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Rasmalai Tres Leches Cake

Rasmalai Tres Leches Cake: A Creamy Fusion Delight

This Rasmalai Tres Leches Cake combines the creaminess of rasmalai with the moist texture of tres leches cake for a delightful dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Desserts
Cuisine: Indian, Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 3 large egg whites Ensure all egg whites are free from yolk for proper whipping.
  • 3 large egg yolks Adds richness and moisture to the cake.
  • ¾ teaspoon baking powder Helps the cake rise and become airy.
  • ¾ cup all-purpose flour Provides structure for the cake.
  • ⅔ cup granulated sugar Adds sweetness and contributes to browning.
  • 3 tablespoons milk Adds moisture to the batter.
  • ⅛ teaspoon salt Balances the overall sweetness of the cake.
For the Rasmalai Milk Mixture
  • 1 cup evaporated milk Adds richness to the soaking liquid.
  • 1¾ cups whole milk Primary soaking liquid.
  • ⅔ cup sweetened condensed milk Introduces sweetness and creaminess.
  • 5 pieces cardamom pods Imparts a warm, spicy aroma.
  • pinch saffron Adds color and subtle flavors.
  • pinch salt Enhances overall flavor.
For the Whipped Cream Topping
  • 1 cup heavy cream Base for the frosting.
  • 2-3 tablespoons powdered sugar Sweetens and stabilizes the frosting.
  • ½ teaspoon vanilla extract Elevates flavor.
  • garnishes (crushed pistachios, dried rose petals) Enhance visual appeal and add crunch.

Equipment

  • mixing bowls
  • Whisk
  • 8x8 baking pan
  • pot
  • electric mixer
  • measuring cups and spoons
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C). Whisk egg whites and yolks in separate bowls. Combine yolks with sugar until light and fluffy. Mix in milk, flour, baking powder, and salt. Whip egg whites and fold into mixture. Pour into lined pan and bake for 40 minutes.
  2. In a pot, combine evaporated milk, whole milk, and sweetened condensed milk. Add cardamom pods and saffron, season with salt. Heat and simmer for 10-15 minutes until thickened. Let cool to room temperature.
  3. Once the cake has cooled, poke holes in its surface and gradually pour the rasmalai milk mixture over it. Allow 15-20 minutes for the cake to absorb the liquid after each pour. Refrigerate for at least 4 hours or overnight.
  4. Whip heavy cream until soft peaks form. Add powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Spread or pipe whipped cream over the cake.
  5. Sprinkle with crushed pistachios and dried rose petals for garnish. Serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 300IUCalcium: 150mgIron: 0.5mg

Notes

Use grease-free utensils when whipping egg whites for the best results. Poke holes gently to ensure proper soaking of the milk mixture.

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