Rasmalai Tres Leches

Tres leches Cake and Rasmalai (an Indian dessert that has paneer pieces soaking in the rich milk) together make a fantastic combination. Created this fusion cake, given the love for both these desserts. Sometimes we would like to have both these desserts, thought this was a good idea to serve the cake soaking it in rasmalai milk and topping with the malai (cheese/panner) piece in rasmalai. Used my simple vanilla flavored hot milk cake and soaked it in a 3 milk mixture (tres leches). Frosted the cake with ricotta cream to give a slightly grainy texture to match with that of the malai/paneer pieces in rasmalai.

Ingredients

for cake

all purpose flour 1 cup
baking powder 1 tsp
salt 1/4 tsp
sugar 3/4 cup
eggs 2 @ room temperature
vanilla extract 1 tsp
milk 1/2 cup
unsalted butter 2 tbsp

for forsting
ricotta cheese 1/2 cup
heavy whipping cream 1/2 cup
condensed milk 1/4 cup
powdered sugar 1/4 cup

for milk mixture
saffron flavored milk from the rasmalai 1 1/2 cup
heavy cream 1/2 cup
condensed milk 1/2 cup – 3/4 cup (as per taste)

for topping
rasmalai 1 box (used store bought had 12 pieces of rasmalai)
pistachio 1/2 cup, sliced
saffron strands 1 tsp

Method

for cake
Preheat oven to 350 deg F.
Grease and dust flour in a 9 inch round pan or 8×8 inch square pan.
Whisk together the flour, baking powder and salt. Keep aside.
Heat milk and butter until the butter melts. Keep aside but keep it hot.
Beat with an electric mixer or whisk, the sugar, vanilla and eggs until light and fluffy (about triple in volume)
Note: took about 5 mins with high speed
Whisk in the flour mixture.
Whisk in the hot milk-butter mixture.
Pour batter into prepared pan, tap against counter and bake for 30 minutes until cake springs back when touched on top .
Note: when cake is done, the top will be browned and edges will come away from the pan.
Cool in pan for 5 minutes and then carefully invert out.
Cool right side up on a wire rack.

for frosting
In a bowl add ricotta cheese, sugar and condensed milk.
Using a hand mixer whip it till smooth (took about 2 mins).
Add the heavy whipping cream to the ricotta mixture and whip it for 3-4 mins on high speed till thick and spreadable.

setting the cake
Take a fork and pierce several holes 1-inch apart on the cooled cake.
Mix all the ingredients for the milk mixture listed under “for milk mixture” section.
Pour this slowly over the cake, make sure to pour over the edges as well.
Let the cake sit for sometime, till all the milk gets absorbed.
Now spread a thin layer of the frosting, cover and keep it in the refrigerator for at least 6-8 hours.
Remove from the refrigerator, cut the cake into slices.

serving the cake

Take a slice of the cake, place small piece of malai (cheese/paneer) in rasmalai (I have put half a piece, as it was huge), sprinkle some pistachios and 2-3 strings of saffron.

** Stay connected on Instagram and Pinterest for more delicious food – @bnpassion **

Advertisement