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Masala Chai Tres Leches Cake (No Bake)

This fragrant masala chai soaked cake is a delicious cross between tres leches and a tiramisu.  It’s perfect to serve on Eid, and during these last nights of Ramadan
5 from 1 vote
Print Recipe
Prep Time 14 minutes
Refrigerating Time 2 hours
Course Dessert, lunch
Cuisine Fusion, Indian
Servings 8 servings

Ingredients
  

Chai

  • 1 cup water
  • 2 cups 2% milk
  • 2 cups evaporated milk one can
  • 1 whole star anise
  • 1 1/2 tsp ground cardamom freshly ground is best
  • 7 black peppercorns
  • 1/2 inch ginger sliced
  • 1/2 can sweetened condensed milk to taste

Whipped Topping

  • 500 ml whipping cream 35%, cold
  • 275 g mascarpone one small container
  • 1/2 can sweetened condensed milk the leftover half from the chai
  • 1/4 cup icing sugar
  • 1 pinch saffron strands

Spiced Honey Almonds

  • 100 g sliced almonds peeled, not roasted
  • 1/4 tsp ground cardamom
  • pinch saffron optional
  • 3 Tbsp honey

Cake

  • 2 boxes cake rusk I prefer 'Crispy' brand vanilla rusk - there will be some leftover

Instructions
 

Make The Chai

  • In a medium sized sauce pot, add the water, whole and ground spices, and tea
  • Bring to a rolling boil on high heat. Let this boil for 2 minutes, to deepen the colour and amplify the flavour of the spices.
  • Pour in the 2% milk and the evaporated milk.
  • On high heat, bring to a boil - keep a close eye on it so it doesn't spill over!
  • Once the tea boils to the top of the pot, turn the heat down until the tea is back to a slow rolling boil. Bring the heat back up to high, allowing the tea to boil to the top again - repeat this twice so the tea has boiled up to the rim of the pot three times.
  • Strain the tea into a large heat safe bowl.
  • Pour in half the can of sweetened condensed milk, stirring well to combine.
  • Set aside to cool completely.

Spiced Honey Almonds

  • Add the butter to a large skillet on medium heat.
  • Once melted, add in the almonds and mix well to coat.
  • Add in the ground cardamom and saffron, stirring to combine.
  • Toast until light golden brown, about 5 minutes. The almonds will continue to darken once they're cooling, don't give into the temptation to over toast (like I did!).
  • Pour in the honey, and turn the heat to low. Continue to stir for two more minutes.
  • Remove the almonds to a parchment lined baking sheet and spread into a thin layer. Cool completely.

Mascarpone Whipped Cream

  • In a small bowl combine 2 tablespoons of warm whipping cream with the pinch of saffron threads. Set aside.
  • In the bowl of a stand mixer, or other large bowl, pour in the remaining cold whipping cream.
  • Whisk on high speed for about 2 minutes, until the cream begins to just thicken up.
  • Add in the icing sugar, sweetened condensed milk and the saffron cream (which should be a deep yellow now - if not, carefully warm it up in the microwave for about 15 seconds)
  • Whisk on high heat until just before stiff peaks form. We want a thick but creamy mixture.
  • Add in the mascarpone cheese.
  • Whisk on medium for about 1 minute, just to start combining it.
  • Switch to a silicone spatula, and fold in the mascarpone cheese until the cheese and cream are fully combined - being mindful not to loose too much of the fluffiness we created with the whipped cream.

Assembly

  • Layer the cake rusk into a 9x13 baking dish. Pour over 1/4 of the chai, flip the rusk over and pour over another 1/4 of the chai.
  • Place a second layer of rusk over the first, and repeat the pouring step as above.
  • Optional, refrigerate overnight at this point, halve the chai recipe above and pour over more chai before adding the cream just before serving.
  • Spread or pipe over the mascarpone cream.
  • Before Serving:
    Crumble 2-3 cake rusks as fine as you prefer, and sprinkle over the cake, along the edges, or in your preferred style.
  • Crumble the honey cardamom almonds and sprinkle over the cake
  • Best served immediately, before the crumbled rusk softens!
Keyword cake, easy desserts, indian