Rasmalai Tres Leches Cake Eggless Carve Your Craving

I am curating an Indian Mexican menu for my Diwali party and am beyond excited to share this showstopper dessert. For appetizers, we have cheese masala corn dip. As the main course, we have tandoori cauliflower chickpea tacos and samosa chaat crunch wraps. It is indeed going to be a delicious spread and now you can make it too!

What is Tres Leches?

“Tres Leches” is a Spanish term that literally translated to “three kinds of milk”. Tres Leches cake is a Mexican-origin cake that is baked and drenched in three types of milk to make it more flavorful and moist. It is one of the fuss-free and easiest cakes that I have made.

Indian Mexican Fusion Dessert for a win!

This year has been all about out-of-the-box unique recipes. My readers requested more fusion recipes that are easy to make and impressive to serve. This Rasmalai tres leches cake ticks off all the boxes. It is moist, tender, and juicy without even using the actual Rasmalai. The fluffy cake acts as the Rasmalai Pedas that are enjoyed with saffron cardamom-infused milk. This eggless cake recipe is made using easy-to-find ingredients and you do not have to be a pro to make it. It is a full-proof beginner-level recipe for amateur bakers.

Ingredients to make this fusion cake.

Steps to make Rasmalai Tres Leches Cake.

Step 1- Make the cake batter.

Step 2 – Bake the cake.

Bake at 325 deg F for 20-25 minutes or only until a toothpick inserted in the center comes out clean.

Step 3- Make saffron-infused milk.

While the cake is baking, boil the whole milk with saffron and cardamom. Once it comes to a boil, simmer it for 1 minute. Switch off the flame and keep it aside.

Step 4 – Make tres leches.

Now make the three types of milk mixture (tres leches) by combining warm milk with evaporated milk and condensed milk. Mix well. Very important: Reserve 1.5 cups of this milk mixture for drizzling later on when eating. You can add 1-2 drops of yellow food color if desired.

Step 5- Prick & soak the cake with milk.

After the cake is baked, take it out of the oven. You are not supposed to flip it.Just prick the top several times with a fork while it’s still warm. Prick it really deep into the cake so that the milk that we pour in later seeps in well.Pour the prepared milk mixture on the cake making sure it covers the entire cake evenly.Initially, you will see a puddle of milk sitting on the cake, don’t worry it will all soak in within seconds.If it doesn’t soak in that means you haven’t made enough holes or pricks. Simply make deeper pricks. Don’t worry it won’t be seen as the cake will be frosted.Let it set in the fridge for at least one hour before adding the frosting.

Step 6 – Frost the cake.

After chilling in the fridge top it with prepared whipped cream frosting.To the bowl add chilled heavy cream, extract, and sugar, and whisk on high speed until it forms stiff/ firm peaks.The whipped cream peaks should hold well on the balloon whisk. Do not over-whisk or it will turn into butter.You can do fancy piping or simply spread an even layer of frosting on the cake then swirl it with a spoon to create texture as I did.Garnish it with crushed pistachio, cardamom, and saffron if desired.Let it sit in the fridge to set well for at least 2 hours before serving.I prefer overnight as the flavor just gets better.

How to serve Tres Leches Cake?

Serve the cake chilled just out of the refrigerator.Gently place a small piece of cake on a plate. Now add some of the reserved milk mixtures all around the cake and just a little on the top to mimic ras malai.Enjoy it with a spoon and not a fork!

Type of baking pan matters!

If you are planning to prick and soak the cake in the milk in the same pan, then please use a glass pan to bake and not an aluminum (metal one).If you do not have an appropriate glass pan, then bake in a metal pan but transfer the cake to another deep dish before soaking it in milk.

Baking temperature and time matter.

For a glass pan, it is always 325 degrees Fahrenheit.Bake this cake for 25-30 minutes checking at the 25-minute mark with a toothpick.For a metal pan, it is 350 degrees F.Bake this cake for 20-25 minutes checking at the 20-minute mark with a toothpick.

Possible substitutes.

Make ahead-of-time tips

You can make the cake sponge up to 3 days ahead of time. Refrigerate it covered.The milk mixture can be made 3 days in advance.You can make the entire cake soaked and frosted up to 2 days in advance.

Shelf life of the cake.

Once soaked with milk and frosted, this cake must be refrigerated at all times. It will stay good for 3 days after that the sponge tends to get soggy.This cake doesn’t freeze well.

Important tips to know!

Use a glass pan, if you plan to soak your sponge in the same pan.Please reserve some milk mixture for later use as mentioned.Soak the sponge when it is still warm.Make the cake a day before serving for the flavors to meddle.

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