Rasmalai Tres Leches Cake
Rasmalai Tres Leches Cake , By Healthy Living and Lifestyle .
Cardamom scented creamy ricotta whipped cream slathered on a sponge cake that is soaked in saffron infused milks! Rasmalai Tres Leches cake is the ultimate dessert mashup of Indian rasmalai and Mexican Tres Leches cake.
Prep Time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 4 Servings
• 4 large eggs
• 1 cup all purpose flour
• 1 and 1/4 teaspoon baking powder
• 1 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tarter
• 3/4 cup + 2 tablespoons sugar
• 1/3 cup milk
• 2 healthy pinches saffron threads
• 1 and 1/2 cups whole milk
• 3/4 cup heavy cream
• 3/4 can sweetened condensed milk (14 ounce can)
• 3 cups whole milk
• 1 and 1/2 cups heavy cream
• 1/2 teaspoon salt
• 2 and 1/4 tablespoons vinegar
• 1 and 1/2 cups heavy cream
• 1/2 cup + 1 tablespoon sugar
• 1 and 1/2 teaspoons cardamom powder
• Seperate eggs and place egg whites in a medium bowl and yolks in a large bowl and let come to room temperature, for about 1-2 hours. (Eggs straight of out of the refrigerator are easier to to seperate when compared to room temperature eggs)
• Pre heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick cooking spray and set aside.
• Whisk together all purpose flour, baking powder, cardamom powder and salt together in a small bowl and set aside.
• Using a hand held electric beater, beat eggs whites and cream of for about 2 minutes, until soft peaks form. Set bowl aside, Rinse and dry beaters thoroughly.
• Using the hand held electric beater, beat egg yolks for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for about 4 more minutes, until thick and falls back as ribbons when beater is lifted. Add milk and beat for a few seconds, until mixed well.
Read More this full recipes at Rasmalai Tres Leches Cake
Cardamom scented creamy ricotta whipped cream slathered on a sponge cake that is soaked in saffron infused milks! Rasmalai Tres Leches cake is the ultimate dessert mashup of Indian rasmalai and Mexican Tres Leches cake.
Prep Time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 4 Servings
INGREDIENTS:
• 4 large eggs
• 1 cup all purpose flour
• 1 and 1/4 teaspoon baking powder
• 1 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tarter
• 3/4 cup + 2 tablespoons sugar
• 1/3 cup milk
• 2 healthy pinches saffron threads
• 1 and 1/2 cups whole milk
• 3/4 cup heavy cream
• 3/4 can sweetened condensed milk (14 ounce can)
• 3 cups whole milk
• 1 and 1/2 cups heavy cream
• 1/2 teaspoon salt
• 2 and 1/4 tablespoons vinegar
• 1 and 1/2 cups heavy cream
• 1/2 cup + 1 tablespoon sugar
• 1 and 1/2 teaspoons cardamom powder
INSTRUCTIONS:
• Seperate eggs and place egg whites in a medium bowl and yolks in a large bowl and let come to room temperature, for about 1-2 hours. (Eggs straight of out of the refrigerator are easier to to seperate when compared to room temperature eggs)
• Pre heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick cooking spray and set aside.
• Whisk together all purpose flour, baking powder, cardamom powder and salt together in a small bowl and set aside.
• Using a hand held electric beater, beat eggs whites and cream of for about 2 minutes, until soft peaks form. Set bowl aside, Rinse and dry beaters thoroughly.
• Using the hand held electric beater, beat egg yolks for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for about 4 more minutes, until thick and falls back as ribbons when beater is lifted. Add milk and beat for a few seconds, until mixed well.
Read More this full recipes at Rasmalai Tres Leches Cake
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