Rasmalai Tres Leches
For the sponge
  • 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
For milk mixture
  • 1½ cups milk
  • ½ cup condensed milk
  • ¾ cup heavy cream
  • ½ tsp cardamom
  • 7-8 strands of saffron
For garnish
  • Whipped cream
  • Chopped pistachios
  1. Pre -heat the oven to 180 degree C and line an 8 inch square cake pan with parchment paper.
  2. In a bowl whisk together flour and baking powder and set a side.
  3. In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
  4. Whisk together castor sugar and oil in a separate bowl until pale and well combined.
  5. Now pour the yogurt mixture to the oil and sugar mixture and mix well.
  6. Add the vanilla extract.
  7. 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.
  8. Transfer the batter to the prepared cake pan.
  9. Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
  10. While the cake is baking, make the milk mixture by combing warm milk with saffron and cardamom powder.
  11. Add the heavy cream and condensed milk to this milk mixture and whisk well.
  12. After the cake is baked, prick it with a fork while it's still hot.
  13. Pour the milk liquid on the cake and tilt the pan so that the milk covers the entire cake.
  14. Let it set in the fridge for one hour.
  15. After one hour, demould the cake from the pan.
  16. Top with whipped cream, pistachios, some more liquid and serve!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/rasmalai-tres-leches/