Indo-mexican fusion cake | Rasmalai tres leches | Fusion Cake recipe #cakerecipe #rasmalaicake

Rasmalai tres leches cake
A fusion mexican classic with an Indian twist

Recipe
For the sponge;
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 large eggs, separated
1 cup white granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup whole milk

For Rasmalai milk mix:
Milk 1 cup
Condensed milk 1/4 cup
Evaporated milk 1/2 cup
Cardamom powder 1/4 tsp
A few Saffron strands

For Rasmalai cream:
Heavy whipping cream 2 cups
Condensed milk 1/4 cup
Soaked saffron in milk
Cardamom extract 6-6 drops( can replace with cardamom powder)

Garnish;
Pistachios
Rose petals

Method:
You can buy a soft store bought cake or bake it with a boxed cake mix for a much simpler version. But here is the recipe if you are baking the sponge.
In a large bowl, whisk together flour, baking powder and salt. Set aside.In a stand-up mixer with paddle attachment, beat egg yolks and sugar until pale yellow and double in volume. Mix in the vanilla and the milk on low speed just until combined, then fold the egg yolk mixture into the flour mixture.
Beat the egg whites with whisk attachment in a stand mixer on high until stiff peaks about 3 to 4 minutes.
In two batches, fold the egg white mixture into egg yolk and flour mixture until you no longer see any bits of egg white.
Pour the batter into the cake pan and bake for 18 to 20 minutes at 350.Cool the cake in the pan for about 30 minutes and poke holes.
To make the rasmalai mix:
Pour milk, sweetened condensed milk and evaporated milk together with saffron and cardamom in a heavy bottom pan and bring it to boil. Simmer for 10 more minutes until slightly thick. Cool and keep aside.
For Rasmalai whipped cream:
Whip heavy cream with sweetened condensed milk, soaked saffron and cardamom extract until you get still peaks. Chill in refrigerator.

Assemble:
Pour the rasmalai milk over the sponge. Now add a layer of whipped cream. Garnish with pistachios and rose petals and enjoy!

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