Rasmalai Tres Leches Cake
Rasmalai Tres Leches Cake
Ingredients
For the Sponge Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup whole milk
For the Rasmalai Milk Mix
- 1 1/2 cups milk
- 1/2 cup sweetened condensed milk
- 1 cup evaporated milk
- 1/4 teaspoon cardamom powder
- a few saffron strands
For the Rasmalai Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup sweetened condensed milk
- a pinch saffron, soaked in 1 tablespoon milk
- 6 drops cardamom extract, (or 1/4 teaspoon cardamom powder)
For Garnish
- 1/4 cup pistachios, chopped
- a few rose petals, fresh or dried
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
⏱️ 3 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and granulated sugar on medium-high speed until the mixture is pale yellow and has doubled in volume, about 3-5 minutes.
⏱️ 5 min
- 4
Reduce the mixer speed to low and mix in the pure vanilla extract and whole milk just until combined. Do not overmix.
⏱️ 2 min
- 5
Gently fold the egg yolk mixture into the dry flour mixture until just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min
- 6
In a separate clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form, about 3-4 minutes.
⏱️ 4 min
- 7
In two batches, gently fold the beaten egg whites into the egg yolk and flour mixture until no streaks of egg white remain. Be gentle to maintain the airiness of the batter.
⏱️ 5 min
- 8
Pour the batter into the prepared cake pan and spread evenly. Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 20 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the pan for about 30 minutes. While still in the pan, use a fork or skewer to poke holes all over the surface of the cake.
⏱️ 30 min
- 10
To make the Rasmalai milk mix, combine milk, sweetened condensed milk, evaporated milk, saffron strands, and cardamom powder in a heavy-bottomed saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let it cool completely.
⏱️ 20 min
- 11
Once the Rasmalai milk mix is cool, slowly and evenly pour it over the poked sponge cake in the pan. Allow the cake to absorb the milk for at least 1 hour, or preferably longer, in the refrigerator.
⏱️ 60 min
- 12
To prepare the Rasmalai whipped cream, in a cold bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, sweetened condensed milk, soaked saffron (with its milk), and cardamom extract (or powder). Whip on high speed until stiff peaks form.
⏱️ 5 min
- 13
Chill the whipped cream in the refrigerator until ready to assemble.
⏱️ 10 min
- 14
Once the cake has fully absorbed the milk, spread an even layer of the Rasmalai whipped cream over the top of the cake.
⏱️ 3 min
- 15
Garnish with chopped pistachios and fresh or dried rose petals. Serve chilled.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rasmalai Tres Leches Cake
For the Sponge Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup whole milk
For the Rasmalai Milk Mix
- 1 1/2 cups milk
- 1/2 cup sweetened condensed milk
- 1 cup evaporated milk
- 1/4 teaspoon cardamom powder
- a few saffron strands
For the Rasmalai Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup sweetened condensed milk
- a pinch saffron, soaked in 1 tablespoon milk
- 6 drops cardamom extract, (or 1/4 teaspoon cardamom powder)
For Garnish
- 1/4 cup pistachios, chopped
- a few rose petals, fresh or dried
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
⏱️ 3 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and granulated sugar on medium-high speed until the mixture is pale yellow and has doubled in volume, about 3-5 minutes.
⏱️ 5 min - 4
Reduce the mixer speed to low and mix in the pure vanilla extract and whole milk just until combined. Do not overmix.
⏱️ 2 min - 5
Gently fold the egg yolk mixture into the dry flour mixture until just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min - 6
In a separate clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form, about 3-4 minutes.
⏱️ 4 min - 7
In two batches, gently fold the beaten egg whites into the egg yolk and flour mixture until no streaks of egg white remain. Be gentle to maintain the airiness of the batter.
⏱️ 5 min - 8
Pour the batter into the prepared cake pan and spread evenly. Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 20 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the pan for about 30 minutes. While still in the pan, use a fork or skewer to poke holes all over the surface of the cake.
⏱️ 30 min - 10
To make the Rasmalai milk mix, combine milk, sweetened condensed milk, evaporated milk, saffron strands, and cardamom powder in a heavy-bottomed saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let it cool completely.
⏱️ 20 min - 11
Once the Rasmalai milk mix is cool, slowly and evenly pour it over the poked sponge cake in the pan. Allow the cake to absorb the milk for at least 1 hour, or preferably longer, in the refrigerator.
⏱️ 60 min - 12
To prepare the Rasmalai whipped cream, in a cold bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, sweetened condensed milk, soaked saffron (with its milk), and cardamom extract (or powder). Whip on high speed until stiff peaks form.
⏱️ 5 min - 13
Chill the whipped cream in the refrigerator until ready to assemble.
⏱️ 10 min - 14
Once the cake has fully absorbed the milk, spread an even layer of the Rasmalai whipped cream over the top of the cake.
⏱️ 3 min - 15
Garnish with chopped pistachios and fresh or dried rose petals. Serve chilled.
⏱️ 2 min