David Baker’s lab at the University of Washington is announcing two major leaps in the field of AI-powered protein design. The first is a souped-up version of its existing RFdiffusion2 tool that can now design enzymes with performance nearly on par with those found in nature. The second is the release of a new, general-purpose version of its model, named RFdiffusion3, which the researchers are calling their most powerful and versatile protein engineering technology to date.

Last year, Baker received the Nobel Prize in Chemistry for his pioneering work in protein science, which includes a deep-learning model called RFdiffusion. The tool allows scientists to design novel proteins that have never existed. These machine-made proteins hold immense promise, from developing medicines for previously untreatable diseases to solving knotty environmental challenges.

Baker leads the UW’s Institute for Protein Design, which released the first version of the core technology in 2023, followed by RFdiffusion2 earlier this year. The second model was fine-tuned for creating enzymes — proteins that orchestrate the transformation of molecules and dramatically speed up chemical reactions.

The latest accomplishments are being shared today in publications in the leading scientific journals Nature and Nature Methods, as well as a preprint last month on bioRxiv.

A better model for enzyme construction

In the improved version of RFdiffusion2, the researchers took a more hands-off approach to guiding the technology, giving it a specific enzymatic task to perform but not specifying other features. Or as the team described it in a press release, the tool produces “blueprints for physical nanomachines that must obey the laws of chemistry and physics to function.”

“You basically let the model have all this space to explore and … you really allow it to search a really wide space and come up with great, great solutions,” said Seth Woodbury, a graduate student in Baker’s lab and author on both papers publishing today.

In addition to UW scientists, researchers from MIT and Switzerland’s ETH Zurich contributed to the work.

The new approach is remarkable for quickly generating higher-performing enzymes. In a test of the tool, it was able to solve 41 out of 41 difficult enzyme design challenges, compared to only 16 for the previous version.

“When we designed enzymes, they’re always an order of magnitude worse than native enzymes that evolution has taken billions of years to find,” said Rohith Krishna, a postdoctoral fellow and lead developer of RFdiffusion2. “This is one of the first times that we’re not one of the best enzymes ever, but we’re in the ballpark of native enzymes.”

The researchers successfully used the model to create proteins calls metallohydrolases, which accelerate difficult reactions using a precisely positioned metal ion and an activated water molecule. The engineered enzymes could have important applications, including the destruction of pollutants.

The promise of rapidly designed catalytic enzymes could unleash wide-ranging applications, Baker said.

“The first problem we really tackled with AI, it was largely therapeutics, making binders to drug targets,” he said. “But now with catalysis, it really opens up sustainability.”

The researchers are also working with the Gates Foundation to figure out lower-cost ways to build what are known as small molecule drugs, which interact with proteins and enzymes inside cells, often by blocking or enhancing their function to effect biological processes.

The most powerful model to date

While RFdiffusion2 is fine-tuned to make enzymes, the Institute for Protein Design researchers were also eager to build a tool with wide-ranging functionality. RFdiffusion3 is that new AI model. It can create proteins that interact with virtually every type of molecule found in cells, including the ability to bind DNA, other proteins and small molecules, in addition to enzyme-related functions.

“We really are excited about building more and more complex systems, so we didn’t want to have bespoke models for each application. We wanted to be able to combine everything into one foundational model,” said Krishna, a lead developer of RFdiffusion3.

Today the team is publicly releasing the code for the new machine learning tool.

“We’re really excited to see what everyone else builds on it,” Krishna said.

And while the steady stream of model upgrades, breakthroughs and publications in top-notch journals seems to continue unabated from the Institute for Protein Design, there are plenty of behind-the-scenes stumbles, Baker said.

“It all sounds beautiful and simple at the end when it’s done,” he said. “But along the way, there’s always the moments when it seems like it won’t work.”

But the researchers keep at it, and so far at least, they keep finding a path forward. And the institute continues minting new graduates and further training postdocs who go on to launch companies or establish their own academic labs.

“I don’t surf, but I sort of feel like we’re riding a wave and it’s just fun,” Baker said. “I mean, it’s so many, so many problems are getting solved. And yeah, it’s really exhilarating, honestly.”

The Nature paper, titled “Computational design of metallohydrolases,” was authored by Donghyo Kim, Seth Woodbury, Woody Ahern, Doug Tischer, Alex Kang, Emily Joyce, Asim Bera, Nikita Hanikel, Saman Salike, Rohith Krishna, Jason Yim, Samuel Pellock, Anna Lauko, Indrek Kalvet, Donald Hilvert and David Baker.

