RAS MALAI TRES LECHES
Indulge in the heavenly layers of our Ras Malai Three Milk Cake—where rich flavors meet delicate textures! The Ras Malai Three Milk Cake is inspired by the beloved South asian dessert, ras malai, which features spongy cheese dumplings soaked in sweet, creamy milk. By transforming this traditional dessert into a cake format, we create a unique dessert that pays homage to its roots while introducing a new texture and presentation. This irresistible treat starts with a moist sponge cake, perfectly soaked in a luscious milk mixture made from condensed milk, evaporated milk, and a hint of rasmalai essence. Topped with a rich cream cheese frosting and garnished with crunchy pistachios and edible rose petals, each slice promises a burst of flavor and a melt-in-your-mouth experience. Perfect for celebrations or a sweet indulgence, this cake is sure to impress your guests and satisfy your sweet cravings. Enjoy every bite of this unique dessert that beautifully marries the best of both worlds!
For the Cake:
For the Milk Mixture:
For the Topping:
For Garnish:
Instructions
Prepare the Cake:
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- Preheat your oven to 180°C (350°F).
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- In a mixing bowl, crack the 4 large eggs and whisk them vigorously until they start to change color to a pale yellow.
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- Gradually add the 150 g of granulated sugar while continuing to whisk until the mixture becomes frothy and has roughly quadrupled in size.
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- Add 1/8 tsp of salt, 120 g of self-raising flour, and 80 ml of full-fat milk to the egg mixture. Gently fold the ingredients together using a spatula or a whisk until there are no lumps remaining.
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- Take a rectangular baking dish, grease it with butter or oil, and line it with parchment paper for easy removal of the cake.
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- Pour the cake batter into the prepared baking dish. Tap the dish gently on the counter to release any trapped air bubbles.
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- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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- Once baked, remove the cake from the oven and allow it to cool in the dish for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely to room temperature.
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- Once cooled, place the cake back into the baking dish.
Prepare the Milk Mixture:
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- In a medium-sized saucepan, pour in 500 ml of whole milk and bring it to a gentle boil over medium heat.
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- Once the milk is boiling, add the packet of rasmalai mix. Reduce the heat to low and let it simmer gently for about 6-8 minutes, stirring occasionally to avoid lumps.
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- After the rasmalai mix has fully dissolved, stir in 300 ml of condensed milk and 300 ml of evaporated milk. Mix thoroughly, then remove the saucepan from the heat and allow the mixture to cool completely.
Soak the Cake:
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- Once the milk mixture is cool, use a fork to prick the top of the cooled cake all over. This will help the milk soak into the cake.
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- Pour the cooled milk mixture evenly over the cake, ensuring it is well covered. Cover the baking dish with plastic wrap or aluminum foil and let it soak in the refrigerator for about 4-6 hours, or preferably overnight.
Prepare the Topping:
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- In a mixing bowl, add the 560 g of cream cheese. Use a spatula to smooth it out.
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- Add 500 ml of double cream and sugar to taste (if desired). Beat the mixture using an electric mixer until soft peaks form.
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- Transfer the cream cheese mixture into a piping bag. Pipe decorative swirls over the soaked cake.
Garnish and Serve:
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- Sprinkle the top of the cake with sliced pistachios and edible dried rose petals for a beautiful presentation.
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- Carefully slice the cake and serve chilled. Enjoy your delightful Ras Malai Three Milk Cake!
Note
Rectangular dish in the recipe is 29 cm by 20 cm.
Use high-quality ingredients, especially for the milk and cream, as they contribute significantly to the flavor and texture of the cake.
Make sure your eggs and cream cheese are at room temperature before starting. This will help create a smoother batter and frosting.
Whisk the eggs thoroughly until they become pale and frothy. This step is crucial for incorporating air into the batter, which contributes to the cake’s light texture.
Always sift the self-raising flour before adding it to the batter to avoid lumps and ensure an even distribution of the flour.
Grease the baking dish well and line it with parchment paper to ensure easy removal of the cake after baking.
Keep an eye on the cake as it bakes. Baking times may vary based on your oven. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely in the pan before transferring it to a wire rack. This prevents it from breaking apart.
Prick the cake evenly with a fork before pouring the milk mixture over it. This helps the cake absorb the milk better, leading to a moister texture.
For the best flavor and texture, let the cake soak in the milk mixture for at least 4-6 hours or overnight before frosting.
When making the cream cheese frosting, ensure it reaches soft peaks. Overmixing can lead to a grainy texture.
Add garnishes just before serving to keep them fresh and visually appealing.
If You Don’t Have Rasmalai Mix:Combine 3 tablespoons of milk powder, 1/2 teaspoon of cardamom powder, and 6 strands of saffron with 500 ml of milk to create a similar flavor profile.
Store-Bought Options:If you prefer, you can use a plain vanilla sponge cake or Madeira cake instead of making the sponge from scratch. Just make sure to soak it in the milk mixture for the same amount of time to ensure it absorbs the flavors.
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