Eggless Rasmalai Tres Leches Cake

Name: Eggless Rasmalai Tres Leches Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Indian Fusion
Ingredients: 180 g All-purpose flour; 1 tsp Baking Powder; 285 g Yogurt; 0.5 tsp Baking Soda; 150 g Castor Sugar; 120 mL Vegetable Oil; 5 mL Vanilla Extract; 1.5 cups Milk; 0.5 cup Condensed Milk; 0.75 cup Heavy Cream; 0.5 tsp Cardamom Powder; 8 piece Saffron Strands; 100 mL Heavy Whipping Cream; 5 tbsp Icing Sugar; 0.5 tsp Vanilla Extract

A moist and flavorful vanilla cake soaked in a rich milk mixture, infused with Indian flavours of cardamom and saffron.

Step 1

Preheat the oven to 180°C (350°F) and grease a baking tray.

Step 2

For the most moist and delicious Vanilla cake sponge, mix yogurt and baking soda together, and keep it aside till it froths.

Step 3

In a bowl, mix all-purpose flour and baking powder.

Step 4

In another bowl, whisk together oil and castor sugar together till it becomes light and airy.

Step 5

Add in all the wet ingredients together until smooth.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 7

Pour the batter into a greased cake pan.

Step 8

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Step 1

In a saucepan, combine warm milk, condensed milk, heavy cream, cardamom powder, and saffron strands.

Step 2

Once the cake is baked, pour almost 75% of the milk mixture over the cake, allowing it to soak in.

Step 3

Refrigerate the cake for minimum an hour, so that the cake is well soaked and moist.

Step 1

Beat Chilled heavy whipping cream until stiff peaks. Add in icing sugar and vanilla extract to flavour the whipping cream .

Step 2

To garnish, add chopped pistachios , dried rose petals, few strands of saffron and Enjoy!

For a more intense saffron flavor, soak the saffron strands in a tablespoon of warm milk before adding to the mixture.

Ensure the cake is slightly warm when pouring the milk mixture for better absorption.

Don’t over mix the cake batter, as it will harden the cake sponge.

How do I make Eggless Rasmalai Tres Leches Cake without eggs?

This Eggless Rasmalai Tres Leches Cake uses yogurt as a substitute for eggs, which helps create a moist and fluffy texture. Simply mix yogurt with baking soda and let it froth before adding it to your batter.

What are some good substitutions for ingredients in Eggless Rasmalai Tres Leches Cake?

If you don't have all-purpose flour, you can use cake flour for a lighter texture. For a dairy-free version, substitute yogurt with a plant-based yogurt and use coconut milk instead of regular milk. You can also replace heavy cream with coconut cream for a vegan option.

How should I store leftover Eggless Rasmalai Tres Leches Cake?

Store any leftover Eggless Rasmalai Tres Leches Cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days, and the flavors will continue to develop as it sits.

What can I pair with Eggless Rasmalai Tres Leches Cake for a complete dessert experience?

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside fresh fruits like mango or berries for a refreshing contrast.

How long should I refrigerate the Eggless Rasmalai Tres Leches Cake after soaking?

After soaking the cake with the milk mixture, refrigerate it for at least one hour. This allows the cake to absorb the flavors and ensures it is moist and delicious when served.