Eggless Rasmalai Tres Leches Cake! Sanjyot Keer x Romy Gill #shorts #ytshort

It was a super fun collab with Chef Romy Gill from the UK ❤️ How delicious it turned out 😋 Thanksss for stopping by, next we cook again together in the UK ✨ Rasmalai Tres leches Sponge: Ingredients: -Butter 100gm -Castor sugar 15gm -Vanilla essence 5ml -Condensed milk 200gm -Milk 75ml -Flour 130gm -Yogurt 55gm -Baking soda 1 tsp -Vinegar 1/2 tsp Method: • Preheat the oven to 165 C & line your baking tray. • Take a large bowl & with the help of a whisk cream the butter, castor sugar & vanilla essence until light & fluffy. • Further add the condensed milk & whisk until everything gets incorporated. • Now add the milk & mix until everything is combined. • Once everything is well combined, add the flour & fold it into the mixture using a spatula, make sure to only mix it until the flour gets incorporated. • Now add yogurt & the remaining ingredients, mix everything well using a whisk until everything combines. • Transfer the batter into a butterpaper lined baking tray & bake at 165 C for 15 minutes or until a toothpick/skewer comes out clean. • The sponge is ready. Rasmalai milk Ingredients: Milk 2 cups Almonds 2 tbsp (chopped) Pistachio 2 tbsp (chopped) Green cardamom powder 1 tsp Condensed milk 1 cup Heavy cream 1/2 cup Method: • Add the milk & the condensed milk into a deep pan along with the nuts, cardamom powder & bring it to a boil. • Once it comes to a boil let it simmer for 10 minutes. • Further switch off the flame & once the milk cools down slightly add the heavy cream & mix well. • Your rasmalai milk is ready. Assembly: • Once the sponge is baked & it cools down slightly, poke it with the help of a fork. • Pour half of the milk mixture over the sponge & chill it for at least an hour. • Cut & serve, top it up with some whipping cream & a couple of tablespoons of the rasmalai milk.