Rasmalai Tres Leches Cake 🍰
Rasmalai Tres Leches Cake 🍰

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, rasmalai tres leches cake 🍰. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Rasmalai Tres Leches Cake 🍰 is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Rasmalai Tres Leches Cake 🍰 is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. 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 🍰:
  1. Make ready Sponge Cake recipe: Anna Olson
  2. Get Flour
  3. Get Baking Powder
  4. Make ready Salt
  5. Get Eggs, yolks and whites separated
  6. Make ready Sugar –, divided into 1/4 cups
  7. Take Vanilla Extract
  8. Get Milk
  9. Take For the Milk mixture:
  10. Make ready Evaporated Milk
  11. Take Condensed Milk
  12. Make ready Milk
  13. Get Elaichi
  14. Get Saffron
  15. Take Rose essence
  16. Make ready To assemble:
  17. Get Heavy Whipping Cream
  18. Get Castor Sugar
  19. Make ready Dried, edible rose petals
  20. Get Pistachios, chopped or slivered
Instructions to make Rasmalai Tres Leches Cake 🍰:
  1. 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.
  2. 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 begin to form, add in remaining 1/4 cup sugar. Beat the egg whites until stiff.
  3. 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.
  4. 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.
  5. 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.
  6. 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 😊

So that is going to wrap it up with this exceptional food rasmalai tres leches cake 🍰 recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!