(Recipe By: Chef Ritesh Kumar Tulsian)
There’s something quietly magical about the fusion of traditions, where old-world charm meets modern indulgence. The Thandai Tres Leches Cake is one such creation, born out of the desire to merge two distinct culinary cultures into one beautifully balanced dessert. At its core, it’s a take on the classic Latin American Tres Leches, a soft sponge cake soaked in three kinds of milk — elevated with the richness of Indian spices and nuts typically found in the festive drink, thandai.
This dessert resonates particularly well with the Indian palate — not because it is overtly sweet or rich, but because it layers textures and flavors in a gentle, nuanced way. The sponge is light and airy, yet capable of absorbing the decadent milk mixture without turning soggy. The thandai milk, infused with rose, saffron, fennel, pepper, and nuts — brings warmth and depth to each bite. And just when you think it can’t get any better, a cloud of whipped cream and a scattering of crushed nuts and petals ties everything together.
Perfect for festive occasions or a weekend indulgence, this cake doesn’t demand elaborate technique or hard-to-find ingredients. What it does require is patience, letting the cake rest so the milk can seep in, and allowing the flavours to settle and mature. The result is a dessert that feels familiar, yet entirely new.
Chef Ritesh Kumar Tulsian is the Founder of ECHELON Hospitality
Ingredients
- For the Sponge Cake: 1 cup all-purpose flour
- 1 tsp baking powder
- 3 eggs
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup melted butter
- For the Thandai Milk Soak: ½ cup condensed milk
- ½ cup evaporated milk
- ½ cup heavy cream
- 2 tbsp thandai powder (almonds, cashews, fennel seeds, poppy seeds, cardamom, black pepper, saffron, rose petals)
- For the Topping: 1 cup whipped cream
- 1 tbsp powdered sugar
- Saffron strands & rose petals (for garnish)
- Chopped pistachios & almonds
Cooking Instructions
Bake The Sponge: Preheat your oven to 170°C. In a mixing bowl, beat eggs and sugar together until pale and fluffy. Add in the vanilla extract, melted butter, and milk. Gently fold in the flour and baking powder. Pour the batter into a greased baking pan and bake for 25–30 minutes or until a toothpick comes out clean. Let the cake cool completely.
Prepare The Thandai Milk: In a blender or mixing bowl, combine condensed milk, evaporated milk, heavy cream, and thandai powder until smooth and well mixed.
Assemble The Cake: Using a fork or skewer, poke holes evenly across the cooled sponge. Slowly pour the thandai milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours, or overnight for best results.
Garnish & Serve: Whip the cream with powdered sugar until soft peaks form. Spread over the chilled cake. Garnish with saffron strands, dried rose petals, and chopped nuts. Serve cold.
Summary
Prepare Delicious Thandai Tres Leches Cake With These Easy Steps
The Thandai Tres Leches Cake is a creation, born out of the desire to merge two distinct culinary cultures into one beautifully balanced dessert.
Source : Special Arrangemnet
Ingredients
- For the Sponge Cake: 1 cup all-purpose flour
- 1 tsp baking powder
- 3 eggs
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup melted butter
- For the Thandai Milk Soak: ½ cup condensed milk
- ½ cup evaporated milk
- ½ cup heavy cream
- 2 tbsp thandai powder (almonds, cashews, fennel seeds, poppy seeds, cardamom, black pepper, saffron, rose petals)
- For the Topping: 1 cup whipped cream
- 1 tbsp powdered sugar
- Saffron strands & rose petals (for garnish)
- Chopped pistachios & almonds
Main Procedure
Bake The Sponge: Preheat your oven to 170°C. In a mixing bowl, beat eggs and sugar together until pale and fluffy. Add in the vanilla extract, melted butter, and milk. Gently fold in the flour and baking powder. Pour the batter into a greased baking pan and bake for 25–30 minutes or until a toothpick comes out clean. Let the cake cool completely.
Prepare The Thandai Milk: In a blender or mixing bowl, combine condensed milk, evaporated milk, heavy cream, and thandai powder until smooth and well mixed.
Assemble The Cake: Using a fork or skewer, poke holes evenly across the cooled sponge. Slowly pour the thandai milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours, or overnight for best results.
Garnish & Serve: Whip the cream with powdered sugar until soft peaks form. Spread over the chilled cake. Garnish with saffron strands, dried rose petals, and chopped nuts. Serve cold.
