Rasmalai Tres Leches Cake
Fusion dessert combining Indian rasmalai flavors with classic tres leches cake
A luxurious fusion cake that combines the aromatic cardamom and saffron flavors of traditional rasmalai with the creamy, milk-soaked goodness of tres leches cake.
Equipment
Ingredients
Cake
all-purpose flour (sifted)
150 g
baking powder
10 g
salt
2 g
eggs (room temperature)
4 pcs
granulated sugar
200 g
milk (room temperature)
120 ml
vegetable oil
60 ml
vanilla extract
5 ml
Milk Soak
evaporated milk
400 ml
condensed milk
200 ml
heavy cream
200 ml
cardamom powder
3 g
saffron threads
0.25 g
rose water
10 ml
Topping
heavy cream (chilled)
400 ml
powdered sugar
60 g
pistachios (chopped)
50 g
almonds (sliced)
30 g
Instructions
Preheat oven
Preheat oven to 175°C and prepare a 23x33 cm baking dish.
Mix dry ingredients
In a bowl, whisk together flour, baking powder, and salt.
Beat eggs and sugar
Beat eggs with sugar until light and fluffy, about 5 minutes.
Add wet ingredients
Gradually add milk, oil, and vanilla to the egg mixture while mixing.
Combine batter
Fold dry ingredients into wet mixture until just combined.
Bake cake
Pour batter into prepared dish and bake for 30-35 minutes until golden.
Cool cake
Cool cake in pan for 15 minutes, then poke holes all over with a fork.
Prepare milk soak
Mix evaporated milk, condensed milk, cream, cardamom, saffron, and rose water.
Soak cake
Slowly pour milk mixture over cake, allowing it to absorb completely.
Chill cake
Refrigerate cake for at least 2 hours or overnight.
Whip cream topping
Whip chilled cream with powdered sugar until stiff peaks form.
Finish and serve
Spread whipped cream over chilled cake and garnish with chopped pistachios and almonds.
Original recipe
Storage
Best consumed within 3 days. Cover tightly with plastic wrap to prevent drying out.
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