Masala Chai Tres Leches
This eggless masala chai tres leche tastes like a cup of sweet milky indian chai aka tea - it's indulgent, soft and has a wonderful taste of spices in every bite. So perfect for festivals and celebrations.
Servings: 8 -10 servings
For the Chai Masala (makes ¼ cup masala, we won't use the whole thing)
- 1 tablespoon ground green cardamom
- 1 tablespoon ground cinnamon
- ½ tablespoon ground dried ginger
- 1 teaspoon ground cloves
- 4-5 black peppercorns, fine ground
For the Sponge Cake
- ¾ cup whole milk thick yogurt (not too tart or watery), at room temperature
- ¼ cup whole milk,at room temperature
- ¾ cup granulated sugar
- 2 teaspoon chai masala (recipe below)
- ½ cup vegetable oil
- 1.5 cup all purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
For the Chai Infused Milk (This will make extra for serving)
- 4-5 orange pekoe black tea bags
- 12 oz evaporated milk
- 14 oz condensed milk
- 1 cup heavy cream
- ½ teaspoon chai masala (recipe below)
For the dulce de leche Whipped Cream
- 1.5 cup heavy whipped cream , super cold
- 2-3 tablespoon dulce de leche
- ¼ teaspoon ground cinnamon
Make the Chai Infused 3 Milk Mixture
Warm up the evaporated milk. Add the tea bags and let infuse for 10-12 minutes. Squeeze the tea bags nicely to get all the flavor and the milk they absorb.
In a large jug or measuring cup with spout, mix the tea infused evaporated milk with condensed milk and heavy cream. Add ½ teaspoon of chai masala and combine. Reserve ¾ cup for serving. Keep ready.
Bake the Sponge
Preheat the oven to 350F / 180 C. Brush a 7 by 11 rectangular pan/ 8 or 9 inch square pan with 1 tablespoon oil. See notes.
in a large bowl, add the yogurt, milk sugar and oil. Whisk for 2-3 minutes until smooth and combined, the sugar should completely dissolve. Add 1 teaspoon of chai masala and mix well.
Sift the flour, baking soda and baking powder in two batches over the yogurt. After each batch, gently fold using a spatula until just incorporated.
Pour the batter in the cake pan and bake in the middle rack for 28-32 minutes until a skewer inserted in the middle comes out clean. Mine was done at about 31 minutes. Pull the cake out and let cool for 7-8 minutes.
Using the back of a wooden spoon, poke holes all over the cake. Pour the milk mixture all over the cake. Cover the cake with cling wrap and refrigerate for atleast 4 hours or preferably overnight so the cake can soak up all the milk and flavors.
Make the dulce de leche Whipped Cream
Assemble the cake
Remove the chilled soaked cake. Add a generous amount of whipped cream to the cake and using a spatula spread it out as evenly on the top part as possible. Sprinkle with silvered pistachios, rose petals, edible gold etc or decorate as you wish.
Serve sliced with the reserved milk mixture. Store the leftovers refrigerated.
- The thickness of the sponge will vary depending on the size of cake pan you use.