The Nature Methods paper, titled “Atom-level enzyme active site scaffolding using RFdiffusion2,” was authored by Woody Ahern, Jason Yim, Doug Tischer, Saman Salike, Seth Woodbury, Donghyo Kim, Indrek Kalvet, Yakov Kipnis, Brian Coventry, Han Raut Altae-Tran, Magnus Bauer, Regina Barzilay, Tommi Jaakkola, Rohith Krishna and David Baker.

Paneer Pav Bhaji Dip — A Bold, Cheesy Indian Dip

Paneer Pav Bhaji Dip is the ultimate party starter! This cheesy, spicy, fusion-style dip packs all the bold, buttery, street-food flavors of classic Indian Pav Bhaji-now transformed into a creamy, scoopable appetizer everyone will devour. This Pav Bhaji Dip is perfect for game nights, potlucks, holiday spreads, or anytime you need a quick, crowd-pleasing vegetarian […]

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Zap Energy shared news that its fusion device has generated a pressure that’s roughly 10,000 times the atmospheric pressure at sea level, or 10 times the pressure at the bottom of the Pacific Ocean’s Mariana Trench.

“This is a proof of principle that was designed to hit a particular set of milestones and to validate the principle, and it did that with flying colors,” said Ben Levitt, Zap’s head of R&D.

The Everett, Wash., company is in a race to efficiently smash together light atoms, simulating the reactions that fuel the sun. To do that on Earth, physicists need to create super hot temperatures and incredibly dense conditions and sustain that long enough for fusion to take place, releasing energy that can be captured and put on the grid.

Zap also shared that next month it will commission its fifth fusion device to continue testing and optimizing the different systems required by the technology. The new machine will be called FuZE-A.

The company is still operating two other machines, the FuZE-Q and FuZE-3, which is the device that hit the new pressure milestone.

“We can design and build one in half a year,” Levitt said of the fusion machines. “And that’s what our superpower is — this rapid iteration that we have at our fingertips.”

Different paths to fusion

Dozens of companies globally are trying to unlock fusion energy, which has eluded humanity for decades. But physicists are closer than ever to seizing the so-called Holy Grail of clean power, which is in great demand from tech companies running data centers and AI computations, as well as electrified transportation, industrial processes and building cooling and heating.

Physicists are chasing fusion with different kinds of reactors in various configurations using high-powered magnets and lasers to create and hold plasmas, which are super heated gases needed for fusion. Zap’s solution is to run a high current through the plasma in its reactor, which produces a magnetic field called a Z-pinch that contains and compresses the matter.

Helion Energy, a competitor located a short drive from Zap, is taking a different scientific strategy for fusion. It’s building larger fusion generators and has broken ground on a commercial facility in Eastern Washington that is supposed to begin operating in 2028, but essential technical hurdles still must be overcome.

Helion has been largely secretive in its efforts, citing concerns about thefts of intellectual property, while Zap has emphasized a more transparent approach to sharing its science and progress.

Data and progress

Zap will present data on its new 1.6 gigapascal pressure milestone at the American Physical Society Division of Plasma Physics meeting held this week in Long Beach, Calif., and later submit the research to a peer-reviewed journal.

“We’re going to share it in front of the entire fusion science community and in gory detail,” Levitt said. “So it’s not hot air, it’s hot plasma.”

Zap will also disclose details to the U.S. Department of Energy, which in 2023 selected the company to participate in the Milestone-Based Fusion Development Program. The company has also raised $330 million from investors and is No. 12 on the GeekWire 200, which ranks the Pacific Northwest’s top startups.

The recent milestone was achieved by splitting one of the two electrodes in the fusion generator that provide the energy needed to create and contain the plasma. The third electrode gave the device a new, metaphorical “knob” to turn, allowing the machine to crank up compression of the plasma.

The pressure achieved was 10-fold higher than previous efforts and tracks with the largely exponential gains that new iterations of the technology have produced at Zap.

But orders of magnitude of additional improvement are needed to reach the state where the system produces enough energy to feed the electrical grid.

Levitt said it’s hard to say when that could happen as the gains in the system aren’t linear but arrive in punctuated leaps forward. He hinted that scientific breakeven — getting more energy out of the fusion reaction than went into it, but not enough for power production — is possible by the end of the decade.

