Eggless Rasmalai Tres Leches Cake (Diwali Fusion Cake)

This eggless rasmalai tres leches cake is everything you love about rasmalai, in a cake. A soft cardamom sponge is soaked in creamy saffron milk with nuts, then finished with more rasmalai milk and rose petals. It is my favourite Indian fusion cake for Diwali.

If you love Indian sweets, this cake is for you. The idea comes from the Latin American tres leches cake, which is soaked in three kinds of milk. My version uses condensed milk, cream and full-fat milk, cooked with saffron and cardamom until it tastes just like rasmalai.

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What makes it taste like rasmalai

• Cardamom in the sponge: mixed into the flour so the flavour runs through the whole cake.
• Saffron rasmalai milk: condensed milk, cream and milk cooked with saffron and cardamom.
• Cashews, pistachios and almonds: cooked in the milk, just like in rasmalai.
• Rabdi flavour (optional): a few drops in the cake and the milk really bring out that rasmalai taste.

My tips

• Rest the curd mixture for 5 minutes. Wait until you see bubbles on top before adding the oil. That is what makes this eggless sponge light.
• Be gentle with the flour. Add it in two parts and finish mixing with a spatula.
• Don’t over-thicken the milk. Cook it for just 5–6 minutes. It should still pour easily so the cake can soak it up.
• Soak little by little. Poke the cake well and add the milk slowly so it seeps all the way through.
• Chill before serving. One hour in the fridge makes all the difference.
• Save some milk. Pour it over the top and around the base when serving, for the full rasmalai feel.

My homemade rose petals

The rose petals on top are edible. I always make them at home: I buy roses, wash them well, sun-dry the petals and store them in jars in the fridge. In summer you will always find jars of rose petals in my fridge!

A rich cake for festivals

This is not an everyday cake. It is rich and indulgent, perfect for Diwali, Holi and every festival when family and friends come over. Take a big slice, because we all deserve it!

Eggless Rasmalai Tres Leches Cake

A soft eggless cardamom sponge soaked in saffron rasmalai milk, topped with nuts and rose petals. A rich Indian fusion cake for Diwali, Holi and every festival.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Chilling 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: Indian Fusion

Ingredients Method Video Notes

Ingredients

  

For the cake

• 1 cup curd (yogurt) about 245 g
• 3/4 cup caster sugar 150 g
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour (maida) about 190 g
• 1 teaspoon cardamom powder
• 1/2 cup flavourless oil 120 ml
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon rabdi flavour optional

For the rasmalai milk

• 100-150 ml condensed milk
• 150 ml cream
• 150 ml full-fat milk
• 5-6 saffron strands
• 2 pinches cardamom powder
• rabdi flavour a few drops, optional
• 2 tablespoons cashews chopped
• 2 tablespoons pistachios chopped
• 2 tablespoons almonds slivered

To decorate

• 2-3 tablespoons edible dried rose petals

Method

 

1. In a large bowl, whisk the curd and caster sugar together until smooth with no lumps. Add the baking soda and baking powder and whisk again. Keep it aside for 5 minutes. You will see bubbles on top as the curd reacts with the soda and powder.
2. Mix the all-purpose flour with 1 teaspoon cardamom powder so the cardamom flavour spreads through the whole cake.
3. Add the oil, vanilla extract and rabdi flavour (if using) to the curd mixture and mix until the oil is fully combined.
4. Add half the flour and mix gently. Add the rest and mix again, finishing with a spatula. Do not overmix.
5. Pour the batter into a greased 8-inch round bundt pan, smooth the top and tap the tin on the counter to remove air bubbles. Bake in a preheated oven at 180°C for 45–50 minutes, until golden brown and a skewer comes out clean. Cool on a wire rack.
6. In a heavy-bottomed pan, add the condensed milk, cream and full-fat milk. Mix on low heat until combined. Add the saffron, 2 pinches of cardamom powder and a few drops of rabdi flavour. Add the cashews, pistachios and almonds. Cook for 5–6 minutes, stirring, until it thickens slightly. Do not make it too thick.
7. Turn the cake out onto a serving plate and poke it all over with a wooden skewer, knife or fork. Spoon the rasmalai milk over it little by little, letting it soak in. Save some milk for serving.
8. Refrigerate the cake for 1 hour. Pour more rasmalai milk over the top and around the base, decorate with dried rose petals, and serve chilled.

Video

Notes

This makes 10–12 slices.

This is a rich, festive cake, not an everyday one. Keep it in the fridge and serve it chilled with extra rasmalai milk.

Rabdi flavour is optional, but it really brings out the rasmalai taste.

Related Recipes You’ll Love

• Eggless Gulab Jamun Cake — another festive fusion cake, soaked in rose syrup.
• Eggless Paan Cake — all the flavours of a meetha paan in a cake.
• Eggless Thandai Pistachio Rose Cake — a fragrant festive cake for every celebration.

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