Eggless Ras Malai Tres Leches Cake Bars
Want an easy dessert for parties? Try these eggless Ras Malai Tres Leches Cake Bars! You don’t need to slice, and they look perfect for gifting during Diwali or any big celebration. They taste like a yummy mix of Indian mithai and tres leches cake.
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Servings:
barsCalories:
Equipment
- 12 Mini Disposable Loaf Cake Pans with Lids
Ingredients
For Cake Base
- 170 grams oil
- 220 grams homemade or store bought plain yogurt check out our recipe
- 120 ml hot milk
- 280 grams sugar
- 325 grams all purpose flour / maida
- 5 grams baking powder
- 5 grams baking soda
- 1 teaspoon saffron strands crushed
- 1 teaspoon cardamom powder
For Decorating
- 16 oz whole whipping cream
- 2 tablespoon powdered sugar
- 1 teaspoon crushed saffron strands
- 2 cups hot milk
- ½ cup pistachios, soaked & peeled
- ¼ cup edible rose petals
- 24 pieces ras malai check out our ras malai recipe
- edible gold flakes (optional)
Instructions
Preperation
- Soak Pistachios in hot water and keep side
- Soak saffron strand in hot milk for sponge cake & decorating and keep aside
- Optionally chill your kitchen air container in the freezer for 30 minutes before whipping the cream. This will help the cream not heat up while whipping.
Bake the Ras Malai Sponge Cake
- Preheat oven at 320F / 160 C
- Add all the wet ingredients, oil , hot milk, yogurt and sugar to a large bowl (such that you can even add flour in it later) and whisk to combine in ingredients together.
- Sieve through the dry ingredients, all purpose flour, baking, powder, baking soda.
- Combine the ingredients using a spatula to form a smooth lump free batter.
- Fill ⅔rd of each disposable mini loaf molds cake batter. Don't worry about coating your mold with flour or oil. you will be just fine.
- Arrange the molds in the oven and bake at 320F for 20 minutes.
- Once done, check for doneness by poking a toothpick make sure it comes out clean.
- Keep aside and allow the cake bars to cool.
Whipping Cream
- While the cake is baking, add the heavy whipping cream and powdered sugar to the kitchen mixing bowl and whip until you get firm peaks at the speed of 4. Keep an eye out as you don't want to overbeat the cream or else it will become buttery. This takes approximately 8-10 minutes.
- This is also a good time to peel the pistachios
Piping the cake bars
- Once the cake bars cool, poke holes with a toothpick as shown in the video.
- Using a table spoon, pour 5 tablespoon of saffron milk on each bar for the sponge to soak up the milk.
- Next pipe the cake bar using a piping bag or a ziplock. If you won't want to pipe simply just spread a layer of cream with a spatula on the cake bar.
- Cut each ras malai into halves or quarters. Arrange ras malai pieces on each other.
- Add a a few drops of saffron milk on each ras malai (optional).
- Garnish with edible rose powder or rose petals, slivered pistachios and edible gold flakes.
- Cover with the lid and refrigerate until ready to serve or pack. Before serving at a party, make sure to bring the cake to room temperature.
Video
Notes
- This recipe will give you either 12 cake bars or a 12 inch cake.
- You can half the recipe for a 6 inch cake.
- If you plan on layering the cake with cream, you will need to double the cream recipe.
