Eggless Rasmalai Tres Leches Cake
Rasmalai is a popular Indian dessert made from soft melt in mouth flattened paneer balls soaked in a thickened sweetened milk flavored with cardamom, saffron, and garnished with nuts.
Rasmalai cake recipe is a fusion version of this popular dessert.
It is an eggless sponge cake soaked with the rasmalai milk (ras or syrup) topped with rasmalai flavored whipped cream and garnished with nuts and rose petals.Basically, this cake is the best of both worlds - cake and rasmalai together, and it's always a hit!!
Rasmalai Tres Leches - A tres leches cake is a sponge cake soaked in
three kinds of milk: 1) evaporated milk,
2) condensed milk, and
3) heavy cream.
So to make a Rasmalai Tres Leches just replace the whole milk while making ras with heavy cream, the rest of the steps and recipe remains the same. Easy right!
Rasmalai cake is a fusion dessert that combines the flavors of traditional Indian sweet called "Rasmalai" with a cake. Rasmalai is a popular Indian dessert made with soft cheese dumplings soaked in sweet, saffron-infused milk, garnished with nuts and served chilled.
In the case of a Rasmalai cake, the cake itself is typically a spongy and moist vanilla cake. It is layered with Rasmalai components, such as the cheese dumplings (known as "Rasgullas") and the sweet, saffron-flavored milk. The cake layers are often soaked in the flavored milk to infuse them with the distinct taste of Rasmalai.
To prepare a Rasmalai cake, the cake layers are first baked and cooled. The Rasgullas are prepared separately by boiling milk and curdling it with lemon juice or vinegar. The resulting cheese curds are shaped into small dumplings, cooked in a sugar syrup until they become soft and spongy, and then cooled. The flavored milk, usually infused with saffron strands and cardamom, is poured over the cake layers, and the Rasgullas are placed between the layers. The cake is then chilled to allow the flavors to meld and the milk to further soak into the cake layers.
Rasmalai cakes are often garnished with chopped nuts, such as pistachios or almonds, and sometimes decorated with a layer of sweetened whipped cream or frosting. The end result is a delicious dessert that combines the creamy, aromatic flavors of Rasmalai with the soft, fluffy texture of a cake, creating a delightful fusion of traditional Indian sweets and Western-style cakes.
THIS RASMALAI CAKE IS
* eggless
* soft and moist
* Tastes just like traditional Rasmalai
* Easy to make
* perfect for festivals and celebrations.
This rasmalai flavor cake is made of three components
Ras - Also referred to as Rasmalai milk or syrup. It is the thickened saffron and cardamom flavored milk that is used to flavor the cake and also the whipped frosting. Depending on the quality of your saffron, ras can be pale to dark yellow color.
The sponge cake - This is a light, airy, soft, eggless, and butter-free sponge cake. To keep it egg-free I've used yogurt and flavored it with cardamom powder and Rasmalai milk which imparts it a light yellow color.
Whipped frosting - To keep up with the light and airy theme, I prefer using whipped cream frosting to bring this cake together. It's flavored with vanilla extract and rasmalai milk which also gives it a tinge of yellow color.
Tres Leches is a popular Latin American dessert that translates to "three milks" in English. It is a sponge cake soaked in a mixture of three types of milk: evaporated milk, condensed milk, and whole milk or heavy cream. The cake is typically light and fluffy, and the milk mixture gives it a moist and rich texture.
To make Tres Leches, a sponge cake is baked and then pierced with a fork or skewer to create holes. The milk mixture, which is a combination of sweetened condensed milk, evaporated milk, and whole milk or heavy cream, is poured over the cake, allowing it to absorb the liquid. The cake is then refrigerated for several hours or overnight to allow the flavors to meld and the cake to become thoroughly soaked.
Tres Leches is often topped with whipped cream and garnished with fresh fruit or a sprinkle of cinnamon. It is a sweet and indulgent dessert that is popular in many Latin American countries, including Mexico, Cuba, and Nicaragua.
"Tres Leches" and "Rasmalai" are two different types of cakes from different culinary traditions. Let me explain them individually:
Tres Leches Cake: Tres Leches cake is a popular Latin American dessert. It consists of a sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. The cake is typically baked, poked with holes, and then soaked in the milk mixture, allowing it to absorb the liquids. It is then topped with whipped cream and often garnished with fresh fruits or sprinkled with cinnamon. Tres Leches cake is known for its rich, moist texture and sweet flavor.
