Eggless Rasmalai Tres Leches Cake

Preheat the oven to 180°C (350°F) and grease a baking tray.

For the most moist and delicious Vanilla cake sponge, mix yogurt and baking soda together, and keep it aside till it froths.

In a bowl, mix all-purpose flour and baking powder.

In another bowl, whisk together oil and castor sugar together till it becomes light and airy.

Add in all the wet ingredients together until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into a greased cake pan.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

In a saucepan, combine warm milk, condensed milk, heavy cream, cardamom powder, and saffron strands.

Once the cake is baked, pour almost 75% of the milk mixture over the cake, allowing it to soak in.

Refrigerate the cake for minimum an hour, so that the cake is well soaked and moist.

Beat Chilled heavy whipping cream until stiff peaks. Add in icing sugar and vanilla extract to flavour the whipping cream .

To garnish, add chopped pistachios , dried rose petals, few strands of saffron and Enjoy!