Thandai  leches cake 

Standard

I love deserts especially when they involve dairy :). So when I first ate ‘ Trés Leche Cake’, I fell in love with it. All this while I had eaten cakes that were that were like a pound cake so I could not get over the fact that this cake was so moist and yummy.

Usually I try to make something special for my close friends’s birthdays. This very good friend celebrates her birthday in April which is also the time when Indian celebrate ‘Holi’ , the festival of colors.

As you know I love to put an indian twist on dishes. As I was making this cake around Holi, I thought why not make this cake with  ‘Thandai flavors’!

Thandai is a milk based drink made on Holi. The literal meaning of the word is ‘ a cooler’, something that cools the body. It is perfect for Holi since that is summer time in India. To make Thandai, a paste is made with various spices and almonds etc and then mixed in sweetened milk.  It so served in small clay cups.

So back to my cake. It is a basic sponge cake soaked with goodness of the wonderfully flavored Thandai Milk.  It is actually ‘Quatro Leche Cake’, you will see how.

Ingredients

For the sponge cake

4 eggs at room temperature separated

1 cup granulated sugar

1 1/2 cup all purpose flour

1 tbsp baking powder

Pinch of salt

2 tbsp Thandai Masala ( you can buy it in any store )

1/2 cup whole milk.

Preheat the oven to 350 F.

Sift flour with baking powder & salt.

Mix the Thandai Masala with the milk.

Separate the eggs. Beat the egg whites for 1min till they start becoming a but frothy.

Add sugar and beat till soft peaks form.

Add one yolk at a time and keep whisking.

Add the flour mixture and milk mixture alternatively.

So it will be something like-

1/3 cup flour

1/4 cup milk

1/3 cup flour

1/4 cup milk

1/3 cup flour

 

Take a baking pan and butter and flour it well. It is very important since that will ensure that the cake comes out of the pan in a clean way.

I also put a parchment paper for extra ease.

Now pour the batter in the prepared pan. Make sure the pan in at least 10 inches round or even 9x 13, if you take a smaller pan the cake is too tall and the liquid does not get absorbed very well.

Bake for about 30 mins until the knife comes out clean. 

Let the cake cool on a stand for about 30 mins.

Now the fun part.

Milk goodness mixture

1 14 oz can of condensed milk

1 can of evaporated milk

1 cup heavy whipping cream

1/2 – 3/4 cup of ‘ Thandai Syrup’

 

Mix all the liquid ingredients.

Transfer the cake to a deeper dish, large enough to hold the cake and also hold all the liquid volume.

Poke a lot of holes in the cake

Now pour the milk mixture over the cake slowly paying extra attention to the edges.

Keep it in fridge ideally overnight. I feel that it allows the cake to take in all the liquid and develop some harmony.

As you can see the entire amount of liquid is all absorbed.

Frosting

1 cup of heavy whipping cream

1/4 cup of powdered sugar ( optional)

Whip the cream with or without the sugar until soft peaks form.

 

Now the bestest part

Serve yourself a nice big slice. Turn some nice music on.

Sit down and enjoy the cake.

I have made the cake toppers with brown edible clay. Filled it with the milk mixture and topped with the whipping cream.

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One response »

  1. Pingback: Tres Leches ( or Quatro Leches) cake | The Saffron Touch

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