Masala Chai Tres Leches

An Indian fusion Tres Leches that is perfect for festivities and any celebration especially if you are a chai lover! The sponge cake (which can be made with or without egg) is soaked in a milk mixture made of 3 kinds of milk, cream, and a tea mixture. The tea flavors are subtle but come through so well! The masala chai is so warm and cozy and paired with the milks it adds a delicious flavor to the cake. This dessert has been polished off every time I make it. You will love the softness, creaminess and flavors of the cake. A must-try Indian fusion dessert recipe for Diwali! This dessert works great for thanksgiving or any get-togethers.
Happy Baking!

Servings: 10-12 servings

Prep Time: 25-30 minutes

Baking Time: 30-45 mins

Chilling Time: 10+ hours

Total Time: 1 day

Ingredients: 

• Sponge cake- Make the sponge cake as per your choice, recipes are below. I always recommend making your own so it soaks well.

  • Eggless sponge cake

  • With egg sponge cake

• Tea Mixture-

  • 1 cup milk 

  • 1/2 cup water

  • 1/4 cup Indian tea leaves

  • 4-5 cardamom pods 

  • 2-3 cloves 

  • 6-7 strands of saffron

  • 1/4 tsp cloves powder

  • 1/2 tsp cinnamon powder

  • 1/8 tsp chili powder

  • 1/8 tsp garam masala

  • 1.5 tsp Ginger grated

• Milk mixture-

  • 14 oz condensed milk

  • 2/3 cup heavy cream 

  • 5 oz evaporated milk 

• Topping-

  • 2/3 cup heavy cream

  • 2-3 tbsp castor sugar

  • 1 tsp freshly ground cardamom powder

  • 1/2-3/4 tsp clove powder

  • 8-10 strands of saffron

  • Dried rose petals to garnish

Directions: 

1. Prepare cake as per the recipe you want. I used a 6*10 inch deep baking dish to bake the cake in so I can soak and serve in that itself.

2. Tea mixture: In a saucepan on low-medium add milk and water. As it starts heating up, add tea leaves, spice powders, whole spices, saffron, and mix. As it slowly comes to a boil add grated ginger and mix. Make sure to stir often. Let it come to a boil and then cool.

3. Milk mixture: Strain the tea mixture in a bowl/cup, you will get about a cup worth of tea mixture. Add condensed milk, evaporated milk, tea mixture, and heavy cream, and whisk it all together.

4. Poke holes in the sponge using a fork or toothpick, making holes throughout the cake.

5. Mix the milk mixture just before pouring and pour about 2/3rd of it all over the cake. Make sure you get all the edges. Reserve rest in the fridge to serve with.

6. Cover and let it soak in the fridge for 8-10 hours at least.

7. Whip heavy cream with sugar, vanilla essence, cardamom powder, and 1/4 tsp clove powder using an electric mixer/stand mixer till soft-medium peaks form.

8. Top the cake with whipped cream. Garnish with dried rose petals and sprinkle the remaining clove powder and saffron strands.

9. Cut and serve with the reserved milk mixture to pour over it.

Notes/Tips: see the notes and tips in the sponge cake recipe you pick

• Milk mixture-

  • I like to make the tea mixture and let it sit for 1-2 hours so the flavors mix well.

  • Use room temperature ingredients.

• Make sure you let it soak well otherwise it will be dry!

• Always reserve the milk mixture so that you can pour some while serving.

• If you have a choice, go with the egg sponge.

• You need to let the cake soak the flavors before serving.