Naked Tres Leche Cake with crushed pistachios - The Perfect Celebration Cake

I feel , one of the easiest cake to bake and decorate in my version is Naked Tres leche cake. It is my family’s favorite too.  I have already posted the authentic style of Tres leche cake in my blog. 

In Spanish language, Tres means three "3" and Leche means milk. So, this says that it is a three milks cake -Condensed milk, evaporated milk and heavy cream or whole milk. This cake is the most popular cake in Mexico and Latin America. The cake we use here is basically the airy sponge cake which is soaked with the mixture of all three milks and then frosted with whipped cream. Since the cake is soaked into the milks, it is bit soggy but it is an incredible treat for people who are fond of milk.

As it was our wedding anniversary and my hubby’s birthday on the same date, I wanted to bake two cakes. So decided to prepare naked version of tres leche cake. I chose this version, just to balance our sweet tooth.  Finally decorated the cake with crushed  pistachios and cherries.  This tres leche cake was amazing and enjoyed by everyone.

INGREDIENTS

To Make Eggless Sponge Cake

• All-purpose flour – 1&1/4 cups
• Corn flour – 2 tbsp
• Baking soda – ½ tsp.
• Baking powder – 1 tsp
• Salt – a pinch
• Powdered sugar – ¾ cup
• Melted butter – 1/4 cup
• Curd – ½ cup
• Milk – ½ cup
• Vanilla essence – 1 tsp

To Make 3 milks mixture

• Full fat milk – ½ cup
• Condensed milk – ¼ cup
• Fresh cream or evaporated milk – ½ cup

 To Garnish

• Crushed pistachios – 1/4 cup to ½ cup
• Cherries – as required

 METHOD

• Sieve the all-purpose flour, baking powder, baking soda and salt.
• Combine yogurt, milk, powdered sugar and vanilla essence into one bowl. Whisk well till it forms creamy mixture.
  
• Then add melted butter and mix everything well.
  
• Now add flour mixture into wet ingredients .Gently mix flour mixture into wet ingredients, such that you get smooth cake batter.
  
• Preheat the oven to 375 F or 180 Celsius.
  
• Grease the 8 inch square tin .Pour the cake mixture into it and level up the mixture.
  
• Bake the cake till it done. To check, insert the toothpick at the center of the cake, if the toothpick comes out clear, when the cake it done.
  
• Take out the cake from the oven and allow the cake to cool down to room temperature. Let the cake cool down in same pan or transfer the cake onto the rimmed plate.
  
• When the cake cool down completely. Use a fork  to make the perforations throughout the cake.
  
• Mix the evaporated milk, condensed milk and 1/4 cup of heavy cream or whole milk in a small bowl. Pour this milk mixture on the cake slowly, making sure you cover the entire surface so the cake is uniformly soaked. Cover the cake and refrigerate.
  Then decorate the cake with crushed pistachios and cherries.

 

 

Dodha Barfi

 Dodha burfi  is a traditional sweet which is very popular in Indian state of Punjab. This sweet is mainly prepared on festivals in Punjab. It is basically Indian milk fudge prepared with milk, sugar and lots of nuts.   The combination of these ingredients makes the sweet rich and delicious in its own. So lets know how to cook this flavorful sweet enjoy it together.

INGREDIENTS

• Full fat milk  - 5 cup
• Heavy cream – 2 cups
• Dahlia or cracked wheat – 4 tbsp
• Ghee – 2 tbsp
• Sugar – 2 cups
• Unsweetened cocoa powder – 2&1/2 tbsp
• Almonds – ½ cup, chopped
• Cashew nuts – 1 cup, chopped
• Coarsely powdered pistachios – 3 tbsp to garnish
• Extra slivered  almonds to garnish

PREPARATION

Heat ghee in a  pan and roast cracked wheat until it turns light brown in colour.

Combine milk and heavy  cream in a heavy bottom pot and bring it to boil.

The mixture needs to be thicken . Stir the mixture frequently and also clean the sides of the pot to avoid the burning.

Add roasted cracked wheat and sugar together. Stir well and cook  till the cracked wheat is fully cooked in the milk mixture.

 Then add cocoa powder, chopped cashews and chopped almonds. Stir continuously till the mixture turns into the thick dough kind consistency. At this stage the mixture will start leaving the sides of the pan.

Meanwhile grease the tray with ghee. Transfer the mixture into the tray and spread out evenly into the tray.

Allow the mixture to become warm and then cut it into square shape. Sprinkle coarsely grounded pistachios and decorate the burfi with silvered almonds.

Let the dodha burfi cool completely  and then it is ready to serve.