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Rasmalai Tres Leches Cake

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  • Author: Mari
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Fusion (Indian & Latin)
  • Diet: Vegetarian

Description

This Rasmalai Tres Leches Cake combines the best of two beloved desserts. The moist, decadent texture of a classic tres leches cake meets the fragrant, creamy flavors of Rasmalai, creating a fusion dessert that’s as indulgent as it is unique. Topped with whipped cream, pistachios, and dried rose petals, this cake offers a perfect balance of richness, fragrance, and elegance, making it ideal for any celebration.

Ingredients

Units Scale

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1 cup milk

For the Three Milk Soak:

  • 1/2 cup whole milk
  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup heavy cream

For the Rasmalai Flavored Filling:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tbsp sugar
  • 1 tsp cardamom powder
  • 1 tbsp rose water (optional)

For the Topping:

  • 1 cup whipped cream
  • 2 tbsp powdered sugar
  • 2 tbsp chopped pistachios
  • 2 tbsp dried rose petals

Instructions

  1. Prepare the Cake:

    • Preheat the oven to 350°F (175°C).
    • Grease and flour an 8-inch round cake pan.
    • In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
    • In a separate bowl, beat the eggs and sugar until light and fluffy.
    • Add the vanilla extract, melted butter, and milk to the egg mixture and mix well.
    • Gradually fold the sifted flour mixture into the wet ingredients until smooth.
    • Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  2. Prepare the Three Milk Soak:

    • In a bowl, whisk together the whole milk, evaporated milk, sweetened condensed milk, and heavy cream. Set aside.

  3. Prepare the Rasmalai Flavored Filling:

    • In a saucepan, combine whole milk, heavy cream, sugar, and cardamom powder. Heat over medium heat until warm, stirring occasionally.
    • Add the rose water (if using) and simmer for 2-3 minutes to infuse the flavors. Remove from heat.

  4. Assemble the Cake:

    • Once the cake has cooled, poke small holes all over the surface using a fork or skewer.
    • Pour the three-milk soak evenly over the cake, allowing it to soak in fully.
    • After the cake has absorbed the soak, gently pour the rasmalai flavored milk mixture over the cake and let it soak for an additional 10 minutes.

  5. Prepare the Whipped Cream Topping:

    • In a chilled bowl, beat the heavy cream and powdered sugar until soft peaks form.
    • Spread the whipped cream over the top of the soaked cake and smooth it out.

  6. Garnish and Serve:

    • Sprinkle chopped pistachios and dried rose petals on top for a decorative finish.
    • Chill the cake in the fridge for at least 2-3 hours before serving to allow the flavors to meld together.

Notes

  • Rose water is optional but adds a delicate floral fragrance to the cake. You can omit it or replace it with a few drops of rose extract if preferred.
  • For a richer flavor, you can also drizzle extra sweetened condensed milk on top after the cake has soaked.

Find it online: https://homelandflavors.com/rasmalai-tres-leches-cake/