The new milestone is “great progress” but the work isn’t done, he said. “We’re not waving our flag and resting on our laurels.”

Below: A Zap video from a high-speed camera that captures a flash of plasma formed inside the FuZE-3 device. The camera is pointed straight toward the column of fusion plasma and the compression wave is visible as it collapses inward.

While there are many AI programs these days, they don’t all work in the same way. Most large language model “chatbots” generate text by taking input tokens and predicting the next token of the sequence. However, image generators like Stable Diffusion use a different approach. The method is, unsurprisingly, called diffusion. How does it work? [Nathan Barry] wants to show you, using a tiny demo called tiny-diffusion you can try yourself. It generates — sort of — Shakespeare.

For Stable Diffusion, training begins with an image and an associated prompt. Then the training system repeatedly adds noise and learns how the image degenerates step-by-step to noise. At generation time, the model starts with noise and reverses the process, and an image comes out. This is a bit simplified, but since something like Stable Diffusion deals with millions of pixels and huge data sets, it can be hard to train and visualize its operation.

The beauty of tiny-diffusion is that it works on characters, so you can actually see what the denoising process is doing. It is small enough to run locally, if you consider 10.7 million parameters small. It is pretrained on Tiny Shakespeare, so what comes out is somewhat Shakespearean.

The default training reportedly took about 30 minutes on four NVIDIA A100s. You can retrain the model if you like and presumably use other datasets. What’s interesting is that you can visualize the journey the text takes from noise to prose right on the terminal.

Want to dive deeper into diffusion? We can help. Our favorite way to prompt for images is with music.

Clean energy startup ExoFusion today announced it has received funding from the U.S. Department of Energy through its Fusion Innovative Research Engine (FIRE) program.

The FIRE award will support research into the use of liquid metal walls in fusion generators and will be led by Princeton Plasma Physics Laboratory with ExoFusion co-founder and chief science officer Michael Kotschenreuther spearheading one of the project’s initiatives.

ExoFusion launched in 2022 and is jointly based in Bellevue, Wash., and Austin, Texas, and bills itself as a boutique fusion company supporting the growing energy sector.

Its business model includes selling or licensing patents; providing simulations, testing and other design support for fusion technologies; developing new innovations; and fusion commercialization consulting services.

The Pacific Northwest is a hub for the technology, which aims to replicate the reactions that fuel the sun and the stars to create clean energy on earth. Local companies include Avalanche, Zap Energy, Helion Energy, Kyoto Fusioneering and Altrusion in Washington state, and General Fusion in British Columbia.

Three of ExoFusion’s co-founders are fusion physics professors at the University of Texas, including Kotschenreuther, senior scientific advisor Swadesh Mahajan, and chief technologist David Hatch. Bellevue-based CEO Romi Mahajan has held leadership for multiple startups and is the son of Swadesh Mahajan.

ExoFusion has been awarded approximately $3 million in grants from sources including DOE’s Innovation Network for Fusion Energy (INFUSE) program and Advanced Research Projects Agency-Energy (ARPA-E), though some of the money is being issued over time.

The startup previously raised less than $800,000 in seed funding.

EVERETT, Wash. — In an industrial stretch of Everett is a boxy, windowless building called Ursa. Inside that building is a vault built from concrete blocks up to 5 feet thick with an additional layer of radiation-absorbing plastic. Within that vault is Polaris, a machine that could change the world.

Helion Energy is trying to replicate the physics that fuel the sun and the stars — hence the celestial naming theme — to provide nearly limitless power on earth through fusion reactions.

The company recently invited a small group of journalists to visit its headquarters and see Polaris, which is the seventh iteration of its fusion generator and the prototype for a commercial facility called Orion that broke ground this summer in Malaga in Central Washington.

Few people outside of Helion have been provided such access; photographs were not allowed.

“We run these systems right now at 100 million degrees, about 10 times the temperature of the sun, and compress them to high pressure… the same pressure as the bottom of the Marianas Trench,” said Helion CEO and co-founder David Kirtley, referencing the deepest part of the ocean.

Polaris and its vault occupy a relative small footprint inside of Ursa. The majority of the space is filled with 2,500 power units. They’re configured into 4-foot-by-4-foot pallets, lined up in rows and stacked seven high. The units are packed with capacitors that are charged from the grid to provide super high intensity pulses of electricity — 100 gigawatts of peak power — that create the temperatures and pressure needed for fusion reactions.

