Rasmalai Tres Leches!

"Tres Leches" literally translates to "three milks," and it refers to a dessert that involves soaking a vanilla sponge cake in three different types of milk: condensed milk, evaporated milk, and heavy cream. The result is a light and airy cake with a moist texture, perfectly balanced by the sweetness of the milk mixture and the whipped cream topping.

For a unique twist on this classic dessert, why not try a Rasmalai-flavored Tres Leches cake? Rasmalai is a popular Indian dessert made with soft paneer balls soaked in a creamy, saffron-infused milk syrup. Incorporating these flavors into a Tres Leches cake adds a delightful fusion of Indian and Latin American culinary traditions, resulting in a dessert that's both familiar and exotic. Give it a try for a truly memorable treat!

Ingredients

For the sponge

1 cup all purpose flour

3/4 cup plain yoghurt

1/2 tsp baking soda

1/3 cup vegetable oil

1/2 cup castor sugar

3/4 tsp baking powder

3/4 tsp vanilla extract

whipped cream and pistachios for garnish

For the milk mixture

1 cup milk

1/2 cup heavy cream

1/3 cup condensed milk

1/4 tsp cardamom powder

7-8 saffron strands

Instructions

1. Preheat your oven to 180°C (350°F). Grease and line small round baking bowls or a normal baking pan with parchment paper.

2. In a bowl, combine yogurt and baking soda, and let it sit for 5 minutes. In a separate bowl, whisk together oil and sugar until well combined. Add the yogurt mixture and vanilla extract, and whisk again until smooth.

3. Sift in the all-purpose flour and baking powder. Gently fold everything together until just combined, being careful not to overmix. Transfer the batter to the prepared baking pan or bowls.

4. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean.

5. While the cake is baking, combine all the ingredients for the milk mixture in a saucepan and heat until simmering. Remove from heat.

6. After the cake is baked, while it's still hot, prick it all over with a fork. Pour the prepared milk mixture over the cake, tilting the pan to ensure even coverage. Refrigerate the cake for 1 hour to allow it to absorb the milk mixture.

7. Once chilled, remove the cake from the refrigerator and carefully unmold it onto a serving plate. Top with whipped cream and chopped pistachios. Drizzle some more of the milk mixture over the cake before serving.