Divine Cardamom-Infused Rasmalai Tres Leches Cake
This recipe for Divine Cardamom-Infused Rasmalai Tres Leches Cake combines the best of Indian and Latin American flavors in a gluten-free dessert perfect for brunch. Enjoy this decadent fusion treat with friends and family, as you immerse yourself in its rich, creamy indulgence.
Allergens
Egg, Dairy, Corn
Ingredients
- 1. Cardamom Sponge Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1 teaspoon pure cardamom powder
- 3/4 cup gluten
- free all
- purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt 2. Rasmalai Cream
- 1/2 cup sweetened condensed milk
- 1 cup whole milk
- 1 teaspoon cardamom powder
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream, whipped
- Pinch of saffron strands, crushed 3. Sugar Syrup
- 1/4 cup granulated sugar
- 1/2 cup water
- 1 teaspoon rose water
Instructions
- Preheat oven to 350°F (175°C). Line an 8 inch round cake pan with parchment paper.
- In a large bowl, beat egg yolks with 1/4 cup sugar and cardamom powder until light and creamy.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, stirring gently.
- In a separate clean bowl, beat egg whites until soft peaks form, then gradually add 1/4 cup sugar while continuing to beat until stiff peaks form. Fold egg whites into the batter.
- Pour batter into prepared pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- To make the Rasmalai cream, mix condensed milk, milk, cardamom powder, cornstarch, and saffron strands in a saucepan over medium heat. Stir constantly until thickened. Allow to cool. Fold in whipped cream.
- To prepare sugar syrup, combine sugar, water, and rose water in a small saucepan. Heat until sugar dissolves. Cool.
- Slice the cooled cake horizontally into three layers. Place bottom layer on a serving plate, brush with half of the sugar syrup, and top with half of the Rasmalai cream. Repeat for middle layer. Top with final layer and remaining syrup and cream. Refrigerate for at least 2 hours before serving.
Chef’s Insight
Allow the sponge to cool completely before assembling to prevent it from falling apart.
Notes
To achieve the best flavor and texture, use high-quality ingredients.