Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to a world of decadent sweetness! This extraordinary Rasmalai Tres Leches Cake is not just a dessert – it's a magical fusion of Indian and Latin American flavors that will make your guests swoon and your Instagram followers drool. Imagine a perfectly moist cake soaked in three kinds of milk, topped with the delicate, creamy goodness of rasmalai – this is not just a recipe, it's a dessert revolution that will redefine your understanding of sweet treats!
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: Indian
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup rasmalai (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter and set aside.
- In a medium bowl, sift together the all-purpose flour and baking powder. Ensure there are no lumps in the dry ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix until the batter is smooth and well incorporated.
- Gradually fold in the sifted flour mixture into the wet ingredients, stirring gently to create a smooth cake batter. Be careful not to overmix.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely at room temperature for about 30 minutes.
- In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream to create the tres leches mixture.
- Once the cake has cooled, use a fork to poke holes all over the surface of the cake. This will help the milk mixture absorb better.
- Slowly pour the tres leches mixture over the cake, ensuring it seeps into all the holes. Let the cake absorb the liquid for at least 1 hour in the refrigerator.
- Before serving, garnish the top of the cake with crumbled rasmalai pieces, creating an even layer of decoration.
- Chill the cake for an additional 30 minutes before slicing and serving. Serve cold for the best flavor and texture.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially butter and eggs, are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining dry and wet ingredients, fold gently to maintain the cake's light and airy texture.
- Poking Holes is Key: Use a fork to create plenty of holes in the cake before adding the milk mixture – this ensures maximum flavor absorption.
- Patience is a Virtue: Allow the cake to absorb the tres leches mixture for at least an hour in the refrigerator for the most luxurious texture.
- Chill Before Serving: Always serve this cake cold to enhance its creamy, melt-in-your-mouth consistency.
- Garnish with Flair: Sprinkle the rasmalai pieces just before serving to maintain their texture and visual appeal.
- Make Ahead: This cake actually improves in flavor if left to chill overnight, making it perfect for advance preparation.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 8g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
