Rasmalai Tres Leches
- 1 + ½ cups (180g) all purpose flour (maida)
- 1 teaspoon (4g) baking powder
- 1 cup (285g) yogurt
- ½ teaspoon (3g) baking soda
- ¾ cup (150g) castor sugar
- ½ cup (120mL) vegetable oil
- 1 teaspoon (5mL) vanilla extract
- 1½ cups milk
- ½ cup condensed milk
- ¾ cup heavy cream
- ½ tsp cardamom
- 7-8 strands of saffron
- Whipped cream
- Chopped pistachios
- Pre -heat the oven to 180 degree C and line an 8 inch square cake pan with parchment paper.
- In a bowl whisk together flour and baking powder and set a side.
- In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
- Whisk together castor sugar and oil in a separate bowl until pale and well combined.
- Now pour the yogurt mixture to the oil and sugar mixture and mix well.
- Add the vanilla extract.
- Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter. Do not over mix at this stage.
- Transfer the batter to the prepared cake pan.
- Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
- While the cake is baking, make the milk mixture by combing warm milk with saffron and cardamom powder.
- Add the heavy cream and condensed milk to this milk mixture and whisk well.
- After the cake is baked, prick it with a fork while it's still hot.
- Pour the milk liquid on the cake and tilt the pan so that the milk covers the entire cake.
- Let it set in the fridge for one hour.
- After one hour, demould the cake from the pan.
- Top with whipped cream, pistachios, some more liquid and serve!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/rasmalai-tres-leches/
3.5.3251