All of that energy is carried through miles and miles of coaxial cables filled with copper, aluminum and custom-metal alloys. End-to-end, the cables would stretch across Washington state and back again — roughly 720 miles. They flow in thick, black bundles from the pallets into the vault. They curl on the floor in giant heaps before connecting to the tubular-shaped, 60-foot-long Polaris generator.

The ultimate goal is for the generator to force lightweight ions to fuse, creating a super hot plasma that expands, pushing on a magnetic field that surrounds it. The energy created by that expansion is directly captured and carried back the capacitors to recharge them so the process can be repeated over and over again.

And the small amount of extra power that’s produced by fusion goes into the electrical grid for others to use — or at least that’s the plan for the future.

‘Worth being aggressive’

Helion is a contender in a global race to generate fusion power for a rapidly escalating demand for electricity, driven in part by data centers and AI. No one so far has been able to make and capture enough energy from fusion to commercialize the process, but dozens of companies — including three other competitors in the Pacific Northwest — are trying.

The company aims by 2028 to begin producing energy at the Malaga site, which Microsoft has agreed to purchase. If it hits this extremely ambitious target — and many are highly skeptical — it could be the world’s first company to do so.

“There is a level of risk, of being aggressive with program development, new technology and timelines,” Kirtley said. “But I think it’s worth it. Fusion is the same process that happens in the stars. It has the promise of very low cost electricity that’s clean and safe and base load and always on. And so it’s worth being aggressive.”

Some in the sector worry that Helion will miss the mark and cast doubt on a sector that is working hard to prove itself. At a June event, the head of R&D for fusion competitor Zap Energy questioned Helion’s deadline.

“I don’t see a commercial application in the next few years happening,” said Ben Levitt. “There is a lot of complicated science and engineering still to be discovered and to be applied.”

Others are willing to take the bet. Helion has raised more than $1 billion from investors that include SoftBank, Lightspeed Venture Partners and Sam Altman, who is OpenAI’s CEO and co-founder, as well as Helion’s longtime chair of its board of directors. The company is able to unlock an additional $1.8 billion if it hits Polaris milestones.

The generator has been operating since December, running all day, five days a week, creating fusion, Kirtley said.

Energy without ignition

Helion is highly cautious — some would say too cautious — in sharing details on its progress. Helion officials say they must hold their tech close to the vest as Chinese competitors have stolen pieces of their intellectual property; critics say the secrecy makes it difficult for the scientific community to verify their likelihood of success in a very risky, highly technical field.

In August, Kirtley shared an online post about Helion’s power-producing strategy, which upends the conventional approach.

Most efforts are trying to achieve ignition in their fusion generators, which is a condition where the reactions produce more power than is required for fusion to occur. This feat was first accomplished at a national lab in California in 2022 — but it still wasn’t enough energy that one could put electricity on the grid.

Helion is not aiming for ignition but rather for a system that is so efficient it can capture enough energy from fusion without reaching that state.

Kirtley compares the strategy for producing power to regenerative braking in electric vehicles. Simply put, an EV’s battery gets the car moving, and regenerative braking by the driver puts energy back into the battery to help it run longer. In the fusion generator, the capacitors provide that initial power, and the fusion reaction resupplies the energy and a little bit more.

“We can recover electricity at high efficiency,” Kirtley said. Compared to other commercial fusion approaches, “we require a lot less fusion. Fusion is the hard part. My goal, ironically, is to do the minimum amount of fusion that we can deliver a product to the customer and generate electricity.”

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Biscoff Mysore Pak (Mysore Pakku) is a modern fusion twist on the classic South Indian sweet. Made with besan, ghee, oil, sugar, and optionally Biscoff butter for a caramel-spiced kick, this rich, aromatic dessert comes together in just 45 minutes - perfect for festive gifting, weekend indulgence, or special celebrations! What Is Mysore Pak Mysore […]

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Easy Dabeli Pizza Recipe – A Fun Indian Street Food Fusion

Imagine a snack that marries the bold flavors of dabeli with the comfort of pizza - that's exactly what this Dabeli Pizza brings to your table. It's loaded with mashed potatoes infused with dabeli masala, spiced peanuts, pomegranate arils, sev, and cheese (or your favorite vegan cheese), all nestled on mini pita breads. Add this […]

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  We all look forward to real food on Super Bowl day, don’t we??? Chicken wings, nachos, pizzasss, chipsss. You can fry ’em, bake ’em, grill ’em, it’s your call. Here are some recipe ideas, plan ahead and awe your guests with your delicious spread! Pizza Recipes Ground Beef pizza with homemade pizza crust: Hands […]

The post Best Super Bowl Recipe Ideas appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.

