Rasmalai Tres Leches Cake
A fusion dessert featuring a cardamom-scented sponge soaked in a saffron-infused three-milk syrup, topped with whipped cream and pistachios.
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Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 5 pieces Large eggs
- 1 teaspoon Ground cardamom
- 12 oz Evaporated milk
- 14 oz Sweetened condensed milk
- 2 cups Heavy cream
- 1 pinch Saffron strands
- 1 1/2 teaspoons Baking powder
- 1/4 cup Crushed pistachios
- 1 tablespoon Dried rose petals(optional)
- 1/2 cup Whole milk
Instructions
- 1
Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Whisk eggs and sugar until pale and fluffy, then fold in flour, baking powder, and cardamom until just combined.
- 3
Pour batter into the pan and bake for 25-30 minutes until a toothpick comes out clean.
- 4
While the cake cools, whisk together evaporated milk, condensed milk, whole milk, and saffron to create the 'Ras' soak.
- 5
Poke holes all over the cooled cake using a fork and slowly pour the saffron milk mixture over the entire surface.
- 6
Refrigerate the cake for at least 4 hours, or overnight, to allow the sponge to absorb the liquid.
- 7
Beat heavy cream until stiff peaks form and spread evenly over the soaked cake.
- 8
Garnish with crushed pistachios and dried rose petals before serving chilled.
Nutrition per Serving
420
Calories
9g
Protein
52g
Carbs
20g
Fat
1g
Fiber
38g
Sugar
180mg
Sodium
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