RASMALAI TRES LECHES CAKE
Ingredients
For the sponge
1 cup yogurt
¾ cup castor sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons Thandai powder
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 Nanak rasmalai milk
½ cup heavy cream
1 tablespoon thandai powder
For garnish
Rose Whipped cream (½ cup whipping cream + 1 tablespoon rooh afza + ¼ cup powdered sugar)
Nanak Rasmalai
Raspberries
Chopped pistachios
Rose petals
METHOD TO PREPARE
Preheat the oven to 350F. Grease an 8 inch square cake pan with butter or oil.
To a large bowl add yogurt, sugar, oil and vanilla and thandai powder. Mix it till it is well combined. Next, sift in all the dry ingredients - flour, baking powder, baking soda, salt and cardamom. Mix till everything is well combined. Do not over mix.
Bake for 25-35 minutes, till a toothpick inserted in the middle comes out clean. Keep an eye around the 25-minute mark.
While the cake is baking, make the tres leches or the three milk mixtures - whisk Kesar rasmalai milk, evaporated milk, cream, and Thandai powder in a bowl and set aside.
When the cake is done, let it cool for 10 minutes. You want the cake to be warm but not hot.
Poke holes on the cake, this allows milk to be absorbed.
Pour about 1 cup of the tres leches milk mixture onto 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 rose whipped cream cream, and chop up pistachio.
Top the cake with whipped cream, Smooth it out. Top with raspberry, rasmalai, chopped pistachio and rose petals.