The coastal regions of India where sea-food is fresh and abundant, revel for their wide variety of fish curries and each is one of a kind. With the use of fresh ground coconut, fragrant curry leaves, cumin, fenugreek and other spices in various combinations, different types of curries are made and each community has its own special curry to offer.
This is an easy version of fish curry that I created as I was feeling lazy and wanted to eat fish but something quick without using onions. So made this in tomato chutney style et voilà it was sensational!

Ingredients:
1 whole trout fish 1 lb
2 large tomatoes chopped
2-4 small green chillies
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp roasted cumin & fenugreek powder
1/2 tsp mustard seeds
2 dried red chillies
2 garlic cloves
1/4 cup chopped cilantro
A few fresh curry leaves
4 tbs olive/canola oil

Instructions:
1. To clean descale the fish, rub salt on the skin to remove the slime and rinse under running water well. Then scrape the shiny white and black skin with a paring knife and rinse again till all the slime is off and the scales are removed.
2. Cut into steaks or fillets, drain and keep aside.
3. Add oil to the pot on medium heat. When hot enough throw in the dried red chillies and mustard seeds. As they begin to crackle, toss in the crushed garlic cloves, slit green chillies and curry leaves.
4. Immediately add the chopped tomatoes, salt, turmeric, roasted cumin fenugreek and red chilli powder and mix well. Cook till the tomatoes soften and blend well in the masala. Sprinkle a little water from the sides, and simmer for 2 minutes.
5.Now gently drop the trout pieces one by one into the curry leaving enough space between them. Pour in half a cup of water from the sides, give the pot a gentle shake by holding it with kitchen mitts or gloves then Let it cook on medium heat till the curry starts bubbling.
6. Turn down the heat, cover the pot with a lid and let it simmer for 5 minutes or until the oil rises on top and the curry aroma hits your nose making your mouth water.
7. The trout curry is now ready to enjoy with steamed rice or rice hoppers or rice paashtis (soft rice tacos)

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Tomato Trout Curry - Chutney Style!

The coastal regions of India where sea-food is fresh and abundant, revel for their wide variety of fish curries and each is one of a kind. With the use of fresh ground coconut, fragrant curry leaves, cumin, fenugreek and other spices in various combinations, different types of curries are made and each community has its own special curry to offer. This is an easy version of fish curry that I created as I was feeling lazy and wanted to eat fish but something quick without using onions. So made this in tomato chutney style et voila it was sensational!

Course Dinner, Lunch, Main Course

Cuisine South indian Cuisine

Keyword fish curry, how to cook trout, tomato fish curry, Trout Fish Curry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Author Fouzia

Ingredients

• 1 whole trout fish 1 lb
• 2 large tomatoes chopped
• 2-4 small green chillies
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp roasted cumin & fenugreek powder
• 1/2 tsp mustard seeds
• 2 dried red chillies
• 2 garlic cloves
• 1/4 cup chopped cilantro
• A few fresh curry leaves
• 4 tbs olive/canola oil

Instructions

• To clean descale the fish, rub salt on the skin to remove the slime and rinse under running water well. Then scrape the shiny white and black skin with a paring knife and rinse again till all the slime is off and the scales are removed.
• Cut into steaks or fillets, drain and keep aside.
• Add oil to the pot on medium heat. When hot enough throw in the dried red chillies and mustard seeds. As they begin to crackle, toss in the crushed garlic cloves, slit green chillies and curry leaves.
• Immediately add the chopped tomatoes, salt, turmeric, roasted cumin fenugreek and red chilli powder and mix well. Cook till the tomatoes soften and blend well in the masala. Sprinkle a little water from the sides, and simmer for 2 minutes.
• Now gently drop the trout pieces one by one into the curry leaving enough space between them. Pour in half a cup of water from the sides, give the pot a gentle shake by holding it with kitchen mitts or gloves then Let it cook on medium heat till the curry starts bubbling.
• Turn down the heat, cover the pot with a lid and let it simmer for 5 minutes or until the oil rises on top and the curry aroma hits your nose making your mouth water.
• The trout curry is now ready to enjoy with steamed rice or rice hoppers or rice paashtis (soft rice tacos)

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The post Tomato Trout Curry – Chutney Style! appeared first on Mama's Secret Recipes.

