Rasmalai Tres Leches Cake

If you a fan of Tres Leches Cake this flavour is the best one yet. Few months ago, I had some milk from Rasmalai (Indian dessert) left over and a small piece of vanilla cake left over too, so I warmed the milk and threw it over the cake and it was delicious. I thought these flavours would make a perfect Tres Leches Cake. 🍰

This recipe is topped with a cloudy scented whipped cream slathered on a cardamom sponge cake that is soaked in a rose infused milk and garnished with saffron cotton candy 🌸

This recipe is a must try.

Rasmalai Tres Leches Cake

Picture Credit: @behindkitchendoors


For The Cardamom Cake

(Inspired from @thepironeerwoman)

* 1 cup all purpose flour

* 1 1/2 tsp baking powder

* 1 teaspoon cardamom powder

* 1/4 tsp salt

* 5 large eggs, separated

* 1 cup sugar

* 1/3 cup whole milk

For The Milk Sauce:


* 1 pinch saffron

* 1 and 1/2 cups whole milk

* 3/4 cup double cream

* 3/4 can condensed milk

For The Topping


* 250 ml whipping cream

* 1 teaspoon cardamom powder

* 1 teaspoon rose water

* 2 tablespoon sugar


1. Preheat oven to 175dc. Lightly grease a pan and dust the inside with flour.

2. In a bowl combine flour, baking powder, cardamom powder and salt.

3. Separate the eggs and place in two bowls.

4. In a bowl, add sugar to the egg yolks and beat until egg yolks turn pale yellow. Add 1/3 cup of milk and stir to combine.

5. Slowly add the flour mixture into the egg yolk mix.

6. In another clean bowl, beat egg whites on high speed till you get stiff peaks

7. Fold the egg whites into the batter.

8. Pour the batter smoothly into the prepared pan.

9. Bake for 35-40 mins or until a toothpick inserted comes out clean.

10. When the cake is baking, make safron milk.

11. Bring the milk go boil remover off heat and stir in saffron. Let cool to room temperature. 

12. Mix the cooled saffron milk, double cream and sweetened condensed milk together.

13. Once the cake has bakes let it cool completely,

14. Once cool use a fork to pierce the cake surface all over, then pour half of the milk mixture on top of the cake, and Leave aside for 30 mins. Keeping the balance milk for serving

15. Whip the cream, sugar, cardamom powder and rose water till you get stiff peaks.

16. Spread this over the cake and refrigerate for half an hour before serving.

17. Garnish as desired