Wrap

Method
 

Prepare the Sponge Cake
  1. Preheat your oven to 350°F (175°C). In two bowls, separate the egg whites and yolks. Whisk yolks with two-thirds of the sugar until pale. Mix in milk, flour, baking powder, and salt until smooth. Beat egg whites until soft peaks, add remaining sugar until stiff peaks. Fold into yolk mixture, pour into lined pan, bake for 40 minutes.
Make Rasmalai Milk
  1. Combine evaporated milk, whole milk, sweetened condensed milk, crushed cardamom pods, and saffron in a saucepan. Heat gently for about 10 minutes until thickened. Adjust sweetness, cool slightly.
Soak the Cake
  1. Poke holes into the cooled sponge cake. Pour rasmalai milk over cake in intervals, allowing it to soak. Cover with plastic wrap and refrigerate for at least four hours or overnight.
Frost the Cake
  1. Whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract until stiff peaks. Spread whipped cream over soaked cake.
Garnish and Serve
  1. Sprinkle crushed pistachios and dried rose petals over whipped cream. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Ensure to separate the egg whites carefully, use room temperature ingredients, and refrigerate overnight for best results.

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