Turkish Tres Leches Cake

 

Ingredients (Serves 20 - 25):

     Cake: 

All purpose flour   --   2 cup 
Baking powder      --   2 tsp 
Salt                        --   ½ tsp  
Eggs                      --   6 
Sugar                     --   1½ cup 
Vanilla extract       --   1½ tsp  
Milk                       --   ½ cup 
Cardamom powdered --  1 tsp

     Milks: 

Evaporated Milk   --   12 oz can 
Condensed Milk   --   14 oz can 
Heavy Cream        --   3 cups 
Rooh afza              --   ½ cup (if you need a pink colour, this can be replaced with 2 tsp of rose essence, if you just need the flavor and not the colour.)

     Ashta - Final topping: 

Whole Milk          --   1½ cup 
Heavy Cream       --   1½ cup  
Corn Starch          --   6 tbsp 
Granulated Sugar --   ½ cup 

 

Preparation:

    Cake: 

Preheat the oven to 350F.  Prepare a 9x13 pan with atleast 2 inches depth. 

Sift the flour, baking powder and salt 2 - 3 times. Keep aside.  

Separate the egg yolks and the whites. 

Beat the egg white at a high speed until foamy. Gradually add sugar, few tbsp at a time. Continue to beat until the egg whites form a peak stage. Add the yolks, one at a time and beat until the mixture falls like a ribbon. 

Add the vanilla and mix well. 

Divide the flour mixture into 3 and add a portion at a time into the egg mixture using minimum speed or you can also fold using your spatula. Alternate with milk. Mix until just combined.  

Pour the batter into the prepared tin and bake for 25-30 minutes until the top springs back when touched.

Let it cool completely. 

Once cooled, poke the cake with a fork or knife throughout. 

Whisk together the evaporated milk, condensed milk and the heavy cream until combined. Add the rooh afza or the rose essence. Do a quick taste test and add sugar, if you need it sweet. I usually dont, but it is based on how sweet you want the cake to be. 

Carefully pour half of the mixture on the cake. Make sure to give a full coverage, especially on the edges. Let it soak completely. Once done, pour the remaining mixture on the cake. 

Let it sit in the fridge for 2-3 hours. 

 

Topping: 

Mix all the ingredients in a sauce pan. Whisk until well combined and no lumps. 

 Let it boil on a medium flame, the mixture will start to thicken. Let it thicken to a pudding consistency. 

Switch off the flame and let it cool for just 2 minutes (not any more as it will get set soon). 

Pour the mixture over the cooled cake and spread evenly.  Let it cool completely and leave the cake back in the refrigerator. It takes minimum of another 3-4 hours to have this set completely.

Garnish with pistachios and roses or any other condiments as desired. I just picked few dries roses from my garden.

You can have the toppings added on the same day or a day later, based on when you would like to serve the cake. 

This is how I prefer - 

Day 1 - Soak the cake and refrigerate

            Day 2 - Prepare the topping, spread on the cake and let it sit back in the refrigerator for another day

            Day 3 - Serve the cake 

Recipe Courtesy: amwhatieat