Tres leches – Rasmalai cake
Mexican cucine with an indian twist!! Eggless Milk cake soaked in condensed milk, eveporated rasmalai milk, wholemilk. Filled with chenna(from milk) and malais soaked in milk ras!
1 1/3 cup of all purpose flour
Yield / Serves
8 Servings
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About Recipe
Ingredients
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Instructions
Sift all the dry ingredients together. Keep it aside.
Add all the wet ingredients and mix well. Keep it aside.
Fold in the dry to the wet slowly and bake in two 8 inch round pan for about 35 min at 175 deg.
While the sponges are cooling down, mix the rasmalai milk, condensed milk and whole milk & pour it on the sponges when cooled!
Layer the whipped cream and rasmalais in between the sponges and soak the whole cake in the mixed milk mixture!!!
Cover the entire cake with heavgTop with a few rasmalais and chopped nuts, chill over night and enjoy this milky dessert the next day!
Recipe Notes
You can make your own rasmalais & the ras at home or buy it fresh from a store!
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