The Rasmalai Tres Leches Cake is an extraordinary blend of two distinct culinary traditions, combining the richness of South Asian desserts and the irresistible charm of Tres Leches cake. Both are among my favorites, and I was instantly captivated by the idea of combining them.
The genius behind this idea lies in its simplicity: taking the soft, milky goodness of ras malai and marrying it with the tres leches base. It’s no wonder more dessert shops have started offering this innovative fusion. As someone who enjoys experimenting with classic recipes, I was eager to start making them at home.
This delightful fusion offers a perfect balance of Indian and Mexican flavors, with an eggless, cardamom-scented cake soaked in saffron-infused types of milk. The cake is then smeared with a layer of luscious whipped cream topping. This dessert stands out because of how rich and tender it turns out, making it ideal for parties and potlucks.
Every bite celebrates the unique charm of Rasmalai, bringing together the familiar comfort of an Indian dessert with the vibrant appeal of Tres Leches cake. This cake is not just a treat; it’s a celebration of cultures and flavors.
What is Tres Leches?
The Spanish dessert Tres Leches derives from a beautiful combination of three kinds of milk, making it irresistibly moist and rich. This Mexican-origin cake is not just any ordinary treat; it’s baked to perfection and then completely drenched in a mix of types of milk, including evaporated, condensed, and whole milk.
This process gives it that signature flavorful texture that melts in your mouth. From personal experience, it’s one of the easiest cakes I’ve ever made—truly a fuss-free creation. The result is always a tender, moist delight that doesn’t need much effort, yet it impresses every time.
What is Ras Malai?
Rasmalai is a beloved South Asian dessert, cherished for its indulgent sweetness and rich, aromatic flavors. This dessert brings together the best of sweetened milk, which is slowly cooked to perfection, allowing the subtle infusion of chopped nuts like almonds and pistachios, fragrant cardamom, and a touch of saffron.
Though sometimes it’s left out, it’s always a delightful addition. The magic happens when tender mini cakes are placed in this perfumed milk, allowing them to absorb and soak up all the irresistible flavors.
Whether you’re familiar with traditional Rasmalai or this creative tres leches twist, it’s a perfect fusion that captures the heart of any dessert lover.
What Goes in this Ras Malai Tres Leches Cake
This Rasmalai Tres Leches Cake delightfully blends rich flavors and textures. It starts with a White Cake mix that serves as the soft base. A combination of condensed, evaporated, and whole milk, flavored with beautifully scented cardamom and a hint of rosewater, makes it irresistibly fragrant.
The cake is then topped with a pillowy, sweetened whipped cream topping, adding a creamy layer that completes the experience. Each bite melts in your mouth, with the flavors of milk, cardamom, and cream perfectly balanced.
How to serve Tres Leches Cake?
Serving Rasmalai Tres Leches Cake is a delightful experience that can be even more special with simple steps. This cake is best enjoyed chilled, so keep it in the refrigerator until you’re ready to serve. When it’s time, gently place a piece of the cake on a plate.
Now, the magic happens. Use some of the reserved milk mixtures you’ve saved and pour them all around the cake. Remember to add just a little extra on top to mimic the creamy texture of ras malai. This enhances the flavor and gives the cake its unique appeal.
For the perfect experience, use a spoon instead of a fork to savor every bite. The softness of the cake, paired with the richness of the milk mixture, makes it a truly indulgent dessert.
The type of baking pan matters!
If you plan to prick and soak the cake in the milk in the same pan, please use a glass pan for baking, not an aluminum (metal) one.
If you do not have an appropriate glass pan, bake it in a metal pan, then transfer the cake to another deep dish before soaking it in milk.
Steps to make Rasmalai Tres Leches Cake.
When it comes to Rasmalai Tres Leches Cake, the process is simple but so rewarding. This fusion dessert combines the rich, moist texture of tres leches with the delicate flavors of ras malai, making it irresistible. Let me walk you through how I prepare this delightful treat.
Step 1: Prepare the Cake Batter
Start by preheating the oven to 325 degrees F (or 170 degrees for accuracy). While the oven heats, lightly spray oil or grease a glass pan, about 9×13 inches. Once greased, dust it with flour to ensure the cake doesn’t stick, and then set the pan aside.
I whisk together sugar, yogurt, and milk in a mixing bowl until the mixture is perfectly smooth. Then, I add some oil and whisk until everything is fully combined.
Sift the dry ingredients except for the cardamom powder in a separate bowl. I prefer to add that last. Gradually, I add the dry mix to the wet mixture in batches, whisking each time until the batter is lump-free. It’s important not to over-mix, so I stop when everything looks smooth. Finally, I transfer the batter to the prepared cake pan.
Step 2: Bake the Cake
Next, it’s time to bake the cake at 325 degrees F for about 20-25 minutes or until a toothpick inserted in the center comes out clean. This step ensures the cake is perfectly baked and ready for the next delicious layers.
Step 3: Make Saffron-Infused Milk
While the cake was baking, I started working on the saffron-infused milk. I boil some whole milk in a small pot with a pinch of saffron and a dash of cardamom. Once it reaches a boil, I let it simmer for a minute before turning off the flame and setting it aside to cool.