Rasmalai: Rasmalai is a traditional Indian dessert that originates from the Indian subcontinent. It is made with soft, spongy cottage cheese dumplings (called "chenna") that are cooked in a sweetened milk syrup flavored with cardamom, saffron, and sometimes rose water. The dumplings are typically shaped into small discs and then soaked in the milk syrup until they become soft and juicy. Rasmalai is often served chilled, and it is garnished with chopped nuts, such as pistachios or almonds.
As for a "Tres Leches Rasmalai Cake," it seems to be a fusion or combination of both desserts, incorporating elements from both culinary traditions. However, I'm not aware of a specific cake by that name. It's possible that someone may have created a unique recipe or variation that combines the flavors and textures of Tres Leches cake and Rasmalai. If you have a specific recipe or context in mind, I could try to help you further.
Rasmalai Tres Leches Cake is a delightful fusion dessert that combines the flavors of traditional Indian rasmalai with the rich and creamy texture of a tres leches cake. While the classic version of this dessert is already delicious, you can experiment with different variations to add your own unique twist. Here are a few variations you can try:
1. Cardamom-infused sponge: Instead of a plain sponge cake, add ground cardamom to the batter for a fragrant twist. Cardamom is a common spice used in Indian desserts and will complement the rasmalai flavors.
2. Saffron-infused milk mixture: Rasmalai is often flavored with saffron, which gives it a beautiful yellow color and a unique taste. Infuse the milk mixture used for soaking the cake with saffron strands to add a touch of luxury and enhance the overall flavor.
3. Pistachio garnish: Rasmalai is typically garnished with chopped pistachios, so consider sprinkling some crushed or chopped pistachios on top of the whipped cream or as a final garnish for the cake. It will add a wonderful crunch and a pop of green color.
4. Rose syrup drizzle: In Indian cuisine, rose syrup is often used as a sweetener and flavor enhancer. You can drizzle a little rose syrup over the cake layers before soaking them in the milk mixture. It will impart a delicate floral flavor and make the dessert even more aromatic.
5. Coconut milk variation: Instead of using regular milk or a combination of milks for the soaking liquid, you can experiment with coconut milk. This will give the cake a subtle coconut flavor and pair well with the rasmalai elements.
6. Mango twist: If you're a fan of mangoes, consider adding a layer of fresh mango puree or diced mangoes between the cake layers. This variation adds a fruity and tropical twist to the dessert.
Remember to adapt the soaking liquid ratios and adjust the sweetness according to your taste preferences when incorporating these variations. Enjoy exploring and creating your own unique Rasmalai Tres Leches Cake!
Eggless Ras Malai Tres Lesches Cake
Here's a recipe for an eggless Rasmalai Tres Leches Cake without using actual Rasmalai:
Ingredients:
For the cake:
* 1cup =250 gms
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk (you can use plant-based milk for a vegan version)
½ cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
For the tres leches mixture:
1 can (14 ounces) sweetened condensed milk (you can use condensed coconut milk for a vegan version)
1 can (12 ounces) evaporated milk (you can use evaporated coconut milk for a vegan version)
1 cup milk (or plant-based milk for a vegan version)
1 teaspoon cardamom powder
1 teaspoon rose water (optional)
For the whipped cream topping:
2 cups heavy cream (or whipped coconut cream for a vegan version)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Sliced almonds and pistachios for garnish
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the milk, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
4. Pour the cake batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the tres leches mixture. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, milk, cardamom powder, and rose water until well combined.
6. Once the cake is done, remove it from the oven and let it cool for a few minutes. Then, using a fork or skewer, poke several holes all over the cake.
7. Slowly pour the tres leches mixture over the cake, making sure to evenly distribute it and allow it to absorb. Let the cake cool completely and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
8. Before serving, prepare the whipped cream topping. In a mixing bowl, beat the heavy cream (or whipped coconut cream) until soft peaks form. Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
9. Spread the whipped cream over the chilled cake and garnish with sliced almonds and pistachios.
10. Slice and serve the eggless Rasmalai Tres Leches Cake, enjoying the rich flavors and creamy texture.
Note: While this recipe does not include actual Rasmalai, the cardamom and rose water in the tres leches mixture add a touch of traditional Rasmalai flavor. If desired, you can also sprinkle some ground cardamom and chopped pistachios over the whipped cream topping for extra visual appeal and flavor.