Rasmalai Tres Leches
This rasmalai kulfi tres leches is a fusion milk cake that is surely going to be the highlight of any festive menu ♡
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
My Latest YouTube Video
More Tres Leches Recipe!
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Rasmalai Tres Leches
5.0 out of 5 stars (based on 1 review)
servings
4
prep time
30 min
bake time
30 min
Ingredients
Vanilla Cardamom Cake
- ⅓ cup + 2 tbsp (100 g) milk
- ½ tbsp (7 ml) vinegar
- ¼ cup (50 g) powdered sugar
- 2 tbsp (25 g) neutral oil
- 1 tsp (5 ml) vanilla extract
- ½ tsp (2.5 ml) almond extract, optional
- 1½ green cardamom pods, crushed
- ½ cup (60 g) all purpose flour
- ½ tbsp (5 g) cornstarch
- ¾ tsp baking powder
- ⅛ tsp baking soda
- pinch of salt
Milk Soak
- ⅓ - ½ cup milk (80–120 ml), depending on how much soak your cake can take
- 2 crushed cardamom pods, crushed
- pinch of kesar
- 2 tbsp (30 ml) fresh cream
- 3 tbsp condensed milk (45 g), adjust up to 1 tbsp more if you prefer a sweeter cake
Topping
- 4-5 kulfi sticks, chopped or sliced
- 1 - 1¼ cup (120–150 g) whipped cream
- colourful syrup, I used khus, rose and badam
- fresh flowers
Instructions:
- In a bowl, add milk and vinegar. Let this sit for 5 minutes so it curdles and turns into buttermilk. Once ready, add sugar, oil, vanilla extract, almond extract and crushed cardamom. Whisk the mixture well until it’s smooth and combined.
- In a separate bowl, sift in all purpose flour, cornstarch, baking powder, baking soda and a pinch of salt. Add the wet mixture to the dry ingredients and whisk it all together till you get a smooth runny batter.
- Transfer the batter into an oven safe baking dish. Bake at 170°C for 25–30 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool completely before moving on.
- Once cool, use a fork to poke holes all over the cake: this helps it soak up the milk mixture properly.
- To make the milk soak, in a small saucepan, heat milk with saffron strands and crushed cardamom. Let it come close to a gentle simmer, then switch off the heat and allow it to steep so the saffron releases its colour and flavour. Once slightly cooled, mix in condensed milk and fresh cream. Stir until smooth and well combined. Pour the milk soak slowly and evenly over the cake, the cake will absorb everything. Cover and refrigerate for 2–3 hours.
- Once the cake has absorbed the milk mixture, add a generous, even layer of kulfi over the top. Return to the freezer and let it set for around 30 minutes so the kulfi firms up slightly.
- Spread an even layer of freshly whipped cream over the kulfi layer. Drizzle some coloured flavoured syrup over the top, decorate with fresh flowers just before serving. Place the cake in the freezer for 30 minutes to help everything set properly before slicing. Slice and serve chilled!
Recipe Video
Leave a Comment
March 10, 2026
I am planning to bake this as a cake on my dads birthday if it turns out really beautiful I will send you a dm on Instagram with the cake creation trying to add my own creative too. I love your content alot gives me very creative spurs that helps me make unique recipes
