Eggless Rasmalai cake | Rasmalai cake recipe | Tres Leches cake | Eggless cake Recipe | Easy Cake
428 بار بازدید -
3 سال پیش
-
Rasmalai Tres Leches Cake is
Rasmalai Tres Leches Cake is an ultimate combination of an Indian dessert (Rasmalai) and Mexican dessert (Tres Leches). Tres Leches means 3 types of milk. This recipe makes an eggless cake that is soaked in 3 types of milk mixture (tres leches), saffron, ad cardomom powder to give a rich flavor.
Tip : You can make the cake using ready-made cake mix.
Rasmalai milk ingredients:
· 1.5 cups evaporated milk or regular milk
· ½ cup of condensed milk or sugar
· 1/4th cup heavy whipping cream
· 1 teaspoon cardamom powder
· Few strands of saffron
Directions:
- Add evaporated milk, condensed milk, heavy cream, cardamom powder and saffron to a saucepan and cook for 10-12 minutes. Mix well.
- Allow to cool for 15 minutes and rasmalai milk is ready. (You can make this ahead of time and keep it refrigerated for 3-4 days).
Cake base ingredients:
· 1¼ cup All-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
· ¼ teaspoon cardamom powder
· 1/2 cup sugar
· ½ cup yogurt
· 1 cup rasmalai milk
· ½ cup oil
Directions:
- Preheat oven at 350 °F. Take a 8in or 9in baking pan and line with parchment paper. Spray oil or butter (lightly) on the parchment paper and keep aside.
- In mixing bowl, add all wet ingredients (rasmalai milk, yogurt, sugar, oil, and whisk until sugar dissolves).
- In the wet mixture, add in all dry ingredients (all-purpose flour, baking powder, baking soda, salt, and cardamom powder).
- Using hand mixture, mix all ingredients until mixture is smooth. (Do not over mix).
- Pour batter in the lined baking pan and tap few times to release air bubbles from the cake.
- Bake cake at 350 °F for about 20 minutes or until toothpick inserted in the cake comes out clean.
- Once cake is baked, allow it to cool on cooling rack for 15 minutes.
- Transfer the cake to a deep dish. Using a fork, poke holes all over the cake. Pour 1 -1 ½ cup of rasmalai milk evenly over the cake to help soak the cake in the milk mixture.
- Refrigerate the cake for 1 - 2 hours or overnight to help cake soak all the rasmalai milk.
Whipped cream frosting ingredients (OPTIONAL STEP FOR THIS CAKE):
· 1 cup heavy whipping cream
· ½ to ¾ cup powdered sugar (depending on how much sugar you prefer)
· Few strands of saffron
· 1 teaspoon vanilla extract
Directions:
- Keep the mixer bowl in the freezer for 45 minutes, just before you make the frosting.
- After 45 minutes, remove the bowl from freezer. Add 1 cup heavy whipping cream to the chilled bowl and beat on low to medium speed for about 5 minutes or until you see cream thickening.
- At this point, add sugar, saffron, and vanilla extract to the cream and beat on low to medium speed for about 5-8 minutes or until you see the cream has formed a stiff peak. Frosting is ready.
FOR GARNISHING (OPTIONAL):
- Ground pistachios
- Cardamom powder
#shreyasKitchen #rasMalaiCake #TresLechesCake
Tip : You can make the cake using ready-made cake mix.
Rasmalai milk ingredients:
· 1.5 cups evaporated milk or regular milk
· ½ cup of condensed milk or sugar
· 1/4th cup heavy whipping cream
· 1 teaspoon cardamom powder
· Few strands of saffron
Directions:
- Add evaporated milk, condensed milk, heavy cream, cardamom powder and saffron to a saucepan and cook for 10-12 minutes. Mix well.
- Allow to cool for 15 minutes and rasmalai milk is ready. (You can make this ahead of time and keep it refrigerated for 3-4 days).
Cake base ingredients:
· 1¼ cup All-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
· ¼ teaspoon cardamom powder
· 1/2 cup sugar
· ½ cup yogurt
· 1 cup rasmalai milk
· ½ cup oil
Directions:
- Preheat oven at 350 °F. Take a 8in or 9in baking pan and line with parchment paper. Spray oil or butter (lightly) on the parchment paper and keep aside.
- In mixing bowl, add all wet ingredients (rasmalai milk, yogurt, sugar, oil, and whisk until sugar dissolves).
- In the wet mixture, add in all dry ingredients (all-purpose flour, baking powder, baking soda, salt, and cardamom powder).
- Using hand mixture, mix all ingredients until mixture is smooth. (Do not over mix).
- Pour batter in the lined baking pan and tap few times to release air bubbles from the cake.
- Bake cake at 350 °F for about 20 minutes or until toothpick inserted in the cake comes out clean.
- Once cake is baked, allow it to cool on cooling rack for 15 minutes.
- Transfer the cake to a deep dish. Using a fork, poke holes all over the cake. Pour 1 -1 ½ cup of rasmalai milk evenly over the cake to help soak the cake in the milk mixture.
- Refrigerate the cake for 1 - 2 hours or overnight to help cake soak all the rasmalai milk.
Whipped cream frosting ingredients (OPTIONAL STEP FOR THIS CAKE):
· 1 cup heavy whipping cream
· ½ to ¾ cup powdered sugar (depending on how much sugar you prefer)
· Few strands of saffron
· 1 teaspoon vanilla extract
Directions:
- Keep the mixer bowl in the freezer for 45 minutes, just before you make the frosting.
- After 45 minutes, remove the bowl from freezer. Add 1 cup heavy whipping cream to the chilled bowl and beat on low to medium speed for about 5 minutes or until you see cream thickening.
- At this point, add sugar, saffron, and vanilla extract to the cream and beat on low to medium speed for about 5-8 minutes or until you see the cream has formed a stiff peak. Frosting is ready.
FOR GARNISHING (OPTIONAL):
- Ground pistachios
- Cardamom powder
#shreyasKitchen #rasMalaiCake #TresLechesCake
3 سال پیش
در تاریخ 1400/11/09 منتشر شده
است.
428
بـار بازدید شده