Dessert Prepare Delicious Thandai Tres Leches Cake With These Easy Steps
The Thandai Tres Leches Cake is a creation, born out of the desire to merge two distinct culinary cultures into one beautifully balanced dessert.
Ingredients
- For the Sponge Cake: 1 cup all-purpose flour
- 1 tsp baking powder
- 3 eggs
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup melted butter
- For the Thandai Milk Soak: ½ cup condensed milk
- ½ cup evaporated milk
- ½ cup heavy cream
- 2 tbsp thandai powder (almonds, cashews, fennel seeds, poppy seeds, cardamom, black pepper, saffron, rose petals)
- For the Topping: 1 cup whipped cream
- 1 tbsp powdered sugar
- Saffron strands & rose petals (for garnish)
- Chopped pistachios & almonds
Main Procedure
Bake The Sponge: Preheat your oven to 170°C. In a mixing bowl, beat eggs and sugar together until pale and fluffy. Add in the vanilla extract, melted butter, and milk. Gently fold in the flour and baking powder. Pour the batter into a greased baking pan and bake for 25–30 minutes or until a toothpick comes out clean. Let the cake cool completely.
Prepare The Thandai Milk: In a blender or mixing bowl, combine condensed milk, evaporated milk, heavy cream, and thandai powder until smooth and well mixed.
Assemble The Cake: Using a fork or skewer, poke holes evenly across the cooled sponge. Slowly pour the thandai milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours, or overnight for best results.
Garnish & Serve: Whip the cream with powdered sugar until soft peaks form. Spread over the chilled cake. Garnish with saffron strands, dried rose petals, and chopped nuts. Serve cold.