Indian dessert
Eggless Rasmalai Tres Leches Cake
Saffron-cardamom sponge soaked in three milks, topped with whipped cream and rasmalai.
Eggless Rasmalai Tres Leches Cake
Recipe at a glance
- Prep time
- 25 mins
- Cook time
- 32–38 mins
- Total time
- 1 hr + 6 hr chill
- Servings
- 12 slices
The first in my Bake with Krutika Signature Collection — a soft saffron-cardamom sponge drenched in a spiced three-milk soak and finished with pillowy whipped cream, rasmalai, pistachios and rose petals.
Ingredients
25 items
For the sponge (dry)
For the sponge (wet)
For the tres leches soak
For the whipped topping
To decorate
Step-by-step method
11 steps
Bake this with your kids
👶 Suitable age
5+ with help
🧁 Little Hands jobs
- Poke the sponge gently with a fork so the milk can soak in
- Pour the three milks slowly over the cake
- Scatter crushed pistachios and saffron
- Arrange rasmalai pieces on top
🇮🇳 Did you know?
Rasmalai comes from Bengal — 'ras' means juice or syrup, and 'malai' means cream. This recipe blends it with a Mexican tres leches (three milks) cake.
💬 Let's talk
"This cake uses milk in three different ways. Can you name all the things we make from milk at home?"
🎨 Activity
Pour a little milk into a saucer of water and watch how it swirls — it's the same magic happening inside this cake.
Printed from bakewithkrutika.com/recipes/eggless-rasmalai-tres-leches-cake
© Bake with Krutika
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