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Rasmalai Tres Leches cake is the ultimate dessert mashup of Indian rasmalai and Mexican Tres Leches cake. Seperate eggs and place egg whites in a medium bowl and yolks in a large bowl and let come to room temperature, for about 1-2 hours. (Eggs straight of out of the refrigerator are easier to to seperate when compared to room temperature eggs)
Sponge Rasmalai cake – all-purpose flour, baking powder, baking soda, salt, sugar, yogurt, flavorless oil (canola or vegetable oil), and rasmalai milk. Whipped cream frosting – heavy whipping cream,vanilla extract, rasmalai milk, and powdered sugar (confectioners sugar)
This cake can be served just as is topped with whipped frosting but since it’s a rasmalai cake, I like to add a bit of the rasmalai milk on the serving plate and place the cake piece on it. Rasmalai Tres Leches – A tres leches cake is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.
“Tres Leches” means three milks. A sponge cake is soaked with 3 types of milk ( authentic tres leches cake recipe includes sweetened condensed milk, evaporated milk, and whole milk) and then topped with whipped cream. It is very popular in Mexico and Latin America. This cake is unlike any other cake that you will eat.
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