Ras Malai Tres Leches

Cook Time 45 minutes

Servings 8-10

Ingredients

Cake 

⅕ cup plain flour (190g) 

¾ cup caster sugar (150g)

2 eggs

1-2 tsp vanilla essence

½ cup oil

½ cup milk 

½ tbsp baking powder

½ tsp salt

Milk Soak Mixture

1 cup full fat milk

½ cup cream plus ½ cup milk or 1 cup evaporated milk

200g condensed milk

1 tsp cardamom powder 

3 whole green cardamoms 

¼ tsp saffron 

¼ tsp kewra (optional)

Cream Frosting

300ml heavy thickened cream (whipping cream)

1-2 tbsp caster sugar

½ tsp rosewater 

Saffron

Garnish

Dried rose petals

Chopped pistachios

Saffron

Gold or silver leaf

Method

Preheat oven to 180°C.

Whisk together eggs and sugar until they’re light and fluffy (approx 3-4 mins) at medium to high speed. Add in the oil and vanilla essence and combine. Now add in half of the dry ingredients (baking powder, salt and flour), add in half of the milk then repeat.

Do not overmix and bake in a lined 8 inch pan for 25-30 minutes.

Meanwhile add all the ingredients for the milk soak mixture into a saucepan on medium heat. Once it starts to simmer turn the heat off and pour it over the cooled cake. Allow the mixture to soak into the cake for at least 5-6 hours or overnight.

For the cake frosting, whip up the heavy cream along with some sugar, rosewater until it reaches stiff peaks.

Pipe the frosting over the cake and garnish with dried rose petals, pistachios, saffron and gold leaf.

Keep refrigerated until serving.