No Bake Chai Tres Leches Cake - A Fusion Dessert Delight
Enjoy the heavenly goodness of this moist, soft, and easy No Bake Chai Tres Leches Cake in just 15 mins with 7 ingredients and chai flavor.
Ingredients
- 240 g milk 1 cup
- 2-4 tablespoon chai loose tea depending on how strong you want the chai flavor to be; I used 2 tbsp*
- ¼ tsp cardamom powder*
- 300 g sweetened condensed milk roughly ¾th of a 14 oz can*
- 400 g evaporated milk 1 14 oz can
- 35-40 ladyfingers about 1.5 packs with 24 ladyfingers each*
- 360 g 1 ½ cup heavy cream for decoration
- Optional: freeze-dried strawberries and pistachios for decoration
Instructions
Make the Chai:
- Add milk, chai, and cardamom to a saucepan.
- Simmer on medium-low heat for 3-5 minutes.
Prepare the Three Milk Mixture:
- Whisk together evaporated milk, sweetened condensed milk, and strained chai in a bowl.
- Taste and adjust the flavor if needed.
Layer the Ladyfingers:
- Use a clean 7x11" dish.
- Stack ladyfingers tightly to create one layer.
- Fill any gaps by trimming the ladyfingers.
Drench the Ladyfingers:
- Use a ¼ cup measure to pour half of the chai mixture over the ladyfingers.
- Make sure all ladyfingers are soaked.
- Wait 10-20 minutes for the ladyfingers to absorb the mixture.
Repeat Layers:
- Add a second layer of ladyfingers.
- Pour the remaining chai mixture over them.
- Wait for the ladyfingers to soak up the mixture.
Refrigerate:
- Place the dish in the fridge for about 2 hours.
Whip the Cream:
- Whip heavy cream to stiff peaks.
Top with Cream:
- Spread half of the whipped cream over the ladyfingers.
- Use an offset spatula to smooth it out.
- Pipe the other half of the whipped cream in dollops using a French star tip.
Decorate:
- Sprinkle crushed freeze-dried strawberries and chopped pistachios on top.
Serve and Enjoy:
- Serve your cake and enjoy!