Rasmalai Tres Leches Cake

Rasmalai Tres Leches Cake

Rasmalai Tres Leches Cake , .

Cardamom scented creamy ricotta whipped cream slathered on a sponge cake that is soaked in saffron infused milks! Rasmalai Tres Leches cake is the ultimate dessert mashup of Indian rasmalai and Mexican Tres Leches cake.

Prep Time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 4 Servings


4 large eggs
1 cup all purpose flour
1 and 1/4 teaspoon baking powder
1 teaspoon cardamom powder
1/4 teaspoon salt
1/8 teaspoon cream of tarter
3/4 cup + 2 tablespoons sugar
1/3 cup milk
2 healthy pinches saffron threads
1 and 1/2 cups whole milk
3/4 cup heavy cream
3/4 can sweetened condensed milk (14 ounce can)
3 cups whole milk
1 and 1/2 cups heavy cream
1/2 teaspoon salt
2 and 1/4 tablespoons vinegar
1 and 1/2 cups heavy cream
1/2 cup + 1 tablespoon sugar
1 and 1/2 teaspoons cardamom powder


• Seperate eggs and place egg whites in a medium bowl and yolks in a large bowl and let come to room temperature, for about 1-2 hours. (Eggs straight of out of the refrigerator are easier to to seperate when compared to room temperature eggs)

• Pre heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick cooking spray and set aside.

• Whisk together all purpose flour, baking powder, cardamom powder and salt together in a small bowl and set aside.

• Using a hand held electric beater, beat eggs whites and cream of for about 2 minutes, until soft peaks form. Set bowl aside, Rinse and dry beaters thoroughly.

• Using the hand held electric beater, beat egg yolks for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for about 4 more minutes, until thick and falls back as ribbons when beater is lifted. Add milk and beat for a few seconds, until mixed well.

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