Indian baking is a harmonious blend of spices, flavours, and textures, reflecting the country's diverse culinary landscape. Rooted in tradition, Indian baking showcases a fusion of ancient recipes and modern techniques, creating a delightful symphony of tastes that captivates the senses and transports food lovers on a culinary journey through the vibrant streets of India.

The Baker

Name: Shabnam Russo 

Home Country: India

Name of the Bake (in both languages): Rasmalai Golden Tres Leche Ricotta Cake 

The Story Behind the Bake

Rasmalai Golden Tres Leche Ricotta Cake is an Indian recipe steeped in tradition of festivities, a milky pudding served during weddings and celebrations. My childhood recipes have evolved over time crossing borders with the love of food and community.

I grew up in India where I spent most of my childhood dreaming about puddings and sweets because food was always in scarcity and desserts were such a rare treat. I would peer into the windows of the Mithai sweet shops salivating at the sight of all these elusive beautiful coloured sweets etched in gold. Holy Festivals in India were celebrated by all levels of society no matter how little you had and neighbours would distribute sweets to all. It was on these special occasions that we would sit together with friends from the neighbourhood irrespective of religion, race, colour or social standing; with little earthen pots of Rasmalai cheesecakes soaked in cold refreshing saffron and nut milk, slowly savoured till every sticky finger was licked clean. 

After moving to London my traditional recipes have travelled and evolved into desserts that like me have been influenced by British ingredients and tastes. The suburb where I live is rich in culture and tradition and often I bake for friends for their religious festivals from Eid to Diwali, Sicilian & Sikh wedding cakes to Barmitzvahs, Diwali and Rosh Hashannah. Festivals and cakes bring communities together . 

I’ve taken a traditional complicated dessert and turned it into an easy to make, versatile elegant cake that has global appeal. Everyone loves a tres leche cake and it can be flavoured with anything from saffron, rose, Biscoff or rhubarb syrup to make it your own. I decorate mine with rose petals and gold leaf.

Rasmalai Tres Leche Cake

Rated 2.3 stars by 7 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Servings

10-12

Prep Time

20 minutes

Cook Time

30 minutes

Rasmalai Tres Leche Cake brings combines the flavours of cardamom-infused saffron milk, freshly whipped cream, and a garnish of pistachio nuts to make a light sponge ideal for every celebration!

Author:

Shabnam Russo

Ingredients

For the Cake

• 4 Eggs, lightly beaten

• 175g Whitworths Caster Sugar

  1kg Caster Sugar ∙ £2.25 2kg Caster Sugar ∙ £3.99 500g Caster Sugar ∙ £1 Add To Cart

• 1 tsp Baking Powder

• Pinch of Fine Salt

• 200g Plain Flour

• 280ml Whole Milk

• 200ml Double Cream

• 140g Condensed Milk

• 3 Cardamom Pods, crushed

• A Pinch of Saffron Threads

• 1 tbsp Chopped Pistachios

• Roasted Almonds 10, slivered 

• A few drops of Rosewater

For the Icing

• 200ml Double Cream

• 250g Ricotta

• 250g Mascarpone

• 120g Whitworths Icing Sugar

• Pinch of Salt

• Crushed Pistachios, handful

• Roasted Flaked Almonds, handful

View Cart (0) Checkout

Directions

1. Preheat the oven to 160°C fan

2. Using a stand mixer or electric whisk, whisk the eggs gently on a medium speed with the sugar until thick and luscious.

3. In a separate bowl, stir together the baking powder, salt and flour.

4. In three batches, sift the flour mixture over the egg mixture and fold in gently. Drizzle the oil in gradually and fold in as you pour, making sure not to over mix.

5. Pour the mixture into a 31cm x 25cm foil container and bake for 30 minutes, or until a skewer comes out clean. Remove it from the oven and allow to cool for 15 minutes.

6. Meanwhile, in a saucepan gently warm the milk, cream and condensed milk with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat. Add a drop or two of Rosewater .

7. Poke holes with a cocktail stick all over the cake and pour over the slightly warm (but not hot) milk mixture evenly (make sure you remove the cardamom pods).

8. Leave at room temperature until cool, then place in the fridge, ideally overnight, so the flavours all get used to each other and have time to properly chill out. It will keep in there for up to 3 days.

9. Combine the drained ricotta with the sugar and mascarpone. Pour the cream and beat with the mixer into a fluffy cream.

10. Place it in the refrigerator for at least an hour.

11. To finish, top the cake with gently whipped Ricotta cream, crushed pistachios and flaked almonds. For extra luxury, add saffron to a basic sugar syrup and drizzle generously over the top, before serving chilled.