ORANGE SAFFRON RASMALAI TRES LECHES CAKE
- Preparation Time:20 minutes
- Cooking Time:30 minutes
Ingredients
For the Sponge:
1 cup yogurt
¾ cup caster sugar
½ cup vegetable oil
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cardamom
For the Milk Mixture:
1 cup evaporated milk
½ cup Kesar rasmalai milk
½ cup heavy cream
7-8 saffron strands
Zest of 1 orange
For Garnish:
Cardamom whipped cream (½ cup whipping cream, ½ tsp cardamom, ¼ cup powdered sugar)
Kesar rasmalai
Orange segments
Chopped pistachios
Rose petals
METHOD TO PREPARE
Preheat oven to 350°F and grease an 8-inch square cake pan.
In a bowl, mix yogurt, oil, and vanilla. Add sugar, sift in dry ingredients, and mix gently.
Bake for 25-35 min until a toothpick comes out clean.
While baking, whisk together milk mixture ingredients and set aside.
Cool cake for 5-10 min, poke holes, and pour 1 cup of milk mixture over it. Let absorb in the fridge for 1 hour or overnight.
Prepare cardamom whipped cream and chop garnishes.
Top the chilled cake with whipped cream, orange segments, Kesar rasmalai, pistachios, and rose petals. Enjoy!
