Rasmalai Tres Leches Cake (Eggless)

A recipe by Sadika Fakir. 

A Rasmalai Tres Leche cake is a Indo-Fusion dessert and a creative mash up! A soft sponge cake flavoured with cardamom and saffron, then soaked in a flavoured sweetened saffron milk, topped with fresh cream, served over the a saffron milk. This dessert is perfect to wow guests and families for your feasting table over special occasions like Diwali, Eid, Weddings, Tea Parties and Christmas.

Tres Leches is a sponge cake soaked in three different types of milk- condensed milk full cream mil (or evaporated milk) and heavy cream. “Tres Leches” in itself means three kinds of milk.

To most those who love Indian food, Rasmalai needs no description! Spongy dumplings made from paneer/ricotta cheese then soaked in a saffron & cardamom milk, best served cold.

You can see it, that this is a fusion made in Dessert Utopia


Ingredients Cake

  • 250ml Yoghurt
  • 1 tsp Baking Soda / Bicarbonate of Soda
  • 250ml Castor Sugar
  • 125ml Oil (Sunflower or Canola)
  • 375ml (1 & 1/2 cups) Golden Cloud Flour
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 1tsp Vanilla Essence
  • 1/2 tsp Ground Cardamon
  • 250ml Milk (hot)
  • 7-8 strands Saffron

Ingredients Milk mixture

  • 500ml Milk
  • 1 can Condensed Milk (389g)
  • 250ml Pouring Cream
  • 7-8 strands Saffron
  • 1/2 tsp Ground Cardamom
  • 2 Tbs Sliced Almonds
  • 2 Tbs Sliced Pistachios

Ingredients Whipped Cream

  • 250ml Whipping Cream
  • 1 Tbs Icing Sugar


  • 1 Tbs Sliced Pistachios
  • 1 Tbs Sliced Almonds
  • 1 Tbs Edible Dried Rose Petals



Method Cake

  1. Mix Yoghurt with baking soda until foamy then smooth.
  2. Add castor sugar and fold in followed by oil. Fold till smooth.
  3. Sift in flour and baking powder. Fold in.
  4. Add salt, vanilla essence and cardamom. Fold in.
  5. Heat milk and add saffron to milk. Fold in milk till smooth.
  6. Transfer into a lined baking pan.
  7. Bake for 20-25min on 180 Degrees.
  8. Remove from oven. Keep cake in pan.

Method Milk Mixture

  1. Gently heat milk in heavy based pot.
  2. Add condensed milk and stir continuously to avoid sticking
  3. Add cream, saffron, cardamom, almonds and pistachios
  4. Bring to a gently boil for about 5-8mins
  5. Leave aside

Method Whipped Cream

  1. Add cream to a bowl with icing sugar
  2. Whip with whisk or electric beater for 2-3 mins until thick with soft peaks
Tip: Ensure Cream is cold and only do whipping right at the end when ready to serve.  

Building the Cake

  1. Poke holes into hot cake
  2. Take hot cake and spoon 4-5 small ladles of the milk mixture over.
  3. Refrigerate for at least 3 hours
  4. Top the cake with whipped cream and garnish with almonds, pistachios and rose petals
  5. Cut into desired shape
  6. Serving: Ladle 1-2 small ladles of milk mixture into a bowl. Add slice of cake over the milk mixture (Milk can either be cool or warm)
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