 Cheela or Besan ka cheela is a popular brekfast  in North India made from gramflour known as Besan . There are many variants in making cheela ,can be plain with just basic spices used for flavoring or we can add in some finely chopped veggies and make it a healthier version .

Cheela makes for a very filling breakfast and also a perfect lunch box option.  Gramflour is certainly a magic ingredient which makes the recipe absolutely delicious and tasty . This morning it was raining and chilly making us want to indulge in something that would pep us up for the day and we dint want to have anything deep fried ,so that's how this healthy breakfast was made .

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Rasmalai Tres Leches Cake is the fusion version of the Mexican Tres Leches Cake. This is a super soft, moist and melt in the mouth cake. The ultimate perfect dessert for the festive season, mashup of Indian rasmalai and Mexican tres leches. If you love soft moist or fusion cake, then I’m sure you’ll absolutely love this one!

Vanilla sponge cake is soaked in rasmalai flavored mixture of three milk. It is then topped with vanilla whipped cream frosting. Here a fusion touch is given by adding rasmalia flavors in the milk mixture by adding cardamom, saffron and garnish the cake with pistachios, dried rose petals and saffron.

The cake taste amazing with rasmalai flavor blasting in every bite. It just taste like rasmalai and it was a melt in mouth dessert. Everyone in the home love this rasmalai flavored tres leches cake.

They are easy to make and perfect to bring to potlucks and parties.

Making tres leches has been on my to-do list from a while now. I came across a festive recipe contest using nestle milkmaid (condensed milk). That is when I decided to try my hands on tres leches and giving it a fusion touch. So making a rasmalai flavored tres leches seems perfect to try something new for the festive season. I decided to go fusion and hence this rasmalai tres leches was created.

WHAT IS TRES LECHES?

Tres Leches literally means three kinds of milk. Tres Leches cake is a ultra light vanilla sponge cake soaked in three different types of milk – whole milk, evaporated milk and condensed milk. A tres leches cake is very light with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. It’s popular in Mexico and Latin America and throughout the United States as it’s often available at Mexican restaurants.

WHAT IS RASMALAI?

Rasmalai is a very popular and favourite Indian dessert. Almost all Indian love this dessert. For Indians this dessert needs no introduction. But for those not aware,  here’s a brief description. Rasmalai is made of homemade paneer/cottage cheese by curdling the milk. The curdled milk is sharped into balls which is then cooked in sugar syrup and then further soaked in sweetened evaporated milk which is flavored with saffron and cardamom.

Are you a big fan of desserts with an Indian twist? Then you should also check out my Mawa Pistachios Cake, Rasmalai Tart and Black Rice Pudding Tartlets.

COMPONENTS OF EGGLESS RASMALAI TRES LECHES CAKE

THE SPONGE

My vanilla sponge for making this tres leches is eggless but traditionally, a tres leches is made with eggs especially egg whites which result in airy, bubble and whitish sponge. I’ve made an eggless version which is equally good! I make this sponge using yogurt and baking soda- which acts as a perfect substitute for eggs! It is light, fluffy, and gets perfectly soaked in the milk mixture.

THE MILK MIXTURE

This milk mixture is the essence of our rasmalai tres leches. The sponge is infuse with three types of milk flavored with the goodness of saffron and cardamom. I infuse the three milks with saffron and cardamom powder to give  a rasmalai flavor.

TOPPING

Topping is simple whipped cream frosting. Then garnished with pistachios, kesar(saffron strands) and dried rose petals.

INGREDIENTS THAT GOES INSIDE THE RASMALAI TRES LECHES CAKE:

For measurements, see the recipe card below.

INGREDIENTS FOR SPONGE
All purpose flour
Baking powder
Salt
Baking soda
Curd / Yogurt
Sugar
Oil
Whole milk
Vanilla essence

INGREDIENTS FOR MAKING THE MILK MIXTURE

● Whole milk – used full fat milk.
● Evaporated milk (You can use fresh cream or heavy cream if you’re not able to source the evaporated milk).
● Condensed milk – Used nestle milkmaid. You can also use homemade condensed milkmaid.
● Cardamom powder – You can use cardamom pods if you dont have the powder. Pound them and add.
● Saffron – Use good quality saffron for rich flavor and colour.

