The Eggless Rasmalai Tres Leches Cake is a delightful fusion dessert that combines the classic tres leches cake with the rich flavours of Rasmalai, an Indian sweet. The eggless sponge cake soaks up a trio of milk—sweetened condensed milk, cardamom-infused saffron milk, and evaporated milk, creating a moist and flavorful base for this ras malai cake.
The cake is then adorned with saffron strands, pistachios, and almonds, resulting in a heavenly combination of textures and cultural influences. If you are a big fan of easy and delicious Indian eggless cake recipes, this is a must try during the festive season.
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More About Eggless Rasmalai Cake
Rasmalai is a popular and indulgent Indian dessert that originates from Bengal. The name “Rasmalai” is derived from two words: “Ras,” meaning juice or essence, and “Malai,” meaning cream. Together, they describe a dish that is rich, creamy, and filled with flavorful juices.
This classic tres leches cake is elevated by infusing it with the rich flavours of Rasmalai, a popular Indian sweet. Rasmalai Tres Leches Cake is a fusion dessert that combines the best of both worlds—the creamy indulgence of Rasmalai and the soaked perfection of tres leches cake.
The magic of eggless tres leches cake lies in its spongy texture. The rasmalai cake soaks up the three milks, creating a melt-in-your-mouth experience. The absence of eggs doesn’t compromise the richness; it enhances the cake’s ability to absorb the kinds of milk, resulting in a moist and flavourful base.
The fusion of cardamom-infused milk, delicate saffron strands, and the subtle nuttiness of pistachios and almonds make this rasmalai tres leches cake more tempting.
Why you will love this Eggless Rasmalai Tres Leches Cake
Moist Perfection: The eggless cake’s sponge soaks up a trio of milk, resulting in a moist and melt-in-your-mouth experience that’s pure bliss.
Rich and Aromatic: Infusing Rasmalai elements creates a rich and aromatic flavour.
Simple Ingredients: The recipe uses easily accessible ingredients, making it convenient for experienced bakers and those new to the kitchen.
Impressive Fusion Dessert: This eggless rasamalai cake is a showstopper dessert that impresses guests with its unique fusion of flavours, making special occasions more memorable.
Make-Ahead Friendly: Prepare this rasmalai tre leches cake in advance and let it chill in the fridge, intensifying the flavours for an even more delightful experience.
Visual Appeal: With a garnish of pistachios, saffron strands, and the visual contrast of Rasmalai, this Indian cake is as pleasing to the eyes as it is to the taste buds.
How to make Eggless Rasmalai Tres Leches Cake?
Preheat and Prepare: Preheat your oven to 350°F (180°C). Grease and flour a 8×8-inch baking pan. Line it with parchment paper.
Prepare the Eggless Cake Recipe: Whisk together the all purpose flour, cardamom powder, baking powder, baking soda, and salt in a large bowl.
Mix the milk, oil, yogurt, and vanilla extract in a separate bowl. Add the sugar and whisk everything together.
Add the dry ingredients to the bowl of wet ingredients and mix until just combined. Do not overmix.
Pour the cake batter into the prepared baking pan and smooth the top.
Bake for 25-30 minutes or until a tooth pick inserted into the center comes clean.
Once the cake is out of the oven, let it cool for about 5 minutes. Using a fork or toothpick, poke holes all over the cake base.
Once the eggless sponge cake is ready, let it cool down completely on a wire rack.
Make the Tres Leches Mixture: Combine the evaporated milk, sweetened condensed milk, and saffron-infused milk in a mixing bowl. Mix well.
Soak the Cake: Slowly pour the tres leches mixture over the cake, ensuring it soaks evenly. Allow it to absorb the mixture.
Chill the cake : Cover the cake and refrigerate for at least an hour.
Top the cake with whipped cream frosting and Garnish: Add chilled heavy cream and icing sugar to a bowl and whisk on high speed until stiff peaks form.
Spread an even layer of frosting on top of the cake or pipe any design you wish.
If desired, garnish the rasmalai cake with crushed pistachios or assorted nuts, dried rose petals, and saffron. Chill the eggless rasmalai cake for an hour.
Once ready to serve, you can top the cake with rasmalai pieces if desired.
Serving Suggestions
Serve the rich and delicious rasmalai tres leches cake cold out of the refrigerator.
Cut the cake into small pieces of squares. Place each piece on a plate. Add the remaining milk mixture around the cake. Serve the individual slices of the Eggless Tres Leches Cake and enjoy the delicious treat.
Tips & Suggestions to Make the Best Rasmalai Cake
Chilling Time: Refrigerate the easy ras malai tres leches cake for at least a few hours or overnight. This allows the flavours to meld and the cake to reach its peak deliciousness.
Garnish with Pistachios and Saffron: Sprinkle crushed pistachios and a few strands of saffron on top for a visually appealing presentation.
Proper Soaking Time: Allow the cake to absorb the rasamalai milk adequately for a moist and flavorful result. Pour the three kinds of sweet milk over the cake gradually, allowing it to absorb the liquid evenly. This step ensures a well-soaked and moist cake.
Room Temperature Ingredients: Ensure that your dairy ingredients (evaporated milk, condensed milk, etc.) are at room temperature to promote better incorporation and a smoother batter.
Sifting Dry Ingredients: Sift the dry ingredients like flour and baking powder to eliminate lumps and achieve a lighter texture in the cake.
Proper Mixing: Gently fold the wet and dry ingredients to maintain the cake’s airy consistency. Avoid overmixing, which can lead to a dense texture.
Layered Look: For an eye-catching presentation, cut the cake into squares and serve individually for a layered effect, with Rasmalai on top. Garnish with edible flowers like rose petals for a hint of elegance and floral aroma.
Frequently asked questions
Absolutely! Making the Eggless Rasmalai Tres Leches Cake a day ahead enhances the flavours, resulting in an even more decadent dessert. Just be sure to keep it refrigerated until serving.
If you prefer a less sweet rasmalai cake, you can adjust the sweetness by reducing the sweetened condensed milk.
Certainly! While saffron adds a distinct flavour and a beautiful golden hue, you can omit it or substitute it with a pinch of ground cardamom for an equally delightful result.
Freezing is not recommended, as the texture may change upon thawing, affecting the cake’s moistness. It’s best enjoyed fresh or refrigerated.
A standard 9×13-inch cake pan works well for this recipe, but you can also use round pans or adjust the baking time for different pan sizes. Just ensure the pan has sufficient depth to hold the soaking liquids.
Store any leftover cake in the refrigerator for 2-3 days. However, the cake is so delicious that it’s unlikely to last long!
If you cannot access evaporated milk, replace it with heavy cream.
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Recipe Card
Eggless Rasmalai Tres Leches Cake Recipe
Ingredients
For the Cake
- 1 & ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cardamom Powder
- ¼ teaspoon Salt
- ¾ cup Sugar
- 1 cup Yogurt
- ½ cup Oil
- 1 teaspoon Vanilla Extract
For the Tres Leches Mixture
- 1 cup Cardamom & Saffron infused milk (warm milk with a pinch of saffron strands and a pinch of cardamom powder)
- ¾ cup Condensed Milk
- ¾ cup Evaporated Milk
For the Whipped Cream Topping
- 1 cup Cold Heavy Whipping Cream
- 3 tablespoon Icing Sugar
For the Topping
- 6 pieces Rasmalai (optional)
- Chopped Pistachios and Nuts for Garnish
- Saffron strands for garnish (optional)
Instructions
Prepare the Cake
- Preheat your oven to 350°F (180°C). Grease and flour an 8×8-inch baking pan. Line it with parchment paper.
- Whisk together the all purpose flour, cardamom powder, baking powder, baking soda, and salt in a large bowl.
- Add the milk, oil, yogurt, and vanilla extract in a separate bowl and mix them together. Add the sugar and whisk everything together.
- Add the dry ingredients, little by little, to the bowl of wet ingredients and mix until just combined. Do not overmix.
- Pour the cake batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes clean.
- While the cake is still hot, prick the top of the cake with toothpick or fork.
- Transfer to a cooling rack to cool down the cake.
Prepare the Milk Mixture
- Add a pinch of saffron strands and ¼ teaspoon cardamom powder to 1 cup of warm milk and keep it ready.
- Combine the evaporated milk, condensed milk and saffron infused milk. Mix them.
Add the Milk Mixture to the Cake
- Once the cake is warm enough to handle, remove the parchment paper and transfer the cake to the same baking pan. You could also transfer the cake to another deep dish.
- Pour the prepared milk mixture into the cake. Pour little by little, making sure the entire cake is covered evenly.
- You might see some milk floating on top. Do not worry. The cake will absorb all the milk in a few minutes. If it doesn't soak in the milk, poke more holes and wait for all the milk absorb.
- Let the cake chill in the refrigerator for an hour. You can cover the cake pan with a cling wrap and let the cake chill.
Frost The Cake
- Add chilled heavy cream, and icing sugar to a bowl. Beat on high speed till stiff peaks are formed.
- Spread an even layer of the whipped cream on the cake. If desired, you can pipe designs of your choice too.
- Garnish with crushed/ finely chopped nuts, saffron strands, dried rose petals.
- Let the cake cool again in the refrigerator for an hour before serving the cake.
Serve the cake
- Add rasmalai pieces on top of the cake while serving.
- Cut the cake pieces and serve on individual serving plates. Pour the remaining liquid, if any, around the cake slice and serve.