Eggless Tres Leches Cake with Rasmalai

5 from 4 votes

No special occasion is complete without this exotic eggless tres leches cake. Get ready to be showered with compliments from your family and friends. If it's possible to go the whole nine yards just go ahead and make the rasmalai version otherwise stick to the simple version and be sure to use all whole milk products for that rich taste and texture.

Prep Time1

Cook Time35

Cooling Time15

Total Time1 50

Method: Baking

Course: Cakes

Servings: 15 People

Ingredients

2 cups minus 4 tablespoons all-purpose flour
4 tablespoons cornstarch
1 and ½ teaspoon baking powder
1 and ½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
1 and ¼ cups white sugar See My Notes
1 and ¼ cups plain yogurt Go for whole
¾ cup milk I used Rasmalai milk
A few count saffron strands

For Soaking:

300 ml sweetened condensed milk 1 can
1 cup evaporated milk I used Rasmalai milk
½ cup heavy cream I used Natrel whipping cream 35%

For Frosting:

2 cups heavy cream
2-3 tablespoons rasmalai milk
5 tablespoons MTR Badam Mix
A few saffron strands

For Filling:

6 count whole rasmalai broken into small pieces

For Garnish:

¾ cup raw pistachios finely chopped

Instructions

Preheat oven to 350F/180C. Line two 9-inch round cake pans with parchment paper and lightly grease it with non-stick cooking spray and set aside.
Sieve together the all-purpose flour and cornstarch; set aside. (See My Notes)
In a large bowl beat together the butter and sugar, until light and creamy.
Add the yogurt and saffron strands to the creamed butter and beat well. It may look curdled; don't worry.
Now add the milk (whole or rasmalai, whichever you are using) and beat again.
To this creamed sugar mix add the baking powder, baking soda, and salt and wait for it to froth up, which should take about 5 minutes.
Beat/mix the mixture well. To this add the sieved flour mixture and mix well, without any lumps.
Divide the batter equally between the two cake pans. I use a 1-cup measure and scoop out 1 cup of batter onto each pan and then proceed further to apportion the batter.
Bake for about 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove the cake from the oven and let it cool on a wire rack for at least 15 minutes before unmoulding the cake from the pans.

Soaking:

While the cake is cooling, prepare the soaking mixture for the cakes. Mix the condensed milk, rasmalai milk, and heavy cream well and set aside.
Level the cakes by removing the tops if your cake has a dome.
Transfer the cakes to two separate plates with high ridges. Poke the cakes with a fork. This will enable to absorb the milk mixture more efficiently.
Use a measuring cup and pour an equal amount of milk mixture on both the cakes until you have exhausted all of it.
The cakes should have absorbed almost all of the milk in about 4-5 hours, but I left mine in the refrigerator overnight. Make sure you refrigerate it if you are leaving it to soak overnight.
When you see that almost all of the milk is absorbed and see a little bit on the sides, use a spoon and pour it back on the cakes.
Morning you will see that the cakes would have absorbed all the milk without nothing left around.

Frosting:

Whipped cream frosting turns out great when you chill a large bowl and beaters in the freezer for at least 30 minutes. I freeze it overnight, but that's not necessary.
When you are ready to make the frosting, take the bowl out, add the whipping cream, few tablespoons of the rasmalai milk (if using), MTR Badam mix and beat well until you get the desired consistency. It may take anywhere up to 10-15 minutes.

Decoration:

Move one of the soaked cake onto a cake board/platter. Cover it with some of the whipped cream. Smooth it out. Add the small pieces of rasmalai on top of the frosting covered cake.
Place the second cake on top of the rasmalai filling and frost that cake and the whole cake with the remaining whipped cream and smooth it out.
Top it with the finely chopped pistachios and use some of it to decorate on the sides and bottom of the cake too.
Store the cake in a covered cake container in the refrigerator. Leave it out at room temperature 15-20 minutes before serving.

Notes

Please go through each and every step carefully before venturing out to make the cake, because this recipe has different parts and each has a couple of key instructions to follow to get the cake right.
If you are planning to make a traditional tres leches cake but without eggs, omit the saffron strands and use whole milk instead of the rasmalai milk in the cake recipe and evaporated milk instead of the rasmalai milk for the soaking mixture.
If you are using rasmalai milk in the cake recipe you may have to reduce the quantity of sugar in the cake recipe to 1 cup from 1 and ¼ cups because the rasmalai milk is sweet. But we didn't feel the need to cut back the sugar. It was good as it is.
I have used two 9 inch pans. If you would like a taller cake use two 8 inch pans instead. This recipe measurement can also be baked in a 13x9 inch pan.
I have used a combination of all-purpose flour and cornstarch as a substitute for cake flour. If you are using cake flour you will be measuring out 2 cups. No reducing and adding cornstarch.
The creaming of butter and sugar has a twist in the recipe. Make sure that you don't skip it. You will not be adding baking powder, baking soda and salt with the dry ingredients, but will be creaming it with the butter and sugar.
While making the whipped cream frosting, if you are making a regular tres leches cake, you will be whipping just the heavy cream and icing sugar instead of MTR Badam mix. Increase the quantity of sugar/mix according to your taste.

Taste & Texture

I know I'm tooting my own horn when I say this but I'm not sorry at all because this cake definitely deserves a standing ovation! One of the proudest moments ever since I started baking! The taste, the texture couldn't be any more perfect than this. The cakes had absorbed all of the milk and it was moist and the exotic flavors of saffron and cardamom in the creamy rasmalai milk and pistachios gave it the perfect taste, while the rasmalai filling made it spongy and the texture was on dot.

Nutrition