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Pink Chai Tres Leches Cake Recipe

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Pink Chai, also known as Sheer Chai, Noon Chai in Kashmiri culture, or just Pink Tea is an iconic drink in Afghan culture. You can find a recipe for pink tea here on Imanistan, and many more delicious creations that have been made with it.


This recipe for pink tea cake uses Pink Chai or Pink Tea as its base for the tres leches milk mixture. I've made my sponge cake into individual bundt cakes for Nawroz, the Afghan New Year. This Nawroz recipe uses mini fusion cakes that carry within them classic Afghan flavors: the infusion of cardamom and the base of sheer chai. Bringing in the classic colors of spring that are a fundamental component of the Afghan New Years traditions, these are the perfect addition to your table!


Whether it be a Nawroz Recipe for Pink Chai cake, or this Pink Chai Cake recipe is one you recreate for other spring occasions, from Easter to birthdays, I hope you enjoy every bite. Noshjeaan!



 

Pink Chai Tres Leches Cake Recipe


Ingredients:


Milk ingredients:

  • 1 can evaporated milk

  • 1 can condensed milk

  • 1/2 cup heavy whipping cream

  • 1/4 cup pink chai concentrate

  • 1 tsp cardamom


Cake ingredients:

  • 6 eggs

  • 1 cup sugar

  • 1 cup flour

  • 1/2 tsp baking powder

  • optional:

  • melting chocolate

  • sprinkles


Instructions:

  1. Bake your sponge cake. Separate egg whites and yolks. Add 1/2 cup sugar to egg yolks, whisking with electric mixer until pale yellow. Add milk and flour, mix until well Incorporated.

  2. Whisk egg whites with electric whisk, slowly adding In 1/2 cup sugar. Whisk until stiff peaks form, Set aside, using 1/3 of mix add to yolk mix folding In until both batters are mixed Into one.

  3. Make your milk mixture. Add evaporated milk, condensed milk, heavy whippinig cream, and pink chai concentrate with cardamom, mixing well.

  4. Bake cake at TEMP for approx TIME. Check with a toothpick that It comes out clean to confirm It's baked fully.

  5. Remove from oven, poke cake all over with a hole to create small holes. Once cooled, pour milk mixture over cake covering It completely. Refrigerate for 3 hours, and serve. Optional: add Whip Cream or melted chocolate on top.




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