Malai Tres Leches cake is the ultimate dessert mashup of Indian Rasmalai and Mexican Tres Leches cake!! Milk is a trending cake now…like rose milk ,pistachio, etc.. where as rasmalai is a famous indian sweet. so this cake is fusion of  these both.

  • Prep Time: 20 min.
  • Cook Time: 45 min.

Ingredients of Malai Tresleches Cake

  • Making Rasgulla:
  • Milk: 2 cup
  • Vinegar: 1 tsb
  • Cold water: Half cup
  • Prepare Sugar Syrup
  • Water: 2 cup
  • Sugar: 1 cup
  • Cardomom powder: half tsp
  • Making Rasmalai
  • Milk: 3 cup
  • Sugar: 1 cup
  • Saffron: 1/4 tsb
  • Crushed nuts: Half cup
  • Saffron
  • 2 tin evaporated milk
  • 3/4 tin condensed milk
  • 1 cup rabdi
  • 1/2 kg hot milk sponge cake
  • 1 cup whipped cream
  • 1/2 cup cold milk
  • 2 sachet whipped powder

How to Make Malai Tresleches Cake

  1. Making Rasagullas:   Boil milk in a pan.
  2. Stir well until milk curdles.Strain the mixture in muslin cloth .
  3. Squeeze the whey and put aside until it become hard.
  4. Transfer this to a plate and knead to get soft dough.
  5. Make equal balls and flatten it and keep aside.
  6. Making Sugar Syrup:   Boil water and sugar with cardomom powder.
  7. Add rasagullas and cook for 10 minutes until its double in size.
  8. Then remove and add to the cold water .
  9. Put aside for 30 minutes
  10. Add small amount of prepared sugar syrup to the cold water.
  11. To Prepare Rasmalai: Boil Milk and sugar ,and add saffron strands and cardomom powder.
  12. Boil until milk reduced to half. set aside to cool.
  13. Slightly squeeze the prepared rasagullas and add to the rabdi and chill it.
  14. After chilling remove the rasagullas from rabdi and keep aside.
  15. Making 3 milk: Mix together Prepared Rabdi , condensed milk and evaporated milk.
  16. Soak the sponge cake with is 3 milk mixture.
  17. Add the chopped rasagullas on top of it. and cool down for 30 minutes.
  18. Whip the whipping cream with 2 tbsp of Rabdi until soft peaks are formed.
  19. Add on top of the cake.
  20. chill it until serve.


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