Week 123: Rasmalai Tres Leches Cake

I love making tres leches cakes with flavors from other cultures. They always taste so good, and I love a fusion recipe!

Jump to the recipe!

Rasmalai is a popular Indian dessert made out of softened and sweetened cheese. It also has hints of cardamom and saffron.

I wanted to make sure I included all of these flavors in this tres leches cake. The cake is flavored with saffron threads, and the three milks are rich with ground cardamom.

Plus, I love a tres leches because it’s so simple to make but is always the cake that my family devours in the shortest amount of time. It’s just that good.

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RECIPE:

INGREDIENTS:

Cake:

• 5 egg whites

• 5 egg yolks

• 5 threads of saffron

• 1 1/4 cups granulated sugar

• 2 tablespoons butter, melted

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

Filling:

• 12 oz. evaporated milk

• 1/3 cup condensed milk

• 1/4 cup heavy whipping cream

• 2 teaspoons ground cardamom

Frosting:

• 1 cup heavy whipping cream

• 1/2 cup powdered sugar

STEPS:

1. Preheat your oven to 350 degrees F, and grease an 8-inch cake pan with butter.

2. In the bowl of a stand mixer, beat the egg whites until stiff peaks form. Set aside. In a small bowl, mix 2 tablespoons of hot water with the saffron threads and allow the mixture to soak for 5 minutes.

3. In another bowl, beat the egg yolks and sugar until the mixture has doubled in volume. Then, add in the soaked saffron threads, butter, baking powder, and flour. Slowly fold in the egg whites until incorporated and pour the batter into your prepared pan. Bake for 35 minutes and allow the cake to cool for 10 minutes. Poke holes over the surface of the cake with a fork.

4. Whisk the condensed milk, heavy whipping cream, and cardamom in a bowl and pour the soak over the cake.

5. Beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Spread onto the cake and serve.

Enjoy!

The Bored Baker 👩🏽‍🍳