tres leches

Tres Leches is a very popular cake in Latin America and Mexico. Its name literally means “three milks” — an apt description of this delicious treat! Traditionally this cake does not use butter , this cake is drenched in three different types of milk.

Today I am going to share with you my Tres leches recipe with an Indian twist. I am also going to use butter in this recipe because I want a dense cake (you will see why!), and some additional Indian flavors to give this cake the twist. So let’s get baking!

Ingredients

2 cups – all purpose flour

2 tsp- baking powder

1/4 tsp -salt

1 cup- sugar

3 -eggs

3/4th cup- milk

1 tsp – vanilla extract

1 stick – melted butter

2 tbs – ground pistacios and almonds

1/4 tsp- ground cardamom

for the Tres leches milk mixture

1/2 cup whole milk

14 ounce- can sweetened condensed milk

12 ounce -evaporated milk

2 to 3 pinches -of saffron

1/2 tsp- ground cardamom

for the frosting

1 1/2 cup -heavy whipping cream

1 tsp – powdered sugar

1 tsp – Rose water

for garnish

chopped almonds and pistacios

dried rose petals (optional).

In a bowl or measuring cup – add whole milk , evaporated milk, condensend milk , saffron and cardamom. Stir well and set aside.

Heat oven to 350 F. Line a 13*9 – inch pan with parchment paper and lightly brush with melted butter. In a medium bowl sift flour, salt and baking powder.

In a large mixing bowl, beat sugar and butter on medium speed for 30 seconds. Beat in eggs, milk and vanilla. After another 30 seconds gradually add the flour and ground pistachio and almonds. Combine well into a batter. Spread this batter evenly in the prepared pan.

Bake for 25 -30 mins, or until a toothpick inserted in the center comes out clean. Cool the cake for 30 mins. Once cooled poke the cake with a toothpick all over the top, and pour all the milk mixture to soak the entire cake. Let it sit in the fridge for at least 30 minutes or best overnight.

In a stand mixer bowl add the heavy whipping cream and beat with the whisking attachment on low speed for a minute. As the cream starts to thicken add the powdered sugar and rose water, beat until stiff peaks form. Top the cake with the frosting and evenly spread , garnish with chopped pistachios, almonds and dried rose petals. Serve and enjoy!

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