Mango Lassi Tres Leches Cake (Print Version)
# Ingredients:
→ Biscuit sponge cake
01 -
4 eggs, room temperature, separated
02 -
3/4 cup sugar, divided into 1/2 cup and 1/4 cup
03 -
1/2 tsp vanilla extract
04 -
1/4 tsp salt
05 -
1/4 cup milk
06 -
3/4 cup all-purpose flour
07 -
2 tbsp cornstarch
08 -
1.5 tsp baking powder
09 -
1/4 tsp cream of tartar
→ Mango lassi
10 -
1.5 cups chopped mango (frozen or fresh)
11 -
1/2 cup plain yogurt
12 -
3/4 cup milk
13 -
2-4 tbsp sugar, as needed
14 -
Pinch of cardamom powder
→ Mango lassi three milk mixture
15 -
6 oz sweetened condensed milk (slightly less than half a 14 oz can, or 1/2 cup)
16 -
6 oz evaporated milk (3/4 cup)
17 -
1/2 cup milk
18 -
Half of the mango lassi
→ Mango whipped cream
19 -
1.5 cups heavy whipping cream, chilled
20 -
Half of the mango lassi
21 -
More whipped cream and fresh mango for decoration
# Instructions:
01 -
Preheat oven to 350°F (conventional) and line a 9x13-inch tray with parchment paper. In a bowl, whisk egg yolks with 1/2 cup sugar, salt, and vanilla until light and fluffy, about 1–2 minutes. Whisk in milk, then sift in flour, cornstarch, and baking powder. Mix gently without overmixing. Separately, whisk egg whites with cream of tartar on medium speed until frothy. Gradually add 1/4 cup sugar, whisking until stiff peaks form. Fold a third of the meringue into the yolk mixture gently, followed by the remainder. Transfer batter to the prepared tray and bake for 15 minutes, or until done. Allow to cool completely.
02 -
Blend mango, yogurt, milk, sugar, and cardamom powder until smooth. Strain through a fine sieve to remove any pulp or fibers. Taste and adjust sweetness as needed.
03 -
Whisk together condensed milk, evaporated milk, milk, and half of the mango lassi. Adjust sweetness and consistency by adding more milk if the mixture is too thick.
04 -
Poke holes throughout the cake using a skewer while it remains in the tray. Pour a quarter of the mango lassi three milk mixture evenly over the cake and allow it to absorb fully, about 20 minutes. Repeat in 2–3 more additions, refrigerating between steps to ensure full absorption. If the mixture is too thick, dilute with extra milk as needed. Chill the cake in the refrigerator for several hours or overnight.
05 -
Whisk chilled heavy cream with the remaining mango lassi using a mixer with a balloon whisk attachment. Gradually add the mango lassi and whisk until firm peaks form. Taste and adjust for sweetness.
06 -
Spread a thick, even layer of mango lassi whipped cream over the soaked cake. Decorate with additional whipped cream (optional) and freshly chopped mango. Serve chilled.