Rasmalai Tres Leches Cake 🍰. Rasmalai Tres Leches cake is the ultimate dessert mashup of Indian rasmalai and Mexican Tres Leches cake! Cardamom scented creamy ricotta whipped cream slathered on a sponge cake that is soaked in saffron infused milks! This Rasmalai Tres Leches Cake celebrates the flavours and textures of traditional Rasmalai while giving it a modern twist, one that is a play on the classic Tres Leches Cake (recipe adapted from The Pioneer Woman). Rasmalai Tres Leches Cake 🍰

You can have Rasmalai Tres Leches Cake 🍰 using 20 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Rasmalai Tres Leches Cake 🍰
  1. You need of Sponge Cake recipe: Anna Olson.
  2. Prepare of Flour.
  3. It’s of Baking Powder.
  4. You need of Salt.
  5. You need of Eggs, yolks and whites separated.
  6. Prepare of Sugar –, divided into 1/4 cups.
  7. It’s of Vanilla Extract.
  8. It’s of Milk.
  9. Prepare of For the Milk mixture:.
  10. It’s of Evaporated Milk.
  11. Prepare of Condensed Milk.
  12. You need of Milk.
  13. You need of Elaichi.
  14. It’s of Saffron.
  15. It’s of Rose essence.
  16. Prepare of To assemble:.
  17. It’s of Heavy Whipping Cream.
  18. You need of Castor Sugar.
  19. You need of Dried, edible rose petals.
  20. You need of Pistachios, chopped or slivered.

This Milk is a trending cake now…like rose milk ,pistachio, etc. where as rasmalai is a famous indian sweet. so this cake is fusion of these both…Tres Leches. This festive rasmalai cake is a delicious fusion cake combining the best of both worlds making it an ultimate dessert to treat your sweet tooth! This rasmalai cake is absolutely worthy of an ambrosial treat, and almost reminded me of yet another classic favorite - 'Mexican Tres leches cake'. I love Tres Leches cake but this is not the best recipe.

Rasmalai Tres Leches Cake 🍰 step by step

  1. For the Sponge Cake: Preheat your oven to 175•C grease square or rectangle cake tin. In a bowl, combine flour, salt and baking powder; whisk and set aside. In a large bowl, beat egg yolks and 1/4cup sugar until frothy and pale yellow..

  2. Stir in the milk and vanilla extract. Gently add the flour mixture to the egg yolk mixture and stir until just combined. Beat egg whites on high speed. When soft peaks begin to form, add in remaining 1/4 cup sugar. Beat the egg whites until stiff..

  3. Gently fold the egg whites into the batter. Pour batter into the cake tin. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Once the cake is baked through, pull it out of the oven, cool for 10 min in cake tin. Leave to cool on stand..

  4. For the Milk Mixture:- While the cake is baking, bring the cream, evaporated milk, sweetened condensed milk and milk to a slow boil. Take it off the heat. Use about two tablespoons of hot milk to soak the saffron strands for 10 minutes. Then add the saffron back to the milk mixture. Add in the Elaichi & rose essence cover the pot and allow the flavours of saffron,rose and Elaichi to infuse into the milks as the mixture cools..

  5. To assemble:- Once the cake has cooled completely, use a skewer or fork to pierce the cake surface all over. Then, slowly drizzle the milk mixture on top of the cake, and watch in awe as it soaks through. Leave aside for 30 minutes..

  6. Beat the whipping cream and sugar on high speed until soft peaks form and the cream is of frosting consistency. When most of the milk has been absorbed, slather/pipe the whipping cream on to the cake and finish off with dried rose petals and pistachios. Chill for a few hours. Then slice and serve! Enjoy 😊.

The eggs need to be separated, and the whites beaten prior to adding them to the batter. I have done it both ways, and despite the extra work, separating the eggs is well worth the effort. To assemble, the cake spread the whipped cream over the cake. Refrigerate to chill until ready to serve. To celebrate the beginning of Hispanic Heritage Month, let's make a cake, one that's associated with birthday parties.