Ras Malai Tres Leches Cake

Enjoy this fusion Indian dessert with the creamy, soaked cake infused with the flavors of Ras Malai!

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour

• 
  

  1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

• 1/2 cup plain yogurt

For the Ras Milk Mixture:

• 1 can (12 oz) evaporated milk

• 1 can (14 oz) sweetened condensed milk

• 1 1/2 cups whole milk

• 1/2 teaspoon cardamom powder

• A few saffron strands (optional)

• 1 cup chopped Ras Malai pieces (or crumbled)

For the Topping:

• Whipped cream or mascarpone cheese

• Pistachios, sliced

• Rose petals (optional)

• Additional Ras Malai pieces for garnish

Instructions:

1. Bake the Cake:

   • Preheat oven to 350°F (175°C). Grease and flour a baking dish.

   • In a bowl, whisk together flour, baking powder, baking soda, and salt.

   • In another large bowl, cream butter and sugar until light and fluffy.

   • Add eggs one at a time, mixing well. Stir in vanilla.

   • Alternately add the dry ingredients and milk/yogurt mixture to the wet ingredients.

   • Pour batter into the prepared dish and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

   • Let the cake cool completely.

2. Prepare the Ras Milk:

   • In a saucepan, combine evaporated milk, condensed milk, whole milk, cardamom, and saffron strands.

   • Heat gently until warm, then add chopped Ras Malai pieces.

   • Remove from heat and let it cool slightly.

3. Soak the Cake:

   • Using a fork or skewer, poke holes all over the cooled cake.

   • Gradually pour the warm Ras Milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.

4. Garnish and Serve:

   • Before serving, spread whipped cream or mascarpone on top.

   • Garnish with pistachios, rose petals, and additional Ras Malai pieces.

   • Serve chilled.