MANGO RASMALAI TRES LECHE CAKE
- Preparation Time:20 minutes
- Cooking Time:30 minutes
Ingredients
For the sponge:
1 cup yogurt
¾ cup castor sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 + ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ tsp cardamom
For milk mixture:
1 cup evaporated milk
½ cup rasamlai milk
¾ cup heavy cream
7-8 strands of saffron
For garnish:
Saffron Whipped cream (½ cup whipping cream + Saffron + ¼ cup powdered sugar)
Chopped pistachios
Mango rasmalai
Fresh mango
METHOD TO PREPARE
Preheat the oven to 350°F. Grease an 8-inch square cake pan with butter or oil.
In a large bowl, add yogurt, oil, and vanilla. Mix it until it is well combined. Next, add in the sugar and sift in all the dry ingredients: flour, baking powder, baking soda, salt, and cardamom. Mix until everything is well combined. Do not overmix.
Bake for 25–35 minutes, until a toothpick inserted in the middle comes out clean. Keep an eye out around the 25-minute mark.
While the cake is baking, make the tres leches, or three milk mixture: whisk mango rasmalai milk, evaporated milk, cream, and saffron in a bowl and set aside.
When the cake is done, let it cool for 5-10 minutes. You want the cake to be warm but not hot.
Poke holes in the cake; this allows milk to be absorbed.
Pour about 1 cup of the tres leches milk mixture on to the cake. Don’t worry about puddling in the center; everything gets absorbed.
Set it in the fridge for an hour or overnight.
Whip up your saffron whipped cream, chop up pistachios and mango.
Top the cake with whipped cream, mango rasmalai, chopped pistachios, and fresh mango.
