Rasmalai Tres Leches Cake by Mygourmetstory

Ingredients

• 1 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 6 large eggs, separated
• 1 cup white granulated sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 cup whole milk
• 1.5 cup whole milk (for rasmalai milk mix)
• 1/2 cup sweetened condensed milk (for rasmalai milk mix)
• 1 cup evaporated milk (for rasmalai milk mix)
• 1/4 tsp cardamom powder (for rasmalai milk mix)
• 1 cup saffron strands (for rasmalai milk mix)
• 2 cup heavy whipping cream (for rasmalai cream)
• 1/4 cup sweetened condensed milk (for rasmalai cream)
• 1 tbsp soaked saffron in milk (for rasmalai cream)
• 6-6 drops cardamom extract (for rasmalai cream)
• 2 tbsp pistachios, chopped (for garnish)
• 1 tbsp rose petals (for garnish)

Instructions

1. Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, baking powder, and salt. Set aside.
2. In a stand mixer with a paddle attachment, beat egg yolks and sugar until pale yellow and doubled in volume. Mix in the vanilla and 1/2 cup whole milk on low speed just until combined.
3. Gently fold the egg yolk mixture into the flour mixture until just combined.
4. In a separate clean bowl, beat the egg whites on high speed until stiff peaks form, about 3 to 4 minutes.
5. In two batches, fold the beaten egg whites into the egg yolk and flour mixture until just combined, being careful not to overmix.
6. Pour the batter into a prepared cake pan and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake in the pan for about 30 minutes. While the cake cools, prepare the rasmalai milk mix.
8. To make the rasmalai milk mix: In a heavy-bottomed pan, combine 1.5 cups whole milk, 1/2 cup sweetened condensed milk, 1 cup evaporated milk, saffron strands, and 1/4 tsp cardamom powder. Bring to a boil, then simmer for 10 more minutes until slightly thickened. Cool completely.
9. For the rasmalai cream: In a chilled bowl, whip heavy cream with 1/4 cup sweetened condensed milk, soaked saffron, and cardamom extract until stiff peaks form. Chill until ready to assemble.
10. Once the cake has cooled for 30 minutes, poke holes all over the top using a fork or skewer. Pour the cooled rasmalai milk mixture evenly over the cake, allowing it to soak in.
11. Spread the chilled rasmalai whipped cream evenly over the soaked cake.
12. Garnish the top with chopped pistachios and rose petals. Chill for at least 1 hour before serving to allow flavors to meld.