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Rasmalai Tres Leches Cake Recipe

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4.4 from 15 reviews

This Rasmalai Tres Leches Cake is a delightful fusion dessert combining the traditional Indian rasmalai flavors with the classic Latin American tres leches cake technique. It features a moist cardamom and coconut yogurt-based cake soaked in a fragrant blend of coconut milk, almond milk, saffron, and condensed coconut milk, topped with fluffy whipped coconut cream and chopped pistachios for a rich and luscious finish.

Ingredients

Cake Batter

  • 1 cup coconut yogurt
  • 1 tsp baking soda
  • 1½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp cardamom powder
  • ½ cup sugar
  • ½ cup oil
  • 1 tsp vanilla bean paste
  • ½ cup almond milk
  • ½ cup almond milk

Milk Mixture

  • 12 oz can coconut milk
  • ¼ cup coconut condensed milk
  • ¼ tsp ground cardamom
  • Pinch saffron strands

Topping

  • 12 oz can coconut cream (chilled)
  • ⅓ cup powdered sugar
  • ¼ cup chopped pistachio nuts

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C) and line an 8×8 inch square baking dish with parchment paper for easy removal of the cake.
  2. Prepare coconut yogurt mix: Combine the coconut yogurt with baking soda in a bowl, stirring gently; set aside to let the mixture activate.
  3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and cardamom powder until well incorporated and uniform.
  4. Combine sugar and oil: In a separate bowl, whisk together sugar and oil until the sugar dissolves partially and the mixture is smooth.
  5. Form the batter: Pour the sugar and oil mixture into the dry ingredients, then add the yogurt mixture, vanilla bean paste, and almond milk. Gently fold everything together until just combined—avoid overmixing to keep the cake light.
  6. Bake the cake: Pour the batter into the prepared baking dish, spreading evenly. Bake for 20-30 minutes, or until a skewer inserted into the center comes out clean.
  7. Prepare milk soak: While baking, warm all the milk soak ingredients (coconut milk, condensed milk, almond milk, cardamom, saffron) over low heat, stirring continuously for 10 minutes. Remove from heat and let cool completely.
  8. Cool the cake: Once baked, let the cake rest in the pan for 5 minutes before transferring it to a wire rack to cool completely.
  9. Poke holes in the cake: Place the cooled cake in a dish slightly larger than the pan. Using a skewer, poke holes evenly all over the surface to allow milk absorption.
  10. Soak the cake: Pour half of the cooled milk mixture over the cake; reserve the rest for serving. Let the cake absorb for 15 minutes. If the cake appears dry, pour an additional half of the reserved milk onto it, keeping at least a quarter of the milk mixture aside for serving.
  11. Refrigerate: Cover the soaked cake and refrigerate for at least 4 hours or overnight for best results.
  12. Prepare whipped topping: Chill the coconut cream thoroughly. Using a stand mixer, beat the cream until soft peaks form.
  13. Sweeten the whipped cream: Gradually add powdered sugar 2 tablespoons at a time, continuing to whisk until the cream is fluffy and well combined.
  14. Assemble the cake: Spread the whipped coconut cream evenly over the chilled, soaked cake, then sprinkle with chopped pistachio nuts.
  15. Final chill: Return the topped cake to the refrigerator for an additional hour to set.
  16. Serve: Cut into squares, place each piece on a plate, and drizzle some of the reserved milk mixture around the base for added flavor and moisture.
  17. Storage: Keep the finished cake covered in the refrigerator; it will stay fresh for up to 5 days.

Notes

  • For a vegan version, ensure all dairy substitutes are plant-based as listed.
  • Use high-quality saffron for the best aroma and color in the milk soak.
  • The cake batter should be gently mixed to avoid a dense texture.
  • Allowing the cake to soak overnight enhances flavor absorption for a moist texture.
  • Chilling the coconut cream before whipping helps achieve stable soft peaks.

Find it online: https://yumntasty.com/rasmalai-tres-leches-cake-recipe/