Falooda Tres Leches (Rose, Cardamom, and Basil Seeds)
A chilled Indian-fusion tres leches cake with cardamom sponge, rose milk soak, and falooda-inspired toppings.
Equipment
- 8x8 inch square baking pan
- Mixing bowls
- Whisk
- Saucepan
- Skewer or fork
- Hand mixer
Ingredients
For the sponge
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cardamom powder
- 1/2 cup thick yogurt
- 1/3 cup neutral oil or melted unsalted butter
- 1 teaspoon vanilla extract
- 2 eggs or eggless substitute
For the rose milk soak
- 1 cup evaporated milk
- 1/2 cup condensed milk
- 3/4 cup heavy cream
- 3 to 4 tablespoons rose syrup to taste
- 1/4 teaspoon saffron strands
- 1/2 teaspoon rose water optional
For topping
- 1 cup chilled heavy cream
- 1 tablespoon icing sugar
- 2 tablespoons soaked basil seeds
- 2 tablespoons chopped pistachios
- 1 tablespoon lightly sweetened cooked vermicelli optional
- 1 teaspoon dried rose petals optional
Instructions
Bake the sponge
- Preheat oven to 325 F and line an 8x8 inch pan.
- Whisk flour, sugar, baking powder, baking soda, salt, and cardamom in a bowl.
- In another bowl whisk yogurt, oil or butter, vanilla, and eggs or eggless substitute until smooth.
- Fold dry ingredients into wet just until combined. Do not overmix.
- Pour batter into the pan and bake until the center springs back and a skewer comes out clean, about 30 to 35 minutes.
- Cool the sponge completely before soaking.
Make the rose milk soak
- Warm evaporated milk, condensed milk, and cream in a saucepan over low heat.
- Stir in rose syrup, saffron, and rose water if using. Taste and adjust sweetness.
- Keep warm, not boiling.
Soak and chill
- Poke holes all over the cooled sponge with a skewer.
- Pour the soak in stages, allowing each pour to absorb before adding more.
- Cover and chill at least 6 hours, ideally overnight.
Finish and serve
- Whip cream with icing sugar to soft-medium peaks.
- Spread whipped cream over the chilled cake.
- Garnish with basil seeds, pistachios, vermicelli, and rose petals.
- Slice and serve cold.
Notes
For an eggless version, use 1/4 cup thick yogurt per egg and keep total baking soda at 1/4 teaspoon.
Pour the soak slowly; fast pouring can create a soggy base.
Add basil seeds and vermicelli just before serving for best texture.
Store covered in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!