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Mishti Doi Tres Leches Cake #BSK Recipe

Recipe By Sanhita Panja

A tres leches cake is a sponge cake soaked in three kinds of milk, condensed milk, evaporated milk and full cream milk. But I made it with a twist, I replaced condensed milk with Bengali Mishti Doi.Tried to match Indian and Western in one cake.

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Non Vegdiet
45minstotal
45m.total
Mishti Doi Tres Leches Cake #BSK
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Ingredients for Mishti Doi Tres Leches Cake #BSK Recipe

  • 1/5 Cup All purpose flour
  • 0.30 Tsp Baking powder
  • 1/20 Tsp Salt
  • 1 Pieces Egg
  • 1/5 Cup Granulated sugar
  • 0.07 Cup Milk
  • 1/5 Tsp Vanilla extract
  • 1/20 Cup Full cream milk
  • 0.30 Cup Evaporated milk
  • 0.30 Cup Heavy whipping cream
  • 0.30 Cup Bengali mishti doi
  • 1.60 Pieces Strawberries
  • 1/5 Tbsp Sugar pearls
  • 1/5 Pieces Cherry

Directions: Mishti Doi Tres Leches Cake #bsk Recipe

  • STEP 1.Preheat your oven to 350F.Whisk together one cup of all purpose flour with 1 & 1/2 tsp of baking powder and 1/4 tsp of salt.Then sift those together into a large mixing bowl.Now separate 5 large eggs into the other two bowls.Put the egg yolks in one bowl and egg whites in the other.Use cold eggs.Cold eggs are easier to separate.Now beat the egg yolks together with 3/4 cup of granulated sugar on high speed until the yolks are a pale yellow.Beat for about two minutes on high speed,and when it’s done you will see that it forms a thick ribbon when you pull up on the batter.Now add 1/3 cup of milk and 1 teaspoon of vanilla extract and gently fold that in with a spatula.Mix just until it’s well blended and set it aside.Now beat together the egg whites on high speed until soft peaks form.With the mixer on , pour in the remaining 1/4 cup of sugar and continue beating on high speed until the egg whites are stiff but not dry.Don’t over beat.Now pour the egg yolk mixture over the flour mixture.Blend those two together with a spatula.Scrape the sides and bottom of the bowl to make sure you get any pockets of flour and continue mixing until no streaks of flour remain.Now transfer all of your egg white mixture into the batter and gently fold those together.Fold just until it’s uniformly blended,then stop mixing.Don’t Over mix this batter because it relies on the volume of the eggs to rise.Pour all the batter into a buttered casserole tray and lightly smooth out the top.Now bake at 350 degrees Fahrenheit for 30 minutes,or until a toothpick comes out clean.When it’s done,remove the cake from the oven and let it cool almost to room temperature.When the cake is almost at room temperature,make the syrup.
  • STEP 2.In a large bowl with a pouring lip,combine 1/4 cup of full cream milk,1.5 cup of evaporated milk and 1cup of sweet yogurt (mishti doi).Stir those together until combined.Now remove the brown parts of the cake.Poke all over the top of the cake with a fork.This will ensure that the syrup penetrates deep throughout the cake and evenly moistens every bite.Slowly drizzle all of the milk mixture evenly over the cake.Let the cake sit and rest for about 30 minutes to absorb all of that syrup.Now make the frosting.Pour 1.5 cups of cold heavy whipping cream , 1/2 cup of mishti doi and 1/2 tablespoon of sugar into a large cold mixing bowl.Now beat on high speed for about two minutes,or until the frosting is thick and spreadable.Spread all of that cream evenly over the top of the cake.Now decorate with chopped strawberries, cherry and sugar pearls Now the cake is ready to serve.
Nutrition
value
660
calories per serving
40 g Fat10 g Protein62 g Carbs2 g FiberOther

Current Totals

  • Fat
    40g
  • Protein
    10g
  • Carbs
    62g
  • Fiber
    2g

MacroNutrients

  • Carbs
    62g
  • Protein
    10g
  • Fiber
    2g

Fats

  • Fat
    40g

Vitamins & Minerals

  • Calcium
    196mg
  • Iron
    2mg
  • Vitamin A
    223mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    204mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
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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Recipe By Sanhita Panja