Rasmalai Tres Leches

Rasmalai Tres Leches

Course: Dessert
Served in dessert cups of choice (I used 8 ounce cups).

Ingredients

For the Sponge Cake

• 240 g all-purpose flour
• ¾ tsp baking powder
• ½ tsp salt
• 5 large eggs (separated, room temperature)
• 250 g granulated sugar (divided: 50 g for the whites and 200 g for the yolks)
• 120 ml whole milk (room temperature)
• 2 tsp vanilla extract
• 5 g butter (softened, for greasing)
• Alternately, Betty Crocker White Cake Mix or even Store-bought Cake 🙂

For the Saffron-Cardamom Milk

• 650 ml whole milk
• 354 ml evaporated milk
• 300 ml sweetened condensed milk (one Canadian-size can)
• 1 tsp green cardamom seeds (finely crushed)
• ¼ tsp saffron threads (lightly crushed)

For the Whipped Cream & Garnish

• 400 ml whipping cream, 35% (cold)
• 25 g icing sugar (sifted)
• 30 g pistachios (shelled, crushed)
• 1 tsp edible dried rose petals (optional)

Instructions

Bake the Sponge

1. Prepare: Heat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish with the butter. Whisk the flour, baking powder, and salt.
2. Whip the Whites: Beat the egg whites until foamy. Gradually add 50 g sugar; beat to glossy, stiff peaks.
3. Mix the Yolks: Beat the yolks with 200 g sugar until pale and thick. Mix in 120 ml milk and vanilla, then combine with the dry ingredients.
4. Fold & Bake: Gently fold in the whites in two additions. Transfer to the dish; bake for 25–30 minutes, until a skewer comes out clean. Cool completely, allowing 1 hour.
5. Cake Shortcut: Skip baking from scratch and use Betty Crocker White Cake Mix or a fluffy, neutral-flavoured store-bought cake. Both work beautifully and let the saffron-cardamom milk shine. 🙂

Infuse the Milk

1. Warm & Steep: While the cake bakes, warm 650 ml whole milk with the cardamom and saffron over low heat until steaming. Remove from the heat, cover, and steep for 10 minutes.
2. Mix the Soak: Whisk the infused milk with the slightly cooled whole milk, evaporated milk, and condensed milk. Let it cool. Keep the saffron threads and finely crushed cardamom in the mixture – the more they soak, the more pronounced their flavor!

Assemble, Chill & Garnish

1. Portion the Cake: Cut the cooled sponge into small pieces and divide evenly among 12 serving cups of choice.
2. Poke the Cake: Use a toothpick to poke holes all over the cooled cake, helping the milk soak evenly into the sponge.
3. Soak Gradually: Spoon 60 ml milk mixture over the cake in each cup. Wait 10 minutes, then add more a little at a time until the sponge is thoroughly moist. You may have some soak left, depending on the cake you use; stop before the cups become mostly loose liquid.
4. Chill: Cover and refrigerate for at least 4 hours, preferably overnight. Leave space above the cake for the cream.
5. Whip the Cream: Shortly before serving, beat the cold cream with the icing sugar until medium-firm peaks hold a piped shape. Stop while the cream is smooth.
6. Finish & Serve: Pipe whipped cream over each chilled cup. Scatter crushed pistachios on top and finish with edible dried rose petals, if using. Serve cold.