Tres Leches – Rasmalai Cake
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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!
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Ingredients
- 1 1/3 cup of all purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 cup milk
- 1/2 cup Curd
- 1/2 cup oil
- 1 tsp rasmalai essence
- 1/2 litre milk - evaporated with saffron nuts and cardamom.
- 1/2 tin condensed milk
- 1/2 cup whole milk
- 1/2 cup whipped cream
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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!
Notes
You can make your own rasmalais & the ras at home or buy it fresh from a store!
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