Rasmalai Tres Leches

• servings: 12 servings
• total time: 2 hours 10 minutes

Ingredients

CAKE

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 large eggs (separated)

1/2 cup granulated sugar

1/3 cup whole milk

1 teaspoon cardamon powder

MILK MIXTURE

12 ounce can evaporated milk

14 ounce can sweetened condensed milk

1/4 cup whole milk

pinch of saffron soaked in water

CREAM TOPPING

1 pint heavy whipping cream

3 Tablespoons powdered sugar

1/2 teaspoon cardamom

Directions

1. Preheat oven to 350 degrees F.

2. combine flour, baking powder, salt, and cardamom. separate eggs.

3. beat eggs yolks with 3/8 cups sugar until yolks are pale. add 1/3 cups milk and stir. pour the egg yolk over the flour mixture and stir gently (don't overmix).

4. beat the eggs on high speed and as they begin to become stiff peaks, then gradually mix the remaining 2 tablespoons of sugar. fold the egg whites into the batter gently.

5. pour batter into un-greased pan and smooth. bake for 25-35 minutes. remove from oven and allow to cool completely.

6. combine evaporated milk, condensed milk, whole milk, and saffron.

7. poke holes into the cake and pour milk mixture over the top.

8. refridgerate overnight (at least 1 hour).

9. whip heavy cream, powdered sugar, and cardamom into stiff peaks and use to cover and decorate the cake.