Rasmalai Milk Cake/ Rasmalai Tres Leche Cake (Eggless)

Rasmalai Milk Cake/ Rasmalai Tres Leche Cake (Eggless)
Rasmalai Milk Cake/ Rasmalai Tres Leche Cake
It is a creative mashup of the Rasmalai and the Tres leches cake. The cake sponge is bursting with cardamom and saffron flavors and is further soaked in saffron, rose water and cardamom flavored reduced milk or Rabdi, and further topped with whipped cream.
The recipe is a bit long and might dazzle you at first but believe you me it’s super fun to make and above all the end result is worth all the efforts.

I will list down all the steps along with the ingredients and directions. 



All purpose flour(Maida) - 1.5 cups
Baking Powder - 1 teaspoon
Baking Soda - 1/2 teaspoon
Cornflour- 2 tablespoon 
Salt- a pinch

Butter - 80 grams or about 1/2 cup
Condensed Milk - 1/2 can(approximately 200 gms)
Sugar Powder- 100 grams or 3/4th cup
Milk - 3/4th cup 
Rose Water - 1 tea spoon
Green Cardamom powder- 1 teaspoon
Few kesar strands

We will start making the cake by adding saffron strands in 3/4th cup warm milk.
Keep it aside.

Prepare the pan by greasing them with oil or you can use non stick spray too.
Line it with parchment paper or wax paper. Spray some oil spray or grease the paper too. (Alternatively you can Sprinkle some dry maida into the greased pan to form a thin layer.)
This will let the cake come out easily out of the pan. 
Meanwhile, set the oven for preheating at 180*c.

Next, sieve maida, corn flour, baking powder, baking soda all together twice. 

Now melt the butter.
Take powdered sugar and butter and whisk them well for 2-3 minutes. 
You can use a stand mixer or a hand mixer or a balloon whisk.
Now add condensed milk in the mixture and whisk it again. 
Add in saffron milk also along with cardamom powder and rose water.
Give everything a good whisk.

Now start adding the Maida mixture little by little into the batter (lumps should not be formed while mixing it). 
Whisk the batter and mix everything well.
Remember to whisk in one direction only.
Do not over-mix the batter.

Now pour the cake mixture into the prepared pan.
Tap the pans 2-3 times to take out any air bubbles.
Place the pan in the middle rack of the oven and set the timer for about 35-40 minutes at 180*c.
After 30 minutes take a tooth pick or skewer and poke in the prepared cake to check whether it comes out clean or not. 
If the mixture is still sticky, then bake it for another 10 minutes. 
Check it again and turn off the oven.

Let the pan cool down on a wire rack for 10-15 minutes.
After that, invert the cake from the pan on a plate and remove the parchment paper.
Invert it again and let it cool on the wire rack.
When the cake is completely cooled then with the help of a serrated knife trim off the edges and top. It’s an optional step. 
You can leave it as it is too.



Full cream milk- 500 milliliter 
Condensed milk- 1/2 can or about 200 grams 
Saffron (kesar)- 15-20 Strands dissolved in 2 tablespoon warm milk
Rose water-1 teaspoon
Green cardamom powder- 1 teaspoon
Yellow food coloring- 3-4 drops (Optional)


Bring the milk to a boil in a deep non stick pan, lower the heat and simmer till the milk reduces to ¾th of its original volume.
Add condensed milk and cook for another 10-11 minutes on low heat. 
Add in saffron dissolved in milk. Add in cardamom powder too.
Keep stirring. 
Switch off the heat and let it come to room temperature.
Next add rose water. And mix well.
Rasmalai milk is ready.

3– Pouring the prepared Rasmalai Milk over the cake

Once the cake is little warm or at room temperature transfer it either in the same or any deep dish in which you want to serve it.
Poke holes in the cake with the help of a skewer.
Pour the prepared Rasmalai milk over the cake. 
Reserve about half cup of milk for later use.

Keep it in the fridge for about 30-45 minutes.



Whipping cream or Heavy cream- 250 milliliter 
Icing sugar- 1/2 cup
Milk powder- 1/2 cup


Take chilled cream in a chilled bowl.
Whisk it either with stand mixer with whisk attachment or a hand mixer or a balloon whisk.
Add in icing sugar and milk powder. I have added milk powder to stabilize my whipped cream. 
Whip until you get stiff peaks.


Now, this is completely up to you, based on how you want to design your cake.
You can simply put cream on the cake and spread it evenly, or you can fill it in a piping bag and make a design according to your choice.
I have filled it in the piping bag and with the help of the Wilton 1M Tip, I made this design.
Keep it in the fridge for 15-20 minutes for the cream to set properly on the cake.


Pista slivers- 1 tablespoon 
Dried Rose petals- 1 tablespoon 
Kesar strands- 10-15


Garnish the prepared chilled cake with Pista slivers, rose petals and saffron strands.
With the help of a sharp knife divide and cut the cake in 9 equal sizes.

Take out one piece with the help of a palette knife or cake server and keep it in a serving plate.
Pour in some reserved Rasmalai milk and enjoy the delicious cake.

Enjoy the delicious treat!!