Ingredients
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Sponge Cake:
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230 g plain yoghurt
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100 g Caster Sugar
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3/4 tbsp vanilla extract
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82 ml Neutral oil
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190 g Flour
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1 ¼ tsp Baking Powder
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½ tsp bicarbonate of soda
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1/2 tsp cardamom powder
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2 tbsps Milk
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5 pistachiosfinely chopped
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Milk Mixture:
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230 g Evaporated Milk
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125 ml condensed milk
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1/2 cup Milk
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3/4 tbsp saffron
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1/2 tsp cardamom
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1/2 tsp Rose water
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Garnish:
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whipped cream
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pistachioschopped
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fresh rose petals
Directions
Soft cardamom sponge soaked with delicious saffron-rose infused 3 milks (tres leches) topped with whipped cream,rose petals and pistachios create this EPIC egless rasmalai fusion cake.
How to Make Rasmalai Tres Leches Cake :
- Pre-heat oven to 170C. Grease a loaf tin and line with baking paper.
- Mix the yoghurt, sugar,vanilla extract in a bowl until lump free. Then add in the oil.
- Lightly whisk in the baking powder and soda bicarb until the mixture becomes frothy.
- Sieve in half the flour and cardamom and mix till just combined.
- Then add the remaining flour and mix until well combined.
- Mix in the milk to the thick batter along with the pistachios.
- Pour batter into the tin. Lightly brush the top of the cake with milk.
- Gently knock the pan to remove air bubbles and bake for 35 mins or until a tester comes out clean.
- Cool the cake for 10 mins and place on a plate.Once cool poke the surface of the cake with a fork.
- Make the milk mixture whist the cake is baking.
- In a pan heat the milk and saffron together on a low flame, once infused add the evaporated milk, condensed milk and milk and bring to a light boil. Take off the heat.
- Add the cardamom and rose and let the flavours come together while the mix cools.
- Drizzle the milk mixture over the cake and refrigerate for 1 hour to let the cake soak up the milk.
- Top with whipped cream, garnish with pistachios and rose petals. Chill, serve and celebrate
