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Rasmalai Tres Leches – A Dreamy Fusion Dessert You’ll Fall in Love With

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This is one of those desserts that looks fancy, tastes heavenly, and somehow manages to impress everyone at the table — with minimal last-minute effort.

I first made this Rasmalai Tres Leches for my supper club, and let me tell you — it was an absolute hit. Soft, fragrant, and deceivingly light, this dessert beautifully merges two worlds: the iconic Mexican tres leches and the aromatic, saffron- and cardamom-laden Indian Rasmalai.

The best part? It needs to be eaten the next day. So it’s a dream for dinner parties — make it ahead, let it chill and soak overnight, and serve it straight from the fridge when you’re ready to wow everyone.

What Is Rasmalai Tres Leches?

If you’ve ever had a classic Tres Leches cake, you know it’s all about that soft sponge soaked in a blend of three milks — light, creamy, and melt-in-your-mouth.

Now imagine that same concept, but infused with Indian dessert vibes: saffron, cardamom, pistachios, and that unmistakable rasmalai flavor. The result is something that tastes familiar and new at the same time — comforting yet special.

Ingredients You’ll Need

This recipe serves about 8–10 people and fits a 35×25 cm glass dish.

Sponge Cake

• 8 medium eggs, separated
• 175 g sugar (divided)
• 145 g plain flour, sifted
• 70 ml warm whole milk with a few saffron strands
• 2 tsp vanilla extract
• Pinch of salt

Ras (Tres Leches-Style Milk)

• 400 g sweetened condensed milk
• 350 ml evaporated milk
• 1.2 l whole milk
• 8–10 green cardamom pods, lightly crushed
• Few saffron strands, bloomed in warm milk
• Tiny pinch of salt

Rabdi Layer

• 400–500 ml of the ras mixture, reduced to about ⅔ of its volume

Whipped Cream

• 200 ml double cream (heavy cream)
• ½ tsp rosewater (optional but lovely!)

Garnish

• 2 tbsp finely chopped pistachios
• Edible flowers or dried rose petals

Step-by-Step Method

1. Make the Sponge Cake

Prep & Tips:

• Preheat your oven to 175°C (fan 160°C).
• Separate your eggs carefully — absolutely no yolk should get into the whites! I usually crack each egg over a separate bowl first, then transfer to avoid contamination.

Mix it up:

1. In a large bowl, whisk egg yolks with half the sugar until pale and creamy.
2. Add vanilla extract and warm saffron milk.
3. Sift in flour in 3 additions, gently folding after each. You’ll have a thick, paste-like batter.

Now for the whites:

1. In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
2. Gradually add the remaining sugar, whisking until glossy stiff peaks form.

Combine:
Gently fold the whites into the yolk mixture — patience here makes all the difference!

Bake:
Pour the batter into an ungreased glass dish (this helps the sponge cling to the sides and rise evenly). Smooth the top.

Bake for 28–32 minutes, until golden and springy. Don’t open the oven door early — that’s a common reason for collapsing cakes.

Cool completely in the dish on a rack to let air circulate underneath.

2. Make the Ras (Milk Mixture)

While the cake is baking, let’s get that fragrant milk base ready.

• In a large pan, heat whole milk, cardamom, and saffron until steaming (around 15 minutes).

• Stir in condensed milk, evaporated milk, and a pinch of salt.

• Simmer gently (do not boil) for another 15 minutes until everything is beautifully combined.

Now, strain it and separate it:

• Keep 400–500 ml in the pot — this will be your rabdi base.
• The rest becomes the soaking ras for the cake.

Let the soaking ras cool to just above room temperature.

3. Make the Rabdi

The magic thick layer!

Take the remaining ras in the pot and cook it down slowly until it thickens and coats the back of a spoon. This will take a little time — low and slow is key. Burnt milk is no one’s friend.

Once it’s reduced by about half, pour it into a bowl, press plastic wrap directly onto the surface (so no skin forms), and chill it in the fridge once cooled.

4. Soak the Cake

Once your cake is completely cooled, poke holes all over with a toothpick.

Pour the ras over the cake gradually — a ladle at a time. Give it time to absorb before adding more. You want the cake to soak evenly and deeply.

Cover tightly with plastic wrap and refrigerate for at least 12–24 hours. Overnight is ideal — this step transforms the cake into that soft, melt-in-your-mouth texture.

5. Finish & Assemble

When you’re ready to serve:

1. Whip the cream with rosewater (and a touch of icing sugar if you prefer). Whip to medium peaks — it should be soft but hold shape.
2. Spread the chilled rabdi evenly over the cake.
3. Cut into neat squares (you can trim the edges for aesthetics or leave them for extra bits — no judgment!).

To plate:

• Add a slice of the soaked cake.
• Pipe or spoon some whipped cream.
• Garnish with chopped pistachios and rose petals.
• Pour a little extra ras on the side — it’s the best part.

Tips & Tricks

• Ungreased pan: This helps your sponge rise properly and keeps the edges intact.
• Don’t overmix: The secret to a fluffy sponge is gentle folding — preserve that air!
• Temperature matters: The ras should be slightly warm when poured over the cooled cake. If it’s too hot, the cake may break down. Too cold, and it won’t absorb as well.
• Make ahead: This dessert genuinely improves after resting overnight.
• Serving tip: Serve chilled with extra ras on the side. It’s the best way to show off those rich flavors.

Why You’ll Love This Recipe

• A beautiful fusion of Indian and Mexican desserts.
• Perfect make-ahead dessert for gatherings.
• Combines textures — airy sponge, creamy milk, silky rabdi, fluffy cream.
• Customizable with rosewater, saffron, or even a pinch of nutmeg for a twist.

If you’ve never tried making Rasmalai Tres Leches before, this is your sign. It’s one of those desserts that makes everyone go, “Wait… what IS this?” — followed by silence as they go in for another bite.

So go ahead, make it a day before your next dinner party, and let the fridge do the hard work. When you serve it, just smile knowingly — you’ve made magic.

Try some of my other desserts

• Swedish style plum crumble pie
• Levain style brown butter chunky choco nut cookies