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
1Pound cakecut in slices
pistachios
almonds
For Milk Mixture:
150Mlfull fat milk
300Mlevaporated milk
1Cupsweetened condensed milk
½Tspcardamom powder
saffron
For the cream topping:
250GramsMascarpone Cheese
250Mlthick cream
½Cupicing sugar(you can add more if you want the dessert to be sweeter)
½Tspsaffronsoaked in 2 tbsp warm water
Topping option 2:
250Mlwhipping cream
½Tspsaffron soaked in 2 tbsp warm milk
½Cup 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.