Step 4: Prepare Tres Leches
Now for the star of the show—the tres leches! I combine three kinds of milk: warm milk, evaporated milk, and condensed milk. I mix these together thoroughly, and sometimes, just to add a pop of color, I drop in 1-2 drops of yellow food color, if desired. Don’t forget to reserve 1.5 cups of this milk mixture for drizzling over the cake later.
Step 5: Prick and Soak the Cake
Once the cake is baked and out of the oven, I don’t flip it. Instead, I use a fork to prick the top of the cake deeply while it’s still warm. These pricks allow the milk mixture to seep in completely. I pour the prepared milk mixture evenly over the cake, ensuring every inch is covered.
At first, you’ll see a puddle of milk on top, but don’t worry; the cake will soak it all up in a few seconds. If it doesn’t soak quickly, I make some deeper pricks.
Step 6: Frost the Cake
Once the cake has chilled, it’s time to frost! I take some chilled heavy cream, add sugar and extract, and then whisk quickly until I get stiff peaks. You know it’s ready when the cream holds the balloon whisk firmly. Be careful not to over-whisk, or it will turn into butter.
You can go for fancy piping or spread an even layer of whipped cream. I like to use a spoon to create a rustic swirl texture. To finish, I garnish the cake with crushed pistachio, a touch of cardamom, and some saffron if desired.
Let the cake sit in the fridge for at least 2 hours to settle everything. I usually leave it overnight, which makes the flavor even more delicious when it’s time to serve.
Ingredients
For the milk mixture:
150ml milk
7 cardamom pods
8 strands of saffrons
350ml evaporated milk
380g condensed milk
For the cake:
6 egg whites
75g granulated sugar
6 egg yolks
75g granulated sugar
50ml of any flavorless oil (I use vegetable)
50ml milk
2 teaspoons lemon juice
2 teaspoons vanilla extract
120g plain flour
For the whipped cream:
480ml double cream
100g icing sugar
2 teaspoons vanilla
Plus, some crushed pistachios to sprinkle on top.
Directions
- To begin, let’s focus on making the milk mixture. Start by pouring the milk into a pot and placing it over medium-low heat on the stove. Allow the milk to gently simmer without bringing it to a full boil—this step is crucial, as you want the milk to stay smooth and rich without scalding. While the milk is simmering, break open a few cardamom pods to release the seeds. Add both the cardamom and a pinch of saffron to the milk, which will infuse a fragrant flavor.
- After about 10 minutes, once the milk has absorbed these beautiful flavors, take it off the heat and let it rest, covered, for a few more minutes. Next, stir in the evaporated and condensed milk, then return the mixture to the heat. Once it starts simmering again, please remove it from the heat and leave it to cool. The aromatic cardamom and saffron will have infused the milk with incredible depth.
- Now, let’s move on to making the cake. PreheatPreheat your oven to 180°C (350°F). Whisk together the egg whites with the first sugar portion in one bowl until stiff peaks form. This is essential for creating a light, fluffy cake. Set that aside. In a separate bowl, combine the egg yolks and the remaining sugar. Whisk until the mixture becomes light in color and increases slightly in volume.
- Slowly add the oil, more milk, a bit of lemon juice, and a splash of vanilla extract, mixing until everything is combined. Next, gradually fold in the flour, being careful not to overmix. Finally, incorporate half of the whipped egg whites into the batter, gently folding them in. Add the remaining egg whites, again folding gently. This will keep the cake light and airy.
- Pour the batter into a baking dish—there’s no need to grease—and place it in the oven to bake for about an hour. After about 40 minutes, I like to add a piece of tin foil to prevent the top from burning. Once it’s done baking, let the cake cool completely before proceeding to the next step.
- For the whipped cream topping, combine the cream, a little sugar, and a dash of vanilla in a bowl. Whip the mixture until you achieve soft peaks—the cream should hold its shape but remain smooth and fluffy. Please place it in the fridge to keep it nice and cold until you’re ready to use it.
- Putting Everything Together
- Once the cake has completely cooled, it’s time to assemble. Take your cooled milk mixture and strain it through a sieve to remove the cardamom pods and any remaining bits of saffron. Use a skewer or fork to poke holes all over the cake. This allows the cake to soak up all the flavorful liquid. Slowly pour the milk mixture over the cake, letting it soak in fully before adding more. Continue this process until the cake absorbs most of the mix, but save a little for later.
Conclusion
In conclusion, the Rasmalai Tres Leches Cake is a delightful fusion of two beloved desserts that combines the creamy, aromatic richness of South Asian Rasmalai with the moist, decadent texture of the Mexican Tres Leches cake.
This innovative blend of flavors creates a dessert that is indulgent and celebrates culinary traditions. Whether served on a special occasion or enjoyed casually, the tender, saffron-infused cake, paired with layers of whipped cream and sprinkled with pistachios, offers a unique and flavorful experience.
This fusion dessert will captivate and impress with its simple preparation and extraordinary taste.