This creamy smooth Rasmalai Tres Leches cake is THE most satisfying modern Indian dessert for your sweet cravings.
A tres leches cake is basically a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. Here, I have infused the cake and the milk with Indian flavors to give it a twist.
It takes about 2 hours to prepare 2 servings with this recipe.
Ingredients:
For the sponge:
Curds - 1/4 cup
Baking powder - 1/4 tsp
Sugar - 3 tbsp
Oil - 2 tbsp
Turmeric powder - 1/2 tsp
Flour - 6 tbsp
Baking soda - 1/8 tsp
Cardamom powder - 1/4 tsp
For Milk mixture :
Milk - 6 tbsp
Condensed milk - 2 tbsp
Heavy cream - 3 tbsp
Saffron strands - 8-10
For garnish:
Whipped cream - 1/2 - 1 cup [depending upon the shape of your cake]
Pistachios - as required [chopped]
Method:
In a bowl, mix curds and baking powder. Keep the mixture aside for 5 mins. Add sugar, oil and turmeric powder to the mixture and give it a good mix. Sift together flour, baking soda and cardamom powder. Mix the ingredients together till it is well combined. Pour the batter into a baking mould of your choice and bake it in the pre-heated oven at 180°C for 15-20 mins.
In a separate bowl, mix condensed milk, heavy cream and saffron infused milk. Once the cakes is baked, prick it with a fork while it is still warm. Pour the milk mixture generously over the cake and refrigerate it for atleast an hour. Save the remaining milk mixture for serving.
Finish the dessert by piping the whipped cream over the cake and garnish it with chopped pistachios. Serve with left over milk mixture.
Please note these tips for easy baking:
Use a butter paper to line the baking mould for easier transferring of the cake.
All ingredients should be at room temperature before starting the preparation.
Yellow food color can be used instead of turmeric powder.
1/2 tsp of kewra extract can be infused for better rasmalai aroma and taste.
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