Hi, I am Kate. Today, we’re going to make rasmalai tres leches cake 🍰 recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rasmalai Tres Leches Cake 🍰 Recipe
Rasmalai Tres Leches Cake 🍰 is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Rasmalai Tres Leches Cake 🍰 is something that I have loved my entire life. They are nice and they look fantastic.
To be with this recipe, we must first prepare a few ingredients. You can cook rasmalai tres leches cake 🍰 using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Rasmalai Tres Leches Cake 🍰:
- Prepare Sponge Cake recipe: Anna Olson
- Get 1 cup Flour
- Take 1 & 1/2 tsp Baking Powder
- Prepare 1/4 tsp Salt
- Prepare 5 Eggs, yolks and whites separated
- Prepare 1/2 cup Sugar –, divided into 1/4 cups
- Prepare 2 tsp Vanilla Extract
- Take 1/3 cup Milk
- Make ready For the Milk mixture:
- Get 1 can Evaporated Milk
- Get 1 can Dessert Cream Condensed Milk
- Get 1/4 cup Milk
- Prepare 1 tsp Elaichi
- Take a few strands Saffron
- Make ready few drops Rose essence
- Make ready To assemble:
- Make ready 500 ml Heavy Whipping Cream
- Prepare 2 tbsp Castor Sugar
- Take Dried, edible rose petals
- Prepare Pistachios, chopped or slivered
Instructions to make Rasmalai Tres Leches Cake 🍰:
- For the Sponge Cake: - Preheat your oven to 175•C grease square or rectangle cake tin. - In a bowl, combine flour, salt and baking powder; whisk and set aside. - In a large bowl, beat egg yolks and 1/4cup sugar until frothy and pale yellow.
- Stir in the milk and vanilla extract. - Gently add the flour mixture to the egg yolk mixture and stir until just combined. - Beat egg whites on high speed. - When soft peaks be to form, add in remaining 1/4 cup sugar. Beat the egg whites until stiff.
- Gently fold the egg whites into the batter. Pour batter into the cake tin. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. - Once the cake is baked through, pull it out of the oven, cool for 10 min in cake tin. Leave to cool on stand.
- For the Milk Mixture:- - While the cake is baking, bring the cream, evaporated milk, sweetened condensed milk and milk to a slow boil. Take it off the heat. - Use about two tablespoons of hot milk to soak the saffron strands for 10 minutes. Then add the saffron back to the milk mixture. Add in the Elaichi & rose essence cover the pot and allow the flavours of saffron,rose and Elaichi to infuse into the milks as the mixture cools.
- To assemble:- - Once the cake has cooled completely, use a skewer or fork to pierce the cake surface all over. Then, slowly drizzle the milk mixture on top of the cake, and watch in awe as it soaks through. Leave aside for 30 minutes.
- Beat the whipping cream and sugar on high speed until soft peaks form and the cream is of frosting consistency. - When most of the milk has been absorbed, slather/pipe the whipping cream on to the cake and finish off with dried rose petals and pistachios. Chill for a few hours. - Then slice and serve! - Enjoy 😊
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