Jamun Kissed Tres Leches
Vanilla cardamom tres leches with the softest touch of kala jamun: she’s floral, fruity, fragrant and just so, so good ♡
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This jamun kissed tres leches is soft, airy and soaks up all of that milky goodness like a sponge. It’s eggless, so we’re using aquafaba here which sounds fancy but is really just chickpea water whipped till fluffy.
The main flavours are vanilla and cardamom and the kala jamun syrup is just there to complement them: it’s not super strong or in your face. You get just a soft kiss of fruitiness with every bite. The syrup is really simple to make too: just cook down some chopped jamuns with sugar. Once the cake is soaked and chilled, it’s topped with whipped cream, more syrup and some flowers and it looks (and tastes) so so pretty!
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What is Aquafbfaba?
Aquafaba might sound like a fancy name but it’s actually just the starchy water from cooked chickpeas- a simple ingredient you probably already have in your kitchen. To make it, I soak dried chickpeas overnight and then boil them in unsalted water. After straining out the chickpeas, I chill the liquid and that’s it: you have aquafaba! This pantry staple can be whipped just like egg whites, making it a great egg substitute for cakes that need a little extra lift and structure.
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Jamun Kissed Tres Leches
servings
4
prep time
30 min
chill time
atleast 3 hr
cook time
30 min
Ingredients
Vanilla Cardamom Cake
- ¼ cup (60 ml) milk
- 1 tsp (5 ml) vinegar
- 2 tbsp (25 g) powdered sugar
- 1 tbsp (13 ml) neutral oil
- 1 tsp (5 ml) vanilla extract
- 1½ green cardamom pods, crushed
- ½ cup (60 g) all purpose flour
- ½ tbsp (5 g) cornstarch
- ½ tsp (2 g) baking powder
- ⅛ tsp (0.5 g) baking soda
- pinch of salt
- 3 tbsp (45 ml) aquafaba
- 1/16 tsp xanthan gum (or cream of tartar or vinegar)
- 2 tbsp (25 g) powdered sugar (for whipping with aquafaba)
- ¼ tsp (1.25 ml) vanilla extract (for whipping with aquafaba)
Milk Soak
- 2 tbsp (30 ml) fresh cream
- ⅓ - ½ cup milk (80–120 ml), depending on how much soak your cake can take
- 3 tbsp condensed milk (45 g), adjust up to 1 tbsp more if you prefer a sweeter cake
Kala Jamun Syrup
- 1 cup (150 g) kala jamun, pitted
- 1 tbsp (12 g) sugar
Topping
- 1 - 1¼ cup (120–150 g) whipped cream
- jamun syrup
- flowers
Instructions:
- In a bowl, add milk and vinegar. Let this sit for 5 minutes so it curdles and turns into buttermilk. Once ready, add sugar, oil, vanilla and crushed cardamom. Whisk the mixture well until it’s smooth and combined.
- In a separate bowl, sift in all purpose flour, cornstarch, baking powder, baking soda and a pinch of salt. Add the wet mixture to the dry ingredients and whisk it all together till you get a thick batter.
- In another clean bowl, add aquafaba with a tiny pinch of xanthan gum and start whipping. Once it reaches soft peaks, sift in the powdered sugar and add vanilla extract. Continue whipping till you get medium peaks. This step takes around 5 to 10 minutes using a hand mixer.
- Fold the aquafaba into the cake batter in batches. Take 1/3 of the whipped aquafaba and fold it gently into the cake batter to loosen it. Then fold in the rest in two batches, being careful not to deflate the mixture.
- Transfer the batter into an oven safe baking dish. Bake at 170°C for 25–30 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool completely before moving on.
- Once cool, use a fork to poke holes all over the cake: this helps it soak up the milk mixture properly.
- To make the milk soak, combine fresh cream, milk (start with 1/3 cup and increase to 1/2 cup if needed) and condensed milk. Mix until smooth. Pour the milk soak slowly and evenly over the cake, the cake will absorb everything. Cover and refrigerate for 2–3 hours.
- While the cake chills, make the jamun syrup. Pit and roughly chop the kala jamun and add to a pan with sugar. Cook until the jamun softens and releases its colour and then strain to get a smooth syrup.
- Pour the syrup onto the cake and let it sit for atleast 1 hour, I let the cake chill overnight before topping.
- Top the soaked cake with whipped cream. Spoon some of the jamun syrup over the top and decorate with edible flowers if you like!
Recipe Video
Leave a Comment
What are the flowers u put
Gonna try it soon but it already looks heavenly!!
loveddd the recipe!!
Pls pls plsssss leave your whipped cream recipe!
LOVED IT DELICIOUSSS
