Description
This Mango Lassi Tres Leches Cake blends the creamy richness of traditional Mexican dessert with the tangy sweetness of Indian yogurt drink. Drizzled with mango-infused milk and topped with whipped cream, this cake delivers a delightful fusion of flavors that will surprise your taste buds.
Ingredients
Scale
Primary Ingredients:
- 4 large eggs, separated
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup whole milk
- ½ cup evaporated milk
- ½ cup sweetened condensed milk
- ½ cup mango puree
Liquid/Dairy Ingredients:
- 1 cup heavy cream
- ⅓ cup whole milk
- 2 tablespoons powdered sugar
- ¼ cup mango puree
Spices and Seasonings:
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cardamom
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Fresh mango slices
Instructions
- Warm the oven to 350°F (175°C) and coat a 9×13-inch baking dish with butter or cooking spray.
- Combine 1 cup flour, 1 teaspoon baking powder, ½ teaspoon cardamom, and ¼ teaspoon salt in a mixing bowl. Set this dry mixture aside.
- Whisk 4 egg yolks with ½ cup sugar until the color transforms to a pale, creamy shade. Mix in 1 teaspoon vanilla and ⅓ cup whole milk.
- Separately, beat 4 egg whites until soft peaks emerge. Gradually incorporate remaining ¼ cup sugar, continuing until peaks become firm and glossy.
- Delicately fold egg whites into the yolk mixture, maintaining the airy texture. Gently incorporate the dry ingredients until just blended.
- Transfer the batter into the prepared dish and bake at 350°F for 25-30 minutes. Check doneness with a toothpick – it should emerge clean.
- Allow the cake to cool completely. Pierce the entire surface with a fork, creating multiple small holes for milk absorption.
- Blend ½ cup evaporated milk, ½ cup sweetened condensed milk, ½ cup whole milk, and ½ cup mango purée in a separate bowl.
- Slowly drench the cake with the milk mixture, ensuring even distribution. Refrigerate for minimum 2 hours, allowing flavors to meld.
- Whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until soft peaks form.
- Spread the whipped cream across the soaked cake surface. Finish by drizzling ¼ cup mango purée and arranging fresh mango slices.
Notes
- Ensure mangoes are ripe and sweet for the best flavor infusion into the cake.
- When soaking the cake, do it gradually to prevent soggy texture, letting each addition of milk absorb completely.
- For a dairy-free version, substitute condensed and evaporated milk with coconut milk and coconut cream.
- Chill the cake thoroughly before serving to help the layers set and enhance the creamy texture.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Indian-American
Nutrition
- Serving Size: 8
- Calories: 327 kcal
- Sugar: 38 g
- Sodium: 142 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 135 mg