Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease 2x5-inch baking tins, or 5-inch Borosil flat bowls.
Step 2
In a large bowl, whisk together the
Buttermilk (8 oz)
,
Oil (2 oz)
,
Granulated Sugar (2/3 cup)
, and
Vanilla Extract (1 tsp)
.
Step 3
Add
Apple Cider Vinegar (1 tsp)
,
Baking Powder (3/4 tsp)
,
Baking Soda (1/2 tsp)
, and
Salt (1/4 tsp)
and whisk again. Leave to stand for 5 minutes until bubbly.
Step 4
Now sift over the
All-Purpose Flour (1 1/2 cups)
and whisk in to mix. Divide the batter between the prepared baking dishes, approximately 290 g each.
Step 5
Tap the dishes gently on the counter, then bake for 25-30 minutes until light golden brown and the tester comes out clean.
Step 6
Once done, remove to rack, demold after 10-15 minutes, then cool completely.
Step 7
Meanwhile, make the Tres leches milk. Whisk together
Coconut Milk (1/3 cup)
,
Milk (1 oz)
, and
Sweetened Condensed Milk (2 Tbsp)
. Set aside.
Step 8
Prepare the Cream Topping. Whip the
Cream (1 cup)
to medium-soft peaks, then whip in the
Powdered Confectioners Sugar (2 Tbsp)
.
Step 9
Once the cake is cooled, place it in a trifle/serving dish bowl. Poke holes through the cake, then divide the milk mixture and pour it over each cake. Leave for a couple of hours or better overnight to soak the milk.
Step 10
Scatter over the soaked cake with
Mangoes (2)
and
Phalsa Berries (2/3 cup)
. Top with whipped cream, more mangoes, and berries. Garnish with
Fresh Mint Leaves (to taste)
and
Fresh Rose Petals (as needed)
. Enjoy!
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