Ras Malai Frozen Tres Leches Cake

Description

Source: MALAI - POOJA BAVISHI

I love all things milk, so it’s no surprise that tres leches cake is one of my favorite desserts. Why have one milk in your dessert when you can have three? The texture of the soaked cake always reminded me of the poached paneer that you find in traditional ras malai. Then one day I realized they have basically the same texture and composition: a soft, cake-like consistency in a pool of sweetened milk. So why have one dessert when you can have two in one? Ras Malai Frozen Tres Leches Cake is all of those things.

Ingredients

• 4 tablespoons unsalted butter, melted and cooled, plus room-temperature butter for the pan
• ½ cup neutral oil, such as grapeseed
• ¾ cup buttermilk
• ⅓ cup plain whole-milk yogurt
• 1 cup granulated cane sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon hot water
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cardamom
• 1 cup whole milk
• ⅔ cup sweetened condensed milk
• 1 cup evaporated milk
• 2 tablespoons rose water
• 1 ½ quarts Ras Malai Ice Cream, at room temperature for 5–7 minutes

Directions

1. To make the cake, preheat the oven to 350°F.
2. Butter the bottom and sides of a 9 x 13-inch baking pan.
3. In a medium bowl, whisk together the butter, oil, buttermilk, yogurt, sugar, vanilla, and hot water, mixing well.
4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
5. Pour the butter mixture into the flour mixture and, using a rubber spatula, fold together until evenly mixed and the batter is smooth.
6. Pour the batter into the prepared pan.
7. Bake the cake until a toothpick inserted into the center comes out clean, about 30 minutes.
8. While the cake bakes, make the cake soak.
9. In a medium bowl, whisk together the whole milk, condensed milk, evaporated milk, and rose water, mixing well.
10. Set aside.
11. When the cake is ready, let cool in the pan on a wire rack for about 5 minutes.
12. Then, using a toothpick, poke holes all over the top surface.
13. Pour the cake soak evenly over the top and let the cake cool completely.
14. As it cools, it will absorb the soak.
15. Using an offset spatula, spread ice cream evenly on top, cut into pieces, and serve immediately.

YIELD: MAKES 20 SERVINGS