The Rasmalai liquid is made with three types of milk- whole milk, evaporated milk and condensed milk. This milk mixture is further infused with saffron and cardamom powder to give a rasmalai flavor. Hence the rasmalai tres leches has so much flavor and adds a perfect flavor and texture to the cake.

INGREDIENTS FOR TOPPING
● Whipping cream (heavy cream)
● Pistachios chopped
● Saffron strands
● Dried rose petals

PROCESS OF MAKING EGGLESS RASMALAI TRES LECHES

● Start by Baking the sponge cake following the recipe.
● While the cake is baking, make the rasmalai flavored milk mixture.
● Once the cake is baked remove from oven, allow to cool down a bit and prick the cake all over with a fork.
● Pour the milk mixture, making sure it covers the entire cake.
● Allow the cake to set for atleast 1-2 hour.
● Whip the cream untill stiff peak.
● Pipe or spread the whipped cream and garnish it with chopped pistachios, dried rose petals and saffron strands.

HOW TO MAKE EGGLESS RASMALAI TRES LECHES:

This section shows how to make eggless rasmalai tres leches cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of rasmalai tres leches cake for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Rasmalai Tres Leches Cake Video Tutorial

HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RASMALAI TRES LECHES

MAKING THE CAKE:

Pre -heat the oven to 180° C for 10 minutes. Grease and line 7 inches square cake pan with parchment paper.

In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.

Now add in sugar, oil, vanilla essence and milk in the same mixing bowl. Mix together until well combined.

Sift in the flour, baking powder, salt and sieve them.

Gently fold mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.

Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.

Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

MAKING THE MILK MIXTURE:

Meanwhile make the milk mixture.  In a mixing bowl add in warm milk, saffron strands, cardamom powder, heavy cream and milkmaid (condensed milk). Whisk well until well combined. Your rasmalai flavored tres leches is ready.

MAKING THE WHIPPED CREAM:

In a mixing bowl add in the chilled whipping cream.

With electric hand beater start beating the cream on low-medium speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.

Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks.

Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready.

SOAKING AND DECORATING:

Take the cake out of the oven and allow to stand for 5-10 minutes.

Now prick it with a skewer or fork all over.

Pour the milk mixture on the cake and tilt the pan so that the milk covers the entire cake. You can do in 2-3 batches allowing the cake to absorb the milk mixture nicely.

Let it set in the fridge for 1-2 hours and then decorate the cake with whipped cream.

Garnish with pistachios, rose petals and saffron strands. Cut into slices, drizzle some milk mixture and serve.

TIPS FOR MAKING PERFECT EGGLESS RASMALAI TRES LECHES

● All ingredients to be at room temperature for baking the sponge.
● Always bake at preheated oven so don’t forget to preheat your oven before starting to bake.
● It is important to line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan well with oil or butter.
● Pour the milk mixture onto the cake while it is still warm. Allow the cake to stand for few minutes after taking out from the oven and then pour the milk mixture.
● Don’t forget to prick the cake before adding the milk mixture. You poke holes into the cake before pouring over the syrup so every bite is decadently moist.
● Pour the milk mixture and tilt the pan so that the entire cake is covered with the milk.
● Soak the cake well with the milk mixture. It is best to pour the milk in batches so the cake absorb the milk nicely.
● Once the cake is topped with cream allow the rasmalai tres leches to set in the fridge for sometime, doing this will allow the cream to set well and you get a clean cut.

RECIPE CARD

Print

Eggless Rasmalai Tres Leches Cake

Rasmalai Tres Leches Cake is the fusion version of the Mexican Tres Leches Cake. This is a super soft, moist and melt in the mouth cake. The ultimate perfect dessert for the festive season, mashup of Indian Rasmalai and Mexican Tres Leches cake. If you love soft moist or fusion cake, then I'm sure you'll absolutely love this one!

