Preheat the oven to 350 degrees F (180 degrees C). Lightly grease 2x5-inch baking tins, or 5-inch Borosil flat bowls.
In a large bowl, whisk together the
Buttermilk (8 oz)
Oil (2 oz)
Granulated Sugar (2/3 cup)
Vanilla Extract (1 tsp)
Apple Cider Vinegar (1 tsp)
Baking Powder (3/4 tsp)
Baking Soda (1/2 tsp)
Salt (1/4 tsp)
and whisk again. Leave to stand for 5 minutes until bubbly.
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.
Tap the dishes gently on the counter, then bake for 25-30 minutes until light golden brown and the tester comes out clean.
Once done, remove to rack, demold after 10-15 minutes, then cool completely.
Meanwhile, make the Tres leches milk. Whisk together
Coconut Milk (1/3 cup)
Milk (1 oz)
La Lechera® Sweetened Condensed Milk (2 Tbsp)
. Set aside.
Prepare the Cream Topping. Whip the
Cream (1 cup)
to medium-soft peaks, then whip in the
Powdered Confectioners Sugar (2 Tbsp)
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.
Scatter over the soaked cake with
Phalsa Berries (2/3 cup)
. Top with whipped cream, more mangoes, and berries. Garnish with
Fresh Mint Leaves (to taste)
Fresh Rose Petals (as needed)