Masala chai tres leches cake is unique and delightful twist on the traditional tres leches cake . it is eggless cake with the aromatic flavours of masla chai .
Ingredients For Masala Chai Tres leches Cake recipe Recipe
as required For the Chai Masala
1 tablespoon ground green cardamom
1 tablespoon Ground Cinnamon
as required ½ tablespoon ground dried ginger
1 teaspoon Ground Cloves
-1 nos Black peppercorns
as required fine ground
as required For the Sponge
as required Wet ingredients
1 cup Whole Milk
as required ¾ cup granulated Sugar
as required ½ cup butter melted
as required Dry ingredients
2 cup All purpose flour
1 cup milk powder
as required ½ teaspoon baking soda
1.5 teaspoon Baking powder
2 teaspoon Chai masala
as required For the Chai Infused Milk
-1 nos any black tea bags
0.5 nos Evaporated milk
0.25 cup condensed milk
1 cup Heavy cream
as required ½ teaspoon chai masala
as required For the whipped cream
1.5 cup Heavy whipped cream
as required ( super cold)
as required Powdered sugar
Directions : Masala Chai Tres leches Cake recipe
STEP 1.Grind the Chai Masala
STEP 2.Add all the spices to a bowl. Mix well. Chai Masala is ready for baking.
STEP 3.Make the Chai Infused Milk Mixture
STEP 4.Warm up the evaporated milk. Add the tea bags and let infuse for 10-12 minutes. Lift the tea bags and squeeze using tongs to catch all the flavor and the milk they absorbed. Discard the tea bags.
STEP 5.In a large jug or measuring cup with spout, mix the tea infused evaporated milk with condensed milk and heavy cream. Add 1 teaspoon of chai masala and combine well. Reserve ¾ - 1 cup for serving. Keep ready.
STEP 6.Bake the Sponge
STEP 7.Preheat the oven to 350F / 180 C. Brush a 8 inch square pan with butter.
STEP 8.Wet Ingredients - In a large bowl, add the milk, sugar and butter
STEP 9.Whisk for 2-3 minutes until smooth. Make sure that the sugar has completely dissolved. Add 1.5 -2 teaspoon of chai masala that we made earlier and mix well.
STEP 10.Dry Ingredients - Sift the flour, baking soda and baking powder in two batches over the wet Ingredients. After each batch, gently fold using a spatula until just incorporated.
STEP 11.Pour the batter in the prepared pan. Smoothen the top with a spatula.
STEP 12.Place to bake in the middle rack for 28-32 minutes or until a skewer inserted in the middle comes out clean.
STEP 13.. Pull the cake out and let cool for about 30 minutes.
STEP 14.Poke holes all over the cake using a fork or back of a wooden spoon. Pour the chai infused milk mixture all over the cake.
STEP 15.Cover the cake with cling wrap and refrigerate for atleast 4 hours or preferably overnight so the cake can soak up all the flavors.
STEP 16.Make the Whipped cream
STEP 17.Pour the heavy cream in a large chilled bowl. Beat for 4-5 minutes or until soft peaks form.
STEP 18.Add powdered sugar) and beat until medium peaks form and the cream is spreadable.
STEP 19.Assemble the cake
STEP 20.Remove the chilled soaked cake. Add a generous amount of whipped cream to the cake and using a spatula spread it out as evenly on the top part as possible. Sprinkle with pistachios, rose petals, or decorate as you wish.
STEP 21.chai tres letches cake is ready.
STEP 22.Serve sliced with the reserved milk mixture.
Nutrition value
683
calories per serving
31 g Fat17 g Protein84 g Carbs5 g FiberOther
Current Totals
31 g Fat
17 g Protein
84 g Carbs
5 g Fiber
MacroNutrients
Carbs
84 g
Protein
17 g
Fiber
5 g
Fats
Fat
31 g
Vitamins & Minerals
Calcium
339 mg
Iron
2 mg
Vitamin A
195 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
28 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
65 mg
Manganese
3 mg
Phosphorus
300 mg
Selenium
4 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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