Bengal x Mexico
Rasmalai tres leches
Three milks, one rasmalai, zero leftovers.
330 minTime
10 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original385kcalsame
10 gproteinsame
1 gfibresame
330minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Beat the eggs with 150 g sugar on high speed for 7 minutes until pale and thick.
- 2Sift in the maida and baking powder and fold gently. Fold in 60 ml milk. Pour into a lined 23 x 33 cm tin.
- 3Bake in the oven at 180°C for 25 to 30 minutes. Cool 15 minutes.
- 4Warm the remaining 300 ml milk with the saffron for 10 minutes. Whisk with the evaporated milk, condensed milk, 100 ml cream and the cardamom.
- 5Poke the cake all over with a fork. Pour the milk mixture over in three rounds, letting each soak in. Chill at least 3 hours.
- 6Whip the remaining 200 ml cream with 30 g sugar and the rose water to soft peaks. Spread over the cake. Top with halved rasmalai and pistachios.
Serve it like this
Cut a tall square and lift it onto a shallow bowl so the milk pools around it. Crown with half a rasmalai, saffron strands and pistachio slivers.
