Masala Chai Tres Leches
This eggless masala chai tres leche tastes like a cup of sweet milky indian chai aka tea - it's indulgent, soft and has a wonderful taste of spices in every bite. So perfect for festivals and celebrations.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon green cardamom powder
- 1 tablespoon ground cinnamon
- 1/2 tablespoon ground dried ginger
- 1 teaspoon ground cloves
- 4-5 black peppercorns, fine ground
- 1 cup (245g) whole milk plain yogurt ((not too sour) I use greek yogurt, at room temperature)
- 1/2 cup (100g) granulated sugar
- 1/2 cup(120ml) vegetable oil
- 1+1/2 cup(195g) all purpose flour
- 1/2 teaspoon baking soda
- 1+1/4 teaspoon baking powder
- 2 teaspoon chai masala ( (recipe below))
- 4-5 orange pekoe black tea bags
- 12 oz evaporated milk
- 1/2 cup condensed milk (adjust to taste)
- 1 cup heavy cream
- 1/2 teaspoon chai masala (recipe below)
- 1.5 cup heavy whipped cream , super cold
- 2-3 tablespoon dulce de leche (or use powdered sugar)
Instructions
- 1
Add all the spices to a bowl. Mix well. Chai Masala is ready for baking.
- 2
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.
- 3
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 3/4 - 1 cup for serving. Keep ready.
- 4
Preheat the oven to 350F / 180 C. Brush a 8 inch square pan with 1 tablespoon oil.
- 5
Wet Ingredients - In a large bowl, add the yogurt, sugar and oil. 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.
- 6
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.
- 7
Pour the batter in the prepared pan. Smoothen the top with a spatula.
- 8
Place to bake in the middle rack for 28-32 minutes or until a skewer inserted in the middle comes out clean. Mine was done at about 31 minutes. Pull the cake out and let cool for about 30 minutes.
- 9
Poke holes all over the cake using a fork or back of a wooden spoon. Reserve 1 cup(to use while serving) and pour the rest of the 3 milk mixture all over the cake.
- 10
Cover the cake with cling wrap and refrigerate for atleast 4 hours or preferably overnight so the cake can soak up all the flavors.
- 11
Pour the heavy cream in a large chilled bowl. Beat for 4-5 minutes or until soft peaks form.
- 12
Add the dulce de leche(or powdered sugar) and beat until medium peaks form and the cream is spreadable.
- 13
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 silvered pistachios, rose petals, edible gold etc or decorate as you wish.
- 14
Serve sliced with the reserved milk mixture. Store the leftovers refrigerated.