Let’s get started!

Preheat oven to 350F. Grease and flour a 9×13-inch baking dish, set aside.

Separate the egg yolks from the egg whites. In a medium size bowl, beat together the egg yolks and ¾ cup sugar until light, fluffy, and doubled in size. Add in the milk and beat until combined.

Sift in the flour, baking powder, salt, and cardamom powder and beat until just combined. Do not overmix! Set aside.

In a separate bowl, add the egg whites and beat until foamy and just beginning to hold shape. Gradually add in the ¼ cup of sugar until nothing remains and the egg whites form soft peaks.

Fold the egg whites into the cake batter and mix until no streaks remain, be careful not to deflate it.

Transfer to the baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.

While your cake is baking, go ahead and make the milk mixture. In a pot, add the whole milk and saffron threads. Crush the cardamon pods slightly so the seeds are exposed, then add to the pot. Place over medium heat and bring to a simmer, allow to simmer for 8 minutes before removing from heat.

Pick out the cardamom pods and mix in the condensed milk and evaporated milk. Pour over the cooled cake and allow it to soak. Reserve about ⅓ cup of the milk mixture for serving.

Refrigerate and serve with an extra drizzle of the milk mixture!

Check out the video on how to make it:

 

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Rasmalai Tres Leches Cake

This Rasmalai Tres Leches Cake is a dreamy fusion of two beloved desserts — the rich, milky sweetness of rasmalai meets the soft, soaked decadence of tres leches. Light, creamy, and full of cardamom and saffron kissed flavor, it’s a showstopper with every bite.

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Ingredients

  

Cake

• ¾ cup granulated sugar
• 5 large egg yolks
• ½ cup milk
• 1½ cups all-purpose flour
• 1 tsp baking powder
• 1½ tsp cardamom powder
• ½ tsp salt
• 5 large egg whites
• ¼ cup granulated sugar

Rasmalai Milk Soak:

• 3 cups milk
• pinch of saffron
• 13 cardamom pods
• 1 cup condensed milk
• ¾ cup evaporated milk

Frosting:

• 1½ cups heavy cream
• 3 tbsp sugar

Instructions

 

Cake:

• Preheat oven to 350F. Grease and flour a 9x13-inch baking dish, set aside.
• Separate the egg yolks from the egg whites. In a medium size bowl, beat together the egg yolks and ¾ cup sugar until light, fluffy, and doubled in size. Add in the milk and beat until combined.
• Sift in the flour, baking powder, salt, and cardamom powder and beat until just combined. Do not overmix! Set aside.
• In a separate bowl, add the egg whites and beat until foamy and just beginning to hold shape. Gradually add in the ¼ cup of sugar until nothing remains and the egg whites form soft peaks.
• Fold the egg whites into the cake batter and mix until no streaks remain, be careful not to deflate it. Transfer to the baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.

Milk mixture:

• While your cake is baking, go ahead and make the milk mixture.
• In a pot, add the whole milk and saffron threads. Crush the cardamon pods slightly so the seeds are exposed, then add to the pot. Place over medium heat and bring to a simmer, allow to simmer for 8 minutes before removing from heat. Pick out the cardamom pods and mix in the condensed milk and evaporated milk. Pour over the cooled cake and allow it to soak. Reserve about ⅓ cup of the milk mixture for serving.
• Make the frosting by simply beating the heavy cream and sugar together until stiff peaks form. Spread the frosting over the top and garnish with chopped pistachios and saffron threads. Refrigerate and serve with an extra drizzle of the milk mixture!