Thandai Tres Leches

  

It is a delicious twist on the classic Mexican dessert, Tres Leches Cake, by incorporating the aromatic, spiced flavours of thandai.

Ingredients

For the cake: 

• 1 cup  all purpose flour
• 1 tsp baking pdr
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 4 large eggs
• 1 tsp vanilla essence
• 1/2 cup whole milk
• 1/4 cup thandai masala powder (homemade or store-bought)

For the Tres Leches soak:

• 1/2 cup whole milk
• 1/2 cup evaporated milk
• 1/2 cup  sweetened condensed milk
• 2 tbsp thandai masala powder 
• 1/4 cup rose water
• A pinch of saffron strands (optional, soaked in warm milk) 

For the whipped cream topping:

• 1 cup heavy cream
• 2 tbsp pdr sugar
• 1/2 tsp vanilla extract
• Chopped nuts and rose petals for garnish

Method

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.  In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a separate large bowl, beat together butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Then, add vanilla extract and mix until combined.  Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, and mix until smooth.
2. Gently fold in the thandai masala powder to infuse the batter with the fragrant spice mix. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. 
3. In a bowl, whisk together whole milk, evaporated milk, sweetened condensed milk, and thandai masala powder until the spice powder is fully dissolved. Add rose water and soaked saffron for extra flavour.
4. Once the cake has cooled completely, poke holes all over the surface using a fork or skewer. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Let the cake absorb the milk mixture for about 20-30 minutes. You may need to add the liquid in batches to ensure the cake soaks up all the milk evenly.
5. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the soaked cake. 
6. Garnish and serve the cake with chopped pistachios, almonds, and rose petals for a festive touch. Slice and serve chilled.

The cake is best served after being refrigerated for a few hours or overnight to allow the flavours to meld together. This dessert combines the moist, rich texture of the classic tres leches cake with the spicy, aromatic flavours of thandai, making it a truly special and indulgent treat.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs