If you love the richness of Rasmalai and the indulgence of a Tres Leches cake, why not
combine them for a truly decadent dessert? This Rasmalai Tres Leches cake is not only super
easy to make, thanks to ABC's Vanilla Cake Premix, but it also adds an elegant Indian twist to a
classic. Perfect for celebrations or to treat yourself!
Ingredients for the Milk Mixture:
1 cup evaporated milk (milk that’s simmered until 60% of the water evaporates)
½ cup condensed milk
¼ cup whole milk
1 tsp cardamom powder
A few drops of rose essence
A few saffron strands
For the Topping:
120 ml whipping cream
2 tbsp icing sugar
Chopped pistachios
Dried edible rose petals (optional)
Method:
Prepare the milk mixture first by whisking together evaporated milk, condensed milk,
whole milk, cardamom powder, rose essence and saffron strands. Set it aside.
Bake your vanilla sponge using ABC's Vanilla Cake Premix. Once baked and while the
cake is still hot, poke holes all over with a fork. This allows the cake to absorb the milk
mixture beautifully.
Pour about 3/4th of the milk mixture over the hot cake while it’s still in the tin, ensuring
it’s evenly soaked.
Let the cake set in the fridge for a few hours until it absorbs the milk.
Once set, you can demould the cake—you’ll notice it has absorbed all that liquid
goodness!
Finally, pour the remaining milk mixture over the cake for that extra indulgence.
In a bowl, whip the cream and icing sugar together until stiff peaks form. Pipe or spread
the whipped cream over the cake, then garnish with chopped pistachios, rose petals and
pieces of rasmalai for the perfect finishing touch!
And that’s it! A beautiful, creamy Rasmalai Tres Leches cake that’s sure to impress. It’s an
effortless fusion dessert that brings together the best of both worlds, with minimal effort but
maximum flavour.
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