Course Dessert, fusion dessert

Cuisine American, Mexican

Keyword fusion dessert, mexican tres leches, Rasmalai flavor, tres leches

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 9

Author Akum Raj Jamir

Equipment

• OTG
• 240 ml measuring cup set
• Mixing bowl
• Spatula
• hand whisk
• electric hand beater
• 7 inches rectangle cake tin

Ingredients

For Sponge Cake:

• 1 cup All purpose flour (128 grams)
• 1 teaspoon  baking powder
• ¼ teaspoon  salt
• ½ teaspoon  baking soda
• ½ cup curd/yogurt (120 grams)
• ½ cup sugar (100 grams)
• ¼ cup oil (60 ml)
• ½ cup whole milk (120 ml)
• 1 teaspoon  vanilla essence (5 ml)

For Milk Mixture:

• ¾ cup whole milk (180 ml)
• ½ cup evaporated milk or cream (120 ml)
• 200 grams condensed milk (I used Nestle milkmaid)
• ½ teaspoon  cardamom powder
• a pinch  saffron (10-15 strands)

For Topping:

• ½ cup heavy cream (whipping cream)
• 2 tablespoon  pistachios chopped
• 1 tablespoon  dried rose petals
• few strands saffron 

Instructions

Making The Cake:

• Pre -heat the oven to 180° C for 10 minutes. Grease and line 7 inches square cake pan with parchment paper.
• In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.
• Now add in sugar, oil, vanilla essence and milk in the same mixing bowl. Mix together until well combined.
• Sift in the flour, baking powder, salt and sieve them. 
• Gently fold mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.
• Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles. 
• Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

Making The Milk Mixture:

• In a mixing bowl add in warm milk, saffron strands, cardamom powder, heavy cream and milkmaid (condensed milk). Whisk well until well combined. Your rasmalai flavored tres leches is ready.

Making The Topping:

• In a mixing bowl add in the chilled whipping cream
• .With electric hand beater start beating the cream on low-medium speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.
• Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks. 
• Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready.

Soaking And Decorating:

• Take the cake out of the oven and allow to stand for 5-10 minutes.
• Now prick it with a skewer or fork all over.
• Pour the milk mixture on the cake and tilt the pan so that the milk covers the entire cake. You can do in 2-3 batches allowing the cake to absorb the milk mixture nicely.
• Let it set in the fridge for 1-2 hours and then decorate the cake with whipped cream.
• Garnish with pistachios, rose petals and saffron strands. Cut into slices, drizzle some milk mixture and serve.

Video

Notes

1. All ingredients to be at room temperature for baking the sponge.
2. Always bake at preheated oven so don't forget to preheat your oven before starting to bake.
3. It is important to line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan well with oil or butter.
4. Pour the milk mixture onto the cake while it is still warm. Allow the cake to stand for few minutes after taking out from the oven and then pour the milk mixture. 
5. Don’t forget to prick the cake before adding the milk mixture. You poke holes into the cake before pouring over the syrup so every bite is decadently moist. 
6. Pour the milk mixture and tilt the pan so that the entire cake is covered with the milk.
7. Soak the cake well with the milk mixture. It is best to pour the milk in batches so the cake absorb the milk nicely.
8. Once the cake is topped with cream allow the rasmalai tres leches to set in the fridge for sometime, doing this will allow the cream to set well and you get a clean cut. 

HOW TO STORE RASMALAI TRES LECHES CAKE?

This cake needs to be stored in the refrigerator. Cover the cake, to help keep in the moisture, and store in the fridge.

HOW LONG CAN THIS CAKE BE STORED?

This cake can be stored in the refrigerator for up to 3-4 days. It is best when eaten within 2 days.

CAN I FREEZE THIS RASMALAI TRES LECHES?

Yes!! You can freeze this cake but without soaking and the frosting. Before you drench it with the milk mixture. So once the cake has been baked, you can wrap with cling film and place in a airtight container or zip lock bag and freeze it for upto 3 months. Then when you are ready to use, bring to room temperature, drench with the milk mixture, let it soak for few hours and then top with the whipped cream.

YOU MIGHT ALSO LIKE

■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Eggless Chocolate Sponge Cake
■ Chocolate Banana Caramel Cake
■ Chocolate Wine Fruit Cake
■ Chocolate Ganache Cake
■ Christmas Fruit Cake ■ Eggless Lamingtons
■ Dutch Truffle Cake
■ Eggless Pineapple Cake
■ Glazed Orange Bundt Cake
■ Tutti Frutti Cake
■ Custard Powder Cake

Well, if you make this eggless rasmalai tres leches cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

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