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.

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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.