Eggless Rasmalai Tres Leches Cake! Sanjyot Keer x Romy Gill

It was a super fun collab with Chef Romy Gill from the UK ❤️
How delicious it turned out 😋
Thanksss for stopping by, next we cook again together in the UK ✨


Rasmalai Tres leches

Sponge:

Ingredients:

-Butter 100gm
-Castor sugar 15gm
-Vanilla essence 5ml
-Condensed milk 200gm
-Milk 75ml
-Flour 130gm
-Yogurt 55gm
-Baking soda 1 tsp
-Vinegar 1/2 tsp

Method:
• Preheat the oven to 165 C & line your baking tray.

• Take a large bowl & with the help of a whisk cream the butter, castor sugar & vanilla essence until light & fluffy.

• Further add the condensed milk & whisk until everything gets incorporated.

• Now add the milk & mix until everything is combined.

• Once everything is well combined, add the flour & fold it into the mixture using a spatula, make sure to only mix it until the flour gets incorporated.

• Now add yogurt & the remaining ingredients, mix everything well using a whisk until everything combines.

• Transfer the batter into a butterpaper lined baking tray & bake at 165 C for 15 minutes or until a toothpick/skewer comes out clean.

• The sponge is ready.

Rasmalai milk

Ingredients:

Milk 2 cups
Almonds 2 tbsp (chopped)
Pistachio 2 tbsp (chopped)
Green cardamom powder 1 tsp
Condensed milk 1 cup
Heavy cream 1/2 cup

Method:

• Add the milk & the condensed milk into a deep pan along with the nuts, cardamom powder & bring it to a boil.

• Once it comes to a boil let it simmer for 10 minutes.

• Further switch off the flame & once the milk cools down slightly add the heavy cream & mix well.

• Your rasmalai milk is ready.

Assembly:
• Once the sponge is baked & it cools down slightly, poke it with the help of a fork.

• Pour half of the milk mixture over the sponge & chill it for at least an hour.

• Cut & serve, top it up with some whipping cream & a couple of tablespoons of the rasmalai milk.