Mango Lassi Tres Leches Cake (Print Version)

# Ingredients:

→ For the Sponge Cake

01 - 4 eggs at room temperature, separated into yolks and whites
02 - ¾ cup sugar, divided (½ cup for yolks and ¼ cup for whites)
03 - ½ teaspoon pure vanilla extract
04 - ¼ teaspoon salt
05 - ¼ cup whole milk
06 - ¾ cup all-purpose flour, sifted
07 - 2 tablespoons cornstarch
08 - 1½ teaspoons baking powder
09 - ¼ teaspoon cream of tartar

→ For the Mango Lassi

10 - 1½ cups ripe mango chunks (fresh or frozen work fine)
11 - ½ cup plain yogurt, preferably full-fat
12 - ¾ cup milk
13 - 2-4 tablespoons sugar, depending on your mango's sweetness
14 - A small pinch of fragrant cardamom powder

→ For the Three Milk Soaking Mixture

15 - 6 ounces sweetened condensed milk (about ½ cup)
16 - 6 ounces evaporated milk (¾ cup)
17 - ½ cup regular milk
18 - Half of your prepared mango lassi

→ For the Mango Whipped Cream Topping

19 - 1½ cups heavy whipping cream, very cold from the refrigerator
20 - The remaining half of your mango lassi
21 - Fresh mango chunks for decorating
22 - Extra plain whipped cream for decorating (optional)

# Instructions:

01 - Start by preheating your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, making sure it comes up the sides a bit for easy removal later.
02 - In a large bowl, whisk your egg yolks, ½ cup of sugar, salt, and vanilla together for about 1-2 minutes until the mixture becomes fluffy and takes on a pale yellow color. Pour in the milk and whisk again until smooth. Now sift in your flour, cornstarch, and baking powder directly over this mixture. Gently whisk everything together just until combined - overworking will make your cake tough, so easy does it!
03 - In a separate clean bowl (make sure there's absolutely no grease or yolk), add your egg whites and cream of tartar. Using an electric mixer with clean beaters, whisk on medium speed until the whites start looking frothy. Now gradually sprinkle in the remaining ¼ cup of sugar while continuing to beat. Keep going until you get beautiful stiff, glossy peaks that hold their shape when you lift the beaters.
04 - Take about a third of your fluffy egg white mixture and gently fold it into the yolk mixture using a spatula. Move slowly with a light hand, cutting down through the middle and sweeping up along the sides of the bowl. This first addition loosens the batter. Now fold in the remaining egg whites in the same gentle way until just combined - you want to keep all those precious air bubbles! Pour this cloud-like batter into your prepared pan and smooth the top. Bake for about 15 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
05 - While your cake is cooling, blend together the mango chunks, yogurt, milk, sugar, and that pinch of cardamom until silky smooth. Pass the mixture through a fine mesh sieve to catch any fibrous bits and make it velvety. Give it a taste - it should be sweet, fruity and have that hint of cardamom. Adjust if needed. Divide this mixture in half (you'll use part for soaking and part for the topping).
06 - In a bowl, combine the sweetened condensed milk, evaporated milk, regular milk, and half of your mango lassi. Whisk until everything is well blended. The mixture should be pourable but not too thin - think melted ice cream consistency. If it seems too thick, add a splash more milk.
07 - With your cake still in the baking pan, use a wooden skewer or fork to poke holes all over the surface, going almost to the bottom. Start by pouring about a quarter of your milk mixture evenly over the cake. Wait about 20 minutes for it to absorb. If it hasn't soaked in, thin your remaining mixture with a little more milk. Continue adding the rest of the mixture in stages, allowing it to absorb between additions. Once all the liquid is added, cover the cake and refrigerate for at least 2 hours, but overnight is even better!
08 - When you're ready to serve, pour your very cold heavy cream into a chilled mixer bowl. Whip until it starts to thicken. Gradually add the remaining mango lassi while continuing to whip, tasting as you go to get the perfect balance of cream and mango flavor. Stop when you reach firm peaks - the cream should hold its shape but still look silky and spreadable.
09 - Spread your mango whipped cream generously over the chilled cake. If you're feeling fancy, put some plain whipped cream in a piping bag to add decorative touches around the edges. Arrange fresh mango chunks on top - don't be shy, more is definitely better here! Keep refrigerated until ready to serve, and enjoy this refreshing treat nice and cold!

# Notes:

01 - This cake actually tastes better after resting overnight, as the flavors have time to meld and deepen.
02 - If your mangoes aren't sweet enough, add a bit more sugar to the lassi to compensate.
03 - The cardamom is subtle but authentic - don't skip it if possible!
04 - This cake will keep in the refrigerator for up to 3 days.

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