Bake With Zoha

Here's exactly what you need to do to make this cake:

1. PREPARE THE BISCUIT SPONGE CAKE
Pre-heat oven to 350F (conventional) and line a 9x13" tray with parchment paper.

Into the egg yolks, add ½ cup sugar, salt, and vanilla, and whisk for 1-2 minutes until light and fluffy. Whisk in the milk. Sift in the flour, cornstarch and baking powder, and whisk to combine. Do not overmix.

Separately, to the egg whites, add the cream of tartar and start whisking (with a clean whisk) on medium speed. Once the egg whites look white and frothy, start adding the remaining sugar a little at a time while continuing to whisk. Keep whisking for a few minutes until a shiny, stiff and glossy meringue is formed.

egg yolks and sugar mixed until light and ribbony
egg whites whisked to stiff peaks
Add a third of the meringue into the egg yolk mixture and gently fold it in with a spatula. You have to be extra gentle and work slowly, as you don't want to knock out the air we have whipped into the meringue. Then add the remaining meringue and fold in gently.

folding meringue into cake batter
light and fluffy cake batter
Transfer the batter to the lined pan, spread it out, and bake for ~15 minutes or until a toothpick comes out with moist crumbs attached.

Set the cake aside to cool down.

cake batter in a 9x13 pan
biscuit cake sponge in a pan
2. MAKE THE MANGO LASSI
Combine the mango chunks, yogurt, milk and cardamom powder in a blender and blend until smooth. Feel free to pass through a fine sieve mesh to make sure there are no lumps.

mango lassi mixture in a glass bowl
Note: This is not as thick as a traditional mango lassi, because we need the liquid to penetrate the cake.

3. MAKE THE MANGO THREE MILK MIXTURE
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, plain milk and half of the mango lassi. Taste and adjust the flavor as needed.

Note: This mixture should be quite liquid, not thick. If it is thick, add more milk to it.

mango three milk mixture in a glass bowl
4. SOAK THE CAKE
By this time your cake should be somewhat cooled down. Using a skewer, poke holes all across the cake. These will help the three milk mixture penetrate the cake properly.

Start soaking the cake. You don't want to add the entire three milk mixture at once. Instead, add just enough to cover the surface of the cake, wait for it to get soaked, then add more. This technique allows better soaking of the cake, even if it takes longer! I suggest doing this in at least 3 steps.

Leave the cake in the fridge for a few hours until it has soaked almost all of the liquid.

hand poking holes in sponge cake with a skewer
biscuit sponge cake drenched in mango three milk mixture
mango tres leches cake sponge soaked in the three milk mixture
5. MAKE THE MANGO LASSI WHIPPED CREAM
Whip up the chilled heavy cream using a stand mixer until it starts to thicken up and the whisk makes ripples in the cream. Then, add the remaining mango lassi while continuing to whisk. Stop whisking once the cream reaches firm peaks.

Tip: I suggest adding the mango lassi slowly and tasting as you go! You might not end up needing all of it.

mango lassi added to whipped cream
fluffy and light mango lassi whipped cream
6. ASSEMBLE THE CAKE
Spread a thick layer of the whipped cream onto the cake evenly. Trust me, you want the cream layer to be thick! It makes the cake a lot better.

Decorate with more whipped cream and fresh mango. You can add as much mango as you like, as it is the star of the show.

spatula spreading thick layer of mango whipped cream onto mango tres leches cake
whipped cream dollops piped onto mango lassi tres leches cake
7. SERVE & ENJOY!
mango lassi tres leches cake decorated with whipped cream and fresh mango
close up of mango lassi tres leches cake
FREQUENTLY ASKED QUESTIONS
Can I make this cake ahead of time?
Yes, you can prepare this cake 1-2 days in advance and keep it refrigerated. Save the decoration for right before serving.

What is a substitute for cream of tartar?
You can skip cream of tartar if you don't have it. Simply spread a small amount of white vinegar on your bowl and whisk using a paper towel, and then add the egg whites. The acidity from the vinegar will help stabilize the egg whites.