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Eggless Rasmalai Tres Leches Cake Recipe

Gayathri Vijayakumar
Eggless Rasmalai Tres Leches Cake is a delicious fusion cake that soaks up a trio of milk—sweetened condensed milk, cardamom-infused saffron milk, and evaporated milk, creating a moist and flavorful base
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Prep Time 20 minutes
Cook Time 1 hour
Chilling time 2 hours
Course Dessert
Cuisine Indian
Servings 10 servings

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 8x8-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.

Notes

The cake is on the sweeter side. If you do not want too much sweetness in a bite, you can omit to add the rasmalai pieces on top. 
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