The most popular Milk Cake/ Tres leches made the easy way with store bought pound cake, homemade milk mixture and topped with a lightly sweet mascarpone cream.
Instant Rasmalai Flavored MILK CAKE
The most popular Milk Cake/ Tres leches made the easy way with store bought pound cake, homemade milk mixture and topped with a lightly sweet mascarpone cream.
Ingredients
- 1 Pound cake cut in slices
- pistachios
- almonds
For Milk Mixture:
- 150 Ml full fat milk
- 300 Ml evaporated milk
- 1 Cup sweetened condensed milk
- ½ Tsp cardamom powder
- saffron
For the cream topping:
- 250 Grams Mascarpone Cheese
- 250 Ml thick cream
- ½ Cup icing sugar (you can add more if you want the dessert to be sweeter)
- ½ Tsp saffron soaked in 2 tbsp warm water
Topping option 2:
- 250 Ml whipping cream
- ½ Tsp saffron soaked in 2 tbsp warm milk
- ½ Cup or more icing sugar
Instructions
- In a pan, mix all ingredients for milk mixture together. Bring it to a boil. Reduce heat to lowest and simmer for 5 minutes.
- In a pudding tray, add a layer of sliced cake.
- Pour half of the milk mixture all over the cake. Reserve remaining to use while serving.
- wait for cake to absorb all the milk.
- Whisk together all ingredients for topping. If using option 2, whisk very well until the cream turns stiff and holds peak.
- Spread it over the cake and refrigerate for 4-5 hours.
- Garnish with pistachios and almonds and serve with a bit more of the milk if you prefer.
Notes
If you get Mawa/ Khoya, saute it in ghee with little bit of sugar and spread a layer of that above the cake and then spread